BAY 13 BREWERY AND KITCHEN

Name: BAY 13 BREWERY AND KITCHEN
Address: 65 ALHAMBRA PLAZA, CORAL GABLES, FL, 33134, US
Rating: 0

65 ALHAMBRA PLAZA, CORAL GABLES, FL 33134

License #2336719

🍺 Bar/Pub ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 18 findings · 4 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

BAY 13 BREWERY AND KITCHEN in CORAL GABLES 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 11 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 140 total violations — 17 critical, 25 major, 98 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 28, 2026 shows 18 observation rows: 4 critical, 2 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

140

Coverage note

Inspector notes linked where available

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Community pulse

Would you eat here?

BAY 13 BREWERY AND KITCHEN 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.

Disposition: Warning Issued
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[10-08-5] Ice scoop handle in contact with ice.
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink exterior soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food container stored in hand sink at cook line. Owner removed container.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed at inside bar station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Outside bar.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator paid license while conducting the inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at stove.
[22-47-4] Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Equipments at kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (48F - Cold Holding); chicken (58F - Cold Holding); garlic and mayonnaise (58F - Cold Holding); cream cheese (48F - Cold Holding)
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Utensils in soiled drawer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Units at kitchen.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at several cooling units.
[36-36-4] Ceiling tile missing. Observed at kitchen line hall into prep area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area and ware washing.
[14-74-7] 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. Observed main walk-in cooler maintaining temperature of 52°F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
[14-11-5] Equipment in poor repair. Observed reach in cooler unit in disrepair at storage area sink area.
[36-73-4] Floor soiled/has accumulation of debris. Observed at walk-in cooler unit, storage area and behind/ in-between cooking equipments.
[08B-38-4] Food stored on floor. Observed several boxes of various food products stored on the floor at walk-in freezer unit.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at oven door cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several cooling units, also exterior of food equipment.
[35A-02-7] Live, small flying insects found. Observed approximately 10 or more flying insects in the air by the mop sink area located in the kitchen area. Observed approximately 20 or more flying insects in the air by the reach in cooler located in the kitchen area. Observed approximately 10 or more flies landing on the walls of the kitchen area. Observed 15 plus flying insects in the air above the prep sink area in kitchen area. Observed 10 plus flying insects by the garbage can located at the kitchen entrance area
[01B-02-5] 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. Observed cooked wings (52F - Cold Holding); pork chops (52F - Cold Holding); cooked chicken (52F - Cold Holding); burger patties (51F - Cold Holding); marinated chicken (51F - Cold Holding); mortadella (51F - Cold Holding); brined wings (53F - Cold Holding); salmon portions (53F - Cold Holding); raw beef (52F - Cold Holding); provolone cheese (52F - Cold Holding); cooked vegetables (54F - Cold Holding); pork belly (53F - Cold Holding) at walk-in cooler unit, as per manager from previous day overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked wings (52F - Cold Holding); pork chops (52F - Cold Holding); cooked chicken (52F - Cold Holding); burger patties (51F - Cold Holding); marinated chicken (51F - Cold Holding); mortadella (51F - Cold Holding); brined wings (53F - Cold Holding); salmon portions (53F - Cold Holding); raw beef (52F - Cold Holding); provolone cheese (52F - Cold Holding); cooked vegetables (54F - Cold Holding); pork belly (53F - Cold Holding) at walk-in cooler unit, as per manager from previous day overnight.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed fresh oysters at reach in cooler units by prep sink area and tags not present, staff provided the tag.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored at unit next to 3 compartment sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer in use for 3 compartment sink and sanitizer bucket and not test strips available.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at unit next to 3 compartment sink.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed at unit by kitchen entrance.

Disposition: Warning Issued
[36-63-4] 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] Faucet/handle missing at plumbing fixture. Observed to paper at three compartment sink unit.
[36-73-4] Floor soiled/has accumulation of debris. Observed at walk-in cooler units, at several places at kitchen preparation areas.
[08B-38-4] 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] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at kitchen line stoves.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at some units in the kitchen.
[23-03-4] 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] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line units.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed at cook line shelves.
[36-27-5] 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] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed kitchen line.
[08A-05-6] 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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside containers of flour at storage area.
[36-36-4] Ceiling tile missing. Observed to paper several missing ceiling tiles all over the kitchen, storage and common areas in the kitchen.
[36-34-5] 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] 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] 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] Equipment in poor repair. Observed several refrigeration equipment in poor repair at storage area.
[01B-02-5] 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] 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] Toxic substance/chemical improperly stored. Observed a container of rubbing alcohol stored at preparation table next to preparation sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[31A-09-4] 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] 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] 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] No soap provided at handwash sink. Observed cleaned sanitized at handwashing sink next to 3 compartment sink.
[03G-50-1] 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl inside sugar and flour container. Employee removed the bowls.
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing throughout kitchen area.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed at unisex employee restroom.
[14-11-5] Equipment in poor repair. Observed standing cooler door gaskets torn across prep table.
[10-20-4] 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] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 87F at cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth green cutting at cook line. Employee removed the cloth.
[23-03-4] 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] 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.
[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 Bar Dishwasher (Chlorine 0ppm). Employee replaced the empty sanitizer solution with a new solution. Retest Bar Dishwasher (Chlorine 100ppm).
[08A-20-5] 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.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observe no tags for mussels kept for 90 days.