BANYAN BREAKFAST CAFE'
301 W AVE A, Belle Glade FL 33430 · 5619920303
Last inspected Aug 25, 2026 · 9 visits since October 2023
OCT 23
APR 24
SEP 24
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 1 live fly flying around in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024027344 | Apr 17, 2024 | Jul 8, 2024 | $560 |
Inspection history
9 visits, newest first
Aug 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area: sliced cheese (53F - Cold Holding) As per operator, stored since 3 hours. Not prepped or portioned today. Operator moved to quick chill. At stainless steel double door reach in cooler: cooked rice (60F - Cold Holding); raw pork chops (47F - Cold Holding); raw chicken (48F - Cold Holding); raw liver (47F - Cold Holding) As per operator, items stored overnight in unit. Not prepped or portioned today. See stop sale.
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 8 high priority.
8 High priority1 Intermediate0 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator corrected to: Triple Sink (Chlorine 100ppm)
Dented/rusted cans present. See stop sale. Salmon 4lbs 64oz
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee with gloves on touch cellphone in back pants pocket, touch hair as she fixed apron around her neck then began to handle slices of bread to toast; no glove change or hand wash. Operator changed gloves and washed hands. See stop sale for bread slices.
Live, small flying insects found. 1 live fly flying around in kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee with gloves on touch cellphone in back pants pocket, touch hair as she fixed apron around her neck then began to handle slices of bread to toast; no glove change or hand wash. Operator changed gloves and washed hands. See stop sale for bread slices.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At stainless steel double door reach in cooler: cooked rice (60F - Cold Holding); raw pork chops (47F - Cold Holding); raw chicken (48F - Cold Holding); raw liver (47F - Cold Holding) As per operator, items stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area: sliced cheese (53F - Cold Holding) As per operator, stored since 3 hours. Not prepped or portioned today. Operator moved to quick chill. At stainless steel double door reach in cooler: cooked rice (60F - Cold Holding); raw pork chops (47F - Cold Holding); raw chicken (48F - Cold Holding); raw liver (47F - Cold Holding) As per operator, items stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked eggs (123F - Hot Holding) As per operator, stored since 2.75hrs. Advised operator to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler: pancake batter (60F at 9:15am; 66F at 10:00pm- Cooling) As per operator, cooling since 7am. At current rate of cooling, food will not cool to 41F within 4 hours. Advised operator to quick chill.
Jan 8, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned and sanitized dirty dishes then began to handle toast to make sandwich; no hand wash. Observed chef crack raw shelled eggs then began to handle clean single service container to plate order; no handwashing. Chef and employee washed hands and discarded single service container. See stop sale for contaminated toast.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above turkey bacon in double door stainless steel cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee cleaned and sanitized dirty dishes then began to handle toast to make sandwich; no hand wash. See stop sale for contaminated toast.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass door reach in cooler: half and half (47F - Cold Holding); Almond milk (47F - Cold Holding); oat milk (46F - Cold Holding) As per operator, all items stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass door reach in cooler: half and half (47F - Cold Holding); Almond milk (47F - Cold Holding); oat milk (46F - Cold Holding) As per operator, all items stored overnight in unit. Not prepped or portioned today. See stop sale. At cook line on prep counter: butter (61F - Cold Holding) As per employee, stored 20 mins. Not prepped or portioned today. Employee placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (114F - Hot Holding); mashed potatoes (108F - Hot Holding) As per operator, stored since 2 hours. Operator discarded. cooked cabbage (122F - Hot Holding) As per operator, stored 3.75 hours. Operator reheated to 189F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door reach in cooler: sausage gravy (56F at 11:20am; 56F at 11:58am- Ambient Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Operator moved to quick chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Dishwasher corrected to chlorine 100ppm.
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 clean dishes then opened reach in cooler and fetched food from refrigerator; no hand wash. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Various pans cleaned and not sanitized. Dish washer set up sanitizer sink and began cleaning and sanitizing pans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: green beans (67F - Cold Holding); gravy (67F - Cold Holding) As per operator, taken from cooler to be reheated and stored on table since 40 mins. Not prepped or portioned today. Operator reheated items to 165F. At double door stainless steel reach in cooler: sliced cheddar cheese (62F - Cold Holding) As per operator, left on prep counter 1 hour prior. Not prepped or portioned. Operator placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: pork sausage (93F - Hot Holding); beef sausage (112F - Hot Holding) As per operator, prepared and stored since 1 hour. Items stored double panned. Advised operator to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At drawers of flat top grill: Drawers of flat top: portioned corned beef hash (52F at 9:45am; 50F at 10:25am- Cooling) As per operator portioned and cooling since 8:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee
Spray bottle containing toxic substance not labeled. Spray bottle of unknown chemical unlabeled. Advised operator to label with chemical name.
Apr 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: raw Swaii and tilapia stored over ready to eat sliced tomatoes,shredded cheese,pickles and onions Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: sliced cheese (67F - Cold Holding) As per manager, item was sitting out for 1 hour; macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. None of these items were prepped or portioned today. Advised operator to quick chill sliced cheese. See stop sale for macaroni pasta and raw pork chops.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (82F - Hot Holding) As per cook, made at 3 hours prior; cooked eggs (106F - Hot Holding) made 10 mins prior. Advised operator to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on table near flat top grill: French toast mix (82F at 10:13am; 73F at 10:32am- Cooling) As per cook, prepped at about 2 hours prior. At cook line; on table beside flat top grill: eggs (74F at 10:17am; 74F at 10:31am- Cooling) As per cook, cooling prepped 45 minutes prior. At current rate of cooling, items will not cool to 41F within a total of 4 hours. Advised operator to place on Time as a Public Health Control or quick chill.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority5 Intermediate2 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In double door stainless steel reach in freezer: raw fish stored over ready to eat sweet potato fries and cut potatoes; not all products commercially packaged. Advised operator to store properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: raw Swaii and tilapia stored over ready to eat sliced tomatoes,shredded cheese,pickles and onions Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler: raw shelled eggs stored over portioned raw tilapia and Swaii in pans. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: sliced cheese (67F - Cold Holding) As per manager, item was sitting out for 1 hour; macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. None of these items were prepped or portioned today. Advised operator to quick chill sliced cheese. See stop sale for macaroni pasta and raw pork chops.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (82F - Hot Holding) As per cook, made at 3 hours prior; cooked eggs (106F - Hot Holding) made 10 mins prior. Advised operator to reheat.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator stated that she will post poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on table near flat top grill: French toast mix (82F at 10:13am; 73F at 10:32am- Cooling) As per cook, prepped at about 2 hours prior. At cook line; on table beside flat top grill: eggs (74F at 10:17am; 74F at 10:31am- Cooling) As per cook, cooling prepped 45 minutes prior. At current rate of cooling, items will not cool to 41F within a total of 4 hours. Advised operator to place on Time as a Public Health Control or quick chill.
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. Operator stated that she will make copies for each employee to complete.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At double door stainless steel reach in cooler: Macaroni pasta made 2 days ago, as per manager, not date marked. Advised the operator to date mark.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed dishwasher wash pans with detergent then sanitized; No rinsing was done after washing with detergent. Advised operator to set up rinse compartment of sink to enable wash-rinse-sanitize of food contact surfaces.
Food stored on floor. Bucket of onions to red on floor opposite of triple sink. Operator stored properly.
Oct 30, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
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.