Go Sushi INC
4595 Okeechobee Blvd #128, West Palm Beach, FL 33417 · Permanent Food Service · License 6006809
What drove the grade
Time/temperature control for safety food (cooked rice for sushi) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection5 high priority (1 fixed by the Jul 15 follow-up, 4 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-20
- Administrative complaint on Jul 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
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 visitJul 15, 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 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food (cooked rice for sushi) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
Operator stated held using 4 hour option for less than 1 hour, applied appropriate time marking.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee handled menus while seating customer in dining area then entered kitchen/food preparation area and began preparing food/drinks for customer without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee handling raw shrimp while peeling then washed hands with no soap at triple sink, dried on cloth towel then handled clean equipment and clean utensils to prepare food for customers.
Operator discussed with employee who then washed hands properly at handwashing sink with soap and dried with paper towels.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper towel used as liner for food container (cut scallions).
Operator removed paper towel.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 0ppm). Operator primed and ran machine multiple times, retested at 0ppm.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At kitchen double door low boy reach in cooler; cooked tapioca boba (91°F - Cooling 1:30/86°F 2:05). Operator stated cooling for 1 hour prior in full container tight fitting lid, at this rate will not reach 70°F within 2 hours, uncovered moved to freezer to facilitate faster cooling.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
At sushi low boy reach in cooler; raw tuna (37°F - Cold Holding). Operator removed raw tuna from reduced oxygen package.
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.