GO BISTRO
2035 Hollywood Boulevard
Hollywood, Florida, 33020
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 3/31/2025
High Priority
2
Intermediate
4
Basic
1
Total
7
Inspection Details:
- 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**
Food safety inspection conducted on 3/31/2025 revealed 7 total violations (2 high priority, 4 intermediate, 1 basic).
Inspection on 3/18/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 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**
Food safety inspection conducted on 3/18/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/10/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Inspection Details:
- 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**
Food safety inspection conducted on 3/10/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 12/11/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 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**
Food safety inspection conducted on 12/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/4/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Inspection Details:
- 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**
Food safety inspection conducted on 12/4/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).