Banquet Kitchen

2885 NE 191 Street, Aventura, FL 33180 · Permanent Food Service · License 2336834

A
Grade A
Safety score 91 of 100
Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Observed can opener soiled with food debris.Intermediate · 6 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 12 routine inspection
    1 intermediate, 6 basic
    -9
  • Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

7 violations found
  1. First visitOct 12, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    7 violations found:

    • 1 Intermediate
    • 6 Basic
    What the inspector cited

    Intermediate1

    • Code 22, Food-contact surfaces clean and sanitized: Observed can opener soiled with food debris.

    Basic6

    • Code 08, Food protection and cross-contamination: Observed cases of water stored on floor in hallway.

    • Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

      No container installed for catching grease from hood drip tray.

      Chef added.

      Fixed on the spot

    • Code 36, Floors, walls, ceilings and ventilation: Floor under fryer soiled/has accumulation of debris.

    • Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

    • Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.

      Chef added chain.

      Fixed on the spot

    Reporting only1

    • Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.

      For reporting purposes only.

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Most cited

Food-contact surfaces designed and maintained2
Food protection and cross-contamination1
Food-contact surfaces clean and sanitized1
Floors, walls, ceilings and ventilation1
Premises and cleaning equipment1
Gas appliances and boilers1
Other sanitary and safe operation1