Gochi Japanese Kitchen
Last inspected: Feb 6, 2026
47
Score
Public records show eight inspections at Gochi Japanese Kitchen stretching back to 2022. The latest inspection on file is from Feb 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 10 violations.
“Nonfood-contact surface soiled with grease” comes up most often, recorded two times in the inspection record.
Restaurants in Winter Garden average 65, so Gochi Japanese Kitchen trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
47
Jul 25, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
27
Feb 26, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
41
Nov 1, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Apr 16, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Outer openings not protected with self-closing doors. Exterior door propped open -no screen in place
35B-03-4
Basic - Building components, attachments or fixtures in poor repair. Freezer door is damaged
36-51-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the sushi station
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters psi need cleaning
23-03-4
82
Dec 20, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
23
Feb 28, 2023
Routine - Food
4 critical violations. 5 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/sushi rice out at 2 pm per sushi chef but no time marked/time control plan available/ **Corrected On-Site**
03F-02-5
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.
03A-02-5
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.
01B-02-5
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**
03B-01-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - Food stored on walk in freezer floor.
08B-38-4
Basic - Ice buildup in walk-in freezer./ **Repeat Violation**
14-69-4
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**
10-07-4
43
Dec 21, 2022
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Employee washed hands with cold water. **Warning**
12A-19-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as cover for cutlettice in walks on cooler **Warning**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish and beef between 44-46f in end cooler at cook line per manager in cooler for 2 hours. Had manager place items in walk in freezer **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical stored on prep table with container of sushi rice **Warning**
41-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Serving raw Qual eggs on sushi menu. Per menu all items served raw are marked with (*). **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.no Quat test strips **Warning**
16-37-1
Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks at bar /sushi area handles of fork not up in container **Warning**
25-06-4
Basic - Garbage can located outside has no lid or lid open/broken. Right side lid melted from fire, doesn't close. **Warning**
33-15-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debri on table under flat top grill Grease build up in filter above cook line Exterior microwave by 2 comp prep sink has food debri build up Exterior of toaster oven at sushi bar **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by prep sink **Warning**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer **Warning**
14-69-4
Basic - Food stored on floor. 3 containers of sushi's rice stored on floor under hand washing sink **Warning**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Grease and food build up on floor between rice cooker and fryer. **Warning**
36-73-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Sushi chef **Warning**
13-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on air vents Above cook line **Warning**
36-34-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall above walk in cooler. Dust on wall above cook line **Warning**
36-27-5
Basic - Standing water in bottom of reach-in-cooler. Far right cooler at cook line, closest to ware wash stations **Warning**
29-49-6
23
Frequently Asked Questions
When was Gochi Japanese Kitchen last inspected?
The most recent health inspection at Gochi Japanese Kitchen on file is from Feb 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Gochi Japanese Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Gochi Japanese Kitchen.
How does Gochi Japanese Kitchen compare to other restaurants in Winter Garden?
Gochi Japanese Kitchen most recently scored 47 out of 100, which is lower than the Winter Garden average of 65.
Has Gochi Japanese Kitchen's inspection record improved over time?
No. Recent inspections at Gochi Japanese Kitchen have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Gochi Japanese Kitchen 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 Gochi Japanese Kitchen inspected?
Based on the inspection history on file, Gochi Japanese Kitchen is inspected around three times per year on average.
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