Baires Grill

2210 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1618748

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Aug 24, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
7 high priority (4 no follow-up needed, 3 fixed on the spot), 2 intermediate, 4 basic
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug242026

Routine inspection

13 violations found

First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 7 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in flip top cooler feta cheese (57°F - Cold Holding) per employee removed from walk-in cooler and placed in unit more than 4 hours. Not portion or prepared today. Observed in walk-in cooler a sheet tray of cooked puréed pumpkin (47°F - Cooling); per operator cooed last night and held in walk-in cooler overnight
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in flip top cooler feta cheese (57°F - Cold Holding) per employee removed from walk-in cooler and placed in unit more than 4 hours. Not portion or prepared today. See stop sale
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in walk-in cooler a sheet tray of cooked puréed pumpkin (47°F - Cooling); per operator cooed last night and held in walk-in cooler overnight. See stop sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed in walk-in cooler raw hamburger patties stored over marinara sauce in walk-in freezer. Operator stored correctly
  Fixed on the spot
  Raw animal food stored over canned/bottled drinks.
  Observed tray of raw tuna and salmon stored on top of Pale ale. Operator stored correctly
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. 0 Ppm chlorine. Employee primed machine rechecked 50 Ppm
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwashing sink next cook line used for dumping, evident by sliced radishes in sink.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Back kitchen
Basic4
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Plastic container of marinara not covered
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed at desert station In-use utensil stored in standing water 85°F
  Ice bucket/shovel stored on floor between uses.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.