BANQUET KITCHEN

Name: BANQUET KITCHEN
Address: 1155 BLUE RD, CORAL GABLES, FL, 33146, US
Rating: 37.5

1155 BLUE RD, CORAL GABLES, FL 33146

License #2302947

🍽️ American ℹ️

37.5 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 9 findings · 3 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

BANQUET KITCHEN in CORAL GABLES currently holds an InspectFL Health Score of 37.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 70 total violations — 10 critical, 16 major, 44 minor.

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Record snapshot

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The latest inspection on September 23, 2026 shows 9 observation rows: 3 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Inspector notes

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DBPR

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BANQUET KITCHEN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed at prep area stored on counter next to prepared produce. Operator removed.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 1 dented can at down stairs dry storage area. Operator removed.
[08B-02-4] Displayed food not properly protected from contamination. Observed platters of bread, butter and cranberry sauce stored uncovered at buffet area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line cooler raw chicken stored over cooked pasta. Operator removed and stored correctly.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed throughout kitchen. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of pastry area used as dump sink with food remnants inside.
[36-22-4] Floor area(s) covered with standing water. Observed at pastry area three compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink stored in buckets.
[16-46-4] Old labels stuck to food containers after cleaning. Observed at dish storage rack.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed at first floor walk in freezer boxes of flat bread stored on floor. Observed at first floor dry storage area box of tempura stored on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at first floor walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on steam bath handle. Chef removed.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs stored in cut lettuce at buffet bar. Chef removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean dishes on rack stored next to hand wash sink at ware washing area.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed at clean dishes storage area, clean food containers/ buckets stored on floor.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed at main floor walk in cooler packages of vacuum sealed raw pork date marked 9/19 not removed from packaging with in 48 hours. Chef removed to discard.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed stored in bucket at mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed for a container of sugar. Chef placed label.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw whole beef stored over raw pork loins in first floor walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at prep area, blocked by drying rack. Chef removed.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink at center of cook line.
[03G-50-1] 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 at main walk in freezer vacuum sealed packages of cooked lobster and shrimp.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with mold like substance, bakery unit.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed for the single serve spoons.
[08B-12-5] Stored food not covered. Observed ice cream not covered, located in the walk-in freezer.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored above sauces located in the walk-in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on the interior wall of the walk-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on top of covered food located in the walk-in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at the salad station.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched dirty equipment handle then prepared salad.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored above sauces located in the prep reach in cooler opposite flat top grill.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice 4 hr time expired.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for the oyster tags.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for the oyster tags
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed both units in the kitchen blocked by tray racks.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed form not completed as required.