BANQUET KITCHEN
600 US 41, Palmetto FL 34221 · 727-648-6393
Last inspected Apr 9, 2026 · 6 visits since May 2024
MAY 24
OCT 24
FEB 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Dented/rusted cans present. See stop sale. Observed 4 dented cans of stuffed grape leaves. Operator set them aside for disposal.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed the tags not in order. Operator started to reorganize them.
Clam/mussel/oyster tags not marked with last date served. Observed approximately 30% of the tags not marked.
Employee eating in a food preparation or other restricted area. Observed a half empty chip bag stored with the clean dishes in the warewashing area. Operator disposed of the bag and spoke to the dishwasher.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged tuna not removed from its packaging before thawed. Operator disposed of them willingly.
Clam/mussel/oyster tags not marked with last date served. Observed approximately half of the tags unlabeled.
Handwash sink used for purposes other than handwashing. Observed their front line sink with used coffee filters inside. Operator removed them.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for their high temp dish machine.
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. Observed commercially reduced oxygen packaged tuna not removed from its packaging before thawed. Operator disposed of them willingly.
Food stored on floor. Observed multiple cases of food stored on the floor of the warehouse walk in cooler and 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 multiple scoop handles buried in dry goods containers. Operator removed them.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored correctly.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 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 Process Waiver from the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved Process Waiver.
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 establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved HACCP plan.
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 can of Sysco Imperial pizza sauce dented. Chef removed from shelf.
Toxic substance/chemical improperly stored. Observed bottle of bathroom gel on dish machine shelf next to clean dishes. Chef removed cleaner.
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 Process Waiver from the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved Process Waiver.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed skillets with rust. Chef removed to wash.
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 establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved HACCP plan.
Carbon dioxide/helium tanks not adequately secured. Observed two c02 tanks not secured. Chef secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sweatshirt on counter. Chef had employee put in locker.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food prep employees with wristbands and watches on. Chef had employees remove.
Employee with no hair restraint while engaging in food preparation.observed one food prep employee with no hair restraint. Chef had employee put on hair restraint.
Oct 23, 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 ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a missing vacuum breaker on their mop sink splitter.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at two of the hand wash sinks.
Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee lunch box stored with customer food. Operator removed the container.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while preparing food. Employee removed their watch.
Employee with no hair restraint while engaging in food preparation. Observed an employee with no hair restraint working with food.
May 9, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.