Sushi Jo Lake Clarke Shores/ Jo Bistro
Last inspected: Apr 6, 2026
39
Score
Sushi Jo Lake Clarke Shores/ Jo Bistro appears in inspection records 13 times, starting in 2022. The most recent visit was on Apr 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly four violations before.
Across the inspection history, “raw animal food stored over or with ready-to-eat food” is the issue that surfaces most often, recorded six times.
By comparison, the average West Palm Beach facility scores 79, putting Sushi Jo Lake Clarke Shores/ Jo Bistro on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
4
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator had detergent hooked up to sanitizer line. Operator replaced with chlorine sanitizer, rechecked 100ppm chlorine sanitizer. **Corrected On-Site**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Raw Fish stored and in direct contact with paper towels at sushi cooler. Advised operator to remove paper towels. **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over plant based burgers at tall reach in freezer, raw fish over fully cooked octopus at low boy reach in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (46F - Cold Holding) Observed in reach in cooler at hot cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place in freezer to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary and chlorine sanitizer.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection.
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Sponges in basin of hand sink by triple sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean ice scoop stored on top of ice machine that has an accumulation of dust.
24-06-4
39
Dec 8, 2025
Routine - Food
10 critical violations. 2 major violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line right side flip top make top; cooked rice (51F - Cooling). Operator stated cooling in bowl over pans on make top overnight, did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling clean equipment and utensils used for food storage/preparation without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Non-food grade paper towel used as liner for food containers of raw fish, cooked vegetables and washed cut vegetables. Advised Operator to remove paper towels.
14-86-1
High Priority - Nonfood-grade "thank you" bags used in direct contact with food (raw chicken). Advised Operator to use only food-grade bags for food storage.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw fish stored over plastic wrapped 1/6 pan of cooked eel. Operator moved raw below ready to eat. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At front line; house made pico de gallo with cut tomatoes, prepared /date marked 11/29. At kitchen; cooked lentils, prepared/date marked 8 days prior. See stop sale.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line left side flip top cooler; cooked rice balls (46F - Cold Holding). Operator stated not prepared or portioned today, held in flip top cooler above pans in make top overnight. At sushi bar; Time/temperature control for safety food (cooked sushi) held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated held using 4 hour (TPHC) since last night, time marking indicates a discard time of 3:00pm 12/3. At cook line right side flip top make top; cooked rice (51F - Cooling). Operator stated cooling in bowl over pans on make top overnight, did not reach 41F within 6 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food (cooked sushi) held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated held using 4 hour (TPHC) since last night, time marking indicates a discard time of 3:00pm 12/3. See stop sale.
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side flip top cooler; cooked rice balls (46F - Cold Holding). Operator stated not prepared or portioned today, held in flip top cooler above pans in make top overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical (glass cleaner) improperly stored on prep table with food equipment and food service film. Operator removed.
41-10-4
Intermediate - Hand wash sink used for purposes other than handwashing. Hand washing sinks used to store sponges, triple sink drainers/strainers and to hang chemical spray bottles. Operator removed items from sinks. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance (glass cleaner) not labeled. Operator labeled. **Corrected On-Site**
41-17-4
18
Jun 18, 2025
Complaint Full
6 critical violations. 1 major violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
22
Feb 19, 2025
Routine - Food
No violations found.
100
Feb 17, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Aug 20, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw tuna stored over cooked lobster. Operator moved raw tuna below lobster. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store cleaning supplies. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present/engaged in food preparation/handling no certified food service manager on duty. Certified food service manager arrived during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line; wet wiping cloth stored on cutting board. Operator placed in sanitizing solution. **Corrected On-Site**
21-12-4
64
Mar 6, 2024
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Front counter right side flip top cooler; sliced tomatoes (54F - Ambient Cooling 2:10pm). Operator stated tomatoes sliced at 10:00am, being stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. At front counter prep table; fresh garlic in oil (62F - Ambient Cooling 2:12pm). Operator stated fresh garlic in oil prepared at 10:00 am, being held at room temperature, did not reach 41F in 4 hours. See Stop Sale. **Warning** - From follow-up inspection 2024-03-06: At front counter prep table; fresh garlic in oil (69F - Ambient Cooling 3:57pm). Operator stated fresh garlic in oil was prepared at 10:00am, sitting on prep table at room temperature, did not reach 41F in 4 hours. See Stop Sale. **Admin Complaint**
