GOGI HOTPOT & BBQ & SUSHI
7251 W COLONIAL DR, Orlando FL 32818 · 407-440-3113
Last inspected Aug 18, 2026 · 15 visits since July 2023
JUL 24
APR 25
NOV 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
small flying insects found inside coconut sauce located in prep table. Management discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025081255 | Nov 4, 2025 | Jan 13, 2026 | $400 |
Inspection history
15 visits, newest first
Aug 18, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Floor area(s) covered with standing water. Under storage rack in dry storage.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler also with rust.
Jul 13, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Fly in coconut sauce.
Toxic substance/chemical improperly stored. Gasoline can stored under prep table next to large ingredients bin. Management removed.
small flying insects found inside coconut sauce located in prep table. Management discarded.
Clam/mussel/oyster tags not marked with last date served. Oysters and clam tags.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. 2 sinks located in the middle cook line. 1 hand sink in 3rd cook line
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Tape in dry storage area. Management removed.
Ceiling tile missing. Over drink hostess station.
Ceiling/ceiling tile shows damage or is in disrepair. Over buffet line.
Clams/mussels/oysters removed from original container for long-term storage. Oysters located in walk in cooler. Management added.
Employee with no hair restraint while engaging in food preparation. Dish person and prep persons male.
Floor area(s) covered with standing water. Under storage rack in dry storage.
Food stored on floor. Multiple cases of meat located in the walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice 70F. Management discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover located in walk in cooler.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler also with rust.
Stored food not covered. Jello located in the walk in cooler. Crab legs located in walk in freezer.
Water leaking from pipe. Hand sink located on the 3rd cook line near walk in cooler.
Jan 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate17 Basic
Show 21 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed improperly at splitter. Located in chemical room. No vacuum at dishwasher area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi items and oysters. Management added items to sign.
No tag on/for original container of raw, in-shell clams/mussels/oysters. Any further violations for missing tags with any in shell raw items will result in administrative action.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Ceiling tile missing. Cook line.
Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in ceiling.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet.
Employee eating in a food preparation or other restricted area. Employee eating in kitchen. Educated management. Staff left to dining room.
Employee personal food not properly identified and segregated from food to be served to the public. Fish for employees stored with food for sale.
Food stored on floor. Cases of food in walk-in cooler and freezer.
Garbage can located outside has no lid or lid open/broken.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
In-use tongs stored on equipment door handle between uses. On the handle of the stove. Staff removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F spoon for rice. Staff discarded water.
Light not functioning. Hood.
Reach-in and walk in coolers. shelves have accumulation of soil residues.
Stored food not covered. Multiple foods located in the walk in cooler and reach in cooler.
Unnecessary items/unused equipment on the premises. Cutter located in chemical room.
Water leaking from pipe and/or faucet/handle. Faucet of sink located on cook line Pipe under hand sink located next to walk in cooler.
Jan 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority3 Intermediate17 Basic
Show 23 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. 0ppm
Spray hose at dish sink lower than flood rim of sink.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed improperly at splitter. Located in chemical room. No vacuum at dishwasher area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi items and oysters. Management added items to sign.
No tag on/for original container of raw, in-shell clams/mussels/oysters. Any further violations for missing tags with any in shell raw items will result in administrative action.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Management using time control without a written plan.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Ceiling tile missing. Cook line.
Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in ceiling.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet.
Employee eating in a food preparation or other restricted area. Employee eating in kitchen. Educated management. Staff left to dining room.
Employee personal food not properly identified and segregated from food to be served to the public. Fish for employees stored with food for sale.
Food stored on floor. Cases of food in walk-in cooler and freezer.
Garbage can located outside has no lid or lid open/broken.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
In-use tongs stored on equipment door handle between uses. On the handle of the stove. Staff removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F spoon for rice. Staff discarded water.
Light not functioning. Hood.
Reach-in and walk in coolers. shelves have accumulation of soil residues.
Stored food not covered. Multiple foods located in the walk in cooler and reach in cooler.
Unnecessary items/unused equipment on the premises. Cutter located in chemical room.
Water leaking from pipe and/or faucet/handle. Faucet of sink located on cook line Pipe under hand sink located next to walk in cooler.
