BANQUET

100 Chopin Plaza

Miami, Florida, 33131

Miami-Dade County County

★★½☆☆ (2.7/5)

Based on 5 health inspection reports

All Inspection Reports

16-07-4:Basic - Accumulation of debris in three-compartment sink. Corrected On-Site
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
11-26-1: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.
05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

36-36-4:Basic - Ceiling tile missing. Provide were needed.
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair, throughout kitchen area.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
40-05-4:Basic - Dressing room not provided for employees who must regularly change clothes, employees cell phones working table.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
11-26-1: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.
05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection #: Visit ID: 8602990

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Corrected On-Site
21-10-4:Basic - Soiled dry wiping cloth in use.
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Inspection #: Visit ID: 8492006

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
21-10-4:Basic - Soiled dry wiping cloth in use.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site
05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Inspection #: Visit ID: 8383222

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Non working.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen food workers.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Bakery department.

★★★★½ (4.7/5)

(380 reviews)

Monday:7:00 AM – 7:00 PM

Tuesday:7:00 AM – 7:00 PM

Wednesday:7:00 AM – 7:00 PM

Thursday:7:00 AM – 7:00 PM

Friday:7:00 AM – 7:00 PM

Saturday:Closed

Sunday:Closed

✓ Currently Open

Last Enriched At: 5/14/2025

Enriched Reports: 0 of 0