Gg's Waterfront Bar & Grill
Last inspected: Apr 13, 2026
74
Score
Gg's Waterfront Bar & Grill appears in inspection records 11 times, starting in 2022. Gg's Waterfront Bar & Grill was last inspected on Apr 13, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around eight violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Compared to the broader Hollywood restaurant scene, this is about average. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus stored in pan with ice on prep table, stored at (52F - Cold Holding). Per operator, food not prepped or portioned today. Foods stored in walk in cooler, and moved to pan of ice on prep table , and held for approximately 1.25 hours. Advised operator to move hummus back to cooler to quick chill.
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of hearts of palm stored on rack of dry storage room in kitchen. Employee removed cans from shelf, to be discarded. See Stop Sale.
01B-01-4
74
Jan 22, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters clams and mussels. **Warning**
01C-05-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory for undercooked animal food. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available on site, thermometer device or thermo- labels.. **Warning**
16-62-1
Basic - Food stored on floor. Walk in freezer- two boxes of ravioli, employee moved to shelf. **Corrected On-Site** **Warning**
08B-38-4
61
Mar 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Observed at cook line, scoop stored in soiled, standing water at 101F. Operator had employee change out water and turned up temperature to hold at 135F or above. 2) Observed at pantry station, scoop stored in standing water at 69F **Corrective Action Taken** - From follow-up inspection 2025-03-21: Observed same. **Time Extended**
10-07-4
95
Mar 20, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beverage air cooler//shredded cabbage (49F - Cold Holding); cooked rice (50F - Cold Holding); broccolini (58F - Cold Holding); cut bok choy (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 4.5hours. Stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beverage air cooler//shredded cabbage (49F - Cold Holding); cooked rice (50F - Cold Holding); broccolini (58F - Cold Holding); cut bok choy (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 4.5hours. Stop sale.
01B-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. Observed garlic butter at cook line without time mark. Per operator, food put on time approximately 2 hours prior to inspection. Operator put time mark on food. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink at both bars. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles containing unknown purple solution stored at bar. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1) Observed accumulation of black mold like substance inside ice machine in kitchen. Operator cleaned and sanitized during inspection. 2) Observed accumulation of food debris on soda gun nozzles at bar. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beverage air cooler//shredded cabbage (49F - Cold Holding); cooked rice (50F - Cold Holding); broccolini (58F - Cold Holding); cut bok choy (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 4.5hours. Stop sale.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cutting board at cook line. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at bar. Operator cleaned during inspection. **Corrected On-Site**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowl stored inside breadcrumb bin at cook line, handle in contact with food. Operator removed. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Observed at cook line, scoop stored in soiled, standing water at 101F. Operator had employee change out water and turned up temperature to hold at 135F or above. 2) Observed at pantry station, scoop stored in standing water at 69F **Corrective Action Taken**
10-07-4
Basic - In-use wiping cloth/towel used under cutting board. Observed wiping cloth stored under cutting board at cook line. Operator removed. **Corrected On-Site**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks inside reach in freezer and reach in cooler at cook line. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at cook line, not stored in sanitizer solution. Operator removed. **Corrected On-Site**
21-12-4
33
Nov 14, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Insects, Rodents, and Animals Not Present
FL-38
50
Jun 5, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth in container of lettuce wedges. Operator removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in beverage air cooler on cook line raw beef tips over green goddess sauce and onion marinade. Operator moved beef to another cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled potatoes (53F - Cold Holding); French fries (53F - Cold Holding) on speed rack out at room temperature at fry station less than one hour not portioned or prepared today. Discussed TPHC with operator email operator from printed and filled out. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open container of milk in low boy cooler at expo station without date mark operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Third pan stored in hand sink on cook line. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed measuring device needed batteries.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside top left shoot accumulation of black/green mold-like substance. **Repeat Violation**
