Baires Grill
Last inspected: Mar 5, 2026
70
Score
Baires Grill has been inspected nine times since 2022. Baires Grill was last inspected on Mar 5, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around six violations each.
The pattern that stands out is “no paper towels”, which has been cited three times.
Baires Grill's latest score of 70 falls below the Fort Lauderdale average of 80. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Food Properly Stored/Protected
FL-48
70
Nov 6, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Apr 1, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. Three new employees have no food handlers training. Hired less than two weeks. Emailed reporting agreement to operator to fill out. **Corrective Action Taken**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at bar used to fill up containers with water. Discussed with operator that handwashing sinks only for hand washing. Spoons stored in handwashing sink at bar. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no high temperature test for dishwasher.
16-62-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line soiled with dust. Operator has employee clean dust during inspection **Corrective Action Taken**
36-34-5
Basic - In-use ice scoop stored on soiled surface between uses. At ice machine by walk in cooler, ice scoops stored on top of soiled ice machine. Operator removed ice scoops and put them to wash. **Corrective Action Taken**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 125° F with in use utensils. Instructed operator to increase heat for ware to reach 135°F or above. **Corrective Action Taken**
10-07-4
64
Dec 10, 2024
Routine - Food
3 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
86
Dec 9, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cheese (48F); cut tomatoes (46-48F); ham (48-50F); butter (48-50F). Per operator items we in unit overnight. No items prepped or portioned today. See stop sale. Cookline - right flip - sausage (57-60F); provolone (57-60F). Per operator items placed in unit less than 3 hours ago. No items prepped or portioned today. Observed accumulation of water in bottom of unit. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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 degrees Fahrenheit. Cookline - left flip top - cheese (48F); cut tomatoes (46-48F); ham (48-50F); butter (48-50F). Per operator items we in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
01B-02-5
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. Front counter - milk - per operator opened 2 days ago. Operator date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter prep area. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar - operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Basic - Floor area(s) covered with standing water. Walk in cooler and next to ice machine. **Warning**
36-22-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Right Cookline flip top. **Warning**
29-49-6
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
45
May 24, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - raw shell eggs in top section over ready to eat sauce on bottom. Operator stored all items properly. **Corrected On-Site**
08A-13-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by cutting board. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on prep table near cookline. Operator removed. **Corrected On-Site**
40-06-5
Basic - Waste line missing at soda gun holster. Both bar soda guns.
29-17-4
64
Mar 25, 2024
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
May 2, 2023
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Had employee wash hand and put on gloves.
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Re heated and hot held- mashed potato 125F (12:00-1:00). Employee reheated mash potatoes again on stove to 174F to hot hold. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. **Repeat Violation**
31B-02-4
Basic - Cloth used as a food-contact surface in bar area at coffee station.
21-05-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floors in walk in cooler.
36-02-5
Basic - Stored food not covered. Diced salmon stored in walk in cooler not covered.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wires/ plugs above cook line/ expo soiled.
23-03-4
Basic - Floor area(s) covered with standing water in walk in cooler and in hall way leading to ice machine and walk in cooler.
36-22-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at bar. **Repeat Violation**
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet.
13-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner on dish shelf in front of upright freezer and across from ware washing area.
24-05-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Food trays stored on floor near hand wash sink.
24-26-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance above cook line at expo.
36-34-5
39
Sep 14, 2022
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, cases of raw bacon above bags of fries and packs of burgers above containers with raw fish and packs of mussels. Discussed proper separation policy with chef. **Corrective Action Taken**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo station, grilled lemons (54F - Cold Holding). Per chef prepared less than 1.5 hrs. Lemons moved to cooler to rechill and ice bath set up for small amount needed on line. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Atosa reach in cooler by cook line flats of eggs and container of raw breaded steak above sweet potato fries and container of packaged mussels. Employee rearranged items for proper separation. 2) in right lowboy drawers containers of raw breaded chicken and steak above containers of grilled vegetables, pasta, and bolognese sauce. Manager inverted for proper separation. **Corrected On-Site** **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by reach in freezer blocked by small rolling cart. Manager moved cart. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks behind bar and opposite cook line. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar hand sink. Employee brought out bottle of soap. **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar Ice machine has mold like buildup on walls of bin.
22-20-5
41
Frequently Asked Questions
When was Baires Grill last inspected?
The most recent health inspection at Baires Grill on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Baires Grill?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Baires Grill.
How does Baires Grill compare to other restaurants in Fort Lauderdale?
Baires Grill most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Baires Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Baires Grill have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Baires Grill 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 Baires Grill inspected?
Based on the inspection history on file, Baires Grill is inspected around three times per year on average.
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