DirtyFLRestaurant Inspection Data

SUSHI JO LAKE CLARKE SHORES/ JO BISTRO

1800 FOREST HILL BLVD BAY #14-16

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 6/18/2025

Inspection #: Visit ID: 10861627

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish (raw 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. See Stop Sale.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Flip top cooler(s); cooked rice (65F - Cooling). Operator stated cooling overnight in bowl in flip top on top of pans, did not reach 41F within 6 hours. See Stop Sale.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment through rear exit door walked onto cook line and began handing clean equipment and utensils without washing hands. Discussed with employee who then washed hands. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone and then handled clean equipment and utensils to prepare/cook rice without washing hands. Discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched washed/cut carrots to be served cold in sushi with bare hands. Discussed with employee who discarded carrots and put on gloves. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At low boy reach in freezer; opened bag of raw chicken stored over portioned/plastic wrapped raw salmon. Operator moved raw chicken to bottom shelf. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At upright reach in freezer; opened box of raw crab stored over opened bag of ready to eat fries. Operator moved raw crab to lower shelf. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw 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. See Stop Sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Flip top cooler(s); cooked rice (65F - Cooling). Operator stated cooling overnight in bowl in flip top on top of pans, did not reach 41F within 6 hours. Flip top cooler(s); cooked rice (50F - Cold Holding). Operator stated not prepared or portioned today, held in flip top overnight on top of pans. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler(s); cooked rice (50F - Cold Holding). Operator stated not prepared or portioned today, held in flip top overnight on top of pans. See Stop Sale.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at prep area hand wash sink. Operator provided paper towels. Corrected On-Site

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10781509

  • N/A:No Violations Were Observed

Inspection Date: 2/17/2025

Inspection #: Visit ID: 8866285

  • 21-10-4:Basic - Visibly soiled dry wiping cloth in use on cutting board at sushi station. Operator 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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm. Advised Operator to set up triple sink to manually sanitize dishes. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth/wiped hands on apron and then continued handling raw salmon and knife while preparing without washing hands. Employee touched phone while holding to face, menus previously held by customers, collected payment at cash register and then handled clean utensils and cups while scooping ice to prepare drinks to be served to customers without washing hands. Discussed with employee(s) who then washed hands. Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched washed/cut pineapple and cooked asparagus while being held in sushi display cooler with bare hands Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi make top cooler reach in; raw conch stored over washed cut tomatoes and onions. Operator moved raw conch to lower shelf. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store knife. Operator removed. At prep area; hand wash sink used to store whisk. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8780763

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line; wet wiping cloth stored on cutting board. Operator placed in sanitizing solution. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw tuna stored over cooked lobster. Operator moved raw tuna below lobster. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store cleaning supplies. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present/engaged in food preparation/handling no certified food service manager on duty. Certified food service manager arrived during inspection. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8625618

