BAIRES GRILL
1307 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954-306-6169
Last inspected Jul 15, 2026 · 9 visits since March 2024
DEC 24
APR 25
NOV 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
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. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter, butter (61F - Cold Holding). The butter was stored in a pan on top of the counter at room temperature. The butter was then placed in the refrigerator to chill and cold hold.
Handwash sink not accessible for employee use at all times. At the prep area hand sink, a yellow power cord was stored inside. The power cord was removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 portion scoops were stored in 82F water. The scoops were removed, washed and sanitized.
Raw fruits/vegetables not washed prior to preparation. On the front line, an avocado with the sticker still attached was cut. The sticker was removed
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Spray bottle containing toxic substance not labeled. A pray bottle of cleaner was stored on the counter over the reach in freezers. It was not labeled. The manager labeled the bottle
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to the ice cream freezer, two scoops were stored inside a pan of 75F water. The scoops were removed
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two tanks at the rear door
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
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. Employee at front counter peeled and sliced boiled egg and avocado with bare hands. Stopped employee, discarded egg and avocado and reminded employee of glove usage procedures. Employee washed hands and put on gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On speed rack in walk in cooler, containers of raw chicken and ground beef above portioned raw salmon and tuna. Employee rearranged all for proper separation.
Handwash sink used for purposes other than handwashing. Employee at front counter rinsed peeled bipoiled egg in hand sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No color change test strips or high temperature hold thermometer available.
No soap provided at handwash sink. At small hand sink at middle of bar.
Spray bottle containing toxic substance not labeled. Multiple bottles with unknown substances by dish machine in kitchen and at front bar. Employee began to identify and label.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 68F at front counter. Employee dumped water.
Waste line missing at soda gun holster. No waste line on soda gun holder at far end of bar.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink at bar used to fill up containers with water. Discussed with operator that handwashing sinks only for hand washing. Spoons stored in handwashing sink at bar. Operator removed items.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no high temperature test for dishwasher.
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. Three new employees have no food handlers training. Hired less than two weeks. Emailed reporting agreement to operator to fill out.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line soiled with dust. Operator has employee clean dust during inspection
In-use ice scoop stored on soiled surface between uses. At ice machine by walk in cooler, ice scoops stored on top of soiled ice machine. Operator removed ice scoops and put them to wash.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 125° F with in use utensils. Instructed operator to increase heat for ware to reach 135°F or above.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of debris on exterior of warewashing machine.
Floor area(s) covered with standing water. Walk in cooler and next to ice machine.
Standing water in bottom of reach-in-cooler. Right Cookline flip top.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
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. Cookline - left flip top - cheese (48F); cut tomatoes (46-48F); ham (48-50F); butter (48-50F). Per operator items we in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cheese (48F); cut tomatoes (46-48F); ham (48-50F); butter (48-50F). Per operator items we in unit overnight. No items prepped or portioned today. See stop sale. Cookline - right flip - sausage (57-60F); provolone (57-60F). Per operator items placed in unit less than 3 hours ago. No items prepped or portioned today. Observed accumulation of water in bottom of unit. Operator moved items to walk in to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter - milk - per operator opened 2 days ago. Operator date marked.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter prep area. Operator replaced.
No soap provided at handwash sink. Bar - operator replaced.
Accumulation of debris on exterior of warewashing machine.
Floor area(s) covered with standing water. Walk in cooler and next to ice machine.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. Right Cookline flip top.
May 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - raw shell eggs in top section over ready to eat sauce on bottom. Operator stored all items properly.
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. Provided handout to operator.
Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by cutting board. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on prep table near cookline. Operator removed.
Waste line missing at soda gun holster. Both bar soda guns.
May 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
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. Front counter employee cutting vegetables with bare hands. Reviewed proper procedures for no bare hand contact with ready to eat foods and employee washed hands and put on gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prep area reach in - Raw beef stored over ready to eat ice cream. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Left bar soda gun.
Handwash sink used for purposes other than handwashing. Front counter hand sink being used to wash food container.
No paper towels or mechanical hand drying device provided at handwash sink. Prep area and from counter. Operator replaced.
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 and Lodging Association (SafeStaff) 866-372-7233.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Interior of cookline microwave has accumulation of black substance/grease/food debris.
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.