GHOST KITCHEN ORLANDO
GHOST KITCHEN ORLANDO has 6 health inspections on file for its ORLANDO location, with an overall rating of 2.9/5. Recent inspections show improving food safety practices.
7648 SOUTHLAND BLVD STE 109
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 10/23/2025
Inspection #: Visit ID: 13556427
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On sandwich prep - From follow-up inspection 2025-10-23: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -3 door cooler. Operator plans to discard. No food is in cooler - From follow-up inspection 2025-10-23: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On multiple plastic containers - From follow-up inspection 2025-10-23: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-10-23: **Time Extended**
Inspection Date: 10/22/2025
Inspection #: Visit ID: 10896910
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On sandwich prep
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Operator removed Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch and bracelets. Operators immediately removed Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person
- 14-11-5:Basic - Equipment in poor repair. -3 door cooler. Operator plans to discard. No food is in cooler
- 36-22-4:Basic - Floor area(s) covered with standing water. Under freezer in bakery area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under freezer in bakery area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On multiple plastic containers
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -beef stew 2hrs (104F - Cooling) in walk in cooler. Advised to immediately put in ice bath for cooling temp recovery **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salmon 46F cold holding in walk in cooler over night per operator. Operator immediately discarded Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich prep: horseradish cream sauce 46F cold holding. Less than 4hrs per operator. Advised to keep items on time plan, or on ice bath at 41F salmon 46F cold holding in walk in cooler over night per operator. Operator immediately discarded ( corrected on site) Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Inspection Date: 5/15/2025
Inspection #: Visit ID: 10733871
- 05-04-4:Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler. Staff added. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Medium white and green boards.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses under prep tables throughout kitchen.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of food and single use items in dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Spoon and forks at staging area.
- 03G-52-1:High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Corn frozen more than 48 hours ago and placed to thaw. Per manager. Staff added date mark. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (47F - Cold Holding); ham (47F - Cold Holding);. Manager states items have been in and out of the cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato basil soup (114F - Hot Holding) Less than 4 hours in steam table. Manager turned up heat to reheat.
- 11-26-1: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. Provided form and employee signed. Corrected On-Site
Inspection Date: 12/3/2024
Inspection #: Visit ID: 8779647
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Sandwich make table lid.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Most are expired.
Inspection Date: 4/11/2024
Inspection #: Visit ID: 8571598
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in reach in freezer in dry storage area. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board soiled. Repeat Violation