BANQUET KITCHEN
1155 BLUE RD, Coral Gables FL 33146 · 305.661.5331
Last inspected Feb 25, 2026 · 7 visits since October 2023
APR 24
AUG 24
MAR 25
SEP 25
FEB 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice 4 hr time expired.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line drawer cooler raw beef patties stored over bread buns. Operator stored correctly.
Handwash sink not accessible for employee use at all times. Observed for prep area hand sink blocked by trash bin and cart. Operator removed.
Handwash sink used for purposes other than handwashing. Observed cook line hand sink used as dump sink.
No soap provided at handwash sink. Observed at cook line hand sink. Operator provided.
Show the remaining 5 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at rear kitchen prep area in container of rice. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Observed at rear kitchen prep area under cutting board. Chef removed.
Old labels stuck to food containers after cleaning. Observed at pastry area on clean storage containers. Chef began to remove.
Stored food not covered. Observed at salad station coolers containers of lettuce, tomatoes tuna salads stored uncovered.
Wiping cloth sanitizing solution stored on the floor. Observed at sushi station under hand sink. Operator removed and stored onto shelf.
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Food stored on floor. Observed at first floor walk in freezer boxes of flat bread stored on floor. Observed at first floor dry storage area box of tempura stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at first floor walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled.
Wet mop not stored in a manner to allow the mop to dry. Observed stored in bucket at mop sink.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw whole beef stored over raw pork loins in first floor walk in cooler.
Handwash sink not accessible for employee use at all times. Observed at prep area, blocked by drying rack. Chef removed.
No soap provided at handwash sink. Observed at hand sink at center of cook line.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed at main walk in freezer vacuum sealed packages of cooked lobster and shrimp.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean dishes on rack stored next to hand wash sink at ware washing area.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed at clean dishes storage area, clean food containers/ buckets stored on floor.
Food stored on floor. Observed at first floor walk in freezer boxes of flat bread stored on floor. Observed at first floor dry storage area box of tempura stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at first floor walk in freezer.
In-use tongs stored on equipment door handle between uses. Observed stored on steam bath handle. Chef removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs stored in cut lettuce at buffet bar. Chef removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed at main floor walk in cooler packages of vacuum sealed raw pork date marked 9/19 not removed from packaging with in 48 hours. Chef removed to discard.
Wet mop not stored in a manner to allow the mop to dry. Observed stored in bucket at mop sink.
Working containers of food removed from original container not identified by common name. Observed for a container of sugar. Chef placed label.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand wash things used to stump sinks with evidence of food remnants inside sinks. Employee cleaned sinks during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in bar area.
No soap provided at handwash sink. Observed that hand sink at cookline.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of sugar. Chef removed and stored upright.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gaskets at reach in coolers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line reach in coolers. Operator began to clean during inspection.
Stored food not covered. Observed in walking cooler, stored raw shrimp, steamed vegetables, and tomato sauce uncovered.
Wet mop not stored in a manner to allow the mop to dry.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line steam table white rice (124F - Hot Holding); As per cook for 1 hour, cook began to reheat.
Handwash sink not accessible for employee use at all times. Observed at rear kitchen blocked by rolling cart. Chef removed.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed at equipment drying racks clean pot stored on floor. Chef removed and placed at three compartment sink to rewash.
In-use wet wiping cloth/towel used under cutting board. Chef removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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 dishwasher handled soiled plates,utensils then handled clean sanitized equipment,plates without washing hands.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal bags stored on dry storage shelves.
Food stored on floor. Observed bucket containing oats stored on the dry storage floor.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the 3 compartment sink.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched dirty equipment handle then prepared salad.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored above sauces located in the prep reach in cooler opposite flat top grill.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice 4 hr time expired.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for the oyster tags.
Clam/mussel/oyster tags not marked with last date served. Observed for the oyster tags
Handwash sink not accessible for employee use at all times. Observed both units in the kitchen blocked by tray racks.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed form not completed as required.
Buildup of food debris/soil residue on equipment door handles. Observed at the salad station.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with mold like substance, bakery unit.
Single-service articles not stored inverted or protected from contamination. Observed for the single serve spoons.
Stored food not covered. Observed ice cream not covered, located in the walk-in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored above sauces located in the walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on the interior wall of the walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on top of covered food located in the walk-in cooler.
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.