Gogo Fresh
243 NE 3 Street, Miami, FL 33132 · Permanent Food Service · License 2336689
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection1 high priority (no follow-up needed), 4 intermediate (2 fixed on the spot), 2 basic-15
- Safety score85
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 visitNov 6, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed metal container store in hand wash sink kitchen. Operator removed during inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sanitizer solution. Operator labels during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Kevin Herrera, Lucia Briton.
Basic2
Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
Observed prep table rust near mop sink.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed to go containers not inverted located front counter area. Operator inverted during inspection.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.