Oh sure, but melting isn't spoiling. It'll melt here sometimes too, but harden back up overnight (or in the fridge) and it's fine.

I thought we were talking about it actually spoiling, going off, growing mould or whatever. If anything ghee is worse in terms of melting isn't it? Here in the UK it's typically liquid (sold in cans) at room temperature, and will only solidify in the fridge. (As a separate point that's sort of interesting taken together with its higher smoke point than butter that hasn't been clarified. To a non-chemist such as me anyway.)