  • 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is selling/serving Wahoo raw, no proof of parasite destruction. Wahoo must be fully cooked (145F for 15 seconds) or discarded. Warning - From follow-up inspection 2024-03-06: Establishment is selling/serving Wahoo raw, no proof of parasite destruction. Wahoo must be fully cooked (145F for 15 seconds) or discarded. Admin Complaint
  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At sushi bar; sushi rice held on 4 hour plan, time marked 11:30am not discarded/still being used at 3:38pm. See Stop Sale. Raw animal food stored in same container as ready-to-eat food. At sushi reach in cooler; raw conch stored in same bowl as cooked octopus. See Stop Sale. Warning - From follow-up inspection 2024-03-06: At sushi bar; sushi rice held on 4 hour plan time marked 12:00pm not discarded/still being used at 4:05pm. See Stop Sale. Admin Complaint
  • 03F-01-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At sushi bar; sushi rice held on 4 hour plan time marked 11:30am not discarded/still being used at 3:38pm. See stop sale. Warning - From follow-up inspection 2024-03-06: At sushi bar; sushi rice held on 4 hour plan time marked 12:00pm not discarded/still being used at 4:05pm. See Stop Sale. Admin Complaint
  • 01B-38-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Front counter right side flip top cooler; sliced tomatoes (54F - Ambient Cooling 2:10pm). Operator stated tomatoes sliced at 10:00am, being stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. At front counter prep table; fresh garlic in oil (62F - Ambient Cooling 2:12pm). Operator stated fresh garlic in oil prepared at 10:00 am, being held at room temperature, did not reach 41F in 4 hours. See Stop Sale. Warning - From follow-up inspection 2024-03-06: At front counter prep table; fresh garlic in oil (69F - Ambient Cooling 3:57pm). Operator stated fresh garlic in oil was prepared at 10:00am, sitting on prep table at room temperature, did not reach 41F in 4 hours. See Stop Sale. Admin Complaint
  • 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Front counter right side flip top cooler; sliced tomatoes (54F - Ambient Cooling 2:10pm). Operator stated tomatoes sliced at 10:00am, being stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. At front counter prep table; fresh garlic in oil (62F - Ambient Cooling 2:12pm). Operator stated fresh garlic in oil prepared at 10:00 am, being held at room temperature, did not reach 41F in 4 hours. See Stop Sale. Warning - From follow-up inspection 2024-03-06: At front counter prep table; fresh garlic in oil (69F - Ambient Cooling 3:57pm). Operator stated fresh garlic in oil was prepared at 10:00am, sitting on prep table at room temperature, did not reach 41F in 4 hours. See Stop Sale. Admin Complaint
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At front line and bar hand; wash sink(s) used to store cleaning supplies. Operator removed. Corrected On-Site Warning - From follow-up inspection 2024-03-06: At front line; hand wash sink used to store cleaning supplies. Operator removed. Admin Complaint Corrected On-Site
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At middle kitchen hand wash sink; no soap. Operator provided soap. Corrected On-Site Warning - From follow-up inspection 2024-03-06: At middle kitchen hand wash sink; no soap. Operator provided soap. Admin Complaint Corrected On-Site

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8508359

  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is selling/serving Wahoo raw, no proof of parasite destruction. Wahoo must be fully cooked (145F for 15 seconds) or discarded. Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. At sushi reach in cooler; raw conch stored in same bowl as cooked octopus. See Stop Sale. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen triple door upright stainless reach in freezer; plastic wrapped/portioned raw salmon stored over opened bag of fries. Operator moved fries to upper shelf. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi low boy reach in cooler; raw salmon stored over cooked octopus. Operator moved cooked octopus to top shelf. Corrected On-Site Warning
  • 01D-05-5:High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is selling/serving conch raw, no proof of parasite destruction. Conch must be fully cooked (145F for 15 seconds) or discarded. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At sushi bar; sushi rice held on 4 hour plan, time marked 11:30am not discarded/still being used at 3:38pm. See Stop Sale. Raw animal food stored in same container as ready-to-eat food. At sushi reach in cooler; raw conch stored in same bowl as cooked octopus. See Stop Sale. Warning
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At sushi bar; sushi rice held on 4 hour plan time marked 11:30am not discarded/still being used at 3:38pm. See stop sale. Warning
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Front counter right side flip top cooler; sliced tomatoes (54F - Ambient Cooling 2:10pm). Operator stated tomatoes sliced at 10:00am, being stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. At front counter prep table; fresh garlic in oil (62F - Ambient Cooling 2:12pm). Operator stated fresh garlic in oil prepared at 10:00 am, being held at room temperature, did not reach 41F in 4 hours. See Stop Sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Front counter right side flip top cooler; sliced tomatoes (54F - Ambient Cooling 2:10pm). Operator stated tomatoes sliced at 10:00am, being stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. At front counter prep table; fresh garlic in oil (62F - Ambient Cooling 2:12pm). Operator stated fresh garlic in oil prepared at 10:00 am, being held at room temperature, did not reach 41F in 4 hours. See Stop Sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front line and bar hand; wash sink(s) used to store cleaning supplies. Operator removed. Corrected On-Site Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present and engaged in food preparation/handling, no certified food service manager on duty. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At middle kitchen hand wash sink; no soap. Operator provided soap. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line reach in cooler; lentils cooked onsite, no date mark. Operator stated prepared 24.5 hours prior, applied appropriate time mark. Corrected On-Site Warning

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8507996

  • N/A:No Violations Were Observed

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8379716

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At front counter make top cooler; bowl used to dispense quinoa. Operator removed. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front line; employee beverage container on cutting board. Operator removed. Corrected On-Site Repeat Violation Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. At front line; soiled dry wiping cloth(s) in use on cutting board(s). Operator 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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm. Operator agrees to manually sanitize dishes in triple sink until machine repaired and sanitizing properly Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At front line hand wash sink; soap dispenser unable to dispense. Operator stated batteries dead. Warning