Gogi Hotpot & BBQ & Sushi
Last inspected: Jan 9, 2026
26
Score
The health department has logged 16 inspections at Gogi Hotpot & BBQ & Sushi, the earliest from 2023. Gogi Hotpot & BBQ & Sushi was last inspected on Jan 9, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around 14 violations to closer to 20 violations per visit.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up six times.
By comparison, the average Orlando facility scores 79, putting Gogi Hotpot & BBQ & Sushi on the weaker side. The pattern in the record is worth a careful look.
16
Inspections
2
Critical latest
2
Major latest
17
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
2 critical violations. 2 major violations. 17 minor violations.
View 21 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - From follow-up inspection 2026-01-09: **Time Extended**
29-37-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed improperly at splitter. Located in chemical room. No vacuum at dishwasher area. - From follow-up inspection 2026-01-09: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi items and oysters. Management added items to sign. **Corrected On-Site** - From follow-up inspection 2026-01-09: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Any further violations for missing tags with any in shell raw items will result in administrative action. **Repeat Violation** - From follow-up inspection 2026-01-09: **Time Extended**
01C-01-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection 2026-01-09: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - From follow-up inspection 2026-01-09: **Time Extended**
35A-06-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Cook line. - From follow-up inspection 2026-01-09: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in ceiling. - From follow-up inspection 2026-01-09: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet. - From follow-up inspection 2026-01-09: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen. Educated management. Staff left to dining room. **Corrected On-Site** - From follow-up inspection 2026-01-09: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish for employees stored with food for sale. - From follow-up inspection 2026-01-09: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of food in walk-in cooler and freezer. - From follow-up inspection 2026-01-09: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. - From follow-up inspection 2026-01-09: **Time Extended**
33-15-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer - From follow-up inspection 2026-01-09: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On the handle of the stove. Staff removed. **Corrected On-Site** - From follow-up inspection 2026-01-09: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F spoon for rice. Staff discarded water. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-01-09: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Light not functioning. Hood. - From follow-up inspection 2026-01-09: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Reach-in and walk in coolers. shelves have accumulation of soil residues. - From follow-up inspection 2026-01-09: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Stored food not covered. Multiple foods located in the walk in cooler and reach in cooler. - From follow-up inspection 2026-01-09: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Cutter located in chemical room. - From follow-up inspection 2026-01-09: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet of sink located on cook line Pipe under hand sink located next to walk in cooler. **Repeat Violation** - From follow-up inspection 2026-01-09: **Time Extended**
29-11-4
26
Jan 6, 2026
Routine - Food
3 critical violations. 3 major violations. 17 minor violations.
View 23 violations
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. 0ppm **Warning**
22-41-4
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed improperly at splitter. Located in chemical room. No vacuum at dishwasher area.
29-34-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi items and oysters. Management added items to sign. **Corrected On-Site**
02B-01-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Any further violations for missing tags with any in shell raw items will result in administrative action. **Repeat Violation**
01C-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Management using time control without a written plan. **Warning**
03F-10-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet.
24-05-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
35A-06-4
Basic - Ceiling tile missing. Cook line.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in ceiling.
36-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen. Educated management. Staff left to dining room. **Corrected On-Site**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish for employees stored with food for sale.
08B-49-4
Basic - Food stored on floor. Cases of food in walk-in cooler and freezer.
08B-38-4
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On the handle of the stove. Staff removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F spoon for rice. Staff discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Light not functioning. Hood.
36-62-4
Basic - Reach-in and walk in coolers. shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Multiple foods located in the walk in cooler and reach in cooler.
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Cutter located in chemical room.
33-31-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet of sink located on cook line Pipe under hand sink located next to walk in cooler. **Repeat Violation**
29-11-4
20
Nov 5, 2025
Routine - Food
3 major violations. 13 minor violations.
