POKE BY GOCHI
13770 W COLONIAL DR #130
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor behind cook line soiled Repeat Violation
- 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. In white and brown rice containers. Operator corrected. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 71F at front counter Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Reach in cooler gaskets at front counter
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled Wall nest to hand washing sink soiled.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to reach in freezer for quick chill. Krab (45F - Cold Holding)
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator See than 4 hours. Operator reheated. Cooked Chicken (129F - Hot Holding) Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle with sanitizer stored on shelf with napkins and to go bags. Operator removed. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep table soiled. Repeat Violation
- 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 printed form and employee signed. Corrected On-Site
Food safety inspection conducted on 1/21/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 9/23/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by fryer
- 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 rice container at front counter.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops at front counter in water 73F Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Box of forks stored on floor. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At reach in front counter. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At front counter. Corrected On-Site
- 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. See stop sale. Per operator less than 2 hours. Operator added time Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at front counter. Corrected On-Site
Food safety inspection conducted on 9/23/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 2/6/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container at front counter. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.white cutting board at three compartment sink.
- 08B-38-4:Basic - Food stored on floor. Bottle of oil in kitchen area. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter next to rice cooker Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter cutting board. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White Sauce (56F - Cold Holding) Placed in Ice bath for quick chill. white Rice (108F - Hot Holding) operator discarded. Brown Rice (108F - Hot Holding) operator reheated. Rechecked 30 minutes later 138F.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kwang Chung. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at frontline prep. Area.
- 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. Corrected On-Site
Food safety inspection conducted on 2/6/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 9/5/2023
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic bowl with no handle to scoop brown rice.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./both kitchen employees wearing a watch while preparing food. Repeat Violation
- 08B-38-4:Basic - Food stored on floor./oil carton on kitchen floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./74F, next to rice warmer at front line.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./front line on cutting board/ Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food./ Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over krab Rangoon/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./corn 47F, ready to eat shrimp 46F/both less than 4 hours/moved to reach in freezer/rechecked corn 43F, shrimp 43F/ Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./brown rice 114F/rice warmer/less than 4 hours/reheated to 190F/ Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/name: Kwang Chung.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at front counter and kitchen/ Corrected On-Site Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./tuna and salmon poke bowl on digital menu/ Corrected On-Site
- 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 operator.
Food safety inspection conducted on 9/5/2023 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).