Pfour Season Hotel Miami Banquet Kitchen
Last inspected: Jan 9, 2026
55
Score
The Pfour Season Hotel Miami Banquet Kitchen, located at 1435 Brickell Ave, Miami, FL, underwent a moderate-risk inspection on January 9, 2026, with a score of 55. This inspection identified two critical, two major, and two minor violations, including issues with the protection of clean tableware and a self-service salad bar lacking adequate sneeze guards. The facility has a historical pattern of mostly medium-risk inspections across its nine scored evaluations.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
55
Sep 19, 2025
Routine - Food
4 major violations. 4 minor violations.
55
Jun 23, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
45
Dec 17, 2024
Routine - Food
3 major violations. 2 minor violations.
67
Jul 19, 2024
Routine - Food
2 major violations. 5 minor violations.
61
Jan 16, 2024
Routine - Food
2 major violations. 5 minor violations.
64
Jul 24, 2023
Routine - Food
1 major violation. 3 minor violations.
78
Feb 2, 2023
Routine - Food
1 major violation. 1 minor violation.
82
Jul 20, 2022
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
52
Violations — Jan 9, 2026 Inspection
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dining hall, breakfast buffet.
08B-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, most kitchen employees.
12A-09-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
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
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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