Baires Grill
Last inspected: Mar 10, 2026
37
Score
The health department has logged 11 inspections at Baires Grill, the earliest from 2022. On Mar 10, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to nine violations before.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up four times.
Restaurants in Miami average 74, so Baires Grill trails the local norm. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
5
Major latest
7
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris throughout kitchen can opener.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most sauces inside walk-in cooler prepared over 24 hours.
02C-02-5
Basic - Food stored on floor. Observed boxes of liquid frying oil on kitchen floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves with accumulation of food, debris, kitchen area.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Vending machine exterior soiled.
23-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
37
Mar 4, 2026
Routine - Food
4 critical violations. 2 major violations. 17 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at RIC next to Royal oven boiled eggs (45F - Cold Holding); cheese (44F - Cold Holding). As per manager, less than 4 hours. Products were moved to another unit for rapid cooling.
03A-02-5
High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.
29-42-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and not washed hands and chance gloves. Coached manager on correct procedure.
12A-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed bottle of wine inside ice bin used for customers at bar area. Ice was discarded.
01B-13-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate a thermometer using the cold method. Coached staff.
53B-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS at ware washing area blocked bi plastic bin. Bin was removed. **Corrected On-Site**
31A-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at RIC at salad station.
05-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled at salad station.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at second dry storage area.
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed RIC next to Royal oven with an internal temperature of 52F. TCS products were removed from unit.
14-74-7
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch. Watch was removed. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing shelves.
24-08-4
Basic - Equipment in poor repair. Observed RIC gaskets in disrepair across cook line.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at door near bathrooms.
35B-01-4
Basic - Food stored on floor. Observed boxes of frying oil on floor under Royal oven, plastic water bottles on floor at second dry storage area.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at RIF at dry storage area and chest freezers near Royal oven.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards at WIC and gaskets.
23-03-4
Basic - Observed bottle of wine inside ice used for customers consumption at bar area. Ice was discarded.
12B-14-4
Basic - Single-service articles improperly stored. Observed plastic to go containers boxes on floor at dry storage area.
25-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed drain under 3CS slowly draining.
29-19-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed gizzards being thawed at room temperature. Coached staff on correct procedure.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at salad station.
36-27-5
Basic - Water draining onto floor surface. Observed water draining on floor under 3CS.
29-03-4
19
Sep 12, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon and white fish in individual vacuum packages inside reach in cooler sushi station. Operator opened the packages.
06-09-1
82
Mar 21, 2025
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employee, touching dirty apron, and then engage in food preparation.
12A-29-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Most Sauces exceed more than 7 days. Employee discard the product.
02C-01-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
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
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Stored food not covered. Observed most cooked foods not covered inside walking cooler.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
35
Oct 30, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice in reach in back of kitchen.
14-69-4
95
Oct 1, 2024
Routine - Food
1 critical violation. 8 major violations. 5 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce inside walk in cooler.
08A-04-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed mussels tags not kept for 90 days.
01C-02-4
Intermediate - Expired chlorine chemical test kit on 03-2019 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink by dishwasher area blocked by plastic containers. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container stored inside hand washing sink at ware washing area, operator removed. **Repeat Violation**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 13 employees on duty and no CFM present.
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Suyin Gonzalez, Pierpaola Rizzello, Rafael Albear, Joao Lamenza and Sebastian Fernandez all expired on 08-11-2023.
53B-14-5
Basic - Food stored on floor. Observed cases of produce stored on floor inside walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside wide chest reach in freezer by ware washing area end of cook line.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed strainer stored between wall and reach in cooler by ware washing area.
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed container containing sugar on top of reach in cooler by ice bin not identified as its common name.
02D-01-5
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen.
36-73-4
30
Feb 28, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times in warehouse washing area. Sink blocked with dish bins and silverware trays. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Water bottled stored in sink in ware washing area. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing area.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- beef 65F (3:00-3:49). Employee placed beef in walk in cooler. **Corrected On-Site**
06-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- beef 65F (3:00-3:49). Beef thawing in pot in standing water in prep sink with no cold running water. Employee placed beef in walk in cooler.
06-01-5
64
Feb 9, 2024
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket exceeds maximum concentration.Sanitizer Bucket (Quaternary 500+ppm); operator emptied bucket and had employee remake sanitizer solution. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat cut tomatoes in reach-in cooler across from grill. Employee removed tomatoes to properly store. Also, raw shelled eggs stored over ready to eat vegetables in walk-in-cooler. Operator removed vegetables to properly store.
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.
29-42-4
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had some employees start to read and sign health form. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in warewashing area. Operator replenished soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on counter next to front service area. Operator labeled sanitizer. **Corrected On-Site**
41-17-4
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda guns in bar area soiled. Also, ice chute of large ice machine soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area used to store single use plastic ware. Operator removed plastic ware from hand wash sink. **Corrected On-Site**
31A-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados on cookline not washed prior to being cut, sticker still adhered to avocados.
08B-39-4
33
Nov 29, 2023
Food-Licensing Inspection
No violations found.
100
Mar 9, 2023
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen Utensils inside employees hand washing sink.
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris throughout kitchen area.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Royal oven with accumulation of Heavy grease. **Repeat Violation**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer inside most kitchen coolers. **Repeat Violation**
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls soiled throughout. **Repeat Violation**
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
21-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
47
Sep 30, 2022
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Frequently Asked Questions
When was Baires Grill last inspected?
The most recent health inspection at Baires Grill on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Baires Grill?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Baires Grill.
How does Baires Grill compare to other restaurants in Miami?
Baires Grill most recently scored 37 out of 100, which is lower than the Miami average of 74.
Has Baires Grill's inspection record improved over time?
No. Recent inspections at Baires Grill have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Baires Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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