Pfour Season Hotel Miami Banquet Kitchen
Last inspected: Apr 28, 2026
90
Score
Public records show 10 inspections at Pfour Season Hotel Miami Banquet Kitchen stretching back to 2022. On Apr 28, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
“Clean glasses” comes up most often, recorded six times in the inspection record.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 28, 2026
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Hole in or other damage to wall. Wall in disrepair by walks in cooler door.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris inside the oven.
22-08-4
90
Jan 9, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dining hall, breakfast buffet.
08B-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, most kitchen employees.
12A-09-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
55
Sep 19, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
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. **Corrected On-Site**
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation**
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation**
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 when preparing food.
13-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
55
Jun 23, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Corrective Action Taken**
08B-01-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bakery can opener.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking employees hand washing sink, bakery department.
31A-09-4
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on top of cutting boards, room service department.
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
45
Dec 17, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 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 - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
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
67
Jul 19, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
61
Jan 16, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. **Corrected On-Site**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
64
Jul 24, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
78
Feb 2, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
82
Jul 20, 2022
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. First Aid spray kitchen shelves next to back door.
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris throughout can opener Blade, observed food debris to kitchen slicer. (Clean as you go)
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Frequently Asked Questions
When was Pfour Season Hotel Miami Banquet Kitchen last inspected?
The most recent health inspection at Pfour Season Hotel Miami Banquet Kitchen on file is from Apr 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pfour Season Hotel Miami Banquet Kitchen?
Across the inspection record, “clean glasses” has been cited six times, more than any other issue at Pfour Season Hotel Miami Banquet Kitchen.
How does Pfour Season Hotel Miami Banquet Kitchen compare to other restaurants in Miami?
Pfour Season Hotel Miami Banquet Kitchen most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has Pfour Season Hotel Miami Banquet Kitchen's inspection record improved over time?
Yes. Recent inspections at Pfour Season Hotel Miami Banquet Kitchen have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Pfour Season Hotel Miami Banquet Kitchen 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 Pfour Season Hotel Miami Banquet Kitchen inspected?
Based on the inspection history on file, Pfour Season Hotel Miami Banquet Kitchen is inspected around three times per year on average.
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