Sushi Jo
Last inspected: Jan 12, 2026
100
Score
Sushi Jo has been inspected eight times since 2024. The latest inspection on file is from Jan 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about four violations before that.
When inspectors have written things up, “employee personal items stored” has been the most frequent reason, cited three times.
Restaurants in West Palm Beach average 79, so Sushi Jo is doing better than most peers. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
No violations found.
100
Jan 7, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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 0ppm chlorine. Operator set up three compartment sink to wash rinse and sanitize until dishwasher is functioning. **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi bar, fish wrapped and covered in non food grade paper towels. Operator stared to remove all paper towel and relapse either deli paper. **Corrective Action Taken** **Warning**
14-86-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator **Warning**
11-07-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, tuna bring thawed in reduced oxygen package. Overstated out of freezer less than two hours. Operator removed tuna from package. **Corrected On-Site** **Warning**
06-09-1
Basic - Food stored on floor. By walk in cooler, bag of red onions stored on floor. Operator moved to shelf **Corrected On-Site** **Warning**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area by storage shelves. Employee belonging stored and hung on shelf with to go containers. **Warning**
40-06-5
58
Jul 18, 2025
Routine - Food
No violations found.
100
Jul 17, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top low boy, raw shrimp (50F - Cold Holding); raw chicken (53F - Cold Holding); raw shell eggs (53F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, cream cheese (50F - Cold Holding); krab (51F - Cold Holding); raw salmon (51F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill. At cook line flip top low boy, raw shrimp (50F - Cold Holding); raw chicken (53F - Cold Holding); raw shell eggs (53F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. **Warning**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, Employee belongings stored on shelf with food items. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
67
Apr 7, 2025
Routine - Food
No violations found.
100
Mar 28, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 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. Chlorine 0 ppm tested twice. **Warning**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Cut broccoli stored in thank you to go bag. Explained. **Warning**
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle not labeled. Manager labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dishwasher tray on the dolly. Manager removed the dolly. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic pan stored in hand sink by dishwasher. Manager removed the pan. **Warning**
31A-11-4
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 no plan available. Emailed the time public health control form. **Repeat Violation** **Warning**
03F-10-5
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef preparing food without any hair restraint for loose head hair. He put on hat. **Corrected On-Site** **Warning**
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup of black mold like substance on White plastic ice deflector in the ice machine bin. **Repeat Violation** **Warning**
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with and above food in walk in cooler. Explained and manager moved personal food to bottom shelf. **Corrected On-Site** **Warning**
08B-49-4
43
Nov 6, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of Raw chicken tenders stored over bag of French fries ( both in contact with each other ) in walk in freezer. Explained and manager rearranged. **Corrected On-Site**
08A-02-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi chef preparing raw sushi with gloves the with same gloves he prepared cooked sushi and handled sauce with same gloves to put on sushi. Explained and he washed hands.
12A-12-4
High Priority - Toxic substance/chemical improperly stored. Butane fuel canisters stored with soda by walk in cooler. Manager removed the butane canisters. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chobani vanilla yogurt 56 f In flip top cooler at front counter ( yogurt was out while making parfait ) manager discarded the yogurt.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by trash can. Explained and manager removed the trash can. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies stored in hand sink at the bar. Bartender removed the cleaning supplies. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Explained to manager.employee stocked paper towel **Corrected On-Site**
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 written plan for sushi rice. Time marked 2-6 pm. Explained and emailed the plan.
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored with soda on dry food storage shelf by walk in cooler. Manager removed the backpack. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water by rice cookers. Water temperature 75 f. Explained and manager dumped the water. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Explained and he put towels in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Clear plastic cup of water without lid on shelf in the kitchen. Explained and manager discarded the cup. **Corrected On-Site**
12B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance buildup on white plastic ice deflector.
22-20-5
29
May 24, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sushi Jo last inspected?
The most recent health inspection at Sushi Jo on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi Jo?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at Sushi Jo.
How does Sushi Jo compare to other restaurants in West Palm Beach?
Sushi Jo most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Sushi Jo's inspection record improved over time?
Yes. Recent inspections at Sushi Jo have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi Jo means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sushi Jo inspected?
Based on the inspection history on file, Sushi Jo is inspected around five times per year on average.
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