Ghost Kitchen Orlando
Last inspected: Apr 27, 2026
58
Score
Ghost Kitchen Orlando has been inspected nine times since 2023. The most recent report on file is from Apr 27, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around six violations each.
Looking across the full record, “no proof provided that food employees are informed” is the recurring theme, flagged two times.
The city-wide average sits at 79, which Ghost Kitchen Orlando's 58 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Staff filled pitcher of water. Management educated staff. **Corrective Action Taken**
31A-11-4
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. Provided form and employees signed. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen area on top of prep tables. Management removed. **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Plastic containers.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover located in walk-in cooler. Exterior of large container used for brines located in outside cooler.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Management removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in storage. Turned them over. **Corrected On-Site**
25-06-4
58
Oct 23, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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**
53A-05-6
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**
14-09-4
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**
14-11-5
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**
16-46-4
78
Oct 22, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
37
May 15, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
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**
03G-52-1
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.
03A-02-5
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.
03B-01-6
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**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. Medium white and green boards.
14-09-4
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.
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Cases of food and single use items in dry storage area.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Spoon and forks at staging area.
25-06-4
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler. Staff added. **Corrected On-Site**
05-04-4
43
Dec 3, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
70
Apr 11, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board soiled. **Repeat Violation**
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
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**
12B-13-4
82
Dec 11, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
86
Jun 13, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
78
Jan 6, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Frequently Asked Questions
When was Ghost Kitchen Orlando last inspected?
The most recent health inspection at Ghost Kitchen Orlando on file is from Apr 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Ghost Kitchen Orlando?
Across the inspection record, “no proof provided that food employees are informed” has been cited two times, more than any other issue at Ghost Kitchen Orlando.
How does Ghost Kitchen Orlando compare to other restaurants in Orlando?
Ghost Kitchen Orlando most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Ghost Kitchen Orlando's inspection record improved over time?
Results have been roughly steady. Inspections at Ghost Kitchen Orlando have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ghost Kitchen Orlando 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 Ghost Kitchen Orlando inspected?
Based on the inspection history on file, Ghost Kitchen Orlando is inspected around three times per year on average.
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