GHOST KITCHEN ORLANDO

Name: GHOST KITCHEN ORLANDO
Address: 7648 SOUTHLAND BLVD STE 109, ORLANDO, FL, 32809, US
Rating: 66.6

7648 SOUTHLAND BLVD STE 109, ORLANDO, FL 32809

License #5814922

🍽️ American ℹ️

66.6 Grade F / 100

Failing Health Score

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Latest inspection

April 27, 2026 · 9 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GHOST KITCHEN ORLANDO in ORLANDO currently holds an InspectFL Health Score of 66.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 46 total violations — 6 critical, 9 major, 31 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 27, 2026 shows 9 observation rows: no critical rows, 2 major, and 7 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

GHOST KITCHEN ORLANDO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12B-07-4] 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.
[14-38-4] Food storage container/container lid cracked or broken. Plastic containers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Management removed tongs.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans in storage. Turned them over.
[31A-11-4] Handwash sink used for purposes other than handwashing. Staff filled pitcher of water. Management educated staff.
[11-26-1] 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.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. On sandwich prep
[40-06-5] 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
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch and bracelets. Operators immediately removed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Prep person
[14-11-5] Equipment in poor repair. -3 door cooler. Operator plans to discard. No food is in cooler
[36-22-4] Floor area(s) covered with standing water. Under freezer in bakery area
[36-73-4] Floor soiled/has accumulation of debris. Under freezer in bakery area
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed
[16-46-4] Old labels stuck to food containers after cleaning. On multiple plastic containers
[03D-01-5] 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
[01B-02-5] 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
[03A-02-5] 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)
[53A-05-6] 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/