Sushi JO III
640 E Ocean Ave #4, Boynton Beach, FL 33435 · Permanent Food Service · License 6019511
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection4 high priority (fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot)-23
- Administrative complaint on Oct 16Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 visitOct 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler: cooked edamame (52°F - Cold Holding) Observed in tightly wrapped plates resting on top of food storage pans on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed product on lower portion of cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw fish resting on top of jalapeno at small black refrigerator. Tuna not in commercial packaging over edamame, Raw fish eggs not in commercial packaging over fully cooked tamago at white reach in freezer. Operator stored all products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed Raw fish stored and in direct contact with paper towel at low boy cooler on sushi line. Operator removed paper towel.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed Dish soap stored next to clean food storage pans on shelf over triple sink. Butane stored over clean pitchers on shelves over triple sink. Operator stored all chemicals properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
salmon (48°F - Cooling) at 1:55; cooling since 1:10 - 48°F at 2:20 Observed tightly wrapped in plastic wrap at small black refrigerator. At current rate of cooling product will not reach 41°F within 4 hours. Operator placed product in freezer to quick chill.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee Dumping water into hand sink at sushi bar. Educated operator and employee.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.