DirtyFLRestaurant Inspection Data

GO BISTRO

2035 Hollywood Boulevard
Hollywood, Florida, 33020
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10810116

  • N/A:No Violations Were Observed

Inspection Date: 3/31/2025

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at 3 door flip top Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs stored above cooked rice in sushi line reach in cooler. Operator reorganized Corrected On-Site Warning
  • 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. Sushi rice at sushi line has no time marking. Per operator rice was cooked 2 hours ago. Operator time marked Corrected On-Site Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Person In Charge : Joan Solis; Previous CFM no longer employed at establishment Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Person In Charge : Joan Solis Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi line hand wash sink. Operator refilled Corrected On-Site Warning
  • 53B-13-5:Intermediate - 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. 2 provided, operator unable to provide remainder at time of inspection Warning

Inspection Date: 3/18/2025

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-03-18: Next unannounced **Time Extended**

Inspection Date: 3/10/2025

  • 08B-38-4:Basic - Food stored on floor. Cases of raw chicken, cooked pork broth stored on floor in walk-in cooler. Operator started to move to shelf **Corrective Action Taken** Warning
  • 10-20-4:Basic - In-use tongs/ladles stored on equipment door handle between uses. Operator removed Corrected On-Site Repeat Violation Admin Complaint
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at 3 door cook line flip top Repeat Violation Admin Complaint
  • 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. 2 door stainless: cooked pork (53F-57 - Cooling). Per operator item was cooked yesterday and has been cooling over night. Not prepared or portioned today. See Stop Sale Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless: cooked pork (53F-57 - Cooling). Per operator item was cooked yesterday and has been cooling over night. Not prepared or portioned today. See stop sale. Warning
  • 22-41-4:High Priority - 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. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Triple sink set up at 100ppm chlorine. Instructed operator to manually sanitize wares until dish machine is repaired Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse wares. Discussed with operator Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Inspection Date: 12/11/2024

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top cooler Warning - From follow-up inspection 2024-12-11: Next unannounced **Time Extended**

Inspection Date: 12/4/2024

  • 10-20-4:Basic - In-use ladles stored on equipment door handle between uses. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top cooler Warning
  • 22-41-4:High Priority - 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. Dish machine tested at 0ppm chlorine. Operator attempted to prime sanitizer. Sanitizer will not prime. Instructed operator to set up triple sink; set up at 100ppm chlorine and manually sanitize wares. Operator called for service **Corrective Action Taken** Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24 Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw chicken stored above cooked pork in 3 door stainless hallway reach in cooler. Operator reorganized Corrected On-Site Warning
  • 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. Sushi rice temped at 90F-103F at sushi line. Operator states sushi rice was prepared approximately 30 minutes ago. Operator time marked sushi rice Corrected On-Site Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance at wait station not labeled, operator labeled cleaner Corrected On-Site Warning

Inspection Date: 6/19/2024

Inspection #: Visit ID: 8693312

  • 14-74-7:Basic - - From initial inspection : 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. Observed sushi box Unit has a hole on plexiglass glass door. Warning - From follow-up inspection 2024-06-12: Observed same. **Time Extended** - From follow-up inspection 2024-06-19: Unit not in use. Observed same. **Time Extended**

Inspection Date: 6/12/2024

Inspection #: Visit ID: 8691084

  • 14-74-7:Basic - - From initial inspection : 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. Observed sushi box Unit has a hole on plexiglass glass door. Warning - From follow-up inspection 2024-06-12: Observed same. **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - 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. Dish machine reading 0ppm after 3 attempts. Warning - From follow-up inspection 2024-06-12: Dishwasher reading 0pmm**Time Extended** **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine Warning - From follow-up inspection 2024-06-12: Observed same. **Time Extended**

Inspection Date: 6/10/2024

Inspection #: Visit ID: 8623582

  • 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. Observed sushi box Unit has a hole on plexiglass glass door. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing next to sushi station. Operator placed sign. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at sushi flip top counter top. Operator placed wet cloth in sanitizer solution. Corrected On-Site Warning
  • 22-41-4:High Priority - 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. Dish machine reading 0ppm after 3 attempts. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimps in 2 door reach in cooler. Operator stored properly. Corrected On-Site Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at sushi station picked up plate from floor with gloved hands and proceeded to grab clean plate and plated sushi rolls order without washing hands or changing gloves. Instructed employee proper hand washing and glove changing procedures. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler: raw tuna (49F - Cold Holding); raw salmon (48F); cheese (45F); raw eel (45F). Per operator in unit less than 4 hours. Foods not at 41F. Observed crack on plexiglass glass that could lead to temperature control issue. Foods not prepared or portioned today. Warning
  • 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 and the time removed from temperature control cannot be determined. Observed sushi rice not timed marked at sushi station, per operator sushi was cooked at 12pm today. Operator placed time mark from 12pm to 4pm. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine Warning

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8346526

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating over prep table in back of kitchen. Employee moved up dining area to eat. Corrected On-Site
  • 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 cell phone charging on prep table next to employee prepping food items on same table.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi line wearing watch.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to sushi line from taking break in dining room and put on gloves to prepare order without washing hands first.
  • 11-27-4:Intermediate - 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. Bulletin provided to be posted.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under dish machine.