BANQUET PRODUCTION KITCHEN
1500 MASTERS BLVD, ChampionsGate FL 33896
Last inspected Apr 28, 2026 · 6 visits since November 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked grilled chicken with bare hands. Operator discarded chicken
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose for quat sanitizer at three compartment sink too long
Spray hose at dish sink lower than flood rim of sink. At three compartment sink
Employee with no beard guard/restraint while engaging in food preparation. One employee in prep area
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Show the remaining 2 findings ▾
Raw fruits/vegetables not washed prior to preparation. Unwashed tomatoes being cut on prep line
Stored food not covered. Several pastry trays in walk in freezer
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Ceiling tile missing. One over walk in cooler door in pastry kitchen area
Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack near entrance to dish machine area
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door frame
Old labels stuck to food containers after cleaning. Several on clean dish rack near entrance to dish machine area
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler in prep area
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked grilled chicken with bare hands. Operator discarded chicken
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Par cooks burgers and fried chicken
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink cooklune Operator cleaned
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed tomatoes over table where employee is cutting cooked bacon
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. Plastic cup in sugar bin Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and dishes
Employee with no beard guard/restraint while engaging in food preparation. Chef in kitchen Put on beard guard
Food storage container/container lid cracked or broken. Broken lid on turkey gravy Operator discarded
Food stored on floor. Box on floor in freezer Operator moved
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Dented/rusted cans present. See stop sale. 10# can of sliced olives Operator discarded
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top shelf of dish rack
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Spray hose at mop sink lower than flood rim of sink.
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.