Beirut Bakery & Deli
Last inspected: Mar 5, 2026
27
Score
The health department has logged eight inspections at Beirut Bakery & Deli, the earliest from 2023. The most recent report on file is from Mar 5, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to eight violations before.
The most common issue across all inspections has been “wall soiled with accumulated grease, food debris, and/or dust”, showing up four times.
Beirut Bakery & Deli's latest score of 27 falls below the Orlando average of 79. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
5
Major latest
4
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Minced pies stored in thank you bags at reach in freezer in kitchen Raw shell
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over ready to eat items at reach in cooler in kitchen Raw shell eggs stored on top of chewed on top area of make table
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hummus and baba ghannoush temping between 46F-47F.Per operator item was in reach in cooler overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus and baba ghannoush temping between 46F-47F.Per operator item was in reach in cooler overnight
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink between kitchen and front counter had food debris in strainer
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Facility uses chlorine for sanitizer
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink between kitchen and front counter
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. Printed operator handout **Corrective Action Taken**
11-26-1
Basic - Food stored on floor. Bag of onions on floor at prep area
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At kitchen area
36-27-5
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. Reach in cooler at front counter shows a temperature of 50F
14-74-7
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom
32-04-4
27
Nov 17, 2025
Routine - Food
2 critical violations. 4 major violations. 23 minor violations.
View 29 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over assorted vegetables and dough in reach-in cooler at back of kitchen. Operator rearranged. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pastries in display case not marked. Operator marked. **Corrected On-Site**
03F-02-5
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled with cutting board on make-table. Shelves next to oven for holding baked items soiled with food debris.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator left to get some during inspection. **Corrected On-Site**
22-38-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust throughout. Vent in hallway and vents in ceiling of dining room soiled with dust and water marks.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink bottles and coffee cups on prep tables throughout establishment.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets, umbrellas and purses on drinks and food in hallway.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food prep without hair restraint.
13-03-4
Basic - Equipment in poor repair. Torn gaskets on reach-in cooler next to dough machine.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors soiled with black substance under make-table cooler.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Several floor tiles slightly cracked throughout kitchen.
36-17-5
Basic - Food stored on floor. Plastic bottles and cans of drink stored on the floor and in dining room.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Hole in or other damage to wall. Wall in disrepair next to oven.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in buildup at back of kitchen.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop not above flour in bulk containers.
10-01-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Baklava and Chips stored on display case at front counter not labeled.
02D-03-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In all reach-in coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans soiled with dust at back of kitchen. Exterior and interior of oven soiled.
23-03-4
Basic - Single-service articles improperly stored. Pizza boxes stored on floor near oven.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons and forks not inverted at front counter. Operator flipped. **Corrected On-Site**
25-06-4
Basic - Unnecessary items stored in garbage enclosure. Deep fryer next to dumpster.
33-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled throughout establishment.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing spices, flour and sugar at the back of kitchen not labeled.
02D-01-5
16
Jul 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for spice rack - From follow-up inspection 2025-05-15: **Time Extended** - From follow-up inspection 2025-07-17: **Time Extended**
23-03-4
95
May 15, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-05-15: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for spice rack - From follow-up inspection 2025-05-15: **Time Extended**
23-03-4
86
May 14, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in back cooler stored over dough snd several ready to eat items. Operator removed **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream 3 tubs Queso Blanca 6 packs. Eggs x 2.5 trays ,. 47F-51F in reach in cooler in back kitchen over 4 hrs per operator. Advised to immediately discard. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream , Queso Blanca, . Eggs x 2.5, Chickpeas, ground chicken peas. 47F-51F in reach in cooler in back kitchen over 4 hrs per operator. Advised to immediately discard -Ground beef, Spinach, Raw chicken, cheese mix, 47-52F in reach in cooler in back kitchen area less than 4hrs. Operator moved to other cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Speeha in front counter display made at 11am per operator. No time marking
03F-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-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. **Warning**
11-26-1
Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic bins stored on soiled shelf sbove 3 compartment sink
24-06-4
Basic - Floor soiled/has accumulation of debris. From fryer
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -Boxed oil stored on floor under hand sink corrected on site - case of drinks on floor in hallway
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for spice rack
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. From fryer
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Salt and sugar containers. Operator immediately labeled **Corrected On-Site**
02D-01-5
30
Jul 22, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Mar 1, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bread with cheese (72F - Hot Holding) since 9am, establishment will be using time as public health control. Provided, reviewed and compl form with owner during inspection.**Corrected On-Site** **Corrected On-Site**
03A-02-5
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. Provided and completed with employees during inspection **Corrected On-Site**
11-26-1
Basic - Equipment in poor repair. Reach in cooler gaskets torn
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the back prep area
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar, salt and flour bin without label. **Repeat Violation**
02D-01-5
67
Mar 1, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle with vinegar.
02D-01-5
86
Frequently Asked Questions
When was Beirut Bakery & Deli last inspected?
The most recent health inspection at Beirut Bakery & Deli on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Beirut Bakery & Deli?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited four times, more than any other issue at Beirut Bakery & Deli.
How does Beirut Bakery & Deli compare to other restaurants in Orlando?
Beirut Bakery & Deli most recently scored 27 out of 100, which is lower than the Orlando average of 79.
Has Beirut Bakery & Deli's inspection record improved over time?
No. Recent inspections at Beirut Bakery & Deli have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Beirut Bakery & Deli 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 Beirut Bakery & Deli inspected?
Based on the inspection history on file, Beirut Bakery & Deli is inspected around three times per year on average.
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