BAIRES GRILL
2210 WESTON RD, Weston FL 33326 · 3059921441
Last inspected Aug 24, 2026 · 13 visits since August 2023
JUL 24
JAN 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at dishwasher area - 4 small flying insects landing on clean plates and pots. Additionally 7 small flying insects landing on box of salt, box of flour and landing on prepping table next to chest freezer at back in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025081585 | Sep 29, 2025 | Dec 15, 2025 | $640 |
| 2--2023045290 | Aug 7, 2023 | Oct 2, 2023 | $400 |
| 2--2019029780 | Jun 1, 2019 | Jul 26, 2019 | $800 |
| 2--2019008782 | Feb 5, 2019 | Mar 20, 2019 | $160 |
Inspection history
13 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate4 Basic
What the inspector wrote — 13 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler a sheet tray of cooked puréed pumpkin (47F - Cooling); per operator cooed last night and held in walk-in cooler overnight. See stop sale
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 Ppm chlorine. Employee primed machine rechecked 50 Ppm
Raw animal food stored over canned/bottled drinks. Observed tray of raw tuna and salmon stored on top of Pale ale. Operator stored correctly
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk-in cooler raw hamburger patties stored over marinara sauce in walk-in freezer. Operator stored correctly
Show the remaining 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler feta cheese (57F - Cold Holding) per employee removed from walk-in cooler and placed in unit more than 4 hours. Not portion or prepared today. Observed in walk-in cooler a sheet tray of cooked puréed pumpkin (47F - Cooling); per operator cooed last night and held in walk-in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler feta cheese (57F - Cold Holding) per employee removed from walk-in cooler and placed in unit more than 4 hours. Not portion or prepared today. See stop sale
Handwash sink used for purposes other than handwashing. Observed handwashing sink next cook line used for dumping, evident by sliced radishes in sink.
No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen
Commercially processed reduced oxygen packaged fish mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Ice bucket/shovel stored on floor between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at desert station In-use utensil stored in standing water 85F
Stored food not covered. Plastic container of marinara not covered
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed server wash hands approximately less than 10 seconds. Employee wash hands correctly.
Employee washed hands with cold water. Observed 2 servers only turn on cold water valve and washed hands employees wash hands with hot and cold water.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw salmon in low boy on cook line. Employee stored correctly
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for three compartment sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Observed plastic container of cooking oil stored on the floor in storage area. Observed boxes of bread on walk-in cooler floor.
In-use tongs stored on equipment door handle between uses. Observed 4 pair of tongs stored on oven door handle.
Stored food not covered. Multiple containers of food not covered in walk-in cooler empanada filling, sausages
Time/temperature control for safety food thawed in an improper manner. Observed loins of tuna 35F stored at room temperature at prep area. Employee placed in walk-in cooler.
Working containers of food removed from original container not identified by common name. 2 plastic containers of powered sugar not labeled on shelf n cook line.
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 10ppm at front bar. Observed dishwasher machine at 00ppm in kitchen.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting washed oranges and limes with bare hands. Item to be use for bar garnishes. Employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler. - raw beef stored directly above trays of Ready to Eat empanada filling. Employee removed and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in front of grill - mozzarella ball (51F - Cold Holding); feta cheese (50F - Cold Holding) as per employee item held out of temperature for approximately 25 minutes, items not portioned or prepared today. Employee moved items back to walk in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on Tuna Steak not marked as raw.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at rear bar.
No soap provided at handwash sink. Observed at handwashing sink at front bar. Operator provided item.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine near dishwasher machine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling damage at front bar.
Hole in or other damage to wall. Observed wall next to dishwasher machine at front bar. Observed at wall in room next to walk in freezer.
Ice scoop handle in contact with ice. Observed at rear bar. Employee removed and stored correctly.
Stored food not covered. Observed on shelf in kitchen - basket of bread not properly stored. Employee covered item.
Jan 7, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table next to salad station - red quinoa (117F - Hot Holding); white quinoa (121F - Hot Holding); grilled sweet potatoes (122F - Hot Holding) as per operator items held out of temperature for approximately an hour. Operator refilled water.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna Steak on menu not marked as raw.
Jan 6, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Displayed food not properly protected from contamination. Observed at bar counter - containers of herbs and drink garnishes not covered and expose to immediate cross from costumer. Employee stored correctly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee closed dumpster lid then proceeded to touch cutting board without removing gloves.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled dirty dishes then return to dinner area to take care of customers without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from grill - containers over filled with - Swiss cheese (47F - Cold Holding); sliced ham (46F - Cold Holding); sliced tomatoes (52F - Cold Holding) as per operator items not prepared or portioned today. As per operator items held out of temperature for approximately 30 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table next to salad station - red quinoa (117F - Hot Holding); white quinoa (121F - Hot Holding); grilled sweet potatoes (122F - Hot Holding) as per operator items held out of temperature for approximately an hour. Operator refilled water.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna Steak on menu not marked as raw.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar's handwashing sink. Operator provided item.
No soap provided at handwash sink. Observed at bar's handwashing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside ice machine in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing wrist watch while engaged in food manipulation.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at bar area.
Stored food not covered. Observed at reach in cooler next to chest freezer in kitchen - tray of flan desserts not covered, employee covered items.
