Baires Grill
Last inspected: Feb 11, 2026
41
Score
Baires Grill has been inspected 13 times since 2023. The latest inspection on file is from Feb 11, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
That's lower than the typical Weston restaurant, which scores around 72. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
41
Oct 9, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
32
Jan 7, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table next to salad station - red quinoa (117F - Hot Holding); white quinoa (121F - Hot Holding); grilled sweet potatoes (122F - Hot Holding) as per operator items held out of temperature for approximately an hour. Operator refilled water. **Corrective Action Taken** - From follow-up inspection 2025-01-07: Observed container of milk at expresso machine - milk (90F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator discarded at will. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna Steak on menu not marked as raw. - From follow-up inspection 2025-01-07: Same **Time Extended**
02B-01-5
78
Jan 6, 2025
Complaint Full
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table next to salad station - red quinoa (117F - Hot Holding); white quinoa (121F - Hot Holding); grilled sweet potatoes (122F - Hot Holding) as per operator items held out of temperature for approximately an hour. Operator refilled water. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from grill - containers over filled with - Swiss cheese (47F - Cold Holding); sliced ham (46F - Cold Holding); sliced tomatoes (52F - Cold Holding) as per operator items not prepared or portioned today. As per operator items held out of temperature for approximately 30 minutes.
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled dirty dishes then return to dinner area to take care of customers without washing hands.
12A-02-4
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. Observed employee closed dumpster lid then proceeded to touch cutting board without removing gloves.
12A-29-4
High Priority - Displayed food not properly protected from contamination. Observed at bar counter - containers of herbs and drink garnishes not covered and expose to immediate cross from costumer. Employee stored correctly. **Corrected On-Site**
08B-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna Steak on menu not marked as raw.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar's handwashing sink. Operator provided item.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at bar's handwashing sink.
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed container of raw chicken (35F) thawing at room temperature. Employee placed item under running water. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Observed at reach in cooler next to chest freezer in kitchen - tray of flan desserts not covered, employee covered items. **Corrected On-Site**
08B-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at bar area.
14-69-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing wrist watch while engaged in food manipulation.
13-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside ice machine in kitchen.
22-20-5
27
Jul 22, 2024
Routine - Food
No violations found.
100
Jul 20, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - ham potato salad (47F - Cold Holding); branzino (49F - Cold Holding); beef cutlets (57F - Cold Holding) as per operator items held out of temperature for over 6 hours. As per operator items not portioned or prepared today. See stop sale Additionally Observed at walk in cooler - ribeye (54F - Cold Holding); ny strip (54F); skirt steak (54F); flap meat (54F - Cold Holding); picanha (54F); short ribs (54F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed item in freezer for quick chill. Items not portioned or prepared today. Additionally observed at flip top cooler across from grill ham (45F - Cold Holding); sliced cheese (45F - Cold Holding); sliced tomatoes (45F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed items in ice bath. **Warning** - From follow-up inspection 2024-07-20: Observed at walk in cooler - Whole chicken 52F Cold Holding. Burger patties 53F Cold Holding- chicken breast 56F Cold Holding - As per operator item held out of temperature for more than 4 hours. See stop sale**Admin Complaint** **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at dishwasher area - 4 small flying insects landing on clean plates and pots. Additionally 7 small flying insects landing on box of salt, box of flour and landing on prepping table next to chest freezer at back in kitchen. **Warning** - From follow-up inspection 2024-07-20: Observed 10 small flying insects landing on clean plates. Advice operator to kill and sanitize area and plates. **Admin Complaint**
35A-02-6
74
Jul 19, 2024
Routine - Food
6 critical violations. 1 minor violation.
View 7 violations
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. Observed at walk in cooler - ham potato salad (47F - Cold Holding); branzino (49F - Cold Holding); beef cutlets (57F - Cold Holding) as per operator items held out of temperature for over 6 hours. As per operator items not portioned or prepared today. See stop sale Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - container of beef cutlets with date mark dated 7/8/24. See stop sale. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - container of beef cutlets with date mark dated 7/8/24. See stop sale. **Warning**
02C-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer chicken ( not commercially packaged) stored above packages of fruits. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at dishwasher area - 4 small flying insects landing on clean plates and pots. Additionally 7 small flying insects landing on box of salt, box of flour and landing on prepping table next to chest freezer at back in kitchen. **Warning**
35A-02-6
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed at dishwasher - Chlorine 00 ppm after 3 attempts. **Repeat Violation** **Warning**
22-52-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - ham potato salad (47F - Cold Holding); branzino (49F - Cold Holding); beef cutlets (57F - Cold Holding) as per operator items held out of temperature for over 6 hours. As per operator items not portioned or prepared today. See stop sale Additionally Observed at walk in cooler - ribeye (54F - Cold Holding); ny strip (54F); skirt steak (54F); flap meat (54F - Cold Holding); picanha (54F); short ribs (54F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed item in freezer for quick chill. Items not portioned or prepared today. Additionally observed at flip top cooler across from grill ham (45F - Cold Holding); sliced cheese (45F - Cold Holding); sliced tomatoes (45F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed items in ice bath. **Warning**
03A-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at storage closet - mop sitting in mop bucket, and not allowed to dry. Operator stored properly. **Corrected On-Site** **Warning**
42-01-4
39
Mar 6, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under dishwasher machine, substantial leaking of water. **Warning** - From follow-up inspection 2024-03-06: Observed same **Time Extended**
29-11-4
95
Feb 27, 2024
Routine - Food
3 critical violations. 7 major violations. 3 minor violations.
