Beirut Restaurant & Spirit

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Insects, rodents, pests and animals
  • High priority: Priority: High Priority Observed four flying insects in kitchen during inspection.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food protection and cross-contamination
  • High priority: Priority: High Priority Observed: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed bread and brownies at buffet with no sneeze guard or mechanism to prevent contamination.
• Insects, rodents, pests and animals
  • High priority: Priority: High Priority Observed: Live, small flying insects found. Observed nine flying insects in kitchen area, especially in triple sink area, by mixer, at dishpit area.
• Current license displayed
  • High priority: Priority: High Priority Observed: Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed one rodent dropping on floor under bag in box soda storage area. Person in charge discarded.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. No change at callback. Person in charge attempting to renew at callback.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed grape leaves made two days ago per person in charge with no date mark.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Cheese stored above fill line in reach in cooler at 49°F. Person in charge removed excess. Pans of cooked beef on shelf in kitchen at 60°F. Person in charge states has been out of walk in cooler for short period, moved to walk in cooler.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer raw beef no longer commercially packaged stored over uncovered cooked kibbeh. Person in charge moved to appropriate location.
  • Basic: Open condiments provided for self-service not properly protected. Cut lemons, pita bread at buffet line exposed, no hinged lids. Person in charge began moving under sneeze guard.
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling spinach with bare hand at salad make station. Person in charge spoke to employee who donned gloves. Establishment does not have an AOP.
• Food-contact surfaces designed and maintained
  • Basic: Interior of refrigerator or freezer in disrepair/has exposed insulation. Several reach in freezer doors with exposed insulation. Also, cardboard utilized to line shelves in kitchen.
  • High priority: Non-food grade paper/paper towel used as liner for food container. Observed non food grade brown paper towels utilized to line pita chips, desserts
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris inside warewashing machine. Debris accumulated on interior of dishmachine.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles, bar gun nozzles, tea urn nozzles with mold like substance accumulation. Person in charge began cleaning.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with heavy debris accumulation. Keg reach in cooler in bar with mold like substance where front door meets exterior of unit. Also gaskets in same unit with mold like substance accumulation.
• Sewage and wastewater disposal
  • High priority: Establishment operating with changed menu and/or increased seating without system approval for such change. Observed establishment licensed for 165 seats during inspection. Has inside and outside seating totaling 235 at time of inspection. Per person in charge is on municipal system. Provided seating change form to operator.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 7 flying insects near dirty linen storage in kitchen. Observed three flying insects at triple sink drain. Observed two flying insects around dessert storage speed rack in kitchen. Observed three flying insects around two compartment sink. Observed two flying insects in mop sink closet. Observed three flying insects in soda gun holster at bar area.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 rodent droppings on the floor around bag in box soda storage and ice machine in kitchen. Person in charge began cleaning.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Large gap under back door with evidence of vermin present.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Hole in wall under triple sink. Hole in wall at server computer station by kitchen entrance. Hole in wall observed under counter at dishpit area. Ceiling vents above dishpit area with dust accumulated. Ceiling/ wall in kitchen by dough station with dust and flour accumulated. Heavy grease accumulation on cookline floor. Floor with debris accumulation along walls in kitchen especially at dishpit/ triple sink area.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Multiple employee training expired 1.2026.