BRIMSTONE WOODFIRE GRILL

Name: BRIMSTONE WOODFIRE GRILL
Address: 14575 SW 5 ST, PEMBROKE PINES, FL, 33027, US
Rating: 60.2

14575 SW 5 ST, PEMBROKE PINES, FL 33027

License #1621948

🍽️ American ℹ️

60.2 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 9 findings · 2 critical

Routine - Food

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Quick take

BRIMSTONE WOODFIRE GRILL in PEMBROKE PINES currently holds an InspectFL Health Score of 60.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 62 total violations — 14 critical, 17 major, 31 minor.

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The latest inspection on April 7, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

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BRIMSTONE WOODFIRE 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.

Disposition: Met Inspection Standards
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor at expo line, in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed soiled tongs stored on soiled oven door handle. Operator removed tongs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink located next to dish pit soiled with black mold like substance.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe leaking under hand wash sink that is located next to dish pit.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Per operator, employee put soap instead of sanitizer inside sanitizer bucket. Operator dumped and replaced with quaternary sanitizer. Corrected to 200ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pantry station// krab sticks (49F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately three hours. Operator put food inside walk in freezer to quick chill.
[29-42-4] Vacuum breaker missing at mop sink splitter added to mop sink faucet.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed ice dumped inside hand wash sink at expo
[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. Reviewed food employee reporting agreement form with operator and emailed form to operator.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in rear kitchen.
[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. -Sushi station- flip top/ Lower cooler. -pizza station- drawers coolers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo counter, next to bread. Manager removed.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation.n sushi station-flip top, n
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Cook line. Employee placed sing.
[29-49-6] Standing water in bottom of reach-in-cooler. Sushi station-lower cooler in cook line.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer, 200 ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed
[01B-01-4] Dented/rusted cans present. One can of whole tomatoes, on dry goods storage area, manager removed for returning.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cooling drawers pizza station-; portioned chicken (50F - Cold Holding); portioned beef (49F - Cold Holding); portioned shrimps (50F - Cold Holding) -Sushi station-; crab sticks (50F - Cold Holding); sweet potatoes (48F - Cold Holding). Per employee food held less than 4 hours, ice added for a quick chill
[31A-09-4] Handwash sink not accessible for employee use at all times. Cook line, garbage trash in front of sink, employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Outer bar- metallic drain inside sink, employee removed. -expo station, employee hand wash sink to rinse creamer pot
[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.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several food containers stacked wet, in clean equipment storage shelf, employee removed to let ayr dry containers.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line- two ice scoops and two knives stored on water temperature of 80F , in cook line, Employee removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink, build up of food debris and grease.
[29-49-6] Standing water in bottom of reach-in-cooler. Lower cooler in cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under drain boards in ware washing area.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked white rice (110F - Cooling since 9 :00 am ) actual time 3:00 pm . See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked white rice (110F - Cooling since 9 :00 am ) actual time 3:00 pm . Observed rice left on counter to ambient temperature, Employee discarded.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee discarded old sanitizer bucket, made new sanitizer in dishwasher area, then proceeded to kitchen area, grabbed couple baked bread , using same gloves, after manager instructed, employee discarded gloves and bread, washed hands and put in new pair of gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-cooked noodles (59F - Cold Holding); spinach dip (60F - Cold Holding); pasta (55F - Cold Holding); cooked sweet potatos (54F - Cold Holding); pull out chicken (54F - Cold Holding); sour cream (55F - Cold Holding); rib brine (52F - Cold Holding); bread pudding (63F - Cold Holding) -front line-cut tomatoes (69F - Cold Holding); cooked stream beans (70F - Cold Holding) -Sushi station ; salmon (53F - Cold Holding); crab sticks (48F - Cold Holding). Per employee food held more than 4;hours, see stop sale.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine., operator unable to provided thermo labels, or water heat thermometer. Not measuring device available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area
[31B-03-4] No soap provided at handwash sink. Out side -bar area