Baires Grill

8050 International Dr Ste 150, Orlando, FL 32819 · Permanent Food Service · License 5816550

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Sep 8, 2026

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food.High priority · 29 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
4 high priority (2 fixed on the spot, 1 repeat), 7 intermediate (1 fixed on the spot), 19 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-50
Safety score50

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

Inspection history

1 inspection · 1 visit

Sep82026

Routine inspection

30 violations found

First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
- 4 High priority
- 7 Intermediate
- 19 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.less than 4 hours moved to cool cooked potatoes (53°F - Cold Holding)
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw tuna over cut lemon
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employees touching each other and then put gloves on without washing hands first
- Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch under dishmachine
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  All listed below serve red raw per operator Salmon Toradito Beef carpaccio Tuna Tartar Fresh Tuna Under salads Malbec Sour made with unpasteurized raw shell eggs
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Empanadas stuffed with cooked chicken ore than 24 per operator
- Code 27, Water source: Handwash sink does not provide how water in dish area
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times end of cook line by rack and trash can
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels located near office
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled in the bar
  Fixed on the spot
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  Menu states organic eggs establishment is not using organic Menu states house made gnocchi and found commercial processed
  Administrative complaint
Basic19
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Ribs room temperature
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Empanadas walk in freezer
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce stored over ready to eat turkey
  Repeat violation
  Food stored on floor walk in freezer
  Raw fruits/vegetables not washed prior to preparation.
  Parsley
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  75°
  Repeat violation
  In-use tongs stored on equipment door handle between uses.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Watch
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed near hand sink
  Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Cloth used as a food-contact surface.
  Fixed on the spot
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor near office door
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler gasket
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Paper towels stored over clean small wares and water drips on clean utensils Ice bucket stored on floor in the bar
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Black spoons next to microwave
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Handwash sink leaking located near the office
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning in hood
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.
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.