GG'S WATERFRONT BAR & GRILL
606 N OCEAN DR, Hollywood FL 33019 · 954.929.7030
Last inspected Apr 13, 2026 · 9 visits since April 2024
JUN 24
NOV 24
MAR 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (55F -(Cooling); seafood cream sauce (55F - Cooling ) deep covered plastic container..per operator held in cooler overnight see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025035064 | Mar 20, 2025 | Jun 2, 2025 | $400 |
| 2--2024037759 | Jun 5, 2024 | Jul 25, 2024 | $600 |
Inspection history
9 visits, newest first
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Dented/rusted cans present. See stop sale. Observed 2 dented cans of hearts of palm stored on rack of dry storage room in kitchen. Employee removed cans from shelf, to be discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus stored in pan with ice on prep table, stored at (52F - Cold Holding). Per operator, food not prepped or portioned today. Foods stored in walk in cooler, and moved to pan of ice on prep table, and held for approximately 1.25 hours. Advised operator to move hummus back to cooler to quick chill.
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters clams and mussels.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory for undercooked animal food.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available on site, thermometer device or thermo- labels..
Food stored on floor. Walk in freezer- two boxes of ravioli, employee moved to shelf.
Mar 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Observed at cook line, scoop stored in soiled, standing water at 101F. Operator had employee change out water and turned up temperature to hold at 135F or above. 2) Observed at pantry station, scoop stored in standing water at 69F
Mar 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
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 degrees Fahrenheit. Observed Beverage air cooler//shredded cabbage (49F - Cold Holding); cooked rice (50F - Cold Holding); broccolini (58F - Cold Holding); cut bok choy (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 4.5hours. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beverage air cooler//shredded cabbage (49F - Cold Holding); cooked rice (50F - Cold Holding); broccolini (58F - Cold Holding); cut bok choy (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 4.5hours. Stop sale.
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. Observed garlic butter at cook line without time mark. Per operator, food put on time approximately 2 hours prior to inspection. Operator put time mark on food.
Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink at both bars. Operator removed.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles containing unknown purple solution stored at bar. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1) Observed accumulation of black mold like substance inside ice machine in kitchen. Operator cleaned and sanitized during inspection. 2) Observed accumulation of food debris on soda gun nozzles at bar. Operator cleaned and sanitized during inspection.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 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 degrees Fahrenheit. Observed Beverage air cooler//shredded cabbage (49F - Cold Holding); cooked rice (50F - Cold Holding); broccolini (58F - Cold Holding); cut bok choy (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 4.5hours. Stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cutting board at cook line. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at bar. Operator cleaned during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowl stored inside breadcrumb bin at cook line, handle in contact with food. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Observed at cook line, scoop stored in soiled, standing water at 101F. Operator had employee change out water and turned up temperature to hold at 135F or above. 2) Observed at pantry station, scoop stored in standing water at 69F
In-use wiping cloth/towel used under cutting board. Observed wiping cloth stored under cutting board at cook line. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks inside reach in freezer and reach in cooler at cook line. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at cook line, not stored in sanitizer solution. Operator removed.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw beef stored over premade salad in speed rack inside walk in cooler. Operator moved raw beef to lower shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line middle low boy Cooler; Milk (47F - Cold Holding), held in unit less than 4 hours ago. Observed gap where cold air is escaping, gasket not secured properly to door. Operator moved milk to walk in cooler to quick chill.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster consumer advisory. Operator printed and posted during inspection.
Some Clam/mussel/oyster tags not marked with last date served.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on top soda syrup cases in warehouse washing room. Operator moved bag
Equipment in poor repair. Gasket not secured to door in middle reach in cooler in expo line. Observed gap where cold air is escaping
Light shield damaged/in disrepair in ware washing room above 3 compartment sink.
One ceiling tile shows damage or is in disrepair at back of house above reach in freezer.
Jun 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth in container of lettuce wedges. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in beverage air cooler on cook line raw beef tips over green goddess sauce and onion marinade. Operator moved beef to another cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled potatoes (53F - Cold Holding); French fries (53F - Cold Holding) on speed rack out at room temperature at fry station less than one hour not portioned or prepared today. Discussed TPHC with operator email operator from printed and filled out.
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open container of milk in low boy cooler at expo station without date mark operator date marked.
Handwash sink used for purposes other than handwashing. Third pan stored in hand sink on cook line. Operator removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed measuring device needed batteries.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside top left shoot accumulation of black/green mold-like substance.
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. Observed mahi on cook line 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.
In-use utensil stored in sanitizer between uses. Observed knife and tongs stored in sanitizer bucket on shelf at fry station and broiler station. Operator removed.
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine the top inside by the ice shute Accumulation of black/green mold-like substance,
Apr 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (55F -(Cooling); seafood cream sauce (55F - Cooling ) deep covered plastic container..per operator held in cooler overnight see stop sale.
Non-food grade paper/paper towel used as liner for food container at salad station covering lettuce wedges. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in beverage air reach in cooler raw tenderloin tips over RTE sauce. Operator placed tenderloin tip in another cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler chicken soup (55F -(Cooling); seafood cream sauce (55F - Cooling ) deep covered plastic container..per operator held in cooler overnight. Observed in salad station flip top edamame (50F - Cold Holding); rice (50F - Cold Holding); seaweed salad (50F - Cold Holding) per operator held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half chicken (55F - Cold Holding) on speed rack per operator held less than three hours. Operator placed chicken in cooler Observed on salad station yellow beets (55F - Cold Holding); red beets (55F - Cold Holding); cherry tomatoes (48F - Cold Holding); feta cheese (48F - Cold Holding); burrata cheese (48F - Cold Holding) not portioned or prep today. Out of temperature for less than two hours. Operator placed ice packs on items. Observed on salad station flip top edamame (50F - Cold Holding); rice (50F - Cold Holding); seaweed salad (50F - Cold Holding) per operator items in flip top overnight.see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line steam table Sauté mushrooms (116F - Hot Holding) per operator held less than 1 hour. Operator reheated mushrooms rechecked 170F
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler chicken soup (55F -(Cooling); seafood cream sauce (55F - Cooling ) deep covered plastic container. Per operator held in cooler overnight.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine the top inside by the ice shute Accumulation of black/green mold-like substance,
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with sugar in pastry department. Operator removed had cleaned and sanitized.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.