GO BISTRO

Name: GO BISTRO
Address: 2035 HOLLYWOOD BLVD, HOLLYWOOD, FL, 33020, US
Rating: 37.2

2035 HOLLYWOOD BLVD, HOLLYWOOD, FL 33020

License #1622818

🍽️ American ℹ️

37.2 Grade F / 100

Failing Health Score

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Latest inspection

January 28, 2026 · 8 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GO BISTRO in HOLLYWOOD currently holds an InspectFL Health Score of 37.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 85 total violations — 33 critical, 20 major, 32 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 4, 2025

The latest inspection on January 28, 2026 shows 8 observation rows: 4 critical, 0 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

93%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

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GO BISTRO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[06-09-1] 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. In sushi fliptop lower cooler, diced raw tuna fully thawed still in vacuum packaging. Per employee thawed more than 4 hours. See stop sale.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No fully covered receptacles in unisex bathrooms.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cups on prep table by sauces and on shelf above sushi fliptop cooler. Employee removed cups from prep areas.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cups on prep table by sauces and on shelf above sushi fliptop cooler. Employee removed cups from prep areas.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Chopped scallions and other food items in kitchen fliptop and reach in coolers in direct contact with standard brown paper towels. Employee began to remove papers and replace with wax paper.
[08A-04-5] Raw animal food stored over or with unwashed produce. In True 2 door reach in cooler, containers or raw pork and raw beef wrapped scallions above box of scallions. Employee removed scallions to separate cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In sushi fliptop lower cooler, diced raw tuna fully thawed still in vacuum packaging. Per employee thawed more than 4 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hold shelf above stovetop, shoyu ramen base (88F - Hot Holding); tamiyaki soup base (89F - Hot Holding). Per employee both prepared at 12:00pm opening. Employee moved both back to stovetop to reheat for proper hot holding.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacles in either unisex restroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf next to to go containers above kitchen fliptop unit.
[08B-38-4] Food stored on floor. Containers of fryer oil on floor in back hallway.
[10-20-4] In-use tongs/utensils stored on equipment door handle between uses. Tongs hanging on oven door handle in contact with front of oven. Employee removed tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water (86F) in container by grill unit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In front unisex restroom. Sign printed and provided to be posted.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to cut new lemons without washing hands first. Reviewed proper procedures and employee stopped and washed hands and put on new gloves.
[09-01-4] 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 using bare hands to cut lemons for beverages. Employee voluntarily discarded lemons and put on gloves.
[08A-04-5] Raw animal food stored over or with unwashed produce. In hallway True 3 door reach in cooler, flat of raw shell above cases of avocados. Employee rearranged for proper separation.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1) In hallway True 2 door reach in cooler, portioned raw salmon on shelf above container of cookedd pork and prepared broth base. 2) In hallway True 3 door reach in cooler, flat of raw shell eggs on shelf above cooked pork. Employee rearranged for proper separation.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen upper fliptop cooler, cooked wings (41-58F - Cold Holding). Per employee, not prepared or portioned today and in unit overnight. Observed wings over-stacked above container chill lines. 2) Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In tabletop steam well in kitchen, cooked pork (121F - Reheating from 10:00am); commercial dumplings (120F - Reheating from 10:00am). Per employee both placed in unit at 10:00am.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen upper fliptop cooler, cooked wings (41-58F - Cold Holding). Per employee, not prepared or portioned today and in unit overnight. Observed wings over-stacked above container chill lines. See stop sale.
[03F-02-5] 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 being held under time control missing time mark. Employee added time mark from 11:30am.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In tabletop steam well in kitchen, cooked pork (121F - Reheating from 10:00am); commercial dumplings (120F - Reheating from 10:00am). Per employee both placed in unit at 10:00am. See stop sale.
[53A-05-6] 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/ Certified Food Manager Niti Masintapan Person in Charge Joan Solis
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 180F in ice water. Thermometer unable to be calibrated. Employee opened new thermometer and calibrated.

Disposition: Warning Issued
[06-09-1] 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
[40-06-5] 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
[14-36-5] Interior of refrigerator in disrepair/has exposed insulation. Observed exposed insulation at cook line flip top lid
[12A-18-4] 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
[09-01-4] 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
[08A-05-6] 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
[03F-02-5] 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
[12A-03-4] 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
[53A-05-6] 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/
[53B-01-5] 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
[11-26-1] 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

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Cases of raw chicken, cooked pork broth stored on floor in walk-in cooler. Operator started to move to shelf
[10-20-4] In-use tongs/ladles stored on equipment door handle between uses. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[16-46-4] Old labels stuck to food containers after cleaning.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at 3 door cook line flip top
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless: cooked pork (53F-57 - Cooling). Per operator item was cooked yesterday and has been cooling over night. Not prepared or portioned today. See Stop Sale
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless: cooked pork (53F-57 - Cooling). Per operator item was cooked yesterday and has been cooling over night. Not prepared or portioned today. See stop sale.
[22-41-4] 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 tested at 0ppm chlorine. Sanitizer will not prime. Triple sink set up at 100ppm chlorine. Instructed operator to manually sanitize wares until dish machine is repaired
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse wares. Discussed with operator
[53A-05-6] 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/

Disposition: Warning Issued
[14-74-7] 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.
[31B-04-4] 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.
[21-12-4] 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.
[22-41-4] 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.
[08A-20-5] 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.
[12A-09-4] 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.
[03A-02-5] 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.
[03F-02-5] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine