FIREBIRDS WOOD FIRED GRILL

Name: FIREBIRDS WOOD FIRED GRILL
Address: 110 N POINT DR STE K100, DANIA BEACH, FL, 33004, US
Rating: 59

110 N POINT DR STE K100, DANIA BEACH, FL 33004

License #1624740

🍽️ American ℹ️

59 Grade F / 100

Failing Health Score

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Latest inspection

January 22, 2026 · 4 findings · 2 critical

Routine - Food

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Quick take

FIREBIRDS WOOD FIRED GRILL in DANIA BEACH currently holds an InspectFL Health Score of 59 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 52 total violations — 18 critical, 13 major, 21 minor.

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The latest inspection on January 22, 2026 shows 4 observation rows: 2 critical, 2 major, and 0 minor.

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Inspector notes

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FIREBIRDS WOOD FIRED 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
[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. Chlorine 0 ppm. Operator primed machine 50ppm
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for multiple butters held out. One time for four types of butter. Operator time marked all items.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operant printed out.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On cook line, no paper towels at handwashing sink. Operator supplied paper towels

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current DBPR license not posted and unavailable upon request. Operator provided during inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed brown cutting board stored at cook line with cut marks; no longer cleanable.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee with long beard not wearing beard guard during food prep. Employee put beard guard on.
[14-38-4] Food storage container/container lid cracked or broken. Observed blueberries stored inside cracked container, in walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in 80 F standing water at cook line. Operator dumped water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed dirty plate soiled with food debris inside microwave at cook line. Employee removed.
[14-12-4] Utensils in poor condition. Observed rubber spatula surface in poor condition, unable to be properly cleaned. Operator discarded.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two drawer cooler 3// cooked chicken strips (55F - Cooling) overnight at cook line. Food never reached 41F for cold holding. See stop sale.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 136F). Operator will discontinue use of dish machine and will wash, rinse, and sanitize dish ware in triple sink.
[08A-15-5] Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit. See stop sale. Observed raw steak dripping into cooked ribs container, onto food. Operator discarded contaminated cooked ribs. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit. See stop sale. Observed raw steak dripping into cooked ribs container, onto food. Operator discarded contaminated cooked ribs. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two drawer cooler 3// cooked chicken strips (55F - Cooling) overnight at cook line. Food never reached 41F for cold holding. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad station// chicken wings (44F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours; food stored over stacked inside container. Operator reduced amount of food in container and stored food inside walk in cooler to quick chill.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed line cook had no knowledge of proper cooking temperature of chicken when asked.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed two drawer cooler 3// cooked chicken strips (55F - Cooling) overnight at cook line. Food was cooled inside deep container, portioned into closed plastic bags. Educated operator on approved cooling methods.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. 2 cutting boards, one by salad station and other in front of expo line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at rear storage rack next to slicer - personal phone charging on top of pepper container. Manager removed and stored properly.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed by grill 2 spray bottles not labeled. One contained water the other contained oil. Manager instructed employee to label property.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler pork shank (44F - Cooling since 6/3/24) as per manager food not portioned or prepared today. Manager discarded. See stop sale.
[01B-01-4] Dented/rusted cans present. Observed 4 cans of tomato sauce dented near the top seal. Manager removed for returning purposes.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed on cookline - Employee grabbed personal phone without gloves. Put gloves on without washing hands before returning to the grill. Instructed employee to wash hands before replacing gloves.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at cookline employee didnt change gloves as needed, grabbed trash can then proceeded to grab clean plates for immediate service using same gloves. Instructed employee to wash hands and replace gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top left of grill ; jack cheese (57F - Cold Holding). Food held more than 4 hours. Manager discarded. See stop sale
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test strips on site.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.observed at cookline handwashing station.