DirtyFLRestaurant Inspection Data

BANQUET KITCHEN

BANQUET KITCHEN maintains a 2.7/5 food safety rating based on 5 health department inspections in PALMETTO. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

Tamiami Trail
Florida, 34220
Manatee County County

Overall Food Safety Rating

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

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 10907820

Met Inspection Standards

1 high, 3 int, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially reduced oxygen packaged tuna not removed from its packaging before thawed. Operator disposed of them willingly. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Observed multiple cases of food stored on the floor of the warehouse walk in cooler and freezer.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed multiple scoop handles buried in dry goods containers. Operator removed them. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored correctly.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged tuna not removed from its packaging before thawed. Operator disposed of them willingly.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed approximately half of the tags unlabeled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed their front line sink with used coffee filters inside. Operator removed them. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for their high temp dish machine.

4/23/2025· 10mo ago

Visit ID: 10785166

Met Inspection Standards

2 int

  • 03G-43-2:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved Process Waiver. Warning - From follow-up inspection 2025-04-23: Operator has been in contact with plan review and is in the process of creating and submitting their plan and has ceased all process at this time. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved HACCP plan. Warning - From follow-up inspection 2025-04-23: Operator has been in contact with plan review and is in the process of creating and submitting their plan and has ceased all process at this time. **Time Extended**

2/21/2025· 1y ago

Visit ID: 10702655

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed two c02 tanks not secured. Chef secured. Corrected On-Site Warning
  • 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 employee sweatshirt on counter. Chef had employee put in locker. Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food prep employees with wristbands and watches on. Chef had employees remove. Corrected On-Site Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.observed one food prep employee with no hair restraint. Chef had employee put on hair restraint. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of Sysco Imperial pizza sauce dented. Chef removed from shelf. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bottle of bathroom gel on dish machine shelf next to clean dishes. Chef removed cleaner. Corrected On-Site Warning
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved Process Waiver. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed skillets with rust. Chef removed to wash. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw fish and meats, cooked meats and sauces, and sous vide cooking without an approved HACCP plan. Warning

10/23/2024· 1y 4mo ago

Visit ID: 8760094

Met Inspection Standards

1 high, 1 int, 3 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee lunch box stored with customer food. Operator removed the container. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while preparing food. Employee removed their watch. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee with no hair restraint working with food.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a missing vacuum breaker on their mop sink splitter.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at two of the hand wash sinks.

5/9/2024· 1y 10mo ago

Visit ID: 8248896

Met Inspection Standards
  • N/A:No Violations Were Observed