ARAMARK AT BANKUNITED
7815 NW 148 ST, Miami Lakes FL 33016 · 786-299-4933
Last inspected Apr 29, 2026 · 7 visits since April 2024
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding unit at cook line observed backed sweet potatoes (127F - Hot Holding); cooked rice (99F - Hot Holding), as per chef for less than 1 hour, employee removed the food to start reheating it on site.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine with final rinse of 173°F. Operator set up the three compartment sink with chlorine 100 ppm.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment and utensils not properly air-dried - wet nesting. Observed above the three compartment sink clean containers wet nesting.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled, at cook line.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located at salad bat. No food of any kind was observed in this unit during the inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the hot holding unit located at prep area in the kitchen observed cooked chicken (99F - Hot Holding); cooked vegetables (100 F - Hot Holding), as per chef food was left out of temperature less than 2 hours ago and then transferred in unit to maintain. Instructed operator to reheat food prior and then maintain it in the hot holding unit.
Equipment in poor repair, gasket torn on reach in freezer located next to the fryers at front line.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooker located at salad bar.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding unit at cook line observed backed sweet potatoes (127F - Hot Holding); cooked rice (99F - Hot Holding), as per chef for less than 1 hour, employee removed the food to start reheating it on site.
Ice buildup in reach-in freezer and/or walk-in freezer.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling vents soiled at kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth at front counter of the establishment. Manager placed the in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Observed containers with sugar and flour with no label at dry storage area. Manager placed labels on containers.
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.