SUSHI JO LAKE CLARKE SHORES/ JO BISTRO

Name: SUSHI JO LAKE CLARKE SHORES/ JO BISTRO
Address: 1800 FOREST HILL BLVD BAY #14-16, WEST PALM BEACH, FL, 33406, US
Rating: 41

1800 FOREST HILL BLVD BAY #14-16, WEST PALM BEACH, FL 33406

License #6022113

🍱 Japanese/Sushi ℹ️

41 Grade F / 100

Failing Health Score

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Latest inspection

April 6, 2026 · 8 findings · 4 critical

Routine - Food

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Quick take

SUSHI JO LAKE CLARKE SHORES/ JO BISTRO in WEST PALM BEACH currently holds an InspectFL Health Score of 41 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 69 total violations — 43 critical, 18 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 19, 2025

The latest inspection on April 6, 2026 shows 8 observation rows: 4 critical, 3 major, and 1 minor.

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Inspection coverage

80%

Inspector notes

Coverage note

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SUSHI JO LAKE CLARKE SHORES/ JO BISTRO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean ice scoop stored on top of ice machine that has an accumulation of dust.
[22-41-4] 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 had detergent hooked up to sanitizer line. Operator replaced with chlorine sanitizer, rechecked 100ppm chlorine sanitizer.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Raw Fish stored and in direct contact with paper towels at sushi cooler. Advised operator to remove paper towels.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over plant based burgers at tall reach in freezer, raw fish over fully cooked octopus at low boy reach in freezer. Both products not in commercial packaging. Operator stored products properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (46F - Cold Holding) Observed in reach in cooler at hot cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place in freezer to quick chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sponges in basin of hand sink by triple sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary and chlorine sanitizer.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line right side flip top make top; cooked rice (51F - Cooling). Operator stated cooling in bowl over pans on make top overnight, did not reach 41F within 6 hours. See stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling clean equipment and utensils used for food storage/preparation without washing hands. Operator discussed with employee who then washed hands.
[14-86-1] Non-food grade paper towel used as liner for food containers of raw fish, cooked vegetables and washed cut vegetables. Advised Operator to remove paper towels.
[14-31-5] Nonfood-grade "thank you" bags used in direct contact with food (raw chicken). Advised Operator to use only food-grade bags for food storage.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw fish stored over plastic wrapped 1/6 pan of cooked eel. Operator moved raw below ready to eat.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At front line; house made pico de gallo with cut tomatoes, prepared /date marked 11/29. At kitchen; cooked lentils, prepared/date marked 8 days prior. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line left side flip top cooler; cooked rice balls (46F - Cold Holding). Operator stated not prepared or portioned today, held in flip top cooler above pans in make top overnight. At sushi bar; Time/temperature control for safety food (cooked sushi) held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated held using 4 hour (TPHC) since last night, time marking indicates a discard time of 3:00pm 12/3. At cook line right side flip top make top; cooked rice (51F - Cooling). Operator stated cooling in bowl over pans on make top overnight, did not reach 41F within 6 hours. See stop sale.
[03F-04-5] Time/temperature control for safety food (cooked sushi) held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated held using 4 hour (TPHC) since last night, time marking indicates a discard time of 3:00pm 12/3. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side flip top cooler; cooked rice balls (46F - Cold Holding). Operator stated not prepared or portioned today, held in flip top cooler above pans in make top overnight. See stop sale.
[41-10-4] Toxic substance/chemical (glass cleaner) improperly stored on prep table with food equipment and food service film. Operator removed.
[31A-11-4] Hand wash sink used for purposes other than handwashing. Hand washing sinks used to store sponges, triple sink drainers/strainers and to hang chemical spray bottles. Operator removed items from sinks.
[41-17-4] Spray bottle containing toxic substance (glass cleaner) not labeled. Operator labeled.

Disposition: Warning Issued
[06-09-1] 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] 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] 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.
[12A-29-4] 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.
[09-01-4] 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.
[08A-02-6] 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.
[08A-17-6] 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.
[01B-13-4] 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] 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] 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] No paper towels or mechanical hand drying device provided at prep area hand wash sink. Operator provided paper towels.

Disposition: Warning Issued
[21-10-4] Visibly soiled dry wiping cloth in use on cutting board at sushi station. Operator removed.
[22-41-4] 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.
[12A-29-4] 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.
[09-01-4] 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
[08A-05-6] 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.
[31A-11-4] 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.

Disposition: Warning Issued
[01D-01-5] 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.
[08A-08-5] 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.
[08A-02-6] 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.
[08A-05-6] 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.
[01D-05-5] 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.
[01B-13-4] 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.
[03F-01-5] 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.
[01B-38-5] 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.
[03D-06-5] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front line and bar hand; wash sink(s) used to store cleaning supplies. Operator removed.
[53A-05-6] 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.
[31B-03-4] No soap provided at handwash sink. At middle kitchen hand wash sink; no soap. Operator provided soap.
[02C-02-5] 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.