Banyan Breakfast Cafe'
301 W Ave A, Belle Glade, FL 33430 · Permanent Food Service · License 6022878
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection8 high priority (1 fixed on the spot, 3 repeats), 1 intermediate (1 repeat)-55
- Administrative complaint on Aug 24, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score25
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At stainless steel double door reach in cooler: sliced cheese(60°F - Cold Holding); raw pork chops (47°F - Cold Holding) ; raw chicken (48°F - Cold Holding); butter (47°F - Cold Holding) As per operator, power went out 1 hour prior to fix breaker system. Not prepped or portioned today. Operator placed all items to quick chill.
Fixed on the spot
- First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Salmon 4lbs 64oz
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At stainless steel double door reach in cooler: cooked rice (60°F - Cold Holding); raw pork chops (47°F - Cold Holding) ; raw chicken (48°F - Cold Holding); raw liver (47°F - Cold Holding) As per operator, items stored overnight in unit. Not prepped or portioned today. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee with gloves on touch cellphone in back pants pocket, touch hair as she fixed apron around her neck then began to handle slices of bread to toast; no glove change or hand wash. Operator changed gloves and washed hands. See stop sale for bread slices.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At prep area: sliced cheese (53°F - Cold Holding) As per operator, stored since 3 hours. Not prepped or portioned today. Operator moved to quick chill. At stainless steel double door reach in cooler: cooked rice (60°F - Cold Holding); raw pork chops (47°F - Cold Holding) ; raw chicken (48°F - Cold Holding); raw liver (47°F - Cold Holding) As per operator, items stored overnight in unit. Not prepped or portioned today. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table: cooked eggs (123°F - Hot Holding) As per operator, stored since 2.75hrs. Advised operator to reheat to 165+F.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee with gloves on touch cellphone in back pants pocket, touch hair as she fixed apron around her neck then began to handle slices of bread to toast; no glove change or hand wash. Operator changed gloves and washed hands. See stop sale for bread slices.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator corrected to: Triple Sink (Chlorine 100ppm)
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly flying around in kitchen.
Administrative complaint
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At reach in cooler: pancake batter (60°F at 9:15am; 66°F at 10:00pm- Cooling) As per operator, cooling since 7am. At current rate of cooling, food will not cool to 41°F within 4 hours. Advised operator to quick chill.
Repeat violationAdministrative complaint
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.