GG'S WATERFRONT BAR & GRILL
606 North Ocean Drive
Hollywood, Florida, 33019
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/21/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - 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 **Corrective Action Taken** - From follow-up inspection 2025-03-21: Observed same. **Time Extended**
Food safety inspection conducted on 3/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/20/2025
High Priority
3
Intermediate
2
Basic
9
Total
14
Inspection Details:
- 22-20-5:Basic - 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. Corrected On-Site
- 14-74-7:Basic - 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.
- 12B-07-4:Basic - 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. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at bar. Operator cleaned during inspection. Corrected On-Site
- 10-01-5:Basic - 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. Corrected On-Site
- 10-07-4:Basic - 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 **Corrective Action Taken**
- 21-04-4:Basic - In-use wiping cloth/towel used under cutting board. Observed wiping cloth stored under cutting board at cook line. Operator removed. Corrected On-Site
- 12B-13-4:Basic - 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. Corrected On-Site
- 21-12-4:Basic - 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. Corrected On-Site
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint
- 03F-02-5:High Priority - 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. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink at both bars. Operator removed. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles containing unknown purple solution stored at bar. Operator labeled. Corrected On-Site
Food safety inspection conducted on 3/20/2025 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 11/14/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Inspection Details:
- 40-06-5:Basic - 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 Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket not secured to door in middle reach in cooler in expo line. Observed gap where cold air is escaping
- 38-01-4:Basic - Light shield damaged/in disrepair in ware washing room above 3 compartment sink.
- 36-32-5:Basic - One ceiling tile shows damage or is in disrepair at back of house above reach in freezer.
- 08A-14-5:High Priority - 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.
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 02A-01-4:Intermediate - 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. Corrected On-Site
- 01C-03-4:Intermediate - Some Clam/mussel/oyster tags not marked with last date served. Repeat Violation
Food safety inspection conducted on 11/14/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 6/5/2024
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - 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. Repeat Violation
- 06-09-1:Basic - 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.
- 10-18-5:Basic - 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. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth in container of lettuce wedges. Operator removed Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
- 02C-03-5:Intermediate - 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. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Third pan stored in hand sink on cook line. Operator removed Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed measuring device needed batteries.
Food safety inspection conducted on 6/5/2024 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).
Inspection on 4/26/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - 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, Warning - From follow-up inspection 2024-04-26: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-04-26: **Time Extended**
Food safety inspection conducted on 4/26/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/25/2024
High Priority
6
Intermediate
2
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - 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, Warning
- 10-01-5:Basic - 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. Corrected On-Site Warning
- 03D-02-5:High Priority - 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. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container at salad station covering lettuce wedges. Operator removed Corrected On-Site Warning
- 08A-05-6:High Priority - 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. Corrected On-Site Warning
- 01B-02-5:High Priority - 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. Warning
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - 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 Corrected On-Site Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 03D-15-4:Intermediate - 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. Warning
Food safety inspection conducted on 4/25/2024 revealed 10 total violations (6 high priority, 2 intermediate, 2 basic).