GO SUSHI INC
4595 OKEECHOBEE BLVD #128, WEST PALM BEACH 33417
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/15/2024
High Priority
8
Intermediate
2
Basic
0
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi bar . Sushi cook, handle raw fish for rolls then handle avocado, cream cheese for another roll Advised employee to wash hands
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. On December 1 2023 Operator pay over the phone while doing the inspection 237474801 confirmation # license renewed during inspection Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw crab over cooked wontons Advised operator to stored properly Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna, raw salmon over cut carrots inside sushi cooler Operator stored properly Repeat Violation Admin Complaint
- 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice 120F hot Holding, Per operator product stored for approximately 3 hours. Operator moved to microwave to reheat to 165F + **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Lysol over plates Operator stored properly Corrected On-Site
- 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. Emailed form to operator
- 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. Emailed to operator
Food safety inspection conducted on 2/15/2024 revealed 10 total violations (8 high priority, 2 intermediate, 0 basic).
Inspection on 7/26/2023
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public....huge amount personal food in reach in chase freezer . Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ..rice spoon , tea spoon at server station. Employee moved. Corrected On-Site Repeat Violation Admin Complaint
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses...several wet clothe in sushi station , kitchen. Employee moved Corrected On-Site Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.... Vegetables, cooked pork with raw sea food in chase reach in freezer . Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cut carrots, seaweed in reach in cooler at sushi station. Operator properly stored . Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Not prep or portion today Raw shrimp 51° stored in double containers in flip top reach in cooler being held less than 4 hours , employee replace shrimp single container. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.hanging wet towel in handwashing sink at kitchen , sushi station at front line.employee moved . Corrected On-Site Repeat Violation
- 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled....table spray bottles , employee labeled. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 7/26/2023 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).