Gochi Japanese Kitchen
14195 W Colonial Dr, Winter Garden, FL 34787 · Permanent Food Service · License 5815064
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw soft shell crab stored over ice cream/cook line reach in freezer.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 high priority (1 fixed by the Sep 22 follow-up, 2 fixed on the spot), 2 intermediate, 2 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw soft shell crab stored over ice cream/cook line reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food./raw seared tuna stored over mayo/front counter sushi cooler.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored./sanitizing bucket stored facing cleaned bowls/removed chemical bottle/
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./observed establishment doing reduced oxygen packaging for raw beef/steak.
All bags opened immediately and packaged in zip lock bag instead.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled./green spray bottle/dish area.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F./rice scoop 79°F/removed water/
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed./operator printed out current license/
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.