GHEEMIAMI

Name: GHEEMIAMI
Address: 8965 SW 72 PL, KENDALL, FL, 33156, US
Rating: 77.6

8965 SW 72 PL, KENDALL, FL 33156

License #2335521

77.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GHEEMIAMI in KENDALL currently holds an InspectFL Health Score of 77.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 14, 2025. Across those visits, inspectors documented 40 total violations — 9 critical, 8 major, 23 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches or bracelets on.
[14-11-5] Equipment in poor repair. Observed door for reach in cooler near warewash area broken. Observed pastry warmer at front counter unable to fully close.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Observed dry dish racks with dust accumulation.
[38-01-4] Light shield damaged/in disrepair. Observed above dish machine.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken in reach in freezer stored over peas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[08B-38-4] Food stored on floor. Observed case of veggies on floor in walk in cooler. Observed bag of onions on floor under prep table next to hand sink outside of walk in cooler.

Warning Issued
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in walk in cooler: lamb curry (48F - Cooling); dhal (47F - Cooling); chicken curry (44F - Cooling); chicken (51F - Cooling). As per chef, prepared day before.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cocktail equipment stored in hand sink at bar area.
[38-01-4] Light shield damaged/in disrepair. Observed above dish machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of blender outside of walk in cooler on prep table.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on prep table outside of walk in cooler.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed in warewash area.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken in reach in freezer stored over peas.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler: lamb curry (48F - Cooling); dhal (47F - Cooling); chicken curry (44F - Cooling); chicken (51F - Cooling). As per chef, prepared day before.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[14-11-5] Equipment in poor repair. Observed door for reach in cooler near warewash area broken. Observed pastry warmer at front counter unable to fully close.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Observed dry dish racks with dust accumulation.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches or bracelets on.

Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven door.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on personal cell phone, finish call and then begin dishwashing.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed across cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed cook unable to tell inspector what temperature to cook chicken to. As per chef; he checks all temperatures before serving or completing.
[08B-38-4] Food stored on floor. Observed case of corn on floor in prep area. Operator moved to shelf.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed apple chutney with date mark 07-02.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at bar hand sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna over corn and cheese in reach in freezer. Operator began to fix storage.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed apple chutney with date mark 07-02.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelf where blenders are kept in prep area. Observed exterior of ice machine with dust accumulation. Observed gaskets across cook line soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed fork in hand sink at bar.
[41-07-4] Container of medicine improperly stored. Observed bottle of pills above prep table; operator removed during inspection.
[11-27-4] 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. Observed no form or kit; inspector provided via email.

Community reaction

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Community pulse