View 13 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. After 3er. Attempt, Dishwashers (Chlorine 00ppm) **Warning**
22-52-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Serving utensils in unclean water, end of cook line, next to microwave, employee removed. **Corrected On-Site** **Warning**
10-05-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink **Warning**
29-34-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher machine sanitizer and triple sink sanitizer **Warning**
16-33-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employee, not knowledge on checking the correct amount of sanitizer. **Warning**
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area- Plastic covers inside sink, Employee removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test for dishwasher machine, **Warning**
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area. **Warning**
31B-05-4
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. Only two certificates **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Rear bar,- spray bottle containing peroxide cleaner, employee labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two bags pack and one jacket stored on same shelf of ketchup container and several bottles of olive oil. Employee removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Water leaking from pipe and/or faucet/handle. Under dishwasher machine, substantial leaking of water. **Warning**
29-11-4
Basic - Floor area(s) covered with standing water. Under dishwasher machine and drain boards in dish ware room. **Warning**
36-22-4
27
Aug 8, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potatoes (64F - Cold Holding); ham (57F - Cold Holding); cheese (58F - Cold Holding); Milanese (58F - Cold Holding). At the cook line/ reach in cooler. As per employee, items were removed from walk-in cooler approximately one hour before inspection, not prepped or portioned. Employee move the items to the walk-in cooler, to rapid chill. **Corrective Action Taken** - From follow-up inspection 2023-08-08: Observed ham 51F cold holding, observed cheese 49F cold holding. As per employee, items were not prepared or portioned today. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink. - From follow-up inspection 2023-08-08: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink. **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Observed establishment has menu stating "Maytag blue cheese" on a salad. Observed Sysco brand "crumbled blue cheese" in walk in cooler. As per employee, this is the product used on salad for "Maytag blue cheese." **Admin Complaint** - From follow-up inspection 2023-08-08: Identity of food or food product misrepresented. Observed establishment has menu stating "Maytag blue cheese" on a salad. Observed Sysco brand "crumbled blue cheese" in walk in cooler. As per employee, this is the product used on salad for "Maytag blue cheese." **Admin Complaint**
52-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2023-08-08: Ice buildup in reach-in freezer. **Time Extended**
14-69-4
64
Aug 7, 2023
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
29-34-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheese empanadas filling with date mark of 7/28/23 in walk-in cooler. See stop sale.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potatoes (64F - Cold Holding); ham (57F - Cold Holding); cheese (58F - Cold Holding); Milanese (58F - Cold Holding). At the cook line/ reach in cooler. As per employee, items were removed from walk-in cooler approximately one hour before inspection, not prepped or portioned. Employee move the items to the walk-in cooler, to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheese empanadas filling with date mark of 7/28/23 in walk-in cooler. See stop sale.
01B-24-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw breaded chicken and raw beef stored above Ready to eat pastries, in walk-in freezer. Meats were not commercially packaged.
08A-02-6
High Priority - Employee handled raw salmon and then handled clean equipment or utensils without washing hands.
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled. **Repeat Violation**
22-02-4
Intermediate - Identity of food or food product misrepresented. Observed establishment has menu stating "Maytag blue cheese" on a salad. Observed Sysco brand "crumbled blue cheese" in walk in cooler. As per employee, this is the product used on salad for "Maytag blue cheese." **Admin Complaint**
52-01-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar.
31B-05-4
Basic - Silverware dried with a towel.
24-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting.
24-08-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Bowl or other container with no handle used to dispense food. In sugar.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag above clean utensils and equipment at the dishwasher area.
40-06-5
Basic - Stored food not covered. Observed cooked mushrooms and mash potatoes on speed rack uncover. Employee cover the items. **Corrected On-Site**
08B-12-5
20
Jan 9, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
58
Frequently Asked Questions
When was Baires Grill last inspected?
The most recent health inspection at Baires Grill on file is from Feb 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Baires Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Baires Grill.
How does Baires Grill compare to other restaurants in Weston?
Baires Grill most recently scored 41 out of 100, which is lower than the Weston average of 72.
Has Baires Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Baires Grill have averaged around five violations per visit across the recent 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 four times per year on average.
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