Nov 5, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate13 Basic
Show 16 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Spray bottle containing toxic substance not labeled. -spray bottle with clear substance not labeled -spray bottle with yellow substance in restroom no label
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no hot water at both hand wash sink at wok station -hand wash sink with double faucets in kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. -spice bucket exteriors under prep table in slicer room
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. -floor soiled in walk in freezer
Food stored on floor. -multiple food items on floor in walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun drain line soiled
Plumbing system in disrepair. -Large amounts of water from pipes in water heater room
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -right side hand wash sink at wok station
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves rusted and accumulating mold like substance
Wall soiled with accumulated grease, food debris, and/or dust. -walls in water heater room soiled with mold like substance -wall under prep table at walk in cooler soiled with mold like substance -behind and under 3 compartment sink soiled with mold like substance
Water draining onto floor surface. -drain line in water heater room draining onto floor
Water leaking from pipe and/or faucet/handle. -under spray sink at 3 compartment sink
Nov 4, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 28 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate19 Basic
Show 28 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee moving clean dishes from dish machine to rack, no hand wash
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 bare hand touching cheese cake while cutting
Live, small flying insects found -48 flys total -13 small flying insects in mop room -4 small flying insects at prep table outside walk in cooler -10 small flying insects in rear prep room -15 small flying insects at dry storage connected to main kitchen -1 small flying insect at flip top reach in cooler in kitchen -3 small flying insects at soda gun at bar -2 small flying insects under prep sink at sushi station
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Rodent activity present as evidenced by rodent droppings found. -20 rodent droppings floating in water in water heater room
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. -food disposed of in hand wash sink right side of wok station/ next to 3 compartment sink
Spray bottle containing toxic substance not labeled. -spray bottle with clear substance not labeled -spray bottle with yellow substance in restroom no label
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no hot water at both hand wash sink at wok station -hand wash sink with double faucets in kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -in flour bucket
Buildup of food debris/soil residue on equipment door handles. -spice bucket exteriors under prep table in slicer room
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. -5 dead roaches in water heater room -3 dead roaches on floor In mop room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee items above prep table next to walk in cooler
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. -egregious amount of standing water in water heater room
Floor soiled/has accumulation of debris. -floor soiled in walk in freezer
Food stored on floor. -multiple food items on floor in walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer floor
In-use tongs stored on equipment door handle between uses. -tongs on fryer door handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun drain line soiled
Plumbing system in disrepair. -Large amounts of water from pipes in water heater room
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -right side hand wash sink at wok station
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves rusted and accumulating mold like substance
Wall soiled with accumulated grease, food debris, and/or dust. -walls in water heater room soiled with mold like substance -wall under prep table at walk in cooler soiled with mold like substance -behind and under 3 compartment sink soiled with mold like substance
Water draining onto floor surface. -drain line in water heater room draining onto floor
Water leaking from pipe and/or faucet/handle. -under spray sink at 3 compartment sink
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked pork in to-go bags in prep table
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan is incomplete
Covered waste receptacle not provided in women's bathroom.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves In both walk in coolers
Apr 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked pork in to-go bags in prep table
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on side of ice machine that is in entryway to kitchen from buffet area. Operator immediately cleaned and discarded 1 rodent droppings by oil tanks that are at exit from mop room. 3 rodent droppings in Water heater room that is adjacent to mop room and accessed by opening a door..
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan is incomplete
Covered waste receptacle not provided in women's bathroom.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves In both walk in coolers
Apr 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority7 Intermediate9 Basic
Show 21 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. Tested several times reading 00 chlorine ppm
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 cutting cooked chicken with bare hands. Advised to wash hands and wear gloves when handling ready to eat food. Oper put gloves on
Nonfood-grade bags used in direct contact with food. Cooked pork in to-go bags in prep table
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw fish over sauces and krab and lemons in walk in cooler
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on side of ice machine that is in entryway to kitchen from buffet area. Operator immediately cleaned and discarded 1 rodent droppings by oil tanks that are at exit from mop room. 3 rodent droppings in Water heater room that is adjacent to mop room and accessed by opening a door..
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink in back prep area is wrapped up in cellophane and out of order. Operator has repairs scheduled
Manager or person in charge lacking proof of food manager certification.
No soap provided at handwash sink. at hand sink by walk in cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan is incomplete
Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink by back prep area and at hand sink at entry to kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
Bowl or other container with no handle used to dispense food. In rice container. Operator immediately removed
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. Thawed over night per operator. Operator immediately cut open
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table. Operator immediately removed
Employee eating in a food preparation or other restricted area. 1 employee eating on prep table cooler. 3 employees eating on back prep table above clean trays. Advised to only eat in a designated area away from food prep and clean utensils.
Food not stored at least 6 inches off of the floor. Several cases of food on walk in freezer floor
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In coffee creamer. Immediately removed
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves In both walk in coolers
Jul 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate7 Basic
Show 11 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. Sushi rice at bar.
Clam/mussel/oyster tags not marked with last date served.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 132F multiple attempts. turned out to be low temp.
No soap provided at handwash sink. Sink next to stove area. Staff filled soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly paper with accumulation of dead flies hung through kitchen.. Manager removed. Educated manager on the need to keep trash away from building and traps not hung over food. Appropriate locations discussed.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Middle kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pot handle in Soy soup in walk-in cooler. Staff removed pot.
