GO SUSHI INC
4595 OKEECHOBEE BLVD #128, West Palm Beach FL 33417 · 561-855-7723
Last inspected Jul 15, 2026 · 12 visits since July 2023
JUN 25
SEP 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. On December 1 2023 Operator pay over the phone while doing the inspection 237474801 confirmation # license renewed during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025052558 | Jun 25, 2025 | Aug 7, 2025 | — |
| 2--2024072757 | Oct 18, 2024 | Mar 6, 2025 | $1,200 |
| 2--2024013479 | Feb 15, 2024 | Apr 23, 2024 | $400 |
| 2--2023042934 | Jul 26, 2023 | Aug 23, 2023 | $320 |
Inspection history
12 visits, newest first
Jul 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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 and ran machine multiple times, retested at 0ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled menus while seating customer in dining area then entered kitchen/food preparation area and began preparing food/drinks for customer without washing hands. Operator discussed with employee who then washed hands.
Employee handling raw shrimp while peeling then washed hands with no soap at triple sink, dried on cloth towel then handled clean equipment and clean utensils to prepare food for customers. Operator discussed with employee who then washed hands properly at handwashing sink with soap and dried with paper towels.
Non-food grade paper towel used as liner for food container (cut scallions). Operator removed paper towel.
Time/temperature control for safety food (cooked rice for sushi) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Operator stated held using 4 hour option for less than 1 hour, applied appropriate time marking.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen double door low boy reach in cooler; cooked tapioca boba (91F - Cooling 1:30/86F 2:05). Operator stated cooling for 1 hour prior in full container tight fitting lid, at this rate will not reach 70F within 2 hours, uncovered moved to freezer to facilitate faster cooling.
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. At sushi low boy reach in cooler; raw tuna (37F - Cold Holding). Operator removed raw tuna from reduced oxygen package.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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 no time marking on sushi rice rolling machine, at sushi bar. Per operator, food put on time at 11:30am. Operator put time marking on machine.
Handwash sink not accessible for employee use at all times. Observed raw shrimp thawing inside cook line hand wash sink. Operator removed.
Food stored on floor. Observed frying oil cartons stored on floor inside dry storage room. Operator properly stored.
Ice scoop handle in contact with ice. Observed inside cook line ice machine. Operator properly stored.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp, partially frozen, thawing inside hand washing sink next sink located at cook line. Operator removed and put shrimp inside flip top cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting board at sushi bar.
Dec 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In sushi cooler at front counter raw fish stored above open container of sliced carrots, discussed with operator who corrected storage of products.
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on table cooked tapioca pearls (83F - Cooling) at 3:55 since 1:00, at this rate of cooling product never reach 70F within 2 hours, discussed with operator see stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with operator Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer lobby and without washing hands handled clean and sanitized utensils, discussed with operator, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In sushi cooler at front counter raw fish stored above open container of sliced carrots, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on table cooked tapioca pearls (83F - Cooling) at 3:55 since 1:00, at this rate of cooling product never reach 70F within 2 hours, discussed with operator see stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand washing sink, discussed with operator who provided paper towels.
Bowl or other container with no handle used to dispense food. Container with no handle used to scoop sugar, discussed with operator who removed container.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of reach in flip top, discussed with operator who removed drinks.
No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink in kitchen, trash can on other end of cook line, discussed with operator.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean utensils, equipment, plates and unwrapped single service take out containers to prepare and package cooked food without washing hands. Operator discussed with employee who then washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach in cooler; raw chicken stored over raw shrimp. Operator moved raw chicken to bottom shelf.
Hand wash sink used for purposes other than handwashing. Sushi bar hand wash sink used to store chemical spray bottle. Operator removed chemical spray bottle from sink.
Aug 25, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler plastic bowl of raw fish stored above containers of sauces, discussed with operator who corrected storage of products.
Jun 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged open plastic bag of raw pork stored directly on top of plastic packages of cooked eel, discussed with operator who corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler plastic bowl of raw fish stored above containers of sauces, discussed with operator who corrected storage of products.
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, discussed with operator who time marked product.
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in three compartment sink, discussed with operator.
Handwash sink used for purposes other than handwashing. At sushi bar hand wash sink used to dump plastic tub of water, discussed with operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu items like tempura tuna roll and dynamite roll list Masago ( raw fish eggs ) as ingredient and menu item is not identify raw menu item, discussed with operator to update dining menu and to go menu.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and Sanitize ice machine.
Bowl or other container with no handle used to dispense rice and dried tea, discussed with operator who discarded bowls and replaced with measuring spoons.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen employee water bottle stored on flip top cooler, discussed with operator who discarded water.
Food stored on floor. In kitchen bag of onions stored on floor, discussed with operator who removed onions from floor.
Time/temperature control for safety food thawed in an improper manner. In three compartment sink frozen raw shrimp thawing I'm standing water, discussed with operator who turned on cold water for adequate flow.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator came from outside and begin handling food without washing hands first. Advised operator who washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach-in Cooler; Raw Shell Eggs stored above cream cheese Reach-in Cooler at Sushi Bar; Raw salmon and raw tuna stored above mayonnaise Operator fixed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw Chicken stored above raw shrimp Operator fixed
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 Reach-in Freezer; Raw Chicken stored above raw shrimp Operator fixed
Oct 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container.
Nonfood-grade bags used in direct contact with food. Observed parsley in thank you to go bag at reach in cooler by sushi bar area. Observed paper towel in direct contact with fish in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna over parsley and mayo sauce at reach in cooler by sushi bar. Observed raw tuna over carrots and seaweed salad at reach in cooler by sushi bar. Observed raw fish over sauces all products not in commercial packaging at reach in freezer at sushi bar. Educated operator on proper storage procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw beef at flip top cooler in kitchen. Operator stored properly.
Toxic substance/chemical improperly stored. Observed Petroleum jelly over tofu paste in dry storage. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. Observed at reach in cooler tofu (45F - Cooling) cooling @ 3:10 since 1:00; 45F cooling @ 3:43
Handwash sink used for purposes other than handwashing. Observed at handwashing sink near the bar area scouring pad in sink.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on counter at sushi bar where sushi is made.
Feb 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority2 Intermediate0 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi bar. Sushi cook, handle raw fish for rolls then handle avocado, cream cheese for another roll Advised employee to wash hands
Operating with an expired Division of Hotels and Restaurants license. On December 1 2023 Operator pay over the phone while doing the inspection 237474801 confirmation # license renewed during inspection
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw crab over cooked wontons Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna, raw salmon over cut carrots inside sushi cooler Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice 120F hot Holding, Per operator product stored for approximately 3 hours. Operator moved to microwave to reheat to 165F +
Toxic substance/chemical improperly stored. Lysol over plates Operator stored properly
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator
Jul 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.... Vegetables, cooked pork with raw sea food in chase reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cut carrots, seaweed in reach in cooler at sushi station. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Not prep or portion today Raw shrimp 51° stored in double containers in flip top reach in cooler being held less than 4 hours, employee replace shrimp single container.
Handwash sink used for purposes other than handwashing.hanging wet towel in handwashing sink at kitchen, sushi station at front line.employee moved.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled....table spray bottles, employee labeled.
Employee personal food not properly identified and segregated from food to be served to the public....huge amount personal food in reach in chase freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoon, tea spoon at server station. Employee moved.
No handwashing sign provided at a hand sink used by food employees.
Wet wiping cloth not stored in sanitizing solution between uses...several wet clothe in sushi station, kitchen. Employee moved
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.