Banquet Main Kitchen & Bakery
Last inspected: Nov 24, 2025
67
Score
Going back to 2022, Banquet Main Kitchen & Bakery has nine inspections in the public record. The newest entry in the record is dated Nov 24, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 74, which Banquet Main Kitchen & Bakery's 67 doesn't quite reach. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with food items.
13-07-4
Basic - Soiled dry wiping cloth in use.
21-10-4
67
Aug 12, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener. **Repeat Violation**
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal items in Food preparation area.
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
21-09-4
67
Oct 11, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
13-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
61
Aug 14, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Dressing room not provided for employees who must regularly change clothes, employees cell phones working table.
40-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Ceiling tile missing. Provide were needed.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair, throughout kitchen area.
36-32-5
50
Feb 1, 2024
Complaint Full
2 major violations. 6 minor violations.
View 8 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. **Corrected On-Site**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Corrected On-Site**
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
61
Jan 23, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
64
Sep 5, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
70
Feb 1, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
31B-03-4
Basic - Ceiling tile missing. Bakery department. **Warning**
36-36-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Accumulation of mold like substance on Bakery door gaskets. **Warning**
23-03-4
70
Aug 30, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Banquet, Kitchen.
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
13-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bakery department. **Corrected On-Site**
22-16-4
82
Frequently Asked Questions
When was Banquet Main Kitchen & Bakery last inspected?
The most recent health inspection at Banquet Main Kitchen & Bakery on file is from Nov 24, 2025. The public record contains nine inspections in total.
What is the most common violation at Banquet Main Kitchen & Bakery?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Banquet Main Kitchen & Bakery.
How does Banquet Main Kitchen & Bakery compare to other restaurants in Miami?
Banquet Main Kitchen & Bakery most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Banquet Main Kitchen & Bakery's inspection record improved over time?
Yes. Recent inspections at Banquet Main Kitchen & Bakery have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Banquet Main Kitchen & Bakery 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 Main Kitchen & Bakery inspected?
Based on the inspection history on file, Banquet Main Kitchen & Bakery is inspected around three times per year on average.
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