LIRA BEIRUT EATERY

Name: LIRA BEIRUT EATERY
Address: 2000 NW 2 AVE, MIAMI, FL, 33127, US
Rating: 0

2000 NW 2 AVE, MIAMI, FL 33127

License #2337742

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

LIRA BEIRUT EATERY in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 141 total violations — 21 critical, 29 major, 91 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 6, 2026 included 2 critical violations, 3 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

90%

Imported observations

117

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout coolers at kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout kitchen area
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted or in a protected manner at rack across cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hairnet.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled throughout establishment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Instructed employee on proper method.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without washing removing gloves nor washing hands. Instructed employee on proper method. P
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves to stored plates at entrance of kitchen soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on shelves inside reach in cooler in kitchen area

Inspector notes not yet imported — showing violation categories below.

Administrative complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Administrative complaint recommended
[10-20-4] Observed: In-use tongs stored on equipment door handle between uses.
[08B-47-4] Observed: Food not stored at least 6 inches off of the floor. Observed box with eggplants stored under handsink at kitchen located next to mop sink.
[36-27-5] Observed: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen area.
[14-09-4] Observed: Cutting board has cut marks and is no longer cleanable.
[31B-03-4] Observed: No soap provided at handwash sink. Observed at handsink located next to mop sink.
[51-16-7] Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed metal shipping container used as dry and cold holding storage area, with two reach-in coolers and four reach-in freezers inside.
[22-31-4] Observed: Non-pitting surface rust on food-contact equipment. Observed rust on shelves inside reach in cooler in kitchen area and bottom shelve of prep table at cook line.
[12A-09-4] Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without washing removing gloves nor washing hands. Instructed employee on proper method.
[21-12-4] Observed: Wet wiping cloth not stored in sanitizing solution between uses.
[01B-02-5] Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed branzino (54F - Cold Holding); shrimp (52F - Cold Holding); chicken wings (54F - Cold Holding); raw chicken (55F - Cold Holding) at reach in cooler across cook line. As per employee since previous day.
[02C-02-5] Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings stored in reach in cooler across cook line held more than 24 hours not properly date marked.
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed branzino (54F - Cold Holding); shrimp (52F - Cold Holding); chicken wings (54F - Cold Holding); raw chicken (55F - Cold Holding) at reach in cooler across cook line. As per employee since previous day.
[23-03-4] Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and reach in freezer gaskets soiled at establishment. Observed hood filter soiled at cook line soiled
[24-08-4] Observed: Equipment and utensils not properly air-dried - wet nesting.
[16-21-4] Observed: Accumulation of debris on exterior of warewashing machine.

Administrative complaint recommended
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed metal shipping container used as dry and cold holding storage area, with two reach-in coolers and four reach-in freezers inside.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout establishment. Observed hood filter at kitchen soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cilantros stored inside thank you bags at reach in cooler stored in outside shipping container.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed meat thawing no running water.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper methods.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted stored at rack next to cook line at kitchen.
[25-05-4] Single-service articles improperly stored. Observed boxes of lids, plastic containers, and paper bags stored on floor at outside area storage.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed not self closing doors at female restroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout kitchen area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Carolina Garcia and Rolangi Sanchez working with no certificate.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water filters at bar area with no service date.
[08B-47-4] Food not stored at least 6 inches off of the floor.
[22-12-5] Metal stem-type thermometer soiled.

Call Back - Admin. complaint recommended
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Carolina Garcia and Rolangi Sanchez working with no certificate.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted stored at rack next to cook line at kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper methods.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed meat thawing no running water.
[53B-14-5] 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. Observed certificate for Oscar Mosquera.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
[22-12-5] Metal stem-type thermometer soiled.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Call Back - Extension given, pending
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water filters at bar area with no service date.
[33-30-4] Unnecessary items stored in garbage enclosure. Observed boxes and garbage bags on floor at dumpster enclosure.
[14-11-5] Equipment in poor repair. Observed reach in freezer outside restaurant with broken door.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO tanks not secured at bar area next to ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside kitchen area at: reach in cooler next to mop sink, reach in freezer next to prep area, and reach in cooler on cold prep station.
[25-05-4] Single-service articles improperly stored. Observed boxes of lids, plastic containers, and paper bags stored on floor at outside area storage.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at bar area closer to coffee machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed not self closer doors at female and male bathrooms.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled inside kitchen area at: next to three compartment sink, grill area, and prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on top of reach in cooler a pair of employee sneaker.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on shelves inside reach in cooler in kitchen area and bottom shelve of prep table at cook line.

Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO tanks not secured at bar area next to ice machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on top of reach in cooler a pair of employee sneaker.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line not accessible.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside kitchen area at: reach in cooler next to mop sink, reach in freezer next to prep area, and reach in cooler on cold prep station.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board on cold prep station with cut marks.
[25-05-4] Single-service articles improperly stored. Observed boxes of lids, plastic containers, and paper bags stored on floor at outside area storage.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed two containers of waraq one dated 09.19 and one dated 09.27 stored at reach-in cooler at outside storage area. As per chef, they were not frozen at any time.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink next to dumpster with no vacuum breaker.
[22-41-4] 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 chlorine machine with chlorine 0 ppm concentration.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed not self closer doors at female and male bathrooms.
[33-30-4] Unnecessary items stored in garbage enclosure. Observed boxes and garbage bags on floor at dumpster enclosure.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled inside kitchen area at: next to three compartment sink, grill area, and prep area.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed chef not knowing how to calibrate a thermometer using the cold method. Coached chef on correct procedure.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed two containers of waraq one dated 09.19 andone dated 09.27 stored at reach-in cooler at outside storage area. As per chef, they were not frozen.
[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. Observe frozen solid raw chicken not commercially packaged over commercially packaged lamb at reach-in freezer at storage area outside of kitchen. Coached chef on correct procedure.

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