Go Bistro
Last inspected: Jan 28, 2026
45
Score
The health department has logged 16 inspections at Go Bistro, the earliest from 2022. The newest entry in the record is dated Jan 28, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded three times.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. There are enough flags in the record to merit a second thought.
16
Inspections
4
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 28, 2026
Complaint Full
4 critical violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
45
Jan 21, 2026
Complaint Full
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
18
Nov 25, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
74
Sep 25, 2025
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed 2 employees dry hands on apron, soiled towel. Instructed employees to re wash hands and dry hands with paper towels **Corrected On-Site** **Warning**
12A-18-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling cooked chicken to be placed on ramen for service with bare hands. Instructed employee to wash hands and put on gloves Observed employee peeling hard boiled eggs with bare hands. Discussed with operator. Operator instructed employee to wash hands and put on gloves **Corrective Action Taken** **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pans of cooked chicken wings in 3 door stainless reach in cooler. Operator properly stored raw shell eggs. Raw salmon stored on top of ready to eat dried anchovies in 2 door stainless reach in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 being held using time as a public health control not time marked, employee states rice was cooked at 10:00 am. Employee time marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink. Operator instructed employee to rewash hands at hand wash sink **Corrected On-Site** **Warning**
12A-03-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide for any employees at time time of inspection **Warning**
53B-01-5
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 unable to provide for any employees at time of inspection **Warning**
11-26-1
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. Raw Mahi commercially packaged with a label indicating to be removed before thawing not removed from packaging. Raw mahi still mostly frozen, employee removed from packaging **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, keys, stored on cook line. Employee removed **Corrected On-Site** **Warning**
40-06-5
Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed exposed insulation at cook line flip top lid **Warning**
14-36-5
32
Jun 4, 2025
Complaint Full
No violations found.
100
Mar 31, 2025
Complaint Full
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs stored above cooked rice in sushi line reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
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 at sushi line has no time marking. Per operator rice was cooked 2 hours ago. Operator time marked **Corrected On-Site** **Warning**
03F-02-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Person In Charge : Joan Solis; Previous CFM no longer employed at establishment **Warning**
53A-07-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Person In Charge : Joan Solis **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi line hand wash sink. Operator refilled **Corrected On-Site** **Warning**
31B-02-4
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. 2 provided, operator unable to provide remainder at time of inspection **Warning**
53B-13-5
Basic - Standing water in bottom of reach-in-cooler. Observed at 3 door flip top **Warning**
29-49-6
47
Mar 18, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2025-03-18: Next unannounced **Time Extended**
16-46-4
95
Mar 10, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Dec 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top cooler **Warning** - From follow-up inspection 2024-12-11: Next unannounced **Time Extended**
29-49-6
95
Dec 4, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Jun 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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. Observed sushi box Unit has a hole on plexiglass glass door. **Warning** - From follow-up inspection 2024-06-12: Observed same. **Time Extended** - From follow-up inspection 2024-06-19: Unit not in use. Observed same. **Time Extended**
14-74-7
95
Jun 12, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : 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. Dish machine reading 0ppm after 3 attempts. **Warning** - From follow-up inspection 2024-06-12: Dishwasher reading 0pmm**Time Extended** **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine **Warning** - From follow-up inspection 2024-06-12: Observed same. **Time Extended**
16-37-1
Basic - - From initial inspection : 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. Observed sushi box Unit has a hole on plexiglass glass door. **Warning** - From follow-up inspection 2024-06-12: Observed same. **Time Extended**
14-74-7
74
Jun 10, 2024
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
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. Observed sushi rice not timed marked at sushi station, per operator sushi was cooked at 12pm today. Operator placed time mark from 12pm to 4pm. **Corrected On-Site** **Warning**
03F-02-5
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. Dish machine reading 0ppm after 3 attempts. **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimps in 2 door reach in cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at sushi station picked up plate from floor with gloved hands and proceeded to grab clean plate and plated sushi rolls order without washing hands or changing gloves. Instructed employee proper hand washing and glove changing procedures. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler: raw tuna (49F - Cold Holding); raw salmon (48F); cheese (45F); raw eel (45F). Per operator in unit less than 4 hours. Foods not at 41F. Observed crack on plexiglass glass that could lead to temperature control issue. Foods not prepared or portioned today. **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine **Warning**
16-37-1
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. Observed sushi box Unit has a hole on plexiglass glass door. **Warning**
14-74-7
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing next to sushi station. Operator placed sign. **Corrected On-Site** **Warning**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at sushi flip top counter top. Operator placed wet cloth in sanitizer solution. **Corrected On-Site** **Warning**
21-12-4
37
Mar 1, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to sushi line from taking break in dining room and put on gloves to prepare order without washing hands first.
12A-07-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under dish machine.
41-17-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating over prep table in back of kitchen. Employee moved up dining area to eat. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone charging on prep table next to employee prepping food items on same table.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi line wearing watch.
13-07-4
55
Dec 7, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee eating in a food preparation or other restricted area. Sushi bar cutting board- observed employee open can of Coca Cola soda on cutting board. Employee removed beverage. **Corrected On-Site**
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven door handle- observed service spoons and tongs on oven door handle.
10-20-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at all cutting boards in entire kitchen.
21-09-4
86
Aug 8, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Pesticide use not in accordance with manufacturer's directions. Front counter next to spicy sauce- observed spray bottle of pesticide labeled sanitizer solution. Liquid is unknown substance and not sanitizer solution.
41-20-4
Intermediate - Handwash sink not accessible for employee use at all times. Sushi bar hand washing sink- observed cutting board inside hand washing sink.
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sushi bar- observed salmon on cold holding unit being thawed at room temperature.
06-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table- observed employee cup of coffee on prep table.
12B-07-4
Basic - Floor area(s) covered with standing water. Observed throughout entire main kitchen area.
36-22-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen- observed soiled wiping cloths on all cutting boards throughout kitchen.
21-09-4
61
Frequently Asked Questions
When was Go Bistro last inspected?
The most recent health inspection at Go Bistro on file is from Jan 28, 2026. The public record contains 16 inspections in total.
What is the most common violation at Go Bistro?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Go Bistro.
How does Go Bistro compare to other restaurants in Hollywood?
Go Bistro most recently scored 45 out of 100, which is lower than the Hollywood average of 75.
Has Go Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Go Bistro have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Go Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Go Bistro inspected?
Based on the inspection history on file, Go Bistro is inspected around five times per year on average.
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