GO SUSHI INC

Name: GO SUSHI INC
Address: 4595 OKEECHOBEE BLVD #128, WEST PALM BEACH, FL, 33417, US
Rating: 71.8

4595 OKEECHOBEE BLVD #128, WEST PALM BEACH, FL 33417

License #6006809

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GO SUSHI INC in WEST PALM BEACH currently holds an InspectFL Health Score of 71.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 20 total violations — 10 critical, 3 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 30, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Observed frying oil cartons stored on floor inside dry storage room. Operator properly stored.
[10-08-5] Ice scoop handle in contact with ice. Observed inside cook line ice machine. Operator properly stored.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting board at sushi bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed raw shrimp thawing inside cook line hand wash sink. Operator removed.
[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. Observed no time marking on sushi rice rolling machine, at sushi bar. Per operator, food put on time at 11:30am. Operator put time marking on machine.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp, partially frozen, thawing inside hand washing sink next sink located at cook line. Operator removed and put shrimp inside flip top cooler.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on table cooked tapioca pearls (83F - Cooling) at 3:55 since 1:00, at this rate of cooling product never reach 70F within 2 hours, discussed with operator see stop sale.
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle used to scoop sugar, discussed with operator who removed container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In sushi cooler at front counter raw fish stored above open container of sliced carrots, discussed with operator who corrected storage of products.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand washing sink, discussed with operator who provided paper towels.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of reach in flip top, discussed with operator who removed drinks.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink in kitchen, trash can on other end of cook line, discussed with operator.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with operator Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on table cooked tapioca pearls (83F - Cooling) at 3:55 since 1:00, at this rate of cooling product never reach 70F within 2 hours, discussed with operator see stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer lobby and without washing hands handled clean and sanitized utensils, discussed with operator, employee washed hands.

Community reaction

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Community pulse