BANQUET KITCHEN

Name: BANQUET KITCHEN
Address: 4525 COLLINS AVE, MIAMI BEACH, FL, 33140, US
Rating: 86.4

4525 COLLINS AVE, MIAMI BEACH, FL 33140

License #2329157

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BANQUET KITCHEN in MIAMI BEACH currently holds an InspectFL Health Score of 86.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 19 total violations — 2 critical, 4 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 7, 2026 had no critical findings, but inspectors still documented 1 major and 6 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Observed veggie cardboard boxes stored on the floor by prep table in front of the 3 compartment sink.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting boards on prep table ps.
[36-22-4] Floor area(s) covered with standing water. Observed through the kitchen.
[22-08-4] Interior of oven/microwave/ hot box has accumulation of black substance/grease/food debris. Observed accumulation of grease left inside the hot box. Hot box was used yesterday.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping food without hair restraint.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris on can opener.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup with juice on shelving .

Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta inside walk in cooler with no date marking. As per executive Sous chef , pasta was cooked on Saturday 9/6. Employee marked the pasta.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the rice inside dry storage. Person in charge corrected it.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on prep tables. Employee placed them inside wet towels inside the sanitizer bucket.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed a leak from the dishwasher machine by the valve.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor by dry storage area. Employee dried the floor.
[08B-38-4] Food stored on floor. Observed plastic container with cooking oil stored on the floor at the dry storage. Person in charge moved it to a shelf.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed glove fell down to the floor, employee took it and put new gloves without washed his hands before touching the food tray. Employee was coached and washed his hands, but inside 3 compartment sink. .
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 6 employees working in the kitchen area with no certified manager present.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (60F - Cold Holding), marinate sauce (62F - Cold Holding); raw chicken (69F - Cold Holding); ham (56F - Cold Holding); cheese (60F - Cold Holding). Food was at the prep station , but not employee was prepping for more than 20 minutes. All the food was sent to the walk in cooler. Employees stated that the food was outside for around 30 minutes.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry while handling food.

Community reaction

What do locals think?

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Community pulse