View 16 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2025-11-05: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clear substance not labeled -spray bottle with yellow substance in restroom no label - From follow-up inspection 2025-11-05: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no hot water at both hand wash sink at wok station -hand wash sink with double faucets in kitchen - From follow-up inspection 2025-11-05: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2025-11-05: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -spice bucket exteriors under prep table in slicer room - From follow-up inspection 2025-11-05: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** - From follow-up inspection 2025-11-05: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor soiled in walk in freezer - From follow-up inspection 2025-11-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. -multiple food items on floor in walk in freezer - From follow-up inspection 2025-11-05: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer floor - From follow-up inspection 2025-11-05: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun drain line soiled - From follow-up inspection 2025-11-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. -Large amounts of water from pipes in water heater room - From follow-up inspection 2025-11-05: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -right side hand wash sink at wok station - From follow-up inspection 2025-11-05: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves rusted and accumulating mold like substance - From follow-up inspection 2025-11-05: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in water heater room soiled with mold like substance -wall under prep table at walk in cooler soiled with mold like substance -behind and under 3 compartment sink soiled with mold like substance - From follow-up inspection 2025-11-05: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water draining onto floor surface. -drain line in water heater room draining onto floor - From follow-up inspection 2025-11-05: **Time Extended**
29-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -under spray sink at 3 compartment sink - From follow-up inspection 2025-11-05: **Time Extended**
29-11-4
39
Nov 4, 2025
Routine - Food
5 critical violations. 4 major violations. 19 minor violations.
View 28 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee moving clean dishes from dish machine to rack, no hand wash
12A-13-4
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. -employee bare hand touching cheese cake while cutting **Repeat Violation**
09-01-4
High Priority - Live, small flying insects found -48 flys total -13 small flying insects in mop room -4 small flying insects at prep table outside walk in cooler -10 small flying insects in rear prep room -15 small flying insects at dry storage connected to main kitchen -1 small flying insect at flip top reach in cooler in kitchen -3 small flying insects at soda gun at bar -2 small flying insects under prep sink at sushi station **Admin Complaint**
35A-02-7
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Rodent activity present as evidenced by rodent droppings found. -20 rodent droppings floating in water in water heater room **Repeat Violation** **Admin Complaint**
35A-04-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -food disposed of in hand wash sink right side of wok station/ next to 3 compartment sink
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clear substance not labeled -spray bottle with yellow substance in restroom no label
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no hot water at both hand wash sink at wok station -hand wash sink with double faucets in kitchen
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -in flour bucket **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -spice bucket exteriors under prep table in slicer room
23-24-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-6
Basic - Dead roaches on premises. -5 dead roaches in water heater room -3 dead roaches on floor In mop room **Admin Complaint**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee items above prep table next to walk in cooler
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. -egregious amount of standing water in water heater room
36-22-4
Basic - Floor soiled/has accumulation of debris. -floor soiled in walk in freezer
36-73-4
Basic - Food stored on floor. -multiple food items on floor in walk in freezer
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer floor
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. -tongs on fryer door handle
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun drain line soiled
23-03-4
Basic - Plumbing system in disrepair. -Large amounts of water from pipes in water heater room
29-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -right side hand wash sink at wok station
29-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves rusted and accumulating mold like substance
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in water heater room soiled with mold like substance -wall under prep table at walk in cooler soiled with mold like substance -behind and under 3 compartment sink soiled with mold like substance
36-27-5
Basic - Water draining onto floor surface. -drain line in water heater room draining onto floor
29-03-4
Basic - Water leaking from pipe and/or faucet/handle. -under spray sink at 3 compartment sink
29-11-4
12
Apr 15, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in to-go bags in prep table - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Admin Complaint** - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan is incomplete - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves In both walk in coolers - From follow-up inspection 2025-04-14: **Time Extended** - From follow-up inspection 2025-04-15: **Time Extended**
22-16-4
58
Apr 14, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in to-go bags in prep table - From follow-up inspection 2025-04-14: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on side of ice machine that is in entryway to kitchen from buffet area. Operator immediately cleaned and discarded 1 rodent droppings by oil tanks that are at exit from mop room. 3 rodent droppings in Water heater room that is adjacent to mop room and accessed by opening a door.. **Admin Complaint** - From follow-up inspection 2025-04-14: 1 rodent dropping under circuit breaker "D" in mop room. Operator immediately cleaned 1 rodent dropping in corner of water heat room **Time Extended**
35A-04-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Admin Complaint** - From follow-up inspection 2025-04-14: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - From follow-up inspection 2025-04-14: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan is incomplete - From follow-up inspection 2025-04-14: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-04-14: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves In both walk in coolers - From follow-up inspection 2025-04-14: **Time Extended**
22-16-4
50
Apr 11, 2025
Routine - Food
5 critical violations. 7 major violations. 9 minor violations.
