DirtyFLRestaurant Inspection Data

PFOUR SEASON HOTEL MIAMI BANQUET KITCHEN

Based on 7 health inspections, PFOUR SEASON HOTEL MIAMI BANQUET KITCHEN in MIAMI has earned a 2.4/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

1435 Brickell Avenue
Miami, Florida, 33131
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

1/9/2026· 2mo ago

Visit ID: 13525333

Met Inspection Standards

2 high, 2 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dining hall, breakfast buffet.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, most kitchen employees.
  • 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).
  • 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.

9/19/2025· 5mo ago

Visit ID: 10903220

Met Inspection Standards

4 int, 4 basic

  • 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
  • 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 when preparing food.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
  • 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. Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Repeat Violation

6/23/2025· 8mo ago

Visit ID: 10865434

Met Inspection Standards

1 high, 4 int, 5 basic

  • 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.

12/17/2024· 1y 2mo ago

3 int, 2 basic

  • 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.

7/19/2024· 1y 7mo ago

2 int, 6 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.
  • 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.

1/16/2024· 2y 1mo ago

Visit ID: 8453185

Met Inspection Standards

2 int, 5 basic

  • 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.

7/24/2023· 2y 7mo ago

Visit ID: 8385680

Met Inspection Standards

1 int, 3 basic

  • 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.

Additional Information

Contact Information

Google Rating

★★★★½ (4.7/5)
(2,740 reviews)

Price Level

$$$$

Features

✓ Spa
✓ Health
✓ Lodging
Last Enriched At: 5/14/2025

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