Baires Grill

8551 NW 53 St Bldg A Ste 103, Doral, FL 33166 · Permanent Food Service · License 2337884

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 12 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 complaint inspection
3 high priority (fixed by the Oct 12 follow-up), 1 intermediate, 2 basic
-14
Safety score86

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep112026

Complaint inspection

6 violations found · Inspector came back once

Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Chimichurri (56°F - Cold Holding)in reach in cooler according to chef since yesterday.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Chimichurri (56°F - Cold Holding)in reach in cooler according to chef since yesterday.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed chicken breast on top of beef in the kitchen reach in cooler
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Establishment is charging 7.5% on sales taxes, menu need to have proper disclosure of automatic fees and service charges.
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed mozzarella sticks cases of beef stored on the walk in cooler floor.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug142026B85Routine inspection9 violations No follow-up needed

First visitAug 14, 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.
9 violations found:
- 1 Intermediate
- 8 Basic
What the inspector cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed ice inside handsink at entrance of kitchen.
  Repeat violation
Basic8
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Old labels stuck to food containers after cleaning.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at preparation area.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in freezer interior at kitchen soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filter soiled at cook line.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents throughout kitchen area soiled.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.