GOCHI JAPANESE KITCHEN
Food safety records indicate GOCHI JAPANESE KITCHEN in WINTER GARDEN has 6 inspections with a 1.7/5 overall rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 6 reports on file
14195 W COLONIAL DR
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
All Inspection Reports
2/6/2026· 1mo ago
Visit ID: 13473032
Met Inspection Standards3 int, 9 basic
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
- 22-16-4:Basic - Cold holding unit in walk in cooler interior soiled. Cold unit for raw fish and raw beef.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's drink on front sushi station table. Employee's drinks on small prep table outside walk in cooler. Both removed/ Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor./a bucket of prepped dikon/walk in cooler/ Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer/front sushi bar freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stove exterior soiled. /cook line.
- 08B-12-5:Basic - Stored food not covered./two buckets of pork broth in walk in cooler not covered.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over cut lettuce/walk in cooler/ Corrected On-Site Repeat Violation
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab./operator fixed the menu immediately/changed from crab to Krab. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./smoked salmon on menu not identify as raw/uncooked/operator fixed the menu immediately/put asterisk next to smoked salmon on all menus/ Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken wings no date marked/made two days ago/walk in cooler.
7/25/2025· 7mo ago
Visit ID: 10953457
Met Inspection Standards5 high, 3 int, 5 basic
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./small table outside walk in cooler/ Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 14-17-4:Basic - Ice machine interior with rust that has pitted the surface.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed produce stored over cut romaine and rice , walk in cooler.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025. Operator renewed immediately, license now current active, expires 4/1/2026. 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 small reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shrimp cold holding at 48F/less than 4 hours/insufficient ice.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./miso broth 96F, less than 4 hours/reheated to 165F before serving.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored./two bottles of cleaners on small table outside walk in cooler with cleaned plates. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board on table outside walk in freezer.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./conch and smoked salmon on online menu/adding disclosures on menu immediately/ 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./two employees training certificates expired.
2/26/2025· 1y ago
Visit ID: 10710567
Met Inspection Standards1 high, 3 int, 9 basic
- 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.
11/1/2024· 1y 4mo ago
Visit ID: 8773612
Met Inspection Standards3 high, 1 int, 7 basic
- 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
4/16/2024· 1y 11mo ago
Visit ID: 8579375
Met Inspection Standards4 basic
- 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
12/20/2023· 2y 2mo ago
Visit ID: 8372541
Met Inspection Standards4 high, 4 int, 9 basic
- 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.