BANQUET KITCHEN
4040 CENTRAL FLORIDA PKWY, Orlando FL 32837 · 407-206-2300
Last inspected Apr 20, 2026 · 7 visits since December 2023
MAY 24
DEC 24
MAY 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink across from cold side walk-in cooler has no hot water, maintenance technician repaired
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout kitchen
Food storage container/container lid cracked or broken. Cracked lids at dry dish storage
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets next to mayonnaise bottom shelf of prep table. Operator moved to triple sink
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cooks and prep area
Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage
In-use tongs stored on equipment door handle between uses. On oven handle door at cooks line
Old food stuck to clean dishware/utensils. At dry dish storage,operator moved containers to dish machine
May 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips Priority: Intermediate
Observed: No soap provided at handwash sink. Priority: Intermediate
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Bowl or other container with no handle used to dispense food. Container in brown sugar no handle.
Covered waste receptacle not provided in women's bathroom.
Working containers of food removed from original container not identified by common name. Panko not labeled.
May 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Equipment and utensils not properly air-dried - wet nesting. The storage shelf by the dish area.
Old labels stuck to food containers after cleaning. Storage shelf by the dish machine area.
May 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler hot line banquet the cooler read 46f; cooked fish mahi (56F - Cold Holding); cooked chicken (56F - Cold Holding); egg liquid (46F - Cold Holding); potatoes (45F - Cold Holding); butter (44F - Cold Holding); sour cream (43F - Cold Holding); whipping cream (53F - Cold Holding); beef brisket (59F - Cold Holding); corn (45F - Cold Holding); asiago cheese (45F - Cold Holding); curry cream (45F - Cold Holding). No temperature taken since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler hot line banquet the cooler read 46f; cooked fish mahi (56F - Cold Holding); cooked chicken (56F - Cold Holding); egg liquid (46F - Cold Holding); potatoes (45F - Cold Holding); butter (44F - Cold Holding); sour cream (43F - Cold Holding); whipping cream (53F - Cold Holding); beef brisket (59F - Cold Holding); corn (45F - Cold Holding); asiago cheese (45F - Cold Holding); curry cream (45F - Cold Holding).
Soap dispenser at handwash sink not working/unable to dispense soap. Broken dispenser wasn't able to wash my hand at the two of the employee hand sink at the cold side area.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees back bag stored at bottom at the prep area next to salad crauton.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing pracilets.
Equipment and utensils not properly air-dried - wet nesting. The storage shelf by the dish area.
Equipment in poor repair. Reach-in freezer out of order.
Old food stuck to clean dishware/utensils. Containers had something like mold on it plus other have some left over food.
Old labels stuck to food containers after cleaning. Storage shelf by the dish machine area.
Reach-in cooler interior/shelves have accumulation of soil residues. The reach-in freezer was empty because out of order but need clean.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water at the sink not drained at all at the employee hand sink by the hot side.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Clam/mussel/oyster tags not marked with last date served. -operator stated they know when the product was used based upon the Event Order form, operator dated tags
Food-contact surface soiled with food debris. -multiple cutting boards on storage rack stained
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink across from cold side walk-in cooler has no hot water, maintenance technician repaired
Ceiling tile missing. -ceiling tile displaced over fryers -ceiling tile displaced over prep table
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large pots on top shelf of storage shelves, operator inverted
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on prep table, operator removed
Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator reorganized
Equipment in poor repair. -paper towel dispensers lacking covers, operator states new dispensers have been ordered -"True" reach-in freezer not functioning, repair technician on site
Floors not maintained smooth and durable. -dishwashing area, operator states floor repairs area scheduled for next week
Old labels stuck to food containers after cleaning. -plastic containers on dish drying rack, operator removed old labels
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor, operator relocated
Working containers of food removed from original container not identified by common name. -flour container lacking label, operator labeled
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.