Poke by Gochi
Last inspected: Oct 24, 2025
43
Score
Inspectors have visited Poke by Gochi nine times, with records going back to 2022. Inspectors last stopped by on Oct 24, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 10 violations to closer to seven violations per visit over the last few inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Poke by Gochi's latest score of 43 falls below the Winter Garden average of 65. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb chop over Gyro bread in reach in freezer. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef in same container as lamb chops and raw whole muscle beef. Operator removed. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at front counter.
22-02-4
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 firm. Operator have employee filled outand signed. **Corrected On-Site**
11-26-1
Basic - Food stored on floor. Bucket of turnips.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter. Upright Avantco cooler at front counter
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryer soiled.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. One mop in mop sink.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at front counter. Upright Avantco cooler gaskets at front counter
23-03-4
Basic - Bowl or other container with no handle used to dispense food. In rice container.
14-01-5
43
Jun 12, 2025
Food-Licensing Inspection
No violations found.
100
Jan 21, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator See than 4 hours. Operator reheated. Cooked Chicken (129F - Hot Holding) **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to reach in freezer for quick chill. Krab (45F - Cold Holding)
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle with sanitizer stored on shelf with napkins and to go bags. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep table soiled. **Repeat Violation**
22-02-4
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 printed form and employee signed. **Corrected On-Site**
11-26-1
Basic - Floor soiled/has accumulation of debris. Floor behind cook line soiled **Repeat Violation**
36-73-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In white and brown rice containers. Operator corrected. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 71F at front counter **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Reach in cooler gaskets at front counter
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled Wall nest to hand washing sink soiled.
36-27-5
39
Sep 23, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 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. See stop sale. Per operator less than 2 hours. Operator added time **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at front counter. **Corrected On-Site**
22-02-4
Basic - Floor soiled/has accumulation of debris. Floor by fryer
36-73-4
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 rice container at front counter.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops at front counter in water 73F **Repeat Violation**
10-07-4
Basic - Single-service articles improperly stored. Box of forks stored on floor. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. At reach in front counter. **Corrected On-Site**
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. At front counter. **Corrected On-Site**
21-38-4
58
Feb 6, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White Sauce (56F - Cold Holding) Placed in Ice bath for quick chill. white Rice (108F - Hot Holding) operator discarded. Brown Rice (108F - Hot Holding) operator reheated. Rechecked 30 minutes later 138F.
03A-02-5
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. **Corrected On-Site**
11-26-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kwang Chung. **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at frontline prep. Area.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.white cutting board at three compartment sink.
14-09-4
Basic - Food stored on floor. Bottle of oil in kitchen area. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter next to rice cooker **Corrected On-Site**
10-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter cutting board. **Corrected On-Site**
21-09-4
Basic - Bowl or other container with no handle used to dispense food. In rice container at front counter. **Corrected On-Site**
14-01-5
50
Sep 5, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
27
Jun 22, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
45
Dec 22, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over white sauce. Raw salmon stored over krab salad/kitchen reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./white rice 108F, hot holding for 2 hours/reheated to 208F/ **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./spoon for raw salmon, front counter/ **Corrected On-Site**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees./front counter hand sink.
31B-04-4
Basic - Employee with no hair restraint while engaging in food preparation./front line employee. **Corrected On-Site**
13-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, under kitchen prep table/rechecked 100ppm/ **Corrected On-Site**
21-08-4
61
Jul 13, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler, gasket torn. **Warning** - From follow-up inspection 2022-05-12: **Time Extended** - From follow-up inspection 2022-07-13: **Time Extended**
14-11-4
95
Frequently Asked Questions
When was Poke by Gochi last inspected?
The most recent health inspection at Poke by Gochi on file is from Oct 24, 2025. The public record contains nine inspections in total.
What is the most common violation at Poke by Gochi?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Poke by Gochi.
How does Poke by Gochi compare to other restaurants in Winter Garden?
Poke by Gochi most recently scored 43 out of 100, which is lower than the Winter Garden average of 65.
Has Poke by Gochi's inspection record improved over time?
Yes. Recent inspections at Poke by Gochi have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Poke by Gochi 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 Poke by Gochi inspected?
Based on the inspection history on file, Poke by Gochi is inspected around three times per year on average.
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