BAY 13 BREWERY AND KITCHEN
65 Alhambra Plaza
Florida, 33134
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
1
Basic
10
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen and storage area. - From follow-up inspection 2025-04-07: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout the front the kitchen preparation area on area and auxiliary cutting boards. - From follow-up inspection 2025-04-07: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed several refrigeration equipment in poor repair at storage area. - From follow-up inspection 2025-04-07: **Time Extended**
- 36-63-4:Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. - From follow-up inspection 2025-04-07: **Time Extended**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Observed to paper at three compartment sink unit. - From follow-up inspection 2025-04-07: **Time Extended**
- 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-04-07: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at some units in the kitchen. - From follow-up inspection 2025-04-07: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several reach-in cooler units, at the walk-in cooler and walk-in freezer units as well, also the fan covers at walk-in cooler unit. - From follow-up inspection 2025-04-07: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line units. - From follow-up inspection 2025-04-07: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed kitchen line. - From follow-up inspection 2025-04-07: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-04-07: **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 11 total violations (0 high priority, 1 intermediate, 10 basic).
Inspection on 4/4/2025
High Priority
5
Intermediate
7
Basic
19
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside containers of flour at storage area.
- 36-36-4:Basic - Ceiling tile missing. Observed to paper several missing ceiling tiles all over the kitchen, storage and common areas in the kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen and storage area.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized working containers at drying rack next to handwashing sink exposed to splash.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout the front the kitchen preparation area on area and auxiliary cutting boards.
- 14-11-5:Basic - Equipment in poor repair. Observed several refrigeration equipment in poor repair at storage area.
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed to paper at three compartment sink unit.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at walk-in cooler units, at several places at kitchen preparation areas.
- 08B-38-4:Basic - Food stored on floor. Observed two containers containers of prepared food stored on the walk-in cooler floor, also several cases of beef and other items at walk-in freezer floor as well.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen line stoves.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at some units in the kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several reach-in cooler units, at the walk-in cooler and walk-in freezer units as well, also the fan covers at walk-in cooler unit.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line units.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed at cook line shelves.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind and above the dishwasher and 3 compartment sink area, also missing caulking.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed kitchen line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over prepared ready to eat vegetables at reach in cooler kitchen line.
- 01B-02-5:High Priority - 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. raw chicken (46F - Cooling); raw chicken (47F - Cold Holding); ham (47F - Cold Holding); whole beef (47F - Cold Holding); nick meat seared (49F - Cold Holding). ; precooked chicken wings (48F - Cold Holding); cooked meat for filling (47F - Cold Holding); alioli sauce (48F - Cold Holding); beef stock (54F - Cold Holding), as per chef all from day prior.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cooling); raw chicken (47F - Cold Holding); ham (47F - Cold Holding); whole beef (47F - Cold Holding); nick meat seared (49F - Cold Holding). ; precooked chicken wings (48F - Cold Holding); cooked meat for filling (47F - Cold Holding); alioli sauce (48F - Cold Holding); beef stock (54F - Cold Holding), as per chef all from day prior.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a container of rubbing alcohol stored at preparation table next to preparation sink.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaned sanitized handwashing sink blocked with some buckets at kitchen line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer containers and used towel stored at handwashing sink by 3 compartment sink area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed cleaned sanitized at handwashing sink by kitchen cookline area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed cleaned sanitized at handwashing sink next to 3 compartment sink.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed marinated chicken, ham, beef in ROP packaging at walk-in cooler, as per chef for less than 24 hours. Chef was advised to totally discontinue the use of TOP or submit for HACCP plan approval.
Food safety inspection conducted on 4/4/2025 revealed 31 total violations (5 high priority, 7 intermediate, 19 basic).
Inspection on 12/4/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled, units at cook line.
- 36-36-4:Basic - Ceiling tile missing.
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand sink at cook line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knife and took it to the dishwashing station.. Corrected On-Site
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawers at cook line with the interior soiled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food containers stored inside hand sink at cook line
Food safety inspection conducted on 12/4/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 5/20/2024
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar and flour container. Employee removed the bowls. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tiles missing throughout kitchen area.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed at unisex employee restroom.
- 14-11-5:Basic - Equipment in poor repair. Observed standing cooler door gaskets torn across prep table.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed one pair of tongs hanging from oven door handle at cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 87F at cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth green cutting at cook line. Employee removed the cloth. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at salad station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flour inside plastic containers at kitchen not properly labeled. Employee labeled products. Corrected On-Site
- 22-41-4:High Priority - 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 Bar Dishwasher (Chlorine 0ppm). Employee replaced the empty sanitizer solution with a new solution. Retest Bar Dishwasher (Chlorine 100ppm). Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside cold drawers at cook line. Employee properly replaced by cooking temperatures. Corrected On-Site
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observe no tags for mussels kept for 90 days.
Food safety inspection conducted on 5/20/2024 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 2/5/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink for Cookline and dishwashing area leaking. - From follow-up inspection 2024-02-05: **Time Extended**
Food safety inspection conducted on 2/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/29/2024
High Priority
0
Intermediate
4
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar.
- 36-27-5:Basic - Kitchen entrance door soiled with accumulated grease.
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink for Cookline and dishwashing area leaking.
- 27-06-4:Intermediate - No hot running water at three-compartment sink.
- 27-08-4:Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.
- 27-09-4:Intermediate - No running water at three-compartment sink.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Food safety inspection conducted on 1/29/2024 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Additional Information
Contact Information
Phone: (786) 452-0935
Website: https://www.bay13brewery.com/
Google Rating
★★★★½ (4.5/5)
(711 reviews)Opening Hours
Monday:11:00 AM – 11:00 PM
Tuesday:11:00 AM – 11:00 PM
Wednesday:11:00 AM – 11:00 PM
Thursday:11:00 AM – 11:00 PM
Friday:11:00 AM – 12:00 AM
Saturday:10:00 AM – 12:00 AM
Sunday:10:00 AM – 11:00 PM
✓ Currently Open
Features
✓ Bar
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025