DirtyFLRestaurant Inspection Data

BANQUET

BANQUET in Miami, FL has undergone 7 health inspections, recording a total of 1 high-priority, 17 intermediate, and 29 basic violations, with an average food safety rating of 2.7 out of 5. There have been no recent violations in the last 90 days, but the overall trend appears to be declining. This indicates a below-average safety performance that may warrant closer monitoring.

Last inspection: 4 months ago · 7 reports on file

100 Chopin Plaza
Miami, Florida, 33131
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

11/24/2025· 4mo ago

Visit ID: 13490003

Met Inspection Standards

1 high, 1 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with food items.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.

8/12/2025· 8mo ago

Visit ID: 10939504

Met Inspection Standards

2 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
  • 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 items in Food preparation area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener. Repeat Violation
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

10/11/2024· 1y 6mo ago

3 int, 4 basic

  • 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.

8/14/2024· 1y 8mo ago

4 int, 6 basic

  • 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.

2/1/2024· 2y 2mo ago

Visit ID: 8602990

Met Inspection Standards

2 int, 6 basic

  • 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

1/23/2024· 2y 2mo ago

Visit ID: 8492006

Met Inspection Standards

3 int, 3 basic

  • 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.

9/5/2023· 2y 7mo ago

Visit ID: 8383222

Met Inspection Standards

2 int, 3 basic

  • 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.

Additional Information

Contact Information

Google Rating

★★★★½ (4.7/5)
(380 reviews)

Opening Hours

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

Features

Last Enriched At: 5/14/2025

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