GOCHI JAPANESE KITCHEN
14195 W COLONIAL DR, Winter Garden FL 34787 · 352.328.8943
Last inspected Jul 20, 2026 · 7 visits since December 2023
NOV 24
FEB 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025. Operator renewed immediately, license now current active, expires 4/1/2026.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw soft shell crab stored over ice cream/cook line reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food./raw seared tuna stored over mayo/front counter sushi cooler.
Toxic substance/chemical improperly stored./sanitizing bucket stored facing cleaned bowls/removed chemical bottle/
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./observed establishment doing reduced oxygen packaging for raw beef/steak. All bags opened immediately and packaged in zip lock bag instead.
Show the remaining 3 findings ▾
Spray bottle containing toxic substance not labeled./green spray bottle/dish area.
Current Hotel and Restaurant license not displayed./operator printed out current license/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 79F/removed water/
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Establishment advertised crab on menu/menu board but served imitation crab./operator fixed the menu immediately/changed from crab to Krab.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./smoked salmon on menu not identify as raw/uncooked/operator fixed the menu immediately/put asterisk next to smoked salmon on all menus/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken wings no date marked/made two days ago/walk in cooler.
Accumulation of lime scale on the inside of the dishmachine.
Cold holding unit in walk in cooler interior soiled. Cold unit for raw fish and raw beef.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's drink on front sushi station table. Employee's drinks on small prep table outside walk in cooler. Both removed/
Food stored on floor./a bucket of prepped dikon/walk in cooler/
Ice buildup in reach-in freezer/front sushi bar freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stove exterior soiled. /cook line.
Stored food not covered./two buckets of pork broth in walk in cooler not covered.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over cut lettuce/walk in cooler/
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025. Operator renewed immediately, license now current active, expires 4/1/2026.
Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over sauces/cook line small reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shrimp cold holding at 48F/less than 4 hours/insufficient ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./miso broth 96F, less than 4 hours/reheated to 165F before serving.
Toxic substance/chemical improperly stored./two bottles of cleaners on small table outside walk in cooler with cleaned plates.
Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board on table outside walk in freezer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./conch and smoked salmon on online menu/adding disclosures on menu immediately/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./two employees training certificates expired.
Accumulation of lime scale on the inside of the dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./small table outside walk in cooler/
Ice buildup in walk-in freezer.
Ice machine interior with rust that has pitted the surface.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed produce stored over cut romaine and rice, walk in cooler.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary over 400 ppm. Operator added water rechecked. 200 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at pre table soiled Fryer baskets soiled.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time plan manager filled out.
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.
Employee with no beard guard/restraint while engaging in food preparation. One cook on cook line
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in the kitchen
Food stored on floor. A bucket of sauce stored on floor. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour containers operator removed.
Light not functioning. One bulb at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in freezer soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in freezer soiled. Reach in cooler at cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed ginger and lemons over cheese in walk in cooler. Operator removed.
Wet mop not stored in a manner to allow the mop to dry. One mop in bucket at mop sink.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked seasoned items in flour then washed hands with gloves on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours manager moved to walk in freezer for quick chill. Raw shrimp (45F)
Toxic substance/chemical improperly stored. Grease lift store on rack in dry storage next to seasonings. Manager removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting boards on prep table on cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area.
Food stored on floor. Bottles of cooking oil on floor Salt on floor in dry storage
In-use tongs stored on equipment door handle between uses. On oven door in the kitchen. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in the kitchen Exterior reach in cooler in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Building components, attachments or fixtures in poor repair. Freezer door is damaged
In-use wet wiping cloth/towel used under cutting board. At the sushi station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters psi need cleaning
Outer openings not protected with self-closing doors. Exterior door propped open -no screen in place
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 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./chlorine 0ppm, rechecked 50ppm/
Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over sauces, cook line side reach in cooler/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tofu cold holding at 54F overnight in wait station cooler. Cut lettuce/salad cold holding at 51F overnight in wait station cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tofu cold holding at 54F overnight in wait station cooler. Cut lettuce/salad cold holding at 51F overnight in wait station cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles soiled.
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./form emailed to manager/
Records/documents for required employee training do not contain all of the required information./one employee training certificates missing date of birth/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one front employee certificate expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./soup spoons in wait area.
Cutting board has cut marks and is no longer cleanable. Sushi bar and bar cutting boards.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one sushi chef wearing a watch while preparing food/
Equipment in poor repair./walk in freezer door disrepair.
Food stored on floor./oil cartons on kitchen floor/
Ice buildup in walk-in freezer.
In-use wet wiping cloth/towel used under cutting board./front sushi bar/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine exterior soiled. Soda machine back panel soiled.
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.