Time/temperature control for safety food thawed in an improper manner. Observed container of raw chicken (35F) thawing at room temperature. Employee placed item under running water.
Jul 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at dishwasher area - 4 small flying insects landing on clean plates and pots. Additionally 7 small flying insects landing on box of salt, box of flour and landing on prepping table next to chest freezer at back in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - ham potato salad (47F - Cold Holding); branzino (49F - Cold Holding); beef cutlets (57F - Cold Holding) as per operator items held out of temperature for over 6 hours. As per operator items not portioned or prepared today. See stop sale Additionally Observed at walk in cooler - ribeye (54F - Cold Holding); ny strip (54F); skirt steak (54F); flap meat (54F - Cold Holding); picanha (54F); short ribs (54F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed item in freezer for quick chill. Items not portioned or prepared today. Additionally observed at flip top cooler across from grill ham (45F - Cold Holding); sliced cheese (45F - Cold Holding); sliced tomatoes (45F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed items in ice bath.
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed at dishwasher - Chlorine 00 ppm after 3 attempts.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at dishwasher area - 4 small flying insects landing on clean plates and pots. Additionally 7 small flying insects landing on box of salt, box of flour and landing on prepping table next to chest freezer at back in kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer chicken ( not commercially packaged) stored above packages of fruits. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - container of beef cutlets with date mark dated 7/8/24. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - ham potato salad (47F - Cold Holding); branzino (49F - Cold Holding); beef cutlets (57F - Cold Holding) as per operator items held out of temperature for over 6 hours. As per operator items not portioned or prepared today. See stop sale Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - container of beef cutlets with date mark dated 7/8/24. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - ham potato salad (47F - Cold Holding); branzino (49F - Cold Holding); beef cutlets (57F - Cold Holding) as per operator items held out of temperature for over 6 hours. As per operator items not portioned or prepared today. See stop sale Additionally Observed at walk in cooler - ribeye (54F - Cold Holding); ny strip (54F); skirt steak (54F); flap meat (54F - Cold Holding); picanha (54F); short ribs (54F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed item in freezer for quick chill. Items not portioned or prepared today. Additionally observed at flip top cooler across from grill ham (45F - Cold Holding); sliced cheese (45F - Cold Holding); sliced tomatoes (45F - Cold Holding) as per operator, items held out of temperature for approximately 2 hours. Operator placed items in ice bath.
Wet mop not stored in a manner to allow the mop to dry. Observed at storage closet - mop sitting in mop bucket, and not allowed to dry. Operator stored properly.
Mar 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Water leaking from pipe and/or faucet/handle. Under dishwasher machine, substantial leaking of water.
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority7 Intermediate3 Basic
Show 13 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. After 3er. Attempt, Dishwashers (Chlorine 00ppm)
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Serving utensils in unclean water, end of cook line, next to microwave, employee removed.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher machine sanitizer and triple sink sanitizer
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employee, not knowledge on checking the correct amount of sanitizer.
Handwash sink used for purposes other than handwashing. Bar area- Plastic covers inside sink, Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test for dishwasher machine,
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only two certificates
Spray bottle containing toxic substance not labeled. Rear bar,- spray bottle containing peroxide cleaner, employee labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two bags pack and one jacket stored on same shelf of ketchup container and several bottles of olive oil. Employee removed.
Floor area(s) covered with standing water. Under dishwasher machine and drain boards in dish ware room.
Water leaking from pipe and/or faucet/handle. Under dishwasher machine, substantial leaking of water.
Aug 8, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potatoes (64F - Cold Holding); ham (57F - Cold Holding); cheese (58F - Cold Holding); Milanese (58F - Cold Holding). At the cook line/ reach in cooler. As per employee, items were removed from walk-in cooler approximately one hour before inspection, not prepped or portioned. Employee move the items to the walk-in cooler, to rapid chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
Identity of food or food product misrepresented. Observed establishment has menu stating "Maytag blue cheese" on a salad. Observed Sysco brand "crumbled blue cheese" in walk in cooler. As per employee, this is the product used on salad for "Maytag blue cheese."
Ice buildup in reach-in freezer.
Aug 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Employee handled raw salmon and then handled clean equipment or utensils without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw breaded chicken and raw beef stored above Ready to eat pastries, in walk-in freezer. Meats were not commercially packaged.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheese empanadas filling with date mark of 7/28/23 in walk-in cooler. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheese empanadas filling with date mark of 7/28/23 in walk-in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potatoes (64F - Cold Holding); ham (57F - Cold Holding); cheese (58F - Cold Holding); Milanese (58F - Cold Holding). At the cook line/ reach in cooler. As per employee, items were removed from walk-in cooler approximately one hour before inspection, not prepped or portioned. Employee move the items to the walk-in cooler, to rapid chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled.
Identity of food or food product misrepresented. Observed establishment has menu stating "Maytag blue cheese" on a salad. Observed Sysco brand "crumbled blue cheese" in walk in cooler. As per employee, this is the product used on salad for "Maytag blue cheese."
No probe thermometer provided to measure temperature of food products.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar.
Bowl or other container with no handle used to dispense food. In sugar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag above clean utensils and equipment at the dishwasher area.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting.
Ice buildup in reach-in freezer.
Silverware dried with a towel.
Stored food not covered. Observed cooked mushrooms and mash potatoes on speed rack uncover. Employee cover the items.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.