BRIMSTONE WOODFIRE GRILL

Name: BRIMSTONE WOODFIRE GRILL
Address: 14575 SW 5 ST, PEMBROKE PINES, FL, 33027, US
Rating: 80.7

14575 SW 5 ST, PEMBROKE PINES, FL 33027

License #1621948

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

80.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BRIMSTONE WOODFIRE GRILL in PEMBROKE PINES currently holds an InspectFL Health Score of 80.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 13 total violations — 3 critical, 3 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 7, 2026 included 1 critical violation, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where 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 inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[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.
[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.
[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.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor at expo line, in kitchen.
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed ice dumped inside hand wash sink at expo
[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.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse