GOGI HOTPOT & BBQ & SUSHI

Name: GOGI HOTPOT & BBQ & SUSHI
Address: 7251 W COLONIAL DR, ORLANDO, FL, 32818, US
Rating: 61.9

7251 W COLONIAL DR, ORLANDO, FL 32818

License #5815753

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

61.9 Grade F / 100

Failing Health Score

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Quick take

GOGI HOTPOT & BBQ & SUSHI in ORLANDO currently holds an InspectFL Health Score of 61.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 9, 2026. Across those visits, inspectors documented 88 total violations — 10 critical, 12 major, 66 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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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 January 9, 2026 shows 21 observation rows: 2 critical, 2 major, and 17 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.

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

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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: Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. On the handle of the stove. Staff removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
[36-36-4] Ceiling tile missing. Cook line.
[29-34-4] 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.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in kitchen. Educated management. Staff left to dining room.
[01C-01-4] 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.
[22-16-4] Reach-in and walk in coolers. shelves have accumulation of soil residues.
[33-15-4] Garbage can located outside has no lid or lid open/broken.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[08B-12-5] Stored food not covered. Multiple foods located in the walk in cooler and reach in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Fish for employees stored with food for sale.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[33-31-5] Unnecessary items/unused equipment on the premises. Cutter located in chemical room.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet.
[02B-01-5] 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.
[29-11-4] 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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in ceiling.
[08B-38-4] Food stored on floor. Cases of food in walk-in cooler and freezer.
[36-62-4] Light not functioning. Hood.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F spoon for rice. Staff discarded water.

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Fish for employees stored with food for sale.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
[29-11-4] 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.
[36-36-4] Ceiling tile missing. Cook line.
[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. 0ppm
[22-16-4] Reach-in and walk in coolers. shelves have accumulation of soil residues.
[33-15-4] Garbage can located outside has no lid or lid open/broken.
[03F-10-5] 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.
[08B-12-5] Stored food not covered. Multiple foods located in the walk in cooler and reach in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F spoon for rice. Staff discarded water.
[01C-01-4] 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.
[02B-01-5] 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.
[33-31-5] Unnecessary items/unused equipment on the premises. Cutter located in chemical room.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in ceiling.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in kitchen. Educated management. Staff left to dining room.
[08B-38-4] Food stored on floor. Cases of food in walk-in cooler and freezer.
[36-62-4] Light not functioning. Hood.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. On the handle of the stove. Staff removed.
[29-34-4] 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.

Disposition: Emergency Order Callback Complied
[27-16-4] 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
[08B-38-4] Food stored on floor. -multiple food items on floor in walk in freezer
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -spice bucket exteriors under prep table in slicer room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun drain line soiled
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle with clear substance not labeled -spray bottle with yellow substance in restroom no label
[29-08-4] Plumbing system in disrepair. -Large amounts of water from pipes in water heater room
[29-03-4] Water draining onto floor surface. -drain line in water heater room draining onto floor
[36-73-4] Floor soiled/has accumulation of debris. -floor soiled in walk in freezer
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -right side hand wash sink at wok station
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves rusted and accumulating mold like substance
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-27-5] 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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer floor
[29-11-4] Water leaking from pipe and/or faucet/handle. -under spray sink at 3 compartment sink

Disposition: Emergency order recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs on fryer door handle
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun drain line soiled
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[31A-11-4] 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
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. -20 rodent droppings floating in water in water heater room
[08B-38-4] Food stored on floor. -multiple food items on floor in walk in freezer
[40-06-5] 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
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle with clear substance not labeled -spray bottle with yellow substance in restroom no label
[14-01-5] Bowl or other container with no handle used to dispense food. -in flour bucket
[27-16-4] 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
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves rusted and accumulating mold like substance
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer floor
[35A-02-7] 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
[36-73-4] Floor soiled/has accumulation of debris. -floor soiled in walk in freezer
[12A-13-4] 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
[29-03-4] Water draining onto floor surface. -drain line in water heater room draining onto floor
[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 bare hand touching cheese cake while cutting
[35A-03-4] Dead roaches on premises. -5 dead roaches in water heater room -3 dead roaches on floor In mop room
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -spice bucket exteriors under prep table in slicer room
[36-22-4] Floor area(s) covered with standing water. -egregious amount of standing water in water heater room
[29-08-4] Plumbing system in disrepair. -Large amounts of water from pipes in water heater room
[36-27-5] 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
[29-11-4] Water leaking from pipe and/or faucet/handle. -under spray sink at 3 compartment sink
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -right side hand wash sink at wok station

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