BAIRES GRILL

Name: BAIRES GRILL
Address: 8050 INTERNATIONAL DR STE 150, ORLANDO, FL, 32819, US
Rating: 32.3

8050 INTERNATIONAL DR STE 150, ORLANDO, FL 32819

License #5816550

🍽️ American ℹ️

32.3 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 30 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 ORLANDO currently holds an InspectFL Health Score of 32.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 49 total violations — 7 critical, 10 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 4, 2026

The latest inspection on September 8, 2026 shows 30 observation rows: 4 critical, 7 major, and 19 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.less than 4 hours moved to cool cooked potatoes (53F - Cold Holding)
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ribs room temperature
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut lemon
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75°
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees touching each other and then put gloves on without washing hands first
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
[14-06-4] Wood food-contact surface not properly sealed near hand sink
[21-05-5] Cloth used as a food-contact surface.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket
[25-06-4] Single-service articles not stored inverted or protected from contamination. Black spoons next to microwave
[27-05-5] Handwash sink does not provide how water in dish area
[29-08-4] Plumbing system in disrepair. Handwash sink leaking located near the office
[31A-09-4] Handwash sink not accessible for employee use at all times end of cook line by rack and trash can
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels located near office
[08B-38-4] Food stored on floor walk in freezer
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Parsley
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored over ready to eat turkey
[41-17-4] Spray bottle containing toxic substance not labeled in the bar
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Empanadas stuffed with cooked chicken ore than 24 per operator
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All listed below serve red raw per operator Salmon Toradito Beef carpaccio Tuna Tartar Fresh Tuna Under salads Malbec Sour made with unpasteurized raw shell eggs
[08B-12-5] Stored food not covered. Empanadas walk in freezer
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor near office door
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch under dishmachine
[10-20-4] In-use tongs stored on equipment door handle between uses.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Paper towels stored over clean small wares and water drips on clean utensils Ice bucket stored on floor in the bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-62-4] Light not functioning in hood
[52-01-4] Identity of food or food product misrepresented. Menu states organic eggs establishment is not using organic Menu states house made gnocchi and found commercial processed

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee white rice says it was for family meal , not labeled
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen with watches and bracelets
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-69-4] Ice buildup in walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 74F, operator discarded water
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Bar dipperwell not turned on , with standing water , operator turned on and replaced water
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. For handwashing sink at cooks line
[16-46-4] Old labels stuck to food containers after cleaning.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to single service items on cooks line , operator place in proper location
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over cut watermelon in walk in cooler , operator moved cut watermelon in walk in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. By prep table next to walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour in dry storage not labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked tomatoes in reach in cooler , operator moved to proper placement
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler ,operator corrected to proper placement
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over ready to eat dessert in reach in freezer, operator corrected and placed in proper hierarchy
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dicer in kitchen underneath prep table
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels
[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. 4 employees recently hired less than 60 days , emailed copy to operator. Operator was able to print out and have 4 employees sign