Gg's Waterfront Bar & Grill
606 N Ocean Dr, Hollywood, FL 33019 · Permanent Food Service · License 1617926
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
In walk in cooler, Sea-bass thawed over night in reduced oxygen package. Discussed with operator of proper thawing for reduced oxygen fish.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line, Marinara sauce 117,°F, Saffron pure 120°f. Operator put items back on stove to reheat. 176°F reheated.
Fixed on the spot
Basic2
Code 06, Food properly thawed: 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.
See stop sale. In walk in cooler, Sea-bass thawed over night in reduced oxygen package. Discussed with operator of proper thawing for reduced oxygen fish. See stop sale.
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
On cook line, avocados stored in flip top cooler without being washed and removing sticker. Operator removed avocados and started to wash
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.