Banquet Kitchen/Dishwash/Pantries
4441 Collins Ave, Miami Beach, FL 33140 · Permanent Food Service · License 2331978
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 7 basic (2 repeats)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 14, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed 2 eggs with broken shells inside walk in cooler. Person in charge discarded them immediately.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded cheese at 70°F left at room temperature for around 30 minutes according to the employee. Employee moved the cheese to the freezer to lower the temperature.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee was coached and washed his hands correctly .
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed quaternary solution at the 3 compartment sink above 400 ppm. Employee added water , so sanitizer solution was 200 ppm.
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee was washing her hands inside prep sink. Employee was coached immediately.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed açaí containers on the walk in freezer floor. Açaí containers were moved off of the floor.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic container with no handle used to scoop chia. Plastic container was discarded.
Fixed on the spotRepeat violation
Equipment gaskets in poor repair.
Observed broken gaskets ( fruit room cooler),
Food storage container/container lid cracked or broken.
Observed some cracked lids and cracked plastic containers on shelf ready to use.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Person in charge removed the wet towel immediately.
Fixed on the spot
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: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Establishment has around 400 seats.
Repeat violation
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.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.