Epic Hotel Banquet Kitchen
Last inspected: Dec 17, 2025
58
Score
The health department has logged eight inspections at Epic Hotel Banquet Kitchen, the earliest from 2022. On Dec 17, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly five violations earlier in the record.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited six times.
Restaurants in Miami average 74, so Epic Hotel Banquet Kitchen trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen workers.
12A-07-5
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
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Food stored on floor. Observed boxes of food on walk in cooler floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Sep 9, 2025
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking employees hand washing sink next to grill area.
31A-09-4
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. **Repeat Violation**
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Personal belongings on shelf around food preparation area.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employees not Wearing hairnets or cap while preparing food.
13-03-4
Basic - Food stored on floor. Observed boxes of food on walk in Freezer.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed most employees handwashing sink with no handwashing signs.
31B-04-4
Basic - Wash/Rinse/Sanitizing solution not maintained clean.
16-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Jan 27, 2025
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Soiled dry wiping cloth in use.
21-10-4
47
Sep 9, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Heat lamp bulb extends beyond surrounding shield. Food preparation area.
38-06-4
74
Mar 6, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching face then engaged in food preparation. **Corrected On-Site**
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled throughout.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
55
Sep 20, 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
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
70
Apr 11, 2023
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.
22-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Employee eating while preparing food. **Corrected On-Site**
12B-01-4
82
Oct 25, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
67
Frequently Asked Questions
When was Epic Hotel Banquet Kitchen last inspected?
The most recent health inspection at Epic Hotel Banquet Kitchen on file is from Dec 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Epic Hotel Banquet Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Epic Hotel Banquet Kitchen.
How does Epic Hotel Banquet Kitchen compare to other restaurants in Miami?
Epic Hotel Banquet Kitchen most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Epic Hotel Banquet Kitchen's inspection record improved over time?
No. Recent inspections at Epic Hotel Banquet Kitchen have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Epic Hotel 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 Epic Hotel Banquet Kitchen inspected?
Based on the inspection history on file, Epic Hotel Banquet Kitchen is inspected around three times per year on average.
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