01B-38-5
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is selling/serving Wahoo raw, no proof of parasite destruction. Wahoo must be fully cooked (145F for 15 seconds) or discarded. **Warning** - From follow-up inspection 2024-03-06: Establishment is selling/serving Wahoo raw, no proof of parasite destruction. Wahoo must be fully cooked (145F for 15 seconds) or discarded. **Admin Complaint**
01D-01-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At sushi bar; sushi rice held on 4 hour plan, time marked 11:30am not discarded/still being used at 3:38pm. See Stop Sale. Raw animal food stored in same container as ready-to-eat food. At sushi reach in cooler; raw conch stored in same bowl as cooked octopus. See Stop Sale. **Warning** - From follow-up inspection 2024-03-06: At sushi bar; sushi rice held on 4 hour plan time marked 12:00pm not discarded/still being used at 4:05pm. See Stop Sale. **Admin Complaint**
01B-13-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At sushi bar; sushi rice held on 4 hour plan time marked 11:30am not discarded/still being used at 3:38pm. See stop sale. **Warning** - From follow-up inspection 2024-03-06: At sushi bar; sushi rice held on 4 hour plan time marked 12:00pm not discarded/still being used at 4:05pm. See Stop Sale. **Admin Complaint**
03F-01-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Front counter right side flip top cooler; sliced tomatoes (54F - Ambient Cooling 2:10pm). Operator stated tomatoes sliced at 10:00am, being stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. At front counter prep table; fresh garlic in oil (62F - Ambient Cooling 2:12pm). Operator stated fresh garlic in oil prepared at 10:00 am, being held at room temperature, did not reach 41F in 4 hours. See Stop Sale. **Warning** - From follow-up inspection 2024-03-06: At front counter prep table; fresh garlic in oil (69F - Ambient Cooling 3:57pm). Operator stated fresh garlic in oil was prepared at 10:00am, sitting on prep table at room temperature, did not reach 41F in 4 hours. See Stop Sale. **Admin Complaint**
03D-06-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At middle kitchen hand wash sink; no soap. Operator provided soap. **Corrected On-Site** **Warning** - From follow-up inspection 2024-03-06: At middle kitchen hand wash sink; no soap. Operator provided soap. **Admin Complaint** **Corrected On-Site**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At front line and bar hand; wash sink(s) used to store cleaning supplies. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-03-06: At front line; hand wash sink used to store cleaning supplies. Operator removed. **Admin Complaint** **Corrected On-Site**
31A-11-4
39
Mar 5, 2024
Routine - Food
9 critical violations. 4 major violations.
View 13 violations
High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is selling/serving conch raw, no proof of parasite destruction. Conch must be fully cooked (145F for 15 seconds) or discarded. **Warning**
01D-05-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is selling/serving Wahoo raw, no proof of parasite destruction. Wahoo must be fully cooked (145F for 15 seconds) or discarded. **Warning**
01D-01-5
High Priority - Raw animal food stored in same container as ready-to-eat food. At sushi reach in cooler; raw conch stored in same bowl as cooked octopus. See Stop Sale. **Warning**
08A-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen triple door upright stainless reach in freezer; plastic wrapped/portioned raw salmon stored over opened bag of fries. Operator moved fries to upper shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi low boy reach in cooler; raw salmon stored over cooked octopus. Operator moved cooked octopus to top shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At sushi bar; sushi rice held on 4 hour plan, time marked 11:30am not discarded/still being used at 3:38pm. See Stop Sale. Raw animal food stored in same container as ready-to-eat food. At sushi reach in cooler; raw conch stored in same bowl as cooked octopus. See Stop Sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At sushi bar; sushi rice held on 4 hour plan time marked 11:30am not discarded/still being used at 3:38pm. See stop sale. **Warning**
03F-01-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Front counter right side flip top cooler; sliced tomatoes (54F - Ambient Cooling 2:10pm). Operator stated tomatoes sliced at 10:00am, being stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. At front counter prep table; fresh garlic in oil (62F - Ambient Cooling 2:12pm). Operator stated fresh garlic in oil prepared at 10:00 am, being held at room temperature, did not reach 41F in 4 hours. See Stop Sale. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Front counter right side flip top cooler; sliced tomatoes (54F - Ambient Cooling 2:10pm). Operator stated tomatoes sliced at 10:00am, being stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. At front counter prep table; fresh garlic in oil (62F - Ambient Cooling 2:12pm). Operator stated fresh garlic in oil prepared at 10:00 am, being held at room temperature, did not reach 41F in 4 hours. See Stop Sale. **Warning**
03D-06-5
Intermediate - Handwash sink used for purposes other than handwashing. At front line and bar hand; wash sink(s) used to store cleaning supplies. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present and engaged in food preparation/handling, no certified food service manager on duty. **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink. At middle kitchen hand wash sink; no soap. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line reach in cooler; lentils cooked onsite, no date mark. Operator stated prepared 24.5 hours prior, applied appropriate time mark. **Corrected On-Site** **Warning**
02C-02-5
17
Oct 3, 2023
Routine - Food
No violations found.
