🪰1,241,883 violations tracked across 67 Florida counties

SUSHI JO

6200 S DIXIE HWY, WEST PALM BEACH, FL 33410

License #6022969

🍱 Japanese/Sushi ℹ️
70 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 3, 2026 · 12 findings · 7 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 3, 2026 shows 12 observation rows: 7 critical, 4 major, and 1 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
12
Coverage note
Inspector notes linked where available

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SUSHI JO has some meaningful issues on record. Would you still eat here?

C record

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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (47F - Cold Holding) not prepped or portioned today stored at fruit prep cooler. Per operator, item has been stored in cooler overnight.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125-130F - Hot Holding) in rice cooker at kitchen prep table. Per operator, item has been stored for approximately 2 hours. Unit was unplugged. Employee plugged unit back in and began reheating to 165F.
  • [06-09-2] Commercially processed reduced oxygen packaged minced tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package thawing in walk in cooler. Item still partially frozen. Operator removed item from packaging.
  • [12A-20-4] Employee washed hands with no soap. Observed sushi prep employee wash hands without soap at sushi prep area. Reviewed handwashing requirements with operator.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned.
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink by fruit prep cooler blocked by trash can.
  • [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. yogurt (47F - Cold Holding) not prepped or portioned today stored at fruit prep cooler. Per operator, item has been stored in cooler overnight.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink at sushi prep station used to store soiled food storage bins. Employee removed. Handwashing sink at front counter used to fill water pitchers.
  • [03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tuna salad and chicken salad held without time marking at sandwich prep area cooler at front counter. Operator applied appropriate time mark.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored above cooked ready to eat sliced turkey in kitchen reach in cooler. Operator reorganized.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (115F - Cooling for 15 min at 2:30, 104F at 3:25) in deep filled covered bowl in cook line reach in cooler. At current rate of cooling, item will not reach 70F within required 2 hour window. Employee removed covering and placed into freezer to help increase cooling rate.
  • [12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee drop and pick up item off floor and then wash hands for approximately 3 seconds at kitchen handwash sink. Reviewed handwashing requirements with operator.
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