GO BISTRO

Name: GO BISTRO
Address: 2035 HOLLYWOOD BLVD, HOLLYWOOD, FL, 33020, US
Rating: 60.7

2035 HOLLYWOOD BLVD, HOLLYWOOD, FL 33020

License #1622818

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

60.7 Grade F / 100

Failing Health Score

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Quick take

GO BISTRO in HOLLYWOOD currently holds an InspectFL Health Score of 60.7 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 28, 2026. Across those visits, inspectors documented 31 total violations — 13 critical, 7 major, 11 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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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.

Administrative complaint recommended
[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.
[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.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No fully covered receptacles in unisex bathrooms.
[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.
[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.
[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.
[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.

Administrative complaint recommended
[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.
[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.
[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.
[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
[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.
[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.
[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.
[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.
[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.
[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.

Administrative complaint recommended
[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
[14-36-5] Interior of refrigerator in disrepair/has exposed insulation. Observed exposed insulation at cook line flip top lid
[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
[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
[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/
[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
[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
[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
[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

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