BANQUET KITCHEN

Name: BANQUET KITCHEN
Address: 4525 COLLINS AVE, MIAMI BEACH, FL, 33140, US
Rating: 65.1

4525 COLLINS AVE, MIAMI BEACH, FL 33140

License #2329157

🍽️ American ℹ️

65.1 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BANQUET KITCHEN in MIAMI BEACH currently holds an InspectFL Health Score of 65.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 72 total violations — 5 critical, 24 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 11, 2024

The latest inspection on April 7, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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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.

Disposition: Met Inspection Standards
[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 .
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping food without hair restraint.
[36-22-4] Floor area(s) covered with standing water. Observed through the kitchen.
[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.
[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.

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry while handling food.
[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.
[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.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located by 3 compartment sink. Maintenance employee came and fixed it.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed a leak from the dishwasher machine by the valve.
[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.
[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. .
[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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed his hands in the 3 compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[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.
[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.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed some missing ceiling tiles at the establishment.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler at prep area with ambient temperature of 52 F.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour and sugar in plastic bins without labels.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his arms and then, engaged in food prep without washing his hands .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (54 F - Cold Holding); octopus (55 F - Cold Holding); heavy cream (53 F - Cold Holding); butter milk (54 F - Cold Holding); capiccola (53 F - Cold Holding); liquid egg whites (53 F - Cold Holding) inside walk in cooler with temperature of 52 F. As per chef , the walk in cooler started giving problems approximately 2 hrs ago and it was reported it. All the food was moved to another walk in cooler that is working properly.
[03G-43-1] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment is conducting ROP for TCS cooked sauces and meat without approved variance.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit to check quart sanitizer.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. Observed hand sink station located by the walk in cooler / freezer with no soap. Soap was restocked at the stations.
[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. Establishment is vacuum sealing cooked TCS sauces for more than 48 hrs without approved HCCP..
[05-10-4] Probe thermometer not used to ensure proper food temperatures. As evidence of wrong temperatures for food items inside walk in cooler .