Gheemiami

8965 SW 72 Pl, Kendall, FL 33156 · Permanent Food Service · License 2335521

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 4, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 9 basic (4 repeats); basic violations cost 12 at most
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug42026

Routine inspection

14 violations found

First visitAug 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 4 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 5 Tuna filets thawed in ROP. Operator threw out filets and inspector provided operator with new handout.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed yogurt sauce with date 07/24. Observed chutney with date mark of 07/26.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed yogurt sauce with date 07/24. Observed chutney with date mark of 07/26.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed splitter; no breaker.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish racks.
  Repeat violation
Basic9
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 5 Tuna filets thawed in ROP. Operator threw out filets and inspector provided new handout for operator.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed outside of walk in; corn and onions on floor.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in cooler.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed at unit outside of walk in.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Repeat violation
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed on floor next to cook line. Chef moved off of floor.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed dust accumulation on walls in warewash and next to cook line.
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damage.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulation.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.