The Ghost Kitchen
Last inspected: Oct 29, 2025
86
Score
Going back to 2022, The Ghost Kitchen has seven inspections in the public record. Inspectors last stopped by on Oct 29, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly six violations before.
When inspectors have written things up, “establishment has no written procedures for employees” has been the most frequent reason, cited two times.
That puts the facility ahead of the local pack: the average North Miami restaurant scores 80. The record reflects steady performance over time.
7
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Form was provided to operator. - From follow-up inspection 2025-10-29: On 10/29/2025 at the time of the callback inspection 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. Form was provided to operator. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-29: On 10/29/2025 at the time of the callback inspection Current Hotel and Restaurant license not displayed. **Time Extended**
50-09-4
86
Sep 24, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 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. Poster was provided to operator. **Corrective Action Taken**
11-27-4
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. Form was provided to operator.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cheese pizza and pepperoni pizza on a pizza rack without a time marked, as per manager less than 1/hr. Time as a Public Health Control Form was provided to operator.
03F-10-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
70
Oct 7, 2024
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.
02B-02-5
90
Apr 29, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies stored inside hand washing sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in the restroom.
31B-02-4
Basic - Floor area(s) covered with standing water. Standing water inside walk in cooler.
36-22-4
Basic - Floor soiled/has accumulation of debris. Drain soiled under triple sink.
36-73-4
Basic - Hole in or other damage to wall. Wall damage on hallway by walk in cooler. **Repeat Violation**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in cooler ice buildup. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. **Repeat Violation**
23-03-4
64
Nov 29, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Poster was provided to operator **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection
11-27-4
Intermediate - - From initial inspection : Intermediate - 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 Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs. **Warning** - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection 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 Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs. **Warning** **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning** - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection No conspicuously located ambient air temperature thermometer in holding unit. **Warning** **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter **Warning** - From follow-up inspection 2023-11-29: On 11/29/2023 at the time of the callback inspection No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter **Warning** **Time Extended**
31B-04-4
74
Nov 9, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 10/1/2022
50-17-2
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.
11-07-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time As A Public Control Form was provided. **Corrective Action Taken**
03F-10-5
Basic - Food not stored at least 6 inches off of the floor. Observed food on the floor inside walk-in cooler and walk-in freezer.
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside walk-in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
55
Jul 29, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink, at prep station, and in restroom. **Warning** - From follow-up inspection 2022-07-29: On 7/29/2022 at the time of callback inspection No paper towels or mechanical hand drying device provided at handwash sink. By triple sink, at prep station, and in restroom. **Warning** **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-07-29: On 7/29/2022 at the time of callback inspection Cutting board has cut marks and is no longer cleanable. **Warning** **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven **Warning** - From follow-up inspection 2022-07-29: On 7/29/2022 at the time of callback inspection of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven **Warning** **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection 2022-07-29: On 7/29/2022 at the time of callback inspection No handwashing sign provided at a hand sink used by food employees. **Warning** **Time Extended**
31B-04-4
78
Frequently Asked Questions
When was The Ghost Kitchen last inspected?
The most recent health inspection at The Ghost Kitchen on file is from Oct 29, 2025. The public record contains seven inspections in total.
What is the most common violation at The Ghost Kitchen?
Across the inspection record, “establishment has no written procedures for employees” has been cited two times, more than any other issue at The Ghost Kitchen.
How does The Ghost Kitchen compare to other restaurants in North Miami?
The Ghost Kitchen most recently scored 86 out of 100, which is higher than the North Miami average of 80.
Has The Ghost Kitchen's inspection record improved over time?
Yes. Recent inspections at The Ghost Kitchen have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at The Ghost Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Ghost Kitchen inspected?
Based on the inspection history on file, The Ghost Kitchen is inspected around two times per year on average.
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