Epic Hotel Banquet Kitchen
270 Biscayne Blvd Way, Miami, FL 33131 · Permanent Food Service · License 2333979
What drove the grade
1 high-priority violation
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection1 high priority, 4 basic; the inspector's report isn't on file yet, so each counts at the lower rate-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitSep 24, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
03Food out of temperature
Cold holding, hot holding, cooking, cooling, reheating, time as a public health control, reduced oxygen packaging.10In-use utensils properly stored
In-use food dispensing utensils stored properly between uses.13Clean clothes, hair restraints, jewelry
Clean outer clothing, effective hair restraints, no jewelry or artificial nails.24Clean equipment storage and air drying
Clean equipment and utensils stored and handled properly; air dried.25Single-service items
Single-service and single-use items properly stored, handled and dispensed.
Earlier inspections 1
B84Routine inspection8 violations, 1 high priority No follow-up needed
- First visitAug 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Code 11, Employee health: 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.
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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.