EPIC HOTEL BANQUET KITCHEN
EPIC HOTEL BANQUET KITCHEN located in MIAMI has undergone 6 health department inspections, achieving a 2.2/5 overall safety rating. Food safety practices have remained consistent.
Last inspection: 2 months ago · 6 reports on file
270 Southeast 4th Street
Miami, Florida, 33131
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
All Inspection Reports
12/17/2025· 2mo ago
Visit ID: 13515776
Met Inspection Standards1 high, 2 int, 4 basic
- 08B-38-4:Basic - Food stored on floor. Observed boxes of food on walk in cooler floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen workers.
- 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.
9/9/2025· 6mo ago
Visit ID: 10877884
Met Inspection Standards3 int, 9 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Personal belongings on shelf around food preparation area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employees not Wearing hairnets or cap while preparing food.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of food on walk in Freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed most employees handwashing sink with no handwashing signs.
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking employees hand washing sink next to grill area.
- 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. Repeat Violation
1/27/2025· 1y 1mo ago
6 int, 3 basic
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
9/9/2024· 1y 6mo ago
2 int, 2 basic
- 38-06-4:Basic - Heat lamp bulb extends beyond surrounding shield. Food preparation area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 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.
3/6/2024· 2y ago
Visit ID: 8505123
Met Inspection Standards1 high, 3 int, 3 basic
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching face then engaged in food preparation. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled throughout.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
9/20/2023· 2y 5mo ago
Visit ID: 8382314
Met Inspection Standards2 int, 3 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee using watches, while preparing food.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrected On-Site
- 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.
Additional Information
Contact Information
Google Rating
★★★★☆ (4.3/5)
(3,704 reviews)Price Level
$$$
Opening Hours
Monday:Open 24 hours
Tuesday:Open 24 hours
Wednesday:Open 24 hours
Thursday:Open 24 hours
Friday:Open 24 hours
Saturday:Open 24 hours
Sunday:Open 24 hours
✓ Currently Open
Features
✓ Lodging
Location
View on Google MapsLast Enriched At: 5/14/2025
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