Banyan Tree Restaurant
Last inspected: Jan 8, 2026
100
Score
Banyan Tree Restaurant has been inspected five times since 2023. Banyan Tree Restaurant was last inspected on Jan 8, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about five violations before that.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
The city-wide average for Belle Glade sits at 79, putting Banyan Tree Restaurant on the better side of that line. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Food-Licensing Inspection
No violations found.
100
Jan 6, 2026
Food-Licensing Inspection
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned and sanitized dirty dishes then began to handle toast to make sandwich; no hand wash. Observed chef crack raw shelled eggs then began to handle clean single service container to plate order; no handwashing. Chef and employee washed hands and discarded single service container. See stop sale for contaminated toast. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above turkey bacon in double door stainless steel cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee cleaned and sanitized dirty dishes then began to handle toast to make sandwich; no hand wash. See stop sale for contaminated toast. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass door reach in cooler: half and half (47F - Cold Holding); Almond milk (47F - Cold Holding); oat milk (46F - Cold Holding) As per operator, all items stored overnight in unit. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass door reach in cooler: half and half (47F - Cold Holding); Almond milk (47F - Cold Holding); oat milk (46F - Cold Holding) As per operator, all items stored overnight in unit. Not prepped or portioned today. See stop sale. At cook line on prep counter: butter (61F - Cold Holding) As per employee, stored 20 mins. Not prepped or portioned today. Employee placed to quick chill. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (114F - Hot Holding); mashed potatoes (108F - Hot Holding) As per operator, stored since 2 hours. Operator discarded. cooked cabbage (122F - Hot Holding) As per operator, stored 3.75 hours. Operator reheated to 189F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door reach in cooler: sausage gravy (56F at 11:20am; 56F at 11:58am- Ambient Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Operator moved to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
30
Sep 18, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee - From follow-up inspection 2024-09-18: **Time Extended**
53B-14-5
90
Apr 16, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: raw Swaii and tilapia stored over ready to eat sliced tomatoes,shredded cheese,pickles and onions Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-16: At double door stainless steel reach in cooler: Raw Swaii stored over ready to eat sausage gravy in pans. Operator stored properly. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. See stop sale. **Warning** - From follow-up inspection 2024-04-16: Observed at double door stainless steel reach in cooler: pork chops (51F at 11:20am- ambient cooling), as per manager, pork chops were marinated and placed to cool at approximately 6:30am. Item did not cool to 41F within 4 hours. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: sliced cheese (67F - Cold Holding) As per manager, item was sitting out for 1 hour; macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. None of these items were prepped or portioned today. Advised operator to quick chill sliced cheese. See stop sale for macaroni pasta and raw pork chops. **Warning** - From follow-up inspection 2024-04-16: At cook-line sitting on table next to flat top grill: raw shelled eggs (72F - Cold Holding) placed on counter 20 mins prior. Advised operator to put on Time as a Public Health Control or place to quick chill. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (82F - Hot Holding) As per cook, made at 3 hours prior; cooked eggs (106F - Hot Holding) made 10 mins prior. Advised operator to reheat. **Warning** - From follow-up inspection 2024-04-16: At steam table: mashed potatoes(92F- 140F - Hot Holding) As per cook, made at 2 hours prior. Observed that some sections of pan was over stacked. Advised operator to reheat. **Admin Complaint** **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on table near flat top grill: French toast mix (82F at 10:13am; 73F at 10:32am- Cooling) As per cook, prepped at about 2 hours prior. At cook line; on table beside flat top grill: eggs (74F at 10:17am; 74F at 10:31am- Cooling) As per cook, cooling prepped 45 minutes prior. At current rate of cooling, items will not cool to 41F within a total of 4 hours. Advised operator to place on Time as a Public Health Control or quick chill. **Warning** - From follow-up inspection 2024-04-16: Observed at double door stainless steel reach in cooler: pork chops (51F at 11:20am- ambient cooling), as per manager, pork chops were marinated and placed to cool at approximately 6:30am. Item did not cool to 41F within 4 hours. See stop sale. **Admin Complaint**
03D-15-4
45
Oct 30, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
95
Frequently Asked Questions
When was Banyan Tree Restaurant last inspected?
The most recent health inspection at Banyan Tree Restaurant on file is from Jan 8, 2026. The public record contains five inspections in total.
What is the most common violation at Banyan Tree Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Banyan Tree Restaurant.
How does Banyan Tree Restaurant compare to other restaurants in Belle Glade?
Banyan Tree Restaurant most recently scored 100 out of 100, which is higher than the Belle Glade average of 79.
Has Banyan Tree Restaurant's inspection record improved over time?
Yes. Recent inspections at Banyan Tree Restaurant have averaged around zero violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Banyan Tree Restaurant 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 Banyan Tree Restaurant inspected?
Based on the inspection history on file, Banyan Tree Restaurant is inspected around two times per year on average.
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