BEIRUT BAKERY & DELI
11757 SOUTH ORANGE BLOSSOM TRAIL, Orlando FL 32837 · 407 591 0290
Last inspected Jul 30, 2026 · 8 visits since March 2024
JUL 24
MAY 25
NOV 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2014051122 | Sep 30, 2014 | Feb 19, 2015 | $200 |
Inspection history
8 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Minced pies stored in thank you bags at reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked food in reach in make-table cooler -Raw ground beef over cooked food in reach-in cooler at back of kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink between kitchen and front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items without date marking. Operator began marking.
Show the remaining 6 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle in dining room with sanitizer and pink solution below front counter.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items to include medicine, cellphones, bottles and bags not segregated at front counter.
Food stored on floor. Bag of chickpeas stored on floor in hallway.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above handwashing sink at back of kitchen and at front counter soiled with dust.
Wall soiled with accumulated grease, food debris, and/or dust. At kitchen area.
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Minced pies stored in thank you bags at reach in freezer in kitchen Raw shell
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over ready to eat items at reach in cooler in kitchen Raw shell eggs stored on top of chewed on top area of make table
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hummus and baba ghannoush temping between 46F-47F.Per operator item was in reach in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus and baba ghannoush temping between 46F-47F.Per operator item was in reach in cooler overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen
Handwash sink used for purposes other than handwashing. Hand washing sink between kitchen and front counter had food debris in strainer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Facility uses chlorine for sanitizer
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink between kitchen and front counter
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. Printed operator handout
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at front counter shows a temperature of 50F
Food stored on floor. Bag of onions on floor at prep area
Wall soiled with accumulated grease, food debris, and/or dust. At kitchen area
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 29 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate23 Basic
Show 29 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over assorted vegetables and dough in reach-in cooler at back of kitchen. Operator rearranged.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pastries in display case not marked. Operator marked.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled with cutting board on make-table. Shelves next to oven for holding baked items soiled with food debris.
No probe thermometer provided to measure temperature of food products.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator left to get some during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust throughout. Vent in hallway and vents in ceiling of dining room soiled with dust and water marks.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink bottles and coffee cups on prep tables throughout establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets, umbrellas and purses on drinks and food in hallway.
Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food prep without hair restraint.
Equipment in poor repair. Torn gaskets on reach-in cooler next to dough machine.
Floor soiled/has accumulation of debris. Floors soiled with black substance under make-table cooler.
Floor tiles missing and/or in disrepair. Several floor tiles slightly cracked throughout kitchen.
Food stored on floor. Plastic bottles and cans of drink stored on the floor and in dining room.
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. Wall in disrepair next to oven.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in buildup at back of kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop not above flour in bulk containers.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Baklava and Chips stored on display case at front counter not labeled.
Missing drain plug at dumpster.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. In all reach-in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans soiled with dust at back of kitchen. Exterior and interior of oven soiled.
Single-service articles improperly stored. Pizza boxes stored on floor near oven.
Single-service articles not stored inverted or protected from contamination. Plastic spoons and forks not inverted at front counter. Operator flipped.
Unnecessary items stored in garbage enclosure. Deep fryer next to dumpster.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled throughout establishment.
Working containers of food removed from original container not identified by common name. Bulk containers containing spices, flour and sugar at the back of kitchen not labeled.
Jul 17, 2025□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for spice rack
May 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for spice rack
May 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in back cooler stored over dough snd several ready to eat items. Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream 3 tubs Queso Blanca 6 packs. Eggs x 2.5 trays,. 47F-51F in reach in cooler in back kitchen over 4 hrs per operator. Advised to immediately discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream, Queso Blanca,. Eggs x 2.5, Chickpeas, ground chicken peas. 47F-51F in reach in cooler in back kitchen over 4 hrs per operator. Advised to immediately discard -Ground beef, Spinach, Raw chicken, cheese mix, 47-52F in reach in cooler in back kitchen area less than 4hrs. Operator moved to other cooler for temperature recovery
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Speeha in front counter display made at 11am per operator. No time marking
No probe thermometer provided to measure temperature of food products.
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.
Clean utensils or equipment stored in dirty drawer or rack. Plastic bins stored on soiled shelf sbove 3 compartment sink
Floor soiled/has accumulation of debris. From fryer
Food not stored at least 6 inches off of the floor. -Boxed oil stored on floor under hand sink corrected on site - case of drinks on floor in hallway
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for spice rack
Wall soiled with accumulated grease, food debris, and/or dust. From fryer
Working containers of food removed from original container not identified by common name. Salt and sugar containers. Operator immediately labeled
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has a single fryer setup on top of a coke crate on floor in kitchen. It is not under a hood system.
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/24
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at reach in cooler in prep area
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink by triple sink
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. Emailed operator hand out
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has meat and cheese turnovers in display case are not on a time plan and don't have time marks. Per operator they were placed in display case less than an hour. Emailed operator time plan and educated con time vs temperature
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded beef,shredded chicken and roasted chicken quarters not date marked. Per operator food was made yesterday
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee in cup stored on top of reach in cooler at pizza station
Single-service articles improperly stored. To go containers and pizza boxes stored directly on floor at front counter by oven
Stored food not covered. Meat/cheese pies stored on top of display case with no lid
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 200ppm
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bread with cheese (72F - Hot Holding) since 9am, establishment will be using time as public health control. Provided, reviewed and compl form with owner during inspection.
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. Provided and completed with employees during inspection
Equipment in poor repair. Reach in cooler gaskets torn
Wall soiled with accumulated grease, food debris, and/or dust. In the back prep area
Working containers of food removed from original container not identified by common name. Sugar, salt and flour bin without label.
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.