SUSHI JO
14255 US HWY 1, JUNO BEACH 33408
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/18/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups as scoop sugar and salt
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sushi station Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles with soy sauce squeeze bottles
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Chlorine
Food safety inspection conducted on 4/18/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 1/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/24/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Tub of sauce on walk in cooler floor - operator moved to shelf. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil no label - operator labeled. Corrected On-Site 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 small make table - smoked eel (48F-51 - Cold Holding); chopped tomatoes (53F - Cold Holding); cooked lobster meat (48F - Cold Holding); seafood salad (48F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. salad make table - tofu (48F - Cold Holding); shredded cabbage (51F - Cold Holding); cut lettuce (53F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi small make table - smoked eel (48F-51 - Cold Holding); chopped tomatoes (53F - Cold Holding); cooked lobster meat (48F - Cold Holding); seafood salad (48F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. salad make table - tofu (48F - Cold Holding); shredded cabbage (51F - Cold Holding); cut lettuce (53F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours. See stop sale. Repeat Violation Admin Complaint
Food safety inspection conducted on 1/24/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).