PFOUR SEASON HOTEL MIAMI BANQUET KITCHEN

1435 Brickell Avenue

Miami, Florida, 33131

Miami-Dade County County

★★½☆☆ (2.8/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10865434

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. Observed employees cell phones on top of cutting boards, room service department.
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
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.
08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Corrective Action Taken**
11-01-5: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).
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bakery can opener.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking employees hand washing sink, bakery department.
05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

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.
11-01-5: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).
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.

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.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All kitchen shelves throughout, Dusty.
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers throughout.
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.
05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection #: Visit ID: 8453185

16-03-4:Basic - Accumulation of debris inside warewashing machine.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
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. Can opener. Corrected On-Site
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection #: Visit ID: 8385680

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation
21-10-4:Basic - Soiled dry wiping cloth in use.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

★★★★½ (4.7/5)

(2,740 reviews)

$$$$

✓ Spa

✓ Health

✓ Lodging

Last Enriched At: 5/14/2025

Enriched Reports: 0 of 0