SUSHI JO III

Name: SUSHI JO III
Address: 640 E OCEAN AVE #4, BOYNTON BEACH, FL, 33435, US
Rating: 65.1

640 E OCEAN AVE #4, BOYNTON BEACH, FL 33435

License #6019511

🍱 Japanese/Sushi ℹ️

65.1 Grade F / 100

Failing Health Score

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Latest inspection

October 16, 2026 · 6 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI JO III in BOYNTON BEACH currently holds an InspectFL Health Score of 65.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 16, 2026. Across those visits, inspectors documented 33 total violations — 22 critical, 4 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 7, 2026

The latest inspection on October 16, 2026 shows 6 observation rows: 4 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

SUSHI JO III has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: cooked edamame (52F - Cold Holding) Observed in tightly wrapped plates resting on top of food storage pans on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed product on lower portion of cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee Dumping water into hand sink at sushi bar. Educated operator and employee.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed Raw fish stored and in direct contact with paper towel at low boy cooler on sushi line. Operator removed paper towel.
[41-10-4] Toxic substance/chemical improperly stored. Observed Dish soap stored next to clean food storage pans on shelf over triple sink. Butane stored over clean pitchers on shelves over triple sink. Operator stored all chemicals properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish resting on top of jalapeno at small black refrigerator. Tuna not in commercial packaging over edamame, Raw fish eggs not in commercial packaging over fully cooked tamago at white reach in freezer. Operator stored all products properly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salmon (48F - Cooling) at 1:55; cooling since 1:10 - 48F at 2:20 Observed tightly wrapped in plastic wrap at small black refrigerator. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator started cleaning ice machine and contaminated ice with mold like substance. See stop sale.
[10-08-5] Ice scoop handle in contact with ice inside blue chest cooler in wait area. Operator removed.
[12B-13-4] Opened employee water bottle in a cold holding unit with food to be served to customers at sushi bar. Sushi chef removed.
[22-41-4] 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. 0ppm.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel used as a liner for cilantro in reach in cooler in prep area. Operator removed paper towels.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo fillet wild caught has not under gone parasite destruction. Invoice states fish must be fully cooked prior to human consumption. Do not sell this fish raw.
[01D-08-5] Operator unable to provide documentation that aquacultured salmon has been raised in a controlled environment and fed formulated feed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Mackerel and raw scallops stored over radish and tofu in Thomson cooler at sushi bar. Operator removed mackerel and scallops.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator started cleaning ice machine and contaminated ice with mold like substance.
[01B-02-5] 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. Sushi Bar:Eel (45F-47F - Cold Holding) Not cooked or prepped today. In reach in cooler since yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar:Eel (45F-47F - Cold Holding) Not cooked or prepped today. In reach in cooler since yesterday. See Stop Sale