View 21 violations
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. Tested several times reading 00 chlorine ppm **Warning**
22-41-4
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. Employee cutting cooked chicken with bare hands. Advised to wash hands and wear gloves when handling ready to eat food. Oper put gloves on **Corrective Action Taken**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in to-go bags in prep table
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw fish over sauces and krab and lemons in walk in cooler
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on side of ice machine that is in entryway to kitchen from buffet area. Operator immediately cleaned and discarded 1 rodent droppings by oil tanks that are at exit from mop room. 3 rodent droppings in Water heater room that is adjacent to mop room and accessed by opening a door.. **Admin Complaint**
35A-04-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink by back prep area and at hand sink at entry to kitchen
31B-06-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat** **Admin Complaint**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink in back prep area is wrapped up in cellophane and out of order. Operator has repairs scheduled **Warning**
31A-04-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No soap provided at handwash sink. at hand sink by walk in cooler.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan is incomplete
03F-10-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. 1 employee eating on prep table cooler. 3 employees eating on back prep table above clean trays. Advised to only eat in a designated area away from food prep and clean utensils. **Corrected On-Site**
12B-02-4
Basic - Food not stored at least 6 inches off of the floor. Several cases of food on walk in freezer floor
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In coffee creamer. Immediately removed **Corrected On-Site**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves In both walk in coolers
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In rice container. Operator immediately removed **Corrected On-Site**
14-01-5
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. Tuna. Thawed over night per operator. Operator immediately cut open **Corrected On-Site**
06-09-1
15
Jul 17, 2024
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
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
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Jul 16, 2024
Complaint Full
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (59F - Cold Holding); pork (59F - Cold . Held above cold line. Staff place pd in cooler to cool. kimchi (57F - Cold Holding); beef (57F - Cold Holding); chicken (57F - Cold Holding); shrimp roll (47F - Cold Holding); (47F) sushi bar all items held less than 4 hours. Discussed using time control **Corrective Action Taken** **Warning**
03A-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. Sushi rice at bar. **Repeat Violation**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 132F multiple attempts. turned out to be low temp.
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink. Sink next to stove area. Staff filled soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly paper with accumulation of dead flies hung through kitchen. . Manager removed. Educated manager on the need to keep trash away from building and traps not hung over food. Appropriate locations discussed. **Corrective Action Taken**
35A-06-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Middle kitchen
36-34-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pot handle in Soy soup in walk-in cooler. Staff removed pot. **Corrected On-Site**
10-06-5
Basic - Light not functioning. Hood over 6 burner stove.
36-62-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
35
Jan 3, 2024
Complaint Full
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Over make table, manager placed in office. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
41-07-4
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food originating from an unapproved source. No tag for oyster **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
01B-04-5
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - No cleaning agent provided in wash compartment of sink. Employees washed dishes without setting up sink. Took dishes to wash in dishwasher to wash. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
16-06-4
Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, oysters. See stop sale. Bin in walk-in shucked without tag. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
01C-01-4
Intermediate - - From initial inspection : Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. For rice **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Throughout establishment **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over make table in kitchen. Manager removed **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and medicine on make table. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
16-16-4
Basic - - From initial inspection : Basic - Food stored on floor. Fish in freezer and crab in walk-in cooking **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Light not functioning. Over dishwasher **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Manager removed **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
24-08-4
26
Dec 19, 2023
Complaint Full
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
16
Sep 18, 2023
Complaint Full
3 critical violations. 7 major violations. 9 minor violations.