Light not functioning. Hood over 6 burner stove.
Walk-in cooler interior/shelves have accumulation of soil residues.
Jul 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (59F - Cold Holding); pork (59F - Cold. Held above cold line. Staff place pd in cooler to cool. kimchi (57F - Cold Holding); beef (57F - Cold Holding); chicken (57F - Cold Holding); shrimp roll (47F - Cold Holding); (47F) sushi bar all items held less than 4 hours. Discussed using time control
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. Sushi rice at bar.
Clam/mussel/oyster tags not marked with last date served.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 132F multiple attempts. turned out to be low temp.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Sink next to stove area. Staff filled soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly paper with accumulation of dead flies hung through kitchen.. Manager removed. Educated manager on the need to keep trash away from building and traps not hung over food. Appropriate locations discussed.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Middle kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pot handle in Soy soup in walk-in cooler. Staff removed pot.
Light not functioning. Hood over 6 burner stove.
Walk-in cooler interior/shelves have accumulation of soil residues.
Jan 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Container of medicine improperly stored. Over make table, manager placed in office.
Stop Sale issued due to food originating from an unapproved source. No tag for oyster
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No cleaning agent provided in wash compartment of sink. Employees washed dishes without setting up sink. Took dishes to wash in dishwasher to wash.
No tag on/for original container of raw, oysters. See stop sale. Bin in walk-in shucked without tag.
oyster tags not maintained in chronological order according to the last date they were served in the establishment.
oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. For rice
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler
Ceiling tile missing. Throughout establishment
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over make table in kitchen. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and medicine on make table.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Manager removed
Equipment and utensils not rinsed between washing and sanitizing.
Food stored on floor. Fish in freezer and crab in walk-in cooking
Light not functioning. Over dishwasher
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Dish area
Dec 19, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 2 high priority.
2 High priority10 Intermediate11 Basic
Show 23 findings ▾
Container of medicine improperly stored. Over make table, manager placed in office.
Stop Sale issued due to food originating from an unapproved source. No tag for oyster
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink in dish area wrapped in plastic wrap. Manager says it's under repair. sink near walk-in cooler doesn't work. One hand sink available in kitchen out of 6.
Manager or person in charge lacking proof of food manager certification.
No cleaning agent provided in wash compartment of sink. Employees washed dishes without setting up sink. Took dishes to wash in dishwasher to wash.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No soap provided at handwash sink. 4 sinks on cook line and back kitchen near walk-in. Sinks not filled when give opportunity.
No tag on/for original container of raw, oysters. See stop sale. Bin in walk-in shucked without tag.
oyster tags not maintained in chronological order according to the last date they were served in the establishment.
oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. For rice
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler
Ceiling tile missing. Throughout establishment
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over make table in kitchen. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and medicine on make table.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Manager removed
Equipment and utensils not rinsed between washing and sanitizing.
Food stored on floor. Fish in freezer and crab in walk-in cooking
Light not functioning. Over dishwasher
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Dish area
Sep 18, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority7 Intermediate9 Basic
Show 19 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 and the time removed from temperature control cannot be determined. Rice 1 hour per operator. Marked with proper time.
Toxic substance/chemical improperly stored. Cleaner on table with food.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in walk in cooler area and sink at bar.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 1 case of oysters no tag.
Spray bottle containing toxic substance not labeled. No bottles labeled throughout facility.
Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers.
Ceiling tile missing. 2 tiles in dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on top of work stations throughout kitchen area.
Employee eating in a food preparation or other restricted area. Employee drinking from bowl on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse on shelf with food in dry storage area.
Floor soiled/has accumulation of debris. Floor drains throughout kitchen.
Food stored on floor. Food on floor all over walk in freezer.
In-use wet wiping cloth/towel used under cutting board.
Stored food not covered. Meat in walk in cooler.
Jul 10, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority8 Intermediate9 Basic
Show 21 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.
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 and the time removed from temperature control cannot be determined. Rice 1 hour per operator. Marked with proper time.
Toxic substance/chemical improperly stored. Cleaner on table with food.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in walk in cooler area and sink at bar.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 1 case of oysters no tag.
Spray bottle containing toxic substance not labeled. No bottles labeled throughout facility.
Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers.
Ceiling tile missing. 2 tiles in dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on top of work stations throughout kitchen area.
Employee eating in a food preparation or other restricted area. Employee drinking from bowl on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse on shelf with food in dry storage area.
Floor soiled/has accumulation of debris. Floor drains throughout kitchen.
Food stored on floor. Food on floor all over walk in freezer.
In-use wet wiping cloth/towel used under cutting board.
Stored food not covered. Meat in walk in cooler.
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.