DirtyFLRestaurant Inspection Data

GOCHI JAPANESE KITCHEN

14195 W COLONIAL DR

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10710567

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. One cook on cook line
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in the kitchen Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. A bucket of sauce stored on floor. Operator removed. Corrected On-Site
  • 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 flour containers operator removed. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. One bulb at cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in freezer soiled Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in freezer soiled. Reach in cooler at cook line Corrected On-Site Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed ginger and lemons over cheese in walk in cooler. Operator removed. Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. One mop in bucket at mop sink.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary over 400 ppm. Operator added water rechecked. 200 ppm
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at pre table soiled Fryer baskets soiled. Repeat Violation
  • 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. Provided time plan manager filled out. Corrected On-Site
  • 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.

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8773612

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area.
  • 08B-38-4:Basic - Food stored on floor. Bottles of cooking oil on floor Salt on floor in dry storage
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door in the kitchen. Manager removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in the kitchen Exterior reach in cooler in the kitchen
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked seasoned items in flour then washed hands with gloves on.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours manager moved to walk in freezer for quick chill. Raw shrimp (45F) **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Grease lift store on rack in dry storage next to seasonings. Manager removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting boards on prep table on cook line

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8579375

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Freezer door is damaged
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At the sushi station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters psi need cleaning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior door propped open -no screen in place

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8372541

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./soup spoons in wait area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar and bar cutting boards.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one sushi chef wearing a watch while preparing food/ Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair./walk in freezer door disrepair.
  • 08B-38-4:Basic - Food stored on floor./oil cartons on kitchen floor/ Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board./front sushi bar/ Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine exterior soiled. Soda machine back panel soiled.
  • 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./chlorine 0ppm, rechecked 50ppm/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over sauces, cook line side reach in cooler/ Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tofu cold holding at 54F overnight in wait station cooler. Cut lettuce/salad cold holding at 51F overnight in wait station cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tofu cold holding at 54F overnight in wait station cooler. Cut lettuce/salad cold holding at 51F overnight in wait station cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles soiled.
  • 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./form emailed to manager/ Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./one employee training certificates missing date of birth/ Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one front employee certificate expired.