View 19 violations
High Priority - - From initial inspection : 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. Rice 1 hour per operator. Marked with proper time. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Cleaner on table with food. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in walk in cooler area and sink at bar. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 1 case of oysters no tag. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
01C-01-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. No bottles labeled throughout facility. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling tile missing. 2 tiles in dry storage area. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on top of work stations throughout kitchen area. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee drinking from bowl on cook line. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse on shelf with food in dry storage area. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor drains throughout kitchen. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Food on floor all over walk in freezer. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Stored food not covered. Meat in walk in cooler. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
08B-12-5
20
Jul 10, 2023
Complaint Full
4 critical violations. 8 major violations. 9 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Cleaner on table with food. **Warning**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
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
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. Rice 1 hour per operator. Marked with proper time. **Warning**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
01C-10-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in walk in cooler area and sink at bar. **Corrected On-Site** **Warning**
31B-02-4
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. **Warning**
53B-01-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 1 case of oysters no tag. **Warning**
01C-01-4
Intermediate - Spray bottle containing toxic substance not labeled. No bottles labeled throughout facility. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers. **Warning**
14-01-5
Basic - Ceiling tile missing. 2 tiles in dry storage area. **Warning**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on top of work stations throughout kitchen area. **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking from bowl on cook line. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse on shelf with food in dry storage area. **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor drains throughout kitchen. **Warning**
36-73-4
Basic - Food stored on floor. Food on floor all over walk in freezer. **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Stored food not covered. Meat in walk in cooler. **Warning**
08B-12-5
16
May 9, 2023
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
21
Apr 11, 2023
Complaint Full
2 critical violations. 10 major violations. 11 minor violations.
View 23 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. Sushi rice, less than 30 minutes. Operator marked with proper time.
03F-02-5
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. Employee cutting bread and placing in pan with not gloves. Manager spoke to employee. **Corrective Action Taken**
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink at bar full of dishes. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water in pan in sink in kitchen.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Provided operator with form. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form. **Corrected On-Site**
03F-10-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with sign. **Corrected On-Site**
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with sign. **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner bottles throughout facility.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on tables throughout facility.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 3 bags on shelf with packed food in dry storage area.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bowls stored in bus tubs.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. On fryer door. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 78F. Poured water out. **Corrective Action Taken**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. I light in dry storage area.
38-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Unnecessary items/unused equipment on the premises. Broken Ice machine in back of kitchen.
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout facility, including sushi station.
21-12-4
16
Mar 27, 2023
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
82
Frequently Asked Questions
When was Gogi Hotpot & BBQ & Sushi last inspected?
The most recent health inspection at Gogi Hotpot & BBQ & Sushi on file is from Jan 9, 2026. The public record contains 16 inspections in total.
What is the most common violation at Gogi Hotpot & BBQ & Sushi?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited six times, more than any other issue at Gogi Hotpot & BBQ & Sushi.
How does Gogi Hotpot & BBQ & Sushi compare to other restaurants in Orlando?
Gogi Hotpot & BBQ & Sushi most recently scored 26 out of 100, which is lower than the Orlando average of 79.
Has Gogi Hotpot & BBQ & Sushi's inspection record improved over time?
No. Recent inspections at Gogi Hotpot & BBQ & Sushi have averaged around 20 violations per visit, up from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Gogi Hotpot & BBQ & Sushi 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 Gogi Hotpot & BBQ & Sushi inspected?
Based on the inspection history on file, Gogi Hotpot & BBQ & Sushi is inspected around six times per year on average.
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