GOGI HOTPOT & BBQ & SUSHI
7251 West Colonial Drive
Orlando, Florida, 32818
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 4/15/2025
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves In both walk in coolers - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in to-go bags in prep table - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Admin Complaint** - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
- 01C-10-4:Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
Food safety inspection conducted on 4/15/2025 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 4/14/2025
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-04-14: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves In both walk in coolers - From follow-up inspection 2025-04-14: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in to-go bags in prep table - From follow-up inspection 2025-04-14: **Time Extended**
- 35A-04-4:High Priority - - From initial inspection : High Priority - 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.. **Admin Complaint** - From follow-up inspection 2025-04-14: 1 rodent dropping under circuit breaker "D" in mop room. Operator immediately cleaned 1 rodent dropping in corner of water heat room **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Admin Complaint** - From follow-up inspection 2025-04-14: **Time Extended**
- 01C-10-4:Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - From follow-up inspection 2025-04-14: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2025-04-14: **Time Extended**
Food safety inspection conducted on 4/14/2025 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 4/11/2025
High Priority
5
Intermediate
7
Basic
9
Total
21
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container. Operator immediately removed **Corrected On-Site**
- 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. Tuna. Thawed over night per operator. Operator immediately cut open **Corrected On-Site**
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - 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 **Corrected On-Site**
- 12B-02-4:Basic - 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. **Corrected On-Site**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Several cases of food on walk in freezer floor
- 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. In coffee creamer. Immediately removed **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves In both walk in coolers
- 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. Tested several times reading 00 chlorine ppm **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. Employee cutting cooked chicken with bare hands. Advised to wash hands and wear gloves when handling ready to eat food. Oper put gloves on **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in to-go bags in prep table
- 08A-05-6:High Priority - 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
- 35A-04-4:High Priority - 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.. **Admin Complaint**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Admin Complaint**
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- 31A-04-4:Intermediate - 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 **Warning**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. at hand sink by walk in cooler.
- 03F-10-5:Intermediate - 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
- 31B-06-4:Intermediate - 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
Food safety inspection conducted on 4/11/2025 revealed 21 total violations (5 high priority, 7 intermediate, 9 basic).
Inspection on 7/17/2024
High Priority
1
Intermediate
3
Basic
7
Total
11
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. - From follow-up inspection 2024-07-17: **Time Extended**
- 35A-06-4:Basic - - From initial inspection : Basic - 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. **Corrective Action Taken** - From follow-up inspection 2024-07-17: **Time Extended**
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-07-17: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Middle kitchen - From follow-up inspection 2024-07-17: **Time Extended**
- 10-06-5:Basic - - From initial inspection : Basic - 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. **Corrected On-Site** - From follow-up inspection 2024-07-17: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Hood over 6 burner stove. - From follow-up inspection 2024-07-17: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-07-17: **Time Extended**
- 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 at bar. **Repeat Violation** - From follow-up inspection 2024-07-17: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** - From follow-up inspection 2024-07-17: **Time Extended**
- 22-56-4:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-07-17: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Sink next to stove area. Staff filled soap. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-07-17: **Time Extended**
Food safety inspection conducted on 7/17/2024 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 7/16/2024
High Priority
2
Intermediate
4
Basic
7
Total
13
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.
- 35A-06-4:Basic - 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. **Corrective Action Taken**
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Middle kitchen
- 10-06-5:Basic - 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. **Corrected On-Site**
- 36-62-4:Basic - Light not functioning. Hood over 6 burner stove.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 03A-02-5:High Priority - 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 **Corrective Action Taken** **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 bar. **Repeat Violation**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- 22-56-4:Intermediate - 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.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink next to stove area. Staff filled soap. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 7/16/2024 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).