DirtyFLRestaurant Inspection Data

GO BISTRO

With 14 inspections documented, GO BISTRO maintains a 2.4/5 food safety rating in HOLLYWOOD. Food safety practices have remained consistent.

Last inspection: 1 months ago · 14 reports on file

2035 Hollywood Boulevard
Hollywood, Florida, 33020
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 14 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13619467

Follow-up Inspection Required

4 high, 4 basic

  • 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. In sushi fliptop lower cooler, diced raw tuna fully thawed still in vacuum packaging. Per employee thawed more than 4 hours. See stop sale.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No fully covered receptacles in unisex bathrooms. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cups on prep table by sauces and on shelf above sushi fliptop cooler. Employee removed cups from prep areas.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cups on prep table by sauces and on shelf above sushi fliptop cooler. Employee removed cups from prep areas. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Chopped scallions and other food items in kitchen fliptop and reach in coolers in direct contact with standard brown paper towels. Employee began to remove papers and replace with wax paper. **Corrective Action Taken**
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In True 2 door reach in cooler, containers or raw pork and raw beef wrapped scallions above box of scallions. Employee removed scallions to separate cooler. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In sushi fliptop lower cooler, diced raw tuna fully thawed still in vacuum packaging. Per employee thawed more than 4 hours.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hold shelf above stovetop, shoyu ramen base (88F - Hot Holding); tamiyaki soup base (89F - Hot Holding). Per employee both prepared at 12:00pm opening. Employee moved both back to stovetop to reheat for proper hot holding. **Corrective Action Taken**

1/21/2026· 1mo ago

Visit ID: 13615328

Follow-up Inspection Required

8 high, 2 int, 6 basic

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacles in either unisex restroom.
  • 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 on shelf next to to go containers above kitchen fliptop unit. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Containers of fryer oil on floor in back hallway.
  • 10-20-4:Basic - In-use tongs/utensils stored on equipment door handle between uses. Tongs hanging on oven door handle in contact with front of oven. Employee removed tongs. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water (86F) in container by grill unit.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In front unisex restroom. Sign printed and provided to be posted. **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to cut new lemons without washing hands first. Reviewed proper procedures and employee stopped and washed hands and put on new gloves. Corrected On-Site
  • 09-01-4:High Priority - 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 using bare hands to cut lemons for beverages. Employee voluntarily discarded lemons and put on gloves. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In hallway True 3 door reach in cooler, flat of raw shell above cases of avocados. Employee rearranged for proper separation. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In hallway True 2 door reach in cooler, portioned raw salmon on shelf above container of cookedd pork and prepared broth base. 2) In hallway True 3 door reach in cooler, flat of raw shell eggs on shelf above cooked pork. Employee rearranged for proper separation. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen upper fliptop cooler, cooked wings (41-58F - Cold Holding). Per employee, not prepared or portioned today and in unit overnight. Observed wings over-stacked above container chill lines. 2) Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In tabletop steam well in kitchen, cooked pork (121F - Reheating from 10:00am); commercial dumplings (120F - Reheating from 10:00am). Per employee both placed in unit at 10:00am.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen upper fliptop cooler, cooked wings (41-58F - Cold Holding). Per employee, not prepared or portioned today and in unit overnight. Observed wings over-stacked above container chill lines. See stop sale.
  • 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. Sushi rice being held under time control missing time mark. Employee added time mark from 11:30am. Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In tabletop steam well in kitchen, cooked pork (121F - Reheating from 10:00am); commercial dumplings (120F - Reheating from 10:00am). Per employee both placed in unit at 10:00am. See stop sale.
  • 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/ Certified Food Manager Niti Masintapan Person in Charge Joan Solis Repeat Violation Admin Complaint
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 180F in ice water. Thermometer unable to be calibrated. Employee opened new thermometer and calibrated. Corrected On-Site

11/25/2025· 3mo ago

Visit ID: 13530591

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 14-36-5:Basic - - From initial inspection : Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed exposed insulation at cook line flip top lid Warning - From follow-up inspection 2025-11-25: Observed same Admin Complaint
  • 03F-02-5:High Priority - - From initial inspection : 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 being held using time as a public health control not time marked, employee states rice was cooked at 10:00 am. Employee time marked Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-11-25: Sushi rice not time marked. Employee states rice was prepared at 3pm. Employee time marked Admin Complaint Corrected On-Site
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Repeat Violation Admin Complaint - From follow-up inspection 2025-11-25: No certified food manager present. Observed 4 employees engaged in food handling at time of inspection Admin Complaint

9/25/2025· 5mo ago

Visit ID: 10885603

Follow-up Inspection Required

4 high, 4 int, 3 basic

  • 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. Raw Mahi commercially packaged with a label indicating to be removed before thawing not removed from packaging. Raw mahi still mostly frozen, employee removed from packaging Corrected On-Site Warning
  • 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 phone, keys, stored on cook line. Employee removed Corrected On-Site Warning
  • 14-36-5:Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed exposed insulation at cook line flip top lid Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed 2 employees dry hands on apron, soiled towel. Instructed employees to re wash hands and dry hands with paper towels Corrected On-Site Warning
  • 09-01-4:High Priority - 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. Observed employee handling cooked chicken to be placed on ramen for service with bare hands. Instructed employee to wash hands and put on gloves Observed employee peeling hard boiled eggs with bare hands. Discussed with operator. Operator instructed employee to wash hands and put on gloves **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pans of cooked chicken wings in 3 door stainless reach in cooler. Operator properly stored raw shell eggs. Raw salmon stored on top of ready to eat dried anchovies in 2 door stainless reach in cooler. Operator reorganized Corrected On-Site 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. Sushi rice being held using time as a public health control not time marked, employee states rice was cooked at 10:00 am. Employee time marked Corrected On-Site Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink. Operator instructed employee to rewash hands at hand wash sink Corrected On-Site 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/ Repeat Violation Admin Complaint
  • 53B-01-5:Intermediate - 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. Operator unable to provide for any employees at time time of inspection Warning
  • 11-26-1:Intermediate - 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. Operator unable to provide for any employees at time of inspection Warning

6/4/2025· 9mo ago

Visit ID: 10810116

Met Inspection Standards
  • N/A:No Violations Were Observed

3/31/2025· 11mo ago

2 high, 4 int, 1 basic

  • 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

3/18/2025· 11mo ago

1 basic

  • 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**

3/10/2025· 1y ago

3 high, 2 int, 5 basic

  • 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

12/11/2024· 1y 3mo ago

1 basic

  • 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**

12/4/2024· 1y 3mo ago

4 high, 2 int, 2 basic

  • 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

6/19/2024· 1y 8mo ago

Visit ID: 8693312

Met Inspection Standards

1 basic

  • 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**

6/12/2024· 1y 9mo ago

Visit ID: 8691084

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 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**

6/10/2024· 1y 9mo ago

Visit ID: 8623582

Follow-up Inspection Required

5 high, 1 int, 3 basic

  • 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

3/1/2024· 2y ago

Visit ID: 8346526

Met Inspection Standards

1 high, 3 int, 3 basic

  • 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.