Banquet Kitchen and Warewashing
Last inspected: Nov 17, 2025
78
Score
Public records show six inspections at Banquet Kitchen and Warewashing stretching back to 2022. On Nov 17, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The pattern that stands out is “observed establishment remodeled”, which has been cited three times.
Among Sunny Isles Beach restaurants, the typical score is 74; Banquet Kitchen and Warewashing is comfortably above that bar. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Observed establishment remodeled. No plan review approved. A self service buffet area containing both hot and cold food. Buffet has 3 section's 1 hot section, 1 cold section and 1 omelette section. Buffet line is located on 2nd floor. Also, warewash room was converted to a kitchen operating with a different license number. Per engineering establishment is currently working with plan review to update plans. **Repeat Violation** **Warning**
51-16-7
Intermediate - Handwash sink in employee cafe not accessible for employee use at all times due to being blocked by trash can. Chef moved. **Corrected On-Site** **Warning**
31A-09-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
78
Apr 4, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41° raw salmon (52F - Cold Holding); cut tomatoes (58F - Cold Holding) diced tomatoes (59F - Cold Holding); shredded cheese (55F - Cold Holding); pooled eggs (54F - Cold Holding) Priority: High Priority
03A-02-5
High Priority - Observed: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed establishment has added a self service buffet area containing both hot and cold food. Buffet has 3 section's 1 hot section, 1 cold section and 1 omelette section. Buffet has chafing dishes with lids, utensils exposed and sneeze guard only over cold section. Buffet line is located on 2nd floor. **Repeat Violation** Priority: High Priority
08B-01-4
Intermediate - 51-16-7
51-16-7
Intermediate - Observed: 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. Discussed and emailed form to operator. **Corrective Action Taken** Priority: Intermediate
11-26-1
Basic - Observed: In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. **Corrected On-Site** Priority: Basic
10-20-4
58
Oct 23, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed establishment has added a self service buffet area containing both hot and cold food. Buffet has 3 section's 1 hot section, 1 cold section and 1 omelette section. Buffet has chafing dishes with lids, utensils exposed and sneeze guard only over cold section. Buffet line is located on 2nd floor.
08B-01-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located in omelette station.
03A-03-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed various food items on buffet line being held on time but not time marked. As per chef all food is held for 2 hours before they are discarded and replenished. Breakfast hours are from 7 to 11.
03F-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed establishment has added a self service buffet area containing both hot and cold food. Buffet has 3 section's 1 hot section, 1 cold section and 1 omelette section. Buffet has chafing dishes with lids, utensils exposed and sneeze guard only over cold section. Buffet line is located on 2nd floor. Advised manager that establishment must undergo plan review. Provided plan review package.
51-16-7
Intermediate - Observed establishment offer raw salmon. However Menu does not identify that items are contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
Intermediate - Whole apples and peaches displayed for self-service not wrapped and no utensils provided.
08B-15-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. **Corrected On-Site**
10-20-4
45
May 9, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Single-service articles improperly stored. Observed case of cups being stored on floor in employee cafeteria.
25-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
86
Oct 19, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand washing sink located in employee cafe. Chef removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - 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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located in warewash area. Chef called maintenance and he turned on. **Corrected On-Site**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Chef discarded. **Corrected On-Site**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Single-service articles improperly stored. Observed cases of takeout cups being stored on floor in employee cafe.
25-05-4
58
Oct 17, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Frequently Asked Questions
When was Banquet Kitchen and Warewashing last inspected?
The most recent health inspection at Banquet Kitchen and Warewashing on file is from Nov 17, 2025. The public record contains six inspections in total.
What is the most common violation at Banquet Kitchen and Warewashing?
Across the inspection record, “observed establishment remodeled” has been cited three times, more than any other issue at Banquet Kitchen and Warewashing.
How does Banquet Kitchen and Warewashing compare to other restaurants in Sunny Isles Beach?
Banquet Kitchen and Warewashing most recently scored 78 out of 100, which is higher than the Sunny Isles Beach average of 74.
Has Banquet Kitchen and Warewashing's inspection record improved over time?
Results have been roughly steady. Inspections at Banquet Kitchen and Warewashing have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Banquet Kitchen and Warewashing means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Banquet Kitchen and Warewashing inspected?
Based on the inspection history on file, Banquet Kitchen and Warewashing is inspected around two times per year on average.
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