Lira Beirut Eatery

2000 NW 2 Ave, Miami, FL 33127 · Permanent Food Service · License 2337742

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 27 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
3 high priority (fixed on the spot), 8 intermediate (1 fixed on the spot), 17 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-39
Safety score61

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

28 violations found

First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
- 3 High priority
- 8 Intermediate
- 17 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw ground beef stored on top of lettuce in reach in across freezer. Employees corrected during inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
  Observed employee dry hand on jeans. Inspector spoke to employee about proper handwashing and drying.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed room spray on spice rack in kitchen. Employees removed item.
  Fixed on the spot
Intermediate8
- Code 11, Employee health: 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.
  Observed no form or kit; inspector provided via email.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee wash hands in spray sink next to dish machine. Inspector spoke to employee about proper place to wash hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled dish shelves.
  Non-pitting surface rust on food-contact equipment.
  Observed on dry dish racks and food racks.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at kitchen handsink.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed no proof of a certified food manager; Gabriella Miranda, more than 60 days employed.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no proof of certified food manager certificate for manager on site.
  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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for the employees hired more than 60 days; Victoria, Hiraldo and Anthony.
Basic17
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed at oven door. Cook removed from door.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed multiple employees engaged in food prep wearing bracelets and watches.
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple coolers.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed at coolers across cook line.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in chest freezer under dry dish racks.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed soiled top of dish machine.
  Old labels stuck to food containers after cleaning.
  Observed on clean containers.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior soiled across cook line.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed above dry dish racks.
  Silverware/utensils stored upright with the food-contact surface up.
  Observed on rack across dish machine.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed old garlic containers re used for other spices.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hole in wall next to triple sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed in kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed in restroom and kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed phone on food box across cook line. Observed keys and AirPods on spice rack above cooler.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no choking poster. Inspector provided via email.
  No copy of latest inspection report available.
  Observed no copy printed.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.