Banquet Kitchen & Bakery
Last inspected: Apr 20, 2026
70
Score
Banquet Kitchen & Bakery appears in inspection records eight times, starting in 2023. The newest entry in the record is dated Apr 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Toxic substance/chemical improperly stored” accounts for the largest share of issues, appearing two times across the record.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles with blue liquid next to boxes of chocolate in chocolate room, operator removed. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by walk-in cooler. Operator replaced. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table inside walk-in cooler prep room. Employee bags next to boxes of chocolate in chocolate room. Operator removed. **Corrected On-Site**
40-06-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables over sour cream and butter in walk-in cooler with mostly unwashed produce. Operator had employee rearrange. **Corrected On-Site**
08B-17-4
70
Nov 3, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
82
May 9, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk. 3 gallons opened not dated **Corrected On-Site**
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pork not dated day of being cooked **Corrected On-Site**
02C-02-5
Basic - Light not functioning. 3 under grills in banquets
36-62-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Stored food not covered. In bakery **Corrected On-Site**
08B-12-5
70
Nov 25, 2024
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
86
Apr 16, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 109 in unit set to only reach 120.
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 109 hot holding
01B-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters behind ice machines in dish area. Last changed 3/17/23
29-28-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Paddles and whisks food contact surfaces.
24-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
61
Dec 12, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
58
May 15, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Spray hose at dish sink lower than flood rim of sink Banquet hall coffee stations
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in ear,ears heavily soiled
22-02-4
Basic - Equipment in poor repair. Warmers in banquets kitchen prep area
14-11-5
Basic - Floor area(s) covered with standing water at Mop sink area
36-22-4
Basic - Single-service articles not stored inverted or protected from contamination coffee filters art coffee stations
25-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils used to stir are placed upright
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board station ,In prep area next to 3 warmers
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage rack across from prep station
24-08-4
58
Apr 17, 2023
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Dented/rusted cans present in dry storage room. See stop sale.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food shelled eggs in WIC, raw sausage over cooked beef **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Quest fresco from 4/6/23
01B-24-5
High Priority - Toxic substance/chemical improperly stored degreaser on dirty dish rack with rte foods, glass cleaner on clean dish rack in silver room **Corrected On-Site**
41-10-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Banquet hall coffee stations
29-37-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple Open containers of milk.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime slicer not clean on dish rack
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - 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.
11-26-1
Basic - In-use ice scoop stored on soiled surface between uses. Ice Shovel on dirty ledge
10-12-5
Basic - Floor area(s) covered with standing water mop sink area
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items bags in dry storage area by wif, water bottle on clean dish rack across from prep area**Corrected On-Site** **Corrected On-Site**
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination coffee filters **Corrected On-Site**
25-06-4
Basic - Raw fruits/vegetables not washed prior to preparation
08B-39-4
Basic - Carbon dioxide/helium tanks not adequately secured. By coffee stations
51-11-4
23
Frequently Asked Questions
When was Banquet Kitchen & Bakery last inspected?
The most recent health inspection at Banquet Kitchen & Bakery on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Banquet Kitchen & Bakery?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at Banquet Kitchen & Bakery.
How does Banquet Kitchen & Bakery compare to other restaurants in Kissimmee?
Banquet Kitchen & Bakery most recently scored 70 out of 100, which is lower than the Kissimmee average of 78.
Has Banquet Kitchen & Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Banquet Kitchen & Bakery have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Banquet Kitchen & Bakery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Banquet Kitchen & Bakery inspected?
Based on the inspection history on file, Banquet Kitchen & Bakery is inspected around three times per year on average.
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