Joy Japan Sushi & Hibachi
2215 Nolte Rd, Saint Cloud, FL 34772 · Permanent Food Service · License 5911906
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 high priority (no follow-up needed), 1 intermediate, 3 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
2 tuna fillets fully thawed in intact reduced oxygen packaging in sushi bar display case Operator discarded
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Tempura batter, shrimp and salad mix on counter on cookline not added to time plan written procedures but kept on time controls
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish 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. 2 tuna fillets fully thawed in intact reduced oxygen packaging in sushi bar display case Operator discarded
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Soy sauce buckets on cookline
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scoops near rice cookers on cookline in water 80°F
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.