Bay 13 Brewery and Kitchen

65 Alhambra Plaza, Coral Gables, FL 33134 · Permanent Food Service · License 2336719

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F. cut tomatoes (48°F - Cold Holding); chicken (58°F - Cold Holding); garlic and mayonnaise (58°F - Cold Holding); cream cheese (48°F - Cold Holding)High priority · fixed by the Nov 3 follow-up · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
4 high priority (3 fixed by the Nov 3 follow-up, 1 fixed on the spot), 2 intermediate, 12 basic
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Oct282026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
Official report, on the Florida DBPR website
First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 4 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cut tomatoes (48°F - Cold Holding); chicken (58°F - Cold Holding); garlic and mayonnaise (58°F - Cold Holding); cream cheese (48°F - Cold Holding)
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized.
  Dishmachine quaternary ammonium sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Equipments at kitchen.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Operator paid license while conducting the inspection.
  Fixed on the spot
Intermediate2
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Food container stored in hand sink at cook line. Owner removed container.
Basic12
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In-use ice scoop stored on soiled surface between uses.
  In-use tongs stored on equipment door handle between uses.
  Observed at stove.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Units at kitchen.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hand sink exterior soiled.
  Buildup of food debris/soil residue on equipment door handles.
  Handles soiled.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Utensils in soiled drawer.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed at inside bar station.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Outside bar.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.