Good Food Gourmet
Last inspected: Oct 28, 2025
74
Score
Good Food Gourmet appears in inspection records eight times, starting in 2022. The most recent visit was on Oct 28, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly six violations before.
“Wet wiping cloth not stored” accounts for the largest share of issues, appearing five times across the record.
Good Food Gourmet's latest score is in line with the Miami average of 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Chicken, not separated from ready to eat vegetables.
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Most of the reach in cooler gasket with heavy mildew.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.
24-07-4
74
Oct 27, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Warning** - From follow-up inspection 2025-10-27: **Time Extended**
11-01-5
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning** - From follow-up inspection 2025-10-27: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-10-27: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2025-10-27: **Time Extended**
21-12-4
70
Sep 2, 2025
Routine - Food
2 critical violations. 9 major violations. 6 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw meat on kitchen work table at 48 f kitchen employees place hamburger inside RIC . **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-10-4
Intermediate - 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. **Warning**
11-26-1
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Warning**
11-01-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Corrected On-Site** **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Maria Echevarria 6-1-2025 **Warning**
53B-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Warning**
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
Basic - Accumulation of debris in three-compartment sink. **Warning**
16-07-4
Basic - Floor soiled/has accumulation of debris. Clean underneath kitchen stove top. Accumulation of food debris. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves soiled throughout. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout. **Warning**
22-16-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
22
May 14, 2025
Food-Licensing Inspection
5 major violations.
View 5 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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.
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
61
Aug 22, 2024
Food-Licensing Inspection
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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.
11-26-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
64
Sep 15, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dany Bonilla 10-17-2016 **Warning**
53A-03-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen oven, stove top . **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Stored food not covered. Lemon sauce in RIC **Warning**
08B-12-5
58
Feb 3, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
86
Dec 12, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
90
Frequently Asked Questions
When was Good Food Gourmet last inspected?
The most recent health inspection at Good Food Gourmet on file is from Oct 28, 2025. The public record contains eight inspections in total.
What is the most common violation at Good Food Gourmet?
Across the inspection record, “wet wiping cloth not stored” has been cited five times, more than any other issue at Good Food Gourmet.
How does Good Food Gourmet compare to other restaurants in Miami?
Good Food Gourmet most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Good Food Gourmet's inspection record improved over time?
No. Recent inspections at Good Food Gourmet have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Good Food Gourmet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Good Food Gourmet inspected?
Based on the inspection history on file, Good Food Gourmet is inspected around three times per year on average.
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