BAIRES GRILL

Name: BAIRES GRILL
Address: 2200 COLLINS AVE, MIAMI BEACH, FL, 33139, US
Rating: 36.5

2200 COLLINS AVE, MIAMI BEACH, FL 33139

License #2335266

🍽️ American ℹ️

36.5 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 9 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BAIRES GRILL in MIAMI BEACH currently holds an InspectFL Health Score of 36.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 62 total violations — 9 critical, 17 major, 36 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 1, 2026 shows 9 observation rows: 4 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

BAIRES GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the flowing food handlers certifications have expired; Luano, Luciano, Fernando, Marie, Ricardo
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish 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. Observed 3 tuna filets at (41F - Cold Holding) still in the vacuum sealed bag.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (49F - Cold Holding); cheese (49F - Cold Holding); at the cook line preparation table. As per the cook those items were put there approximately 2 hours ago. The cook took the top portions and put them in a freezer for a quick chill.
[06-09-2] Commercially processed reduced oxygen packaged fish 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. Observed 3 tuna filets at (41F - Cold Holding) still in the vacuum sealed bag.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs over fruit and vegetables in the walk in cooler. The chef moved the eggs to the bottom shelf.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty dishes and then clean dishes without washing hands.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a red bucket in the hand washing sink in the back of the kitchen. The cook removed it.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at the bar.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of rice. The manager removed it.
[50-09-4] Current Hotel and Restaurant license not displayed. The manager printed and displayed it during the inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty bottle of water on top of a reach in cooler. The chef discarded the bottle.
[08B-38-4] Food stored on floor. Observed 4 large plastic containers of cooking oil on the floor in the storage room. The chef put the oil on a shelf.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager put the straws behind the bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several large containers with different foods not labeled by the storage room. The chef labeled the containers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over heavy cream in the walk-in cooler. The chef moved the chicken to the bottom shelf.
[11-27-4] 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. Form provided.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef took it wash.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a lot of items stacked on top of the handwashing sink next to the mop sink. The cook removed everything.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a hose connected at the hand washing sink at the ware washing area. The chef removed the hose.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[11-26-1] 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. Form provided.