Banquet Kitchen
Last inspected: Apr 20, 2026
82
Score
Banquet Kitchen appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Apr 20, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
Across the inspection history, “equipment and utensils not properly air-dried - wet nesting” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average Orlando restaurant scores 79. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout kitchen
22-02-4
Basic - Food storage container/container lid cracked or broken. Cracked lids at dry dish storage
14-38-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets next to mayonnaise bottom shelf of prep table. Operator moved to triple sink **Corrected On-Site**
21-44-1
82
Nov 3, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cooks and prep area
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle door at cooks line **Corrected On-Site**
10-20-4
Basic - Old food stuck to clean dishware/utensils. At dry dish storage,operator moved containers to dish machine **Corrected On-Site**
16-48-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage
24-08-4
78
May 16, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Observed: No soap provided at handwash sink. Priority: Intermediate
31B-03-4
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips Priority: Intermediate
16-37-1
82
Dec 5, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
78
May 20, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. The storage shelf by the dish area. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Storage shelf by the dish machine area. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
16-46-4
86
May 10, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler hot line banquet the cooler read 46f ; cooked fish mahi (56F - Cold Holding); cooked chicken (56F - Cold Holding); egg liquid (46F - Cold Holding); potatoes (45F - Cold Holding); butter (44F - Cold Holding); sour cream (43F - Cold Holding); whipping cream (53F - Cold Holding); beef brisket (59F - Cold Holding); corn (45F - Cold Holding); asiago cheese (45F - Cold Holding); curry cream (45F - Cold Holding). **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler hot line banquet the cooler read 46f ; cooked fish mahi (56F - Cold Holding); cooked chicken (56F - Cold Holding); egg liquid (46F - Cold Holding); potatoes (45F - Cold Holding); butter (44F - Cold Holding); sour cream (43F - Cold Holding); whipping cream (53F - Cold Holding); beef brisket (59F - Cold Holding); corn (45F - Cold Holding); asiago cheese (45F - Cold Holding); curry cream (45F - Cold Holding). No temperature taken since yesterday. **Warning**
01B-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Broken dispenser wasn't able to wash my hand at the two of the employee hand sink at the cold side area. **Warning**
31B-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees back bag stored at bottom at the prep area next to salad crauton. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing pracilets . **Corrected On-Site** **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. The storage shelf by the dish area. **Repeat Violation** **Warning**
24-08-4
Basic - Equipment in poor repair. Reach-in freezer out of order . **Warning**
14-11-5
Basic - Old food stuck to clean dishware/utensils. Containers had something like mold on it plus other have some left over food . **Corrected On-Site** **Warning**
16-48-4
Basic - Old labels stuck to food containers after cleaning. Storage shelf by the dish machine area. **Repeat Violation** **Warning**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. The reach-in freezer was empty because out of order but need clean . **Warning**
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water at the sink not drained at all at the employee hand sink by the hot side . **Warning**
29-20-5
43
Dec 13, 2023
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. -operator stated they know when the product was used based upon the Event Order form, operator dated tags **Corrected On-Site**
01C-03-4
Intermediate - Food-contact surface soiled with food debris. -multiple cutting boards on storage rack stained
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink across from cold side walk-in cooler has no hot water, maintenance technician repaired **Corrected On-Site**
27-16-4
Basic - Ceiling tile missing. -ceiling tile displaced over fryers -ceiling tile displaced over prep table **Corrected On-Site**
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large pots on top shelf of storage shelves, operator inverted **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on prep table, operator removed **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator reorganized **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. -paper towel dispensers lacking covers, operator states new dispensers have been ordered -"True" reach-in freezer not functioning, repair technician on site **Corrective Action Taken**
14-11-5
Basic - Floors not maintained smooth and durable. -dishwashing area, operator states floor repairs area scheduled for next week
36-11-4
Basic - Old labels stuck to food containers after cleaning. -plastic containers on dish drying rack, operator removed old labels **Corrected On-Site**
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor, operator relocated **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label, operator labeled **Corrected On-Site**
02D-01-5
45
May 12, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Floor area(s) covered with standing water. Dish area , staff cleaned. **Corrected On-Site**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses.manager removed tongs. **Corrected On-Site**
10-20-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on ingredient bin. Staff removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Dish person. Staff added hairnet. **Corrected On-Site**
13-03-4
74
Dec 27, 2022
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 161F), engineering worked on the dish machine and final rinse temperature is 180F**Corrected On-Site** **Corrected On-Site**
16-54-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right ice machine next to housekeeping before going upstairs to banquet kitchen had some mold like substance
22-20-5
Basic - Ceiling tile missing. Observed 2 ceiling tiles missing in the dish machine room Observed 2 side tile missing in the bake shop by the cook line hood
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance throughout the dish machine room. Observed dusty ceiling tiles over food prep area in the bakeshop
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees with a watch and bracelets
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint in the bake shop working with food
13-03-4
Basic - Hole in or other damage to wall. Observed a round hole underneath the hand wash sink in the bakeshop
36-24-5
Basic - Light not functioning. 2 lights out inside walk in freezer in purchasing
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. In banquet kitchen, next to 3 compartment sink. **Corrected On-Site**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee juice drink in reach in cooler **Corrected On-Site**
12B-13-4
58
Frequently Asked Questions
When was Banquet Kitchen last inspected?
The most recent health inspection at Banquet Kitchen on file is from Apr 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Banquet Kitchen?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Banquet Kitchen.
How does Banquet Kitchen compare to other restaurants in Orlando?
Banquet Kitchen most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has Banquet Kitchen's inspection record improved over time?
Yes. Recent inspections at Banquet Kitchen have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Banquet Kitchen 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 inspected?
Based on the inspection history on file, Banquet Kitchen is inspected around three times per year on average.
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