Bay 13 Brewery and Kitchen
Last inspected: Apr 21, 2026
52
Score
Bay 13 Brewery and Kitchen appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Apr 21, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 21 violations earlier on.
The most common issue across all inspections has been “equipment in poor repair”, showing up six times.
By comparison, the average Coral Gables facility scores 68, putting Bay 13 Brewery and Kitchen on the weaker side. There are enough flags in the record to merit a second thought.
11
Inspections
0
Critical latest
1
Major latest
11
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 major violation. 11 minor violations.
View 12 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.
11-26-1
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Equipment in poor repair. Observed damage freezer door gasket.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed grease buildup on kitchen floor behind stove and fryers.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed frozen food on floor inside walk-in freezer.
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs to all kitchen employee sinks.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soil top kitchen shelves throughout.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen coolers inside with food debris.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed no like substance behind dish machine walls.
36-27-5
52
Dec 29, 2025
Complaint Full
7 minor violations.
View 7 violations
Basic - Ceiling tile missing. Observed over cook line area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled gaskets at hall between prep area and cook line.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef and helper at cook line not hair restraint.
13-03-4
Basic - Food stored on floor. Observed inside container raw frozen shrimp and tub of ice cream at walk in freezer floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at oven handle, staff relocated it to rack. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Observed soiled gaskets at flip top unit unit kitchen area.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed soiled gaskets at walk in cooler side.
14-17-4
70
Oct 9, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-10-09: At time of callback inspection observed Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-10-09: At time of callback inspection observed No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-10-09: At time of callback inspection observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed at kitchen line hall into prep area. **Warning** - From follow-up inspection 2025-10-09: At time of callback inspection observed Ceiling tile missing. Observed at kitchen line hall into prep area. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area and ware washing. **Warning** - From follow-up inspection 2025-10-09: At time of callback inspection observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area and ware washing. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-09: At time of callback inspection observed some auxiliary cutting boards with marks not longer cleanable. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler unit in disrepair at storage area sink area. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-09: At time of callback inspection observed Equipment in poor repair. Observed reach in cooler unit in disrepair at storage area sink area. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several cooling units, also exterior of food equipment. **Warning** - From follow-up inspection 2025-10-09: At time of callback inspection observed Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several cooling units, also exterior of food equipment. **Time Extended**
23-03-4
58
Oct 8, 2025
Routine - Food
4 critical violations. 7 major violations. 11 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked wings (52F - Cold Holding); pork chops (52F - Cold Holding); cooked chicken (52F - Cold Holding); burger patties (51F - Cold Holding); marinated chicken (51F - Cold Holding); mortadella (51F - Cold Holding); brined wings (53F - Cold Holding); salmon portions (53F - Cold Holding); raw beef (52F - Cold Holding); provolone cheese (52F - Cold Holding); cooked vegetables (54F - Cold Holding); pork belly (53F - Cold Holding) at walk-in cooler unit, as per manager from previous day overnight. **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Live, small flying insects found. Observed approximately 10 or more flying insects in the air by the mop sink area located in the kitchen area. Observed approximately 20 or more flying insects in the air by the reach in cooler located in the kitchen area. Observed approximately 10 or more flies landing on the walls of the kitchen area. Observed 15 plus flying insects in the air above the prep sink area in kitchen area. Observed 10 plus flying insects by the garbage can located at the kitchen entrance area **Warning**
35A-02-7
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 cooked wings (52F - Cold Holding); pork chops (52F - Cold Holding); cooked chicken (52F - Cold Holding); burger patties (51F - Cold Holding); marinated chicken (51F - Cold Holding); mortadella (51F - Cold Holding); brined wings (53F - Cold Holding); salmon portions (53F - Cold Holding); raw beef (52F - Cold Holding); provolone cheese (52F - Cold Holding); cooked vegetables (54F - Cold Holding); pork belly (53F - Cold Holding) at walk-in cooler unit, as per manager from previous day overnight. **Repeat Violation** **Warning**
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed fresh oysters at reach in cooler units by prep sink area and tags not present, staff provided the tag. **Corrected On-Site** **Repeat Violation** **Warning**
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored at unit next to 3 compartment sink. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer in use for 3 compartment sink and sanitizer bucket and not test strips available. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at unit next to 3 compartment sink. **Warning**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at unit by kitchen entrance. **Warning**
31B-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at several cooling units. **Warning**
23-24-4
Basic - Ceiling tile missing. Observed at kitchen line hall into prep area. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area and ware washing. **Warning**
36-34-5
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 main walk-in cooler maintaining temperature of 52°F. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Equipment in poor repair. Observed reach in cooler unit in disrepair at storage area sink area. **Repeat Violation** **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed at walk-in cooler unit, storage area and behind/ in-between cooking equipments. **Warning**
36-73-4
Basic - Food stored on floor. Observed several boxes of various food products stored on the floor at walk-in freezer unit. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at oven door cook line. **Repeat Violation** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several cooling units, also exterior of food equipment. **Warning**
23-03-4
16
Apr 7, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-04-07: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen and storage area. - From follow-up inspection 2025-04-07: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout the front the kitchen preparation area on area and auxiliary cutting boards. - From follow-up inspection 2025-04-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed several refrigeration equipment in poor repair at storage area. - From follow-up inspection 2025-04-07: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. - From follow-up inspection 2025-04-07: **Time Extended**
36-63-4
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Observed to paper at three compartment sink unit. - From follow-up inspection 2025-04-07: **Time Extended**
29-09-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-04-07: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at some units in the kitchen. - From follow-up inspection 2025-04-07: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several reach-in cooler units, at the walk-in cooler and walk-in freezer units as well, also the fan covers at walk-in cooler unit. - From follow-up inspection 2025-04-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line units. - From follow-up inspection 2025-04-07: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed kitchen line. - From follow-up inspection 2025-04-07: **Time Extended**
21-12-4
55
Apr 4, 2025
Routine - Food
5 critical violations. 7 major violations. 19 minor violations.
