Sushi JO

6200 S Dixie Hwy, West Palm Beach, FL 33410 · Permanent Food Service · License 6022969

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Aug 3, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
7 high priority (4 no follow-up needed, 3 fixed on the spot), 4 intermediate (3 fixed on the spot), 1 basic
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug32026

Routine inspection

12 violations found

First visitAug 3, 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.
12 violations found:
- 7 High priority
- 4 Intermediate
- 1 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: 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°F. yogurt (47°F - Cold Holding) not prepped or portioned today stored at fruit prep cooler. Per operator, item has been stored in cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. yogurt (47°F - Cold Holding) not prepped or portioned today stored at fruit prep cooler.
  Per operator, item has been stored in cooler overnight.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. white rice (125-130°F - Hot Holding) in rice cooker at kitchen prep table.
  Per operator, item has been stored for approximately 2 hours. Unit was unplugged. Employee plugged unit back in and began reheating to 165°F.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Tuna salad and chicken salad held without time marking at sandwich prep area cooler at front counter. Operator applied appropriate time mark.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw pork bacon stored above cooked ready to eat sliced turkey in kitchen reach in cooler. Operator reorganized.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed employee drop and pick up item off floor and then wash hands for approximately 3 seconds at kitchen handwash sink. Reviewed handwashing requirements with operator.
  Employee washed hands with no soap.
  Observed sushi prep employee wash hands without soap at sushi prep area. Reviewed handwashing requirements with operator.
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (115°F - Cooling for 15 min at 2:30, 104°F at 3:25) in deep filled covered bowl in cook line reach in cooler.
  At current rate of cooling, item will not reach 70°F within required 2 hour window. Employee removed covering and placed into freezer to help increase cooling rate.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled. Employee cleaned.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink by fruit prep cooler blocked by trash can.
  Handwash sink used for purposes other than handwashing.
  Handwashing sink at sushi prep station used to store soiled food storage bins. Employee removed. Handwashing sink at front counter used to fill water pitchers.
  Fixed on the spot
Basic1
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged minced 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 thawing in walk in cooler.
  Item still partially frozen. Operator removed item from packaging.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.