Beirut Grill and Deli

3100 Alafaya Trl Ste 1006, Oviedo, FL 32765 · Permanent Food Service · License 6904952

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Jul 28, 2026

What drove the grade

Live, small flying insects foundHigh priority, repeat · no follow-up needed · 31 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot, 3 repeats), 7 intermediate (1 fixed on the spot, 1 repeat), 20 basic (6 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-51
Safety score49

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

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

32 violations found

First visitJul 28, 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.
32 violations found:
- 5 High priority
- 7 Intermediate
- 20 Basic
What the inspector cited
High priority5
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  - raw lamb stored over display salad at front counter. - raw chicken stored over ready to eat foods and dough in Dukers cooler. - Operator moved salad.
  Fixed on the spotRepeat violation
  Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
  - raw ground beef over raw shell eggs in 3 door cooler.
  Fixed on the spot
  Displayed food not properly protected from contamination.
  - Bakalba at front counter. Operator covered with plastic wrap.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  - 1 flying insect at front counter.
  Repeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  - stainless steel cleaner stored on speed rack.
  Fixed on the spotRepeat violation
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  - grape leaves, garlic sauce,
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  - Provided operator with thermometer.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  - 4 new hires
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  - no chlorine test strips.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - mixer head - electric slicer.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  - hand sink at front counter with make line
  Handwash sink used for purposes other than handwashing.
  Hand sink at front counter used as dump sink.
Basic20
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  - bulk sugar, oregano, pickles no labels.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  - bulk sugar, oregano, pickles, cookoking oil in kitchen area.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Paddle scoop stored in cooked rice at front counter
  Fixed on the spotRepeat violation
  Pizza peel stored on top of oven soiled surface between uses.
  In-use tongs stored on equipment door handle between uses.
  - baker oven - pizza oven
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  - Employee coffee stored in cooler.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in coolers and freezer interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - exterior of dough press machine. - exterior of mixer.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  - plastic ware at front counter next to tea pot.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  - under 3 compartment sink
  Repeat violation
  Drain cover(s) missing.
  - mop sink
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  - back door
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  - missing tiled under pizza oven
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  - wall behind 3 compartment sink.
- 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.
  - keys stored in front of microwave at front counter.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  - mop stored in mop bucket.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. - flat grill not under hood system.
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.