GOOD FOOD GOURMET
31 NW 9 ST UNIT 6 STE 105, Miami FL 33136 · 786-287-8456
Last inspected Oct 28, 2025 · 6 visits since September 2023
SEP 23
AUG 24
MAY 25
SEP 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Chicken, not separated from ready to eat vegetables.
Cleaned and sanitized equipment or utensils not properly stored.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Most of the reach in cooler gasket with heavy mildew.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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.
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.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority9 Intermediate6 Basic
Show 17 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw meat on kitchen work table at 48 f kitchen employees place hamburger inside RIC.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Maria Echevarria 6-1-2025
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Floor soiled/has accumulation of debris. Clean underneath kitchen stove top. Accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves soiled throughout.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
May 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate0 Basic
Show 5 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Aug 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
No conspicuously located ambient air temperature thermometer in holding unit.
Sep 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
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.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dany Bonilla 10-17-2016
No probe thermometer provided to measure temperature of food products.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen oven, stove top.
Stored food not covered. Lemon sauce in RIC
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.