BANQUET KITCHEN
1155 Blue Road
Florida, 33146
Florida Pioneer Village
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
3
Basic
6
Total
9
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk-in freezer.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of sugar. Chef removed and stored upright. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gaskets at reach in coolers soiled . Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line reach in coolers. Operator began to clean during inspection. **Corrective Action Taken**
- 08B-12-5:Basic - Stored food not covered. Observed in walking cooler, stored raw shrimp, steamed vegetables, and tomato sauce uncovered .
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash things used to stump sinks with evidence of food remnants inside sinks. Employee cleaned sinks during inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in bar area .
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed that hand sink at cookline.
Food safety inspection conducted on 3/4/2025 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 8/27/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed at equipment drying racks clean pot stored on floor. Chef removed and placed at three compartment sink to rewash. **Corrective Action Taken**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line steam table white rice (124F - Hot Holding); As per cook for 1 hour, cook began to reheat. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed at rear kitchen blocked by rolling cart. Chef removed. Corrected On-Site
Food safety inspection conducted on 8/27/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 4/2/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal bags stored on dry storage shelves. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed bucket containing oats stored on the dry storage floor. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the 3 compartment sink. Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handled soiled plates,utensils then handled clean sanitized equipment,plates without washing hands.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
Food safety inspection conducted on 4/2/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 10/24/2023
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at the salad station.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with mold like substance, bakery unit. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed for the single serve spoons. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed ice cream not covered, located in the walk-in freezer. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored above sauces located in the walk-in cooler. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on the interior wall of the walk-in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on top of covered food located in the walk-in cooler. Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched dirty equipment handle then prepared salad.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored above sauces located in the prep reach in cooler opposite flat top grill. Corrected On-Site
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice 4 hr time expired.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for the oyster tags.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for the oyster tags
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed both units in the kitchen blocked by tray racks. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed form not completed as required.
Food safety inspection conducted on 10/24/2023 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).