DirtyFLRestaurant Inspection Data

SUSHI JO III

640 E OCEAN AVE #4

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10709585

  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sushi chef broke a raw quail shell egg in his hand with a knife, then used the blade of the knife to place shell egg on sushi. He wiped the knife on a dry wiping cloth and proceeded to use the same knife to further prepare and cut sushi rolls, without washing and sanitizing the knife. Sushi chef went to sanitize knife. Corrected On-Site
  • 12A-27-4:High Priority - Sushi chef cracked raw shell quail eggs and then handled ready-to-eat sushi rolls, rice and scallops without washing hands and changing gloves. Sushi chef went to wash his hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried Shrimp 54F, on kitchen prep table for less than 1 hour. Not cooked or prepped today, left out at room temperature. Sushi chef returned to refrigerator. **Corrective Action Taken**

Inspection Date: 11/1/2024

Inspection #: Visit ID: 10709279

  • N/A:No Violations Were Observed

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8749254

  • 22-20-5:Basic - 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. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice inside blue chest cooler in wait area. Operator removed. Corrected On-Site Warning
  • 12B-13-4:Basic - Opened employee water bottle in a cold holding unit with food to be served to customers at sushi bar. Sushi chef removed. Corrected On-Site Warning
  • 22-41-4: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. 0ppm. Warning
  • 14-86-1:High Priority - 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. Corrected On-Site Warning
  • 01D-01-5:High Priority - 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. Warning
  • 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured salmon has been raised in a controlled environment and fed formulated feed. Warning
  • 08A-05-6:High Priority - 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. Corrected On-Site Warning
  • 01B-13-4:High Priority - 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. Warning
  • 01B-02-5: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. Sushi Bar:Eel (45F-47F - Cold Holding) Not cooked or prepped today. In reach in cooler since yesterday. Warning
  • 03A-02-5:High Priority - 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 Warning

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8553472

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Rice and rice vinegar Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8364689

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Primed and ran twice.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (124F - Hot Holding) in warmer. Operator states soup made less than four hours. Reheated to 165F. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink