Four Season Kitchen

9101 Collins Ave, Surfside, FL 33154

Other

Last inspected: Oct 10, 2025

Score

High Risk

Inspectors have visited Four Season Kitchen six times, with records going back to 2023. The latest inspection on file is from Oct 10, 2025. High risk indicates the latest inspection turned up problems worth knowing about.

Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.

The pattern that stands out is “in-use wet wiping cloth/towel used under cutting board”, which has been cited two times.

Restaurants in Surfside average 74, so Four Season Kitchen trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Oct 10, 2025

Routine - Food

2 critical violations. 1 major violation. 6 minor violations.

View 9 violations

High Priority - Employee switched from working with raw food to ready-to-eat food container without washing hands. Observed employee at cook line grab with bare hand a raw burger patty of place on grill and proceed to clean and grab container with ready to eat potatoes. Employee was trained on proper hand washing procedures when touching raw food products.

12A-12-4

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license is expired as of an October 1, 2025.

50-17-3

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at cook line.

31B-02-4

Basic - Ceiling tile missing. Observed ceiling tile missing above dish machine in dish ware area.

36-36-4

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in main kitchen soiled with old food debris.

36-34-5

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots in dish ware area not inverted.

24-05-4

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under yellow cutting board at main kitchen.

21-04-4

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers near dish machine.

16-46-4

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packs of raw beef thawing in standing water. Chef placed items under running water. **Corrected On-Site**

06-01-5

Feb 28, 2025

Routine - Food

1 major violation. 3 minor violations.

View 4 violations

Proper Eating, Tasting, Drinking, or Tobacco Use

FL-06

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Food in Good Condition, Safe, and Unadulterated

FL-13

Potentially Hazardous Food Held at Proper Temperature

FL-16

Nov 21, 2024

Routine - Food

1 critical violation. 2 major violations. 3 minor violations.

View 6 violations

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Required Records Available; Shellstock Tags/Labels

FL-14

Food Contact Surfaces Clean and Sanitized

FL-22

Approved Thawing Methods Used

FL-31

May 21, 2024

Routine - Food

1 major violation. 4 minor violations.

View 5 violations

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee washed it. **Corrected On-Site**

22-02-4

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven door handle.

10-20-4

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.

22-08-4

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Che corrected it.. **Corrected On-Site**

21-12-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance inside ice machine.

22-20-5

Jan 11, 2024

Routine - Food

1 major violation. 4 minor violations.

View 5 violations

Intermediate - Clam/mussel/oyster tags not marked with last date served. Last date served was not marked. **Repeat Violation**

01C-03-4

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manager chef removed it. **Corrected On-Site**

10-20-4

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting boards on top of the preparation table. Chef removed them. **Corrected On-Site** **Repeat Violation**

21-04-4

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven under the stove is soiled **Repeat Violation**

22-08-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

23-03-4

Jan 18, 2023

Routine - Food

1 critical violation. 1 major violation. 5 minor violations.

View 7 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Non-Food Contact Surfaces Clean

FL-23

Food Contact Surfaces Clean and Sanitized

FL-22

Proper Hot and Cold Holding Temperatures

FL-21

Hands Clean and Properly Washed

FL-08

Approved Thawing Methods Used

FL-31

Show all 6 inspections Show less

Frequently Asked Questions

When was Four Season Kitchen last inspected?

The most recent health inspection at Four Season Kitchen on file is from Oct 10, 2025. The public record contains six inspections in total.

What is the most common violation at Four Season Kitchen?

Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited two times, more than any other issue at Four Season Kitchen.

How does Four Season Kitchen compare to other restaurants in Surfside?

Four Season Kitchen most recently scored 50 out of 100, which is lower than the Surfside average of 74.

Has Four Season Kitchen's inspection record improved over time?

Results have been roughly steady. Inspections at Four Season Kitchen have averaged around six violations per visit across the recent record.

What does a high risk rating mean?

A high risk rating at Four Season Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

How often is Four Season Kitchen inspected?

Based on the inspection history on file, Four Season Kitchen is inspected around two times per year on average.

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