BANQUET KITCHEN
4525 COLLINS AVE, Miami Beach FL 33140 · 305.674.6510
Last inspected Apr 7, 2026 · 10 visits since December 2023
MAR 24
SEP 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris on can opener.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup with juice on shelving.
Employee with no hair restraint while engaging in food preparation. Employee prepping food without hair restraint.
Floor area(s) covered with standing water. Observed through the kitchen.
Show the remaining 3 findings ▾
Food stored on floor. Observed veggie cardboard boxes stored on the floor by prep table in front of the 3 compartment sink.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting boards on prep table ps.
Interior of oven/microwave/ hot box has accumulation of black substance/grease/food debris. Observed accumulation of grease left inside the hot box. Hot box was used yesterday.
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Water leaking from pipe and/or faucet/handle. Observed a leak from the dishwasher machine by the valve.
Sep 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed glove fell down to the floor, employee took it and put new gloves without washed his hands before touching the food tray. Employee was coached and washed his hands, but inside 3 compartment sink..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (60F - Cold Holding), marinate sauce (62F - Cold Holding); raw chicken (69F - Cold Holding); ham (56F - Cold Holding); cheese (60F - Cold Holding). Food was at the prep station, but not employee was prepping for more than 20 minutes. All the food was sent to the walk in cooler. Employees stated that the food was outside for around 30 minutes.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed his hands in the 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 6 employees working in the kitchen area with no certified manager present.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta inside walk in cooler with no date marking. As per executive Sous chef, pasta was cooked on Saturday 9/6. Employee marked the pasta.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry while handling food.
Floor area(s) covered with standing water. Observed standing water on the floor by dry storage area. Employee dried the floor.
Food stored on floor. Observed plastic container with cooking oil stored on the floor at the dry storage. Person in charge moved it to a shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the rice inside dry storage. Person in charge corrected it.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located by 3 compartment sink. Maintenance employee came and fixed it.
Water leaking from pipe and/or faucet/handle. Observed a leak from the dishwasher machine by the valve.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on prep tables. Employee placed them inside wet towels inside the sanitizer bucket.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty towel and continued working with food. Employees were instructed about the correct hygiene practices.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dirty slicer after
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee containers with coffee and water on prep table. Employee moved them.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet when engaged in food preparation.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the flour. Employee fixed it.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Employee moved it to the walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Oct 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dirty can opener. Person in charge sent it to the dish area.
Manager or person in charge lacking proof of food manager certification.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots and pans not inverted in racks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like on blast chiller gaskets.
Standing water in floor drain/floor drain draining very slowly. Observed standing water on the floor because the floor drain is clogged. Employee came to fix it.
Working containers of food removed from original container not identified by common name. Observed sugar and flour in bins with no labels. Person in charge labeled them.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 11 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment is serving clams and not keeping the tags for 90 days.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a rack. Employee moved it.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed hot water sanitizing dish machine was reaching 200 F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots not inverted on shelving. Employee inverted them.
Faucet/handle missing at plumbing fixture. Observed missing faucet at the hand sink located by cook line.
No Heimlich maneuver/choking sign posted.
Stored food not covered. Observed tortillas left inside open bag at the dry storage. Employee wrapped them up immediately.
Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing inside standing water. Employee opened the cold running water.
Water leaking from pipe and/or faucet/handle. Observed a leak underneath the hand sink located at the Warewashing area.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for TCS cooked sauces and meat without approved variance.
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. Establishment is vacuum sealing cooked TCS sauces for more than 48 hrs without approved HCCP..
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Equipment and utensils not properly air-dried - wet nesting.
Dec 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for TCS cooked sauces and meat without approved variance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit to check quart sanitizer.
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. Establishment is vacuum sealing cooked TCS sauces for more than 48 hrs without approved HCCP..
Probe thermometer not used to ensure proper food temperatures. As evidence of wrong temperatures for food items inside walk in cooler.
Ceiling tile missing. Observed some missing ceiling tiles at the establishment.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Equipment and utensils not properly air-dried - wet nesting.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his arms and then, engaged in food prep without washing his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (54 F - Cold Holding); octopus (55 F - Cold Holding); heavy cream (53 F - Cold Holding); butter milk (54 F - Cold Holding); capiccola (53 F - Cold Holding); liquid egg whites (53 F - Cold Holding) inside walk in cooler with temperature of 52 F. As per chef, the walk in cooler started giving problems approximately 2 hrs ago and it was reported it. All the food was moved to another walk in cooler that is working properly.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for TCS cooked sauces and meat without approved variance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit to check quart sanitizer.
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 soap provided at handwash sink. Observed hand sink station located by the walk in cooler / freezer with no soap. Soap was restocked at the stations.
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. Establishment is vacuum sealing cooked TCS sauces for more than 48 hrs without approved HCCP..
Probe thermometer not used to ensure proper food temperatures. As evidence of wrong temperatures for food items inside walk in cooler.
Ceiling tile missing. Observed some missing ceiling tiles at the establishment.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler at prep area with ambient temperature of 52 F.
Equipment and utensils not properly air-dried - wet nesting.
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Observed flour and sugar in plastic bins without labels.
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.