Banquet Kitchen
Last inspected: Feb 25, 2026
50
Score
Public records show nine inspections at Banquet Kitchen stretching back to 2022. The most recent report on file is from Feb 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly six violations earlier in the record.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited four times.
The city-wide average sits at 68, which Banquet Kitchen's 50 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line drawer cooler raw beef patties stored over bread buns. Operator stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Observed at cook line hand sink. Operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed for prep area hand sink blocked by trash bin and cart. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook line hand sink used as dump sink.
31A-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at rear kitchen prep area in container of rice. Operator removed. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at rear kitchen prep area under cutting board. Chef removed. **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Observed at pastry area on clean storage containers. Chef began to remove. **Corrected On-Site**
16-46-4
Basic - Stored food not covered. Observed at salad station coolers containers of lettuce, tomatoes tuna salads stored uncovered.
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at sushi station under hand sink. Operator removed and stored onto shelf. **Corrected On-Site**
21-38-4
50
Dec 1, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2025-12-01: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at first floor walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-01: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in bucket at mop sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-01: **Time Extended**
42-01-4
82
Sep 24, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - 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. **Warning**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed at prep area, blocked by drying rack. Chef removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed at hand sink at center of cook line. **Repeat Violation** **Warning**
31B-03-4
Intermediate - 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. **Warning**
03G-50-1
Basic - 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. **Warning**
24-27-4
Basic - 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. **Warning**
24-26-4
Basic - 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. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at first floor walk in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on steam bath handle. Chef removed. **Corrected On-Site** **Warning**
10-20-4
Basic - 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. **Corrected On-Site** **Warning**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled. **Repeat Violation** **Warning**
23-03-4
Basic - 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. **Corrective Action Taken** **Warning**
03G-54-1
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in bucket at mop sink. **Repeat Violation** **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed for a container of sugar. Chef placed label. **Corrected On-Site** **Warning**
02D-01-5
39
Mar 4, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
55
Aug 27, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line steam table white rice (124F - Hot Holding); As per cook for 1 hour, cook began to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed at rear kitchen blocked by rolling cart. Chef removed. **Corrected On-Site**
31A-09-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed at equipment drying racks clean pot stored on floor. Chef removed and placed at three compartment sink to rewash. **Corrective Action Taken**
24-26-4
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen.
23-03-4
67
Apr 2, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
67
Oct 24, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - 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.
03F-01-5
High Priority - 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.
12A-29-4
High Priority - 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. **Corrected On-Site**
08A-02-6
Intermediate - 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-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for the oyster tags
01C-03-4
Intermediate - 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.
03F-10-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed both units in the kitchen blocked by tray racks. **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at the salad station.
23-24-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with mold like substance, bakery unit. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed for the single serve spoons. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Observed ice cream not covered, located in the walk-in freezer. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored above sauces located in the walk-in cooler. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on the interior wall of the walk-in cooler.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on top of covered food located in the walk-in cooler. **Corrected On-Site**
21-12-4
29
May 18, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
55
Aug 17, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand sink by the cook line missing a hand washing sign.
31B-04-4
95
Frequently Asked Questions
When was Banquet Kitchen last inspected?
The most recent health inspection at Banquet Kitchen on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Banquet Kitchen?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Banquet Kitchen.
How does Banquet Kitchen compare to other restaurants in Coral Gables?
Banquet Kitchen most recently scored 50 out of 100, which is lower than the Coral Gables average of 68.
Has Banquet Kitchen's inspection record improved over time?
No. Recent inspections at Banquet Kitchen have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Banquet Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Banquet Kitchen inspected?
Based on the inspection history on file, Banquet Kitchen is inspected around three times per year on average.
Nearby Restaurants