GOCHI JAPANESE KITCHEN

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

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

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.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Cold holding unit in walk in cooler interior soiled. Cold unit for raw fish and raw beef.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

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

Basic - Food stored on floor./a bucket of prepped dikon/walk in cooler/ Corrected On-Site

Basic - Ice buildup in reach-in freezer/front sushi bar freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stove exterior soiled. /cook line.

Basic - Stored food not covered./two buckets of pork broth in walk in cooler not covered.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over cut lettuce/walk in cooler/ Corrected On-Site Repeat Violation

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

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.

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.

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.

High Priority - Toxic substance/chemical improperly stored./two bottles of cleaners on small table outside walk in cooler with cleaned plates. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board on table outside walk in freezer.

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

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.

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Ice buildup in walk-in freezer.

Basic - Ice machine interior with rust that has pitted the surface.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed produce stored over cut romaine and rice , walk in cooler.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary over 400 ppm. Operator added water rechecked. 200 ppm

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

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

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.

Basic - Employee with no beard guard/restraint while engaging in food preparation. One cook on cook line

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in the kitchen Repeat Violation

Basic - Food stored on floor. A bucket of sauce stored on floor. Operator removed. Corrected On-Site

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

Basic - Light not functioning. One bulb at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in freezer soiled Repeat Violation

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

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

Basic - Wet mop not stored in a manner to allow the mop to dry. One mop in bucket at mop sink.

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.

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

High Priority - Toxic substance/chemical improperly stored. Grease lift store on rack in dry storage next to seasonings. Manager removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting boards on prep table on cook line

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area.

Basic - Food stored on floor. Bottles of cooking oil on floor Salt on floor in dry storage

Basic - In-use tongs stored on equipment door handle between uses. On oven door in the kitchen. Manager removed. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen

Basic - Building components, attachments or fixtures in poor repair. Freezer door is damaged

Basic - In-use wet wiping cloth/towel used under cutting board. At the sushi station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters psi need cleaning

Basic - Outer openings not protected with self-closing doors. Exterior door propped open -no screen in place

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

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

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.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles soiled.

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

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

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./soup spoons in wait area.

Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar and bar cutting boards.

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

Basic - Equipment in poor repair./walk in freezer door disrepair.

Basic - Food stored on floor./oil cartons on kitchen floor/ Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board./front sushi bar/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine exterior soiled. Soda machine back panel soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./salmon cold holding at 47F for more than 4 hours per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon cold holding at 47F/cook line reach in cooler for more than 4 hours per manager. Corn 49F, shredded lettuce 49F/less than 4 hours per manager/moved to walk in cooler for temperature recovery/rechecked shredded lettuce 43F, corn 45F.

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 out at 2 pm per sushi chef but no time marked/time control plan available/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./white rice 131F, rice warmer less than 4 hours per manager/reheated to 165F/ Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.

Basic - Food stored on walk in freezer floor.

Basic - Ice buildup in walk-in freezer./ Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./water at 90F, utensils stored next to the grill/ Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on air vents Above cook line Warning - From follow-up inspection 2023-02-28: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer Warning - From follow-up inspection 2023-02-28: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table: cut cabbage (55F - Cold Holding); sprouts (54F - Cold Holding); cooked noodles (64F - Cold Holding); peeled hard boiled eggs (44F - Cold Holding); raw chicken (56F - Cold Holding); noodles (56F - Cold Holding). Per manager items in unit less than 2 hours. Items moved to walk in freezer. Corrective Action Taken Warning - From follow-up inspection 2022-05-12: No TCS Foods in unit at time of inspection. Unit being repaired at time of inspection. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter. Warning - From follow-up inspection 2022-05-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make line. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden bowl used for sushi rice. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen, under equipment. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line. Warning - From follow-up inspection 2022-05-12: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over onions in walk in cooler. Corrected On-Site

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 has beginning time, missing ending time label. Operator corrected. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. Showed manager photo example of a vacuum breaker.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping food wearing a watch and bracelet.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food in kitchen with no beard guard.

Basic - Food stored on floor. Multiple items stored on floor in walk in freezer. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven handle.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on table with food. Corrected On-Site

Basic - Single-service articles improperly stored. Boxes of take out containers on floor in dry storage room. Corrected On-Site