Sushi Jo / Jo Bistro
Last inspected: Jan 24, 2024
52
Score
Sushi Jo / Jo Bistro, located at 319 Belvedere Rd, Suite 12, West Palm Beach, FL, underwent a high-risk inspection on January 24, 2024. This inspection identified three critical and four minor violations, including issues with an ice machine, improperly stored seafood, and food items on the floor. Previous inspections for Sushi Jo / Jo Bistro have also resulted in high-risk scores.
4
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 24, 2024
Routine - Food
3 critical violations. 4 minor violations.
52
Aug 15, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
50
Apr 12, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
52
Nov 30, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
45
Violations — Jan 24, 2024 Inspection
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - 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. Tuna in walk in cooler 34°F, removed from freezer yesterday. Cook removed fish from package. **Corrected On-Site**
06-09-1
Basic - Ginger and avocado stored on floor in walk in cooler. Operator placed on a shelf. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at front counter. Employee placed in sanitizer container. **Corrected On-Site**
21-12-4
High Priority - Dish washer handled soiled equipment or utensils and plates ,then handled clean equipment , plates utensils, without washing hands. Dish washer went to wash his hands. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 49°F nor prepped or cooked today. On cook line left out for less than 1 hour.. Operator placed on ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 119°F, soup prepared today as back up and left out at room temperature next to steam table in wait area. Cook reheated soup during the inspection to 180°F and placed in steam table. **Corrected On-Site**
03B-01-6
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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