Banquet Kitchen
Last inspected: Apr 9, 2026
67
Score
Banquet Kitchen has been inspected six times since 2024. Inspectors last stopped by on Apr 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “dented/rusted cans present”, showing up two times.
By comparison, the average Palmetto facility scores 83, putting Banquet Kitchen on the weaker side. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 4 dented cans of stuffed grape leaves. Operator set them aside for disposal.
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed approximately 30% of the tags not marked. **Repeat Violation**
01C-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed the tags not in order. Operator started to reorganize them. **Corrective Action Taken**
01C-05-4
Basic - Employee eating in a food preparation or other restricted area. Observed a half empty chip bag stored with the clean dishes in the warewashing area. Operator disposed of the bag and spoke to the dishwasher. **Corrective Action Taken**
12B-02-4
67
Dec 18, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged tuna not removed from its packaging before thawed. Operator disposed of them willingly.
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed approximately half of the tags unlabeled.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed their front line sink with used coffee filters inside. Operator removed them. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for their high temp dish machine.
16-62-1
Basic - Food stored on floor. Observed multiple cases of food stored on the floor of the warehouse walk in cooler and freezer.
08B-38-4
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 multiple scoop handles buried in dry goods containers. Operator removed them. **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored correctly.
25-06-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially reduced oxygen packaged tuna not removed from its packaging before thawed. Operator disposed of them willingly. **Corrective Action Taken**
06-09-1
52
Apr 23, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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 establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved HACCP plan. **Warning** - From follow-up inspection 2025-04-23: Operator has been in contact with plan review and is in the process of creating and submitting their plan and has ceased all process at this time. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - 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 Process Waiver from the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved Process Waiver. **Warning** - From follow-up inspection 2025-04-23: Operator has been in contact with plan review and is in the process of creating and submitting their plan and has ceased all process at this time. **Time Extended**
03G-43-2
82
Feb 21, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed bottle of bathroom gel on dish machine shelf next to clean dishes. Chef removed cleaner. **Corrected On-Site** **Warning**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of Sysco Imperial pizza sauce dented. Chef removed from shelf. **Corrective Action Taken** **Warning**
01B-01-4
Intermediate - 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 Process Waiver from the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved Process Waiver. **Warning**
03G-43-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed skillets with rust. Chef removed to wash. **Corrected On-Site** **Warning**
22-02-4
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 establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved HACCP plan. **Warning**
03G-50-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sweatshirt on counter. Chef had employee put in locker. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food prep employees with wristbands and watches on. Chef had employees remove. **Corrected On-Site** **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.observed one food prep employee with no hair restraint. Chef had employee put on hair restraint. **Corrected On-Site** **Warning**
13-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed two c02 tanks not secured. Chef secured. **Corrected On-Site** **Warning**
51-11-4
45
Oct 23, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a missing vacuum breaker on their mop sink splitter.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at two of the hand wash sinks.
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee with no hair restraint working with food.
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while preparing food. Employee removed their watch. **Corrected On-Site**
13-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee lunch box stored with customer food. Operator removed the container. **Corrected On-Site**
08B-49-4
67
May 9, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Banquet Kitchen last inspected?
The most recent health inspection at Banquet Kitchen on file is from Apr 9, 2026. The public record contains six inspections in total.
What is the most common violation at Banquet Kitchen?
Across the inspection record, “dented/rusted cans present” has been cited two times, more than any other issue at Banquet Kitchen.
How does Banquet Kitchen compare to other restaurants in Palmetto?
Banquet Kitchen most recently scored 67 out of 100, which is lower than the Palmetto average of 83.
Has Banquet Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Banquet Kitchen have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Banquet Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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