100
Sep 25, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm. Operator agrees to manually sanitize dishes in triple sink until machine repaired and sanitizing properly **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At front line hand wash sink; soap dispenser unable to dispense. Operator stated batteries dead. **Warning**
31B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front line; employee beverage container on cutting board. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. At front counter make top cooler; bowl used to dispense quinoa. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Soiled dry wiping cloth in use. At front line; soiled dry wiping cloth(s) in use on cutting board(s). Operator removed. **Corrected On-Site** **Warning**
21-10-4
55
Apr 18, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer by dish area- raw fish not commercially packaged over wasabi - operator moved fish to lower shelf. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-18: Observed raw fish not commercially packaged over crab sticks and cooked shrimp- operator moved to lower shelf. **Admin Complaint** **Corrected On-Site**
08A-02-6
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No plan for sushi rice on time. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-18: No written procedure in place, emailing form to operator. **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ic e machine by dishwasher / prep area with mold. **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Multiple containers of oil on floor by tall reach in freezer by cookline- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Coffee filters at smoothie / drink station not protected. **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
25-05-4
64
Apr 17, 2023
Routine - Food
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler by main cook line- rice (63F - Cooling) at 3:30 cooling since 11:30 - 63F at 4:40- Food in bowl above cooler/ fill line- at current rate of cooling Food will not reach 41F within remaining 45 minutes- operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 smalls flying insects landing on prep counter and flip top cooler counter by flip top cooler. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer by dish area- raw fish not commercially packaged over wasabi - operator moved fish to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At flip top cooler by (Reach in by grill)- coconut shrimp (65F - Cold Holding) tempura shrimp (55F - Cold Holding) at 3:30 since 11:30 - 60F at 4:40 ; chicken nuggets (60F - Cold Holding- food not prepared or portioned today- food out of temperature for 6 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by main cook line- raw chicken 55F at 3:30 ( cooling since 10:00) ; raw shrimp 55F at 3:30 ( cooling since 10:00)- food left out- at current rate of cooling Food will not reach 41F- see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by (Main cook line) - Reach in cooler by wok station - raw shell eggs (60F - cold holding),; bean sprouts (57F - Cold holding)- food not prepared or portioned today- food out of temperature for 5 hours- operator placed in reach in freezer to quick chill. raw chicken (55F - Cold Holding) ; raw shrimp (55F - Cold Holding) At flip top cooler by (Reach in by grill)- coconut shrimp (65F - Cold Holding) tempura shrimp (55F - Cold Holding) at 3:30 since 11:30 - 60F at 4:40 ; chicken nuggets (60F - Cold Holding- food not prepared or portioned today- food out of temperature for 6 hours - see stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by main cook line- raw chicken 55F at 3:30 ( cooling since 10:00) ; raw shrimp 55F at 3:30 ( cooling since 10:00)- food left out- at current rate of cooling Food will not reach 41F- see stop sale. **Warning**
03D-06-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at HW sink by ice machine- operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No plan for sushi rice on time. **Repeat Violation** **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ic e machine by dishwasher / prep area with mold. **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of water on Oreo table by cookline- operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over containers with flour and seeds at cookline - operator removed. Employee phone on prep table- operator removed. Employee food above flip top cooler counter at cookline- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish rack - utensils and pans with standing water- operator removed to dry. **Corrected On-Site** **Warning**
24-08-4
Basic - Food stored on floor. Multiple containers of oil on floor by tall reach in freezer by cookline- operator removed. **Corrected On-Site** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open can of Coca Cola in reach in cooler. **Corrected On-Site** **Warning**
12B-13-4
Basic - Single-service articles improperly stored. Coffee filters at smoothie / drink station not protected. **Warning**
25-05-4
21
Dec 13, 2022
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times.hand sink at front counter blocked by trash can and red plastic bucket stored in hand sink. Explained and employee removed both. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 9 food handlers working No certified food manager present. Manager Mr. Joseph Clark arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.using time for sushi rice. Time marked 11:30 . No plan available. Explained and emailed time as public health control measure form. **Repeat Violation**
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station. Employee stored in sanitizer solution **Corrected On-Site**
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs ,purses etc stored with food. Manager removed all **Corrected On-Site** **Repeat Violation**
40-06-5
55
Frequently Asked Questions
When was Sushi Jo Lake Clarke Shores/ Jo Bistro last inspected?
The most recent health inspection at Sushi Jo Lake Clarke Shores/ Jo Bistro on file is from Apr 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Sushi Jo Lake Clarke Shores/ Jo Bistro?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited six times, more than any other issue at Sushi Jo Lake Clarke Shores/ Jo Bistro.
How does Sushi Jo Lake Clarke Shores/ Jo Bistro compare to other restaurants in West Palm Beach?
Sushi Jo Lake Clarke Shores/ Jo Bistro most recently scored 39 out of 100, which is lower than the West Palm Beach average of 79.
Has Sushi Jo Lake Clarke Shores/ Jo Bistro's inspection record improved over time?
No. Recent inspections at Sushi Jo Lake Clarke Shores/ Jo Bistro have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Jo Lake Clarke Shores/ Jo Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sushi Jo Lake Clarke Shores/ Jo Bistro inspected?
Based on the inspection history on file, Sushi Jo Lake Clarke Shores/ Jo Bistro is inspected around four times per year on average.
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