View 31 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over prepared ready to eat vegetables at reach in cooler kitchen line.
08A-05-6
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. raw chicken (46F - Cooling); raw chicken (47F - Cold Holding); ham (47F - Cold Holding); whole beef (47F - Cold Holding); nick meat seared (49F - Cold Holding). ; precooked chicken wings (48F - Cold Holding); cooked meat for filling (47F - Cold Holding); alioli sauce (48F - Cold Holding); beef stock (54F - Cold Holding), as per chef all from day prior.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cooling); raw chicken (47F - Cold Holding); ham (47F - Cold Holding); whole beef (47F - Cold Holding); nick meat seared (49F - Cold Holding). ; precooked chicken wings (48F - Cold Holding); cooked meat for filling (47F - Cold Holding); alioli sauce (48F - Cold Holding); beef stock (54F - Cold Holding), as per chef all from day prior.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed a container of rubbing alcohol stored at preparation table next to preparation sink.
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaned sanitized handwashing sink blocked with some buckets at kitchen line.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer containers and used towel stored at handwashing sink by 3 compartment sink area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed cleaned sanitized at handwashing sink by kitchen cookline area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed cleaned sanitized at handwashing sink next to 3 compartment sink.
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed marinated chicken, ham, beef in ROP packaging at walk-in cooler, as per chef for less than 24 hours. Chef was advised to totally discontinue the use of TOP or submit for HACCP plan approval.
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. Observed inside containers of flour at storage area.
14-01-5
Basic - Ceiling tile missing. Observed to paper several missing ceiling tiles all over the kitchen, storage and common areas in the kitchen.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen and storage area.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized working containers at drying rack next to handwashing sink exposed to splash.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout the front the kitchen preparation area on area and auxiliary cutting boards.
14-09-4
Basic - Equipment in poor repair. Observed several refrigeration equipment in poor repair at storage area.
14-11-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
36-63-4
Basic - Faucet/handle missing at plumbing fixture. Observed to paper at three compartment sink unit.
29-09-4
Basic - Floor soiled/has accumulation of debris. Observed at walk-in cooler units, at several places at kitchen preparation areas.
36-73-4
Basic - Food stored on floor. Observed two containers containers of prepared food stored on the walk-in cooler floor, also several cases of beef and other items at walk-in freezer floor as well.
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen line stoves.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at some units in the kitchen.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several reach-in cooler units, at the walk-in cooler and walk-in freezer units as well, also the fan covers at walk-in cooler unit.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line units.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at cook line shelves.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind and above the dishwasher and 3 compartment sink area, also missing caulking.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed kitchen line.
21-12-4
9
Dec 4, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
May 20, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Bar Dishwasher (Chlorine 0ppm). Employee replaced the empty sanitizer solution with a new solution. Retest Bar Dishwasher (Chlorine 100ppm). **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside cold drawers at cook line. Employee properly replaced by cooking temperatures. **Corrected On-Site**
08A-20-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observe no tags for mussels kept for 90 days.
01C-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar and flour container. Employee removed the bowls. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Observed ceiling tiles missing throughout kitchen area.
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed at unisex employee restroom.
32-12-5
Basic - Equipment in poor repair. Observed standing cooler door gaskets torn across prep table.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed one pair of tongs hanging from oven door handle at cook line.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 87F at cook line.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth green cutting at cook line. Employee removed the cloth. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at salad station.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flour inside plastic containers at kitchen not properly labeled. Employee labeled products. **Corrected On-Site**
02D-01-5
43
Feb 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink for Cookline and dishwashing area leaking. - From follow-up inspection 2024-02-05: **Time Extended**
29-08-4
95
Jan 29, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - No running water at three-compartment sink.
27-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Intermediate - No hot running water at three-compartment sink.
27-06-4
Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.
27-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar.
10-07-4
Basic - Kitchen entrance door soiled with accumulated grease.
36-27-5
Basic - Plumbing system in disrepair. Hand sink for Cookline and dishwashing area leaking.
29-08-4
55
Nov 29, 2022
Routine - Food
9 minor violations.
View 9 violations
Basic - Carbon dioxide/helium tanks not adequately secured. Storage area.
51-11-4
Basic - Ceiling tile missing. Right besides the hood.
36-36-4
Basic - Faucet/handle missing at plumbing fixture. Prep sink at cook line.
29-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed at walk in freezer several cases stored on floor.
08B-47-4
Basic - Ice scoop handle in contact with ice. Inside Front bar.
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Storage area not maintained clean and organized.
33-34-4
Basic - Unnecessary items/unused equipment on the premises.
33-31-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
64
Frequently Asked Questions
When was Bay 13 Brewery and Kitchen last inspected?
The most recent health inspection at Bay 13 Brewery and Kitchen on file is from Apr 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bay 13 Brewery and Kitchen?
Across the inspection record, “equipment in poor repair” has been cited six times, more than any other issue at Bay 13 Brewery and Kitchen.
How does Bay 13 Brewery and Kitchen compare to other restaurants in Coral Gables?
Bay 13 Brewery and Kitchen most recently scored 52 out of 100, which is lower than the Coral Gables average of 68.
Has Bay 13 Brewery and Kitchen's inspection record improved over time?
Yes. Recent inspections at Bay 13 Brewery and Kitchen have averaged around nine violations per visit, down from roughly 21 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bay 13 Brewery and Kitchen 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 Bay 13 Brewery and Kitchen inspected?
Based on the inspection history on file, Bay 13 Brewery and Kitchen is inspected around three times per year on average.
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