22-20-5
Basic - In-use utensil stored in sanitizer between uses. Observed knife and tongs stored in sanitizer bucket on shelf at fry station and broiler station. Operator removed. **Corrected On-Site**
10-18-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi on cook line Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
37
Apr 26, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-04-26: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine the top inside by the ice shute Accumulation of black/green mold-like substance, **Warning** - From follow-up inspection 2024-04-26: **Time Extended**
22-20-5
86
Apr 25, 2024
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in beverage air reach in cooler raw tenderloin tips over RTE sauce. Operator placed tenderloin tip in another cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container at salad station covering lettuce wedges. Operator removed **Corrected On-Site** **Warning**
14-86-1
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (55F -(Cooling); seafood cream sauce (55F - Cooling ) deep covered plastic container..per operator held in cooler overnight see stop sale. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line steam table Sauté mushrooms (116F - Hot Holding) per operator held less than 1 hour. Operator reheated mushrooms rechecked 170F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half chicken (55F - Cold Holding) on speed rack per operator held less than three hours. Operator placed chicken in cooler Observed on salad station yellow beets (55F - Cold Holding); red beets (55F - Cold Holding); cherry tomatoes (48F - Cold Holding); feta cheese (48F - Cold Holding); burrata cheese (48F - Cold Holding) not portioned or prep today. Out of temperature for less than two hours. Operator placed ice packs on items. Observed on salad station flip top edamame (50F - Cold Holding); rice (50F - Cold Holding); seaweed salad (50F - Cold Holding) per operator items in flip top overnight.see stop sale. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler chicken soup (55F -(Cooling); seafood cream sauce (55F - Cooling ) deep covered plastic container..per operator held in cooler overnight. Observed in salad station flip top edamame (50F - Cold Holding); rice (50F - Cold Holding); seaweed salad (50F - Cold Holding) per operator held in cooler overnight. **Warning**
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler chicken soup (55F -(Cooling); seafood cream sauce (55F - Cooling ) deep covered plastic container. Per operator held in cooler overnight. **Warning**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine the top inside by the ice shute Accumulation of black/green mold-like substance, **Warning**
22-20-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with sugar in pastry department . Operator removed had cleaned and sanitized. **Corrected On-Site** **Warning**
10-01-5
30
Jun 28, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line handled raw chicken and changed gloves without washing hands. Reviewed with manager and employee proper procedures and employee washed hands. **Corrected On-Site**
12A-07-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch. Employee removed. **Corrected On-Site**
13-07-4
82
Jul 12, 2022
Routine - Food
5 critical violations.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine final rinse temperature not reaching 160F on testing strip. Manual sanitizer set up for three compartment sink. **Corrective Action Taken**
22-49-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed via phone call. Confirmation #227001514 **Corrected On-Site**
50-17-2
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House Caesar dressing date marked 7-1. Manager discarded. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In front walk in cooler lobster bisque (46F - Cold Holding); house blue cheese dressing (45F - Cold Holding); cooked quinoa (46F - Cold Holding); house caesar dressing (46F - Cold Holding). Per date marks items in unit more than one day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front walk in cooler lobster bisque (46F - Cold Holding); house blue cheese dressing (45F - Cold Holding); cooked quinoa (46F - Cold Holding); house caesar dressing (46F - Cold Holding). Per date marks all items in unit more than 1 day. See stop sale.
03A-02-5
47
Frequently Asked Questions
When was Gg's Waterfront Bar & Grill last inspected?
The most recent health inspection at Gg's Waterfront Bar & Grill on file is from Apr 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Gg's Waterfront Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Gg's Waterfront Bar & Grill.
How does Gg's Waterfront Bar & Grill compare to other restaurants in Hollywood?
Gg's Waterfront Bar & Grill most recently scored 74 out of 100, which is about the same as the Hollywood average of 75.
Has Gg's Waterfront Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Gg's Waterfront Bar & Grill have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gg's Waterfront Bar & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Gg's Waterfront Bar & Grill inspected?
Based on the inspection history on file, Gg's Waterfront Bar & Grill is inspected around three times per year on average.
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