Firebirds Wood Fired Grill
Last inspected: Jan 22, 2026
61
Score
Firebirds Wood Fired Grill has been inspected 10 times since 2022. On Jan 22, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 80, which Firebirds Wood Fired Grill's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Sep 26, 2025
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Sep 17, 2025
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
High Priority - 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. **Warning**
03D-02-5
High Priority - 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. **Warning**
22-49-4
High Priority - 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. **Warning**
08A-15-5
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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. **Warning**
53B-16-4
Intermediate - 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. **Warning**
03D-15-4
Basic - Current Hotel and Restaurant license not displayed. Observed current DBPR license not posted and unavailable upon request. Operator provided during inspection. **Corrected On-Site** **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board stored at cook line with cut marks; no longer cleanable. **Warning**
14-09-4
Basic - 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. **Corrected On-Site** **Warning**
13-04-4
Basic - Food storage container/container lid cracked or broken. Observed blueberries stored inside cracked container, in walk in freezer. **Warning**
14-38-4
Basic - 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. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - 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. **Corrected On-Site** **Warning**
22-08-4
Basic - Utensils in poor condition. Observed rubber spatula surface in poor condition, unable to be properly cleaned. Operator discarded. **Corrected On-Site** **Warning**
14-12-4
23
Feb 21, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
74
Oct 7, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo drawer cooler under flip top in cook line ; sliced ham (47F - Cold Holding); sliced Turkey (46F - Cold Holding) held in unit less than 4 hours ago. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over gallons of milk inside walk in cooler. Operator moved raw shell eggs to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking temperature for fully cooked chicken. Educate operator on proper cooking temperatures.
53B-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed flier , operator printed and posted during inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on top cutting board in cook line. Operator removed apron and moved cutting board to be to washed , rinsed and sanitized. **Corrective Action Taken** **Repeat Violation**
40-06-5
Basic - Stored food not covered. Ice cream not covered in low boy beverage air freezer in kitchen. Operator covered **Corrected On-Site**
08B-12-5
47
Jun 5, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - 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.
03D-02-5
High Priority - Dented/rusted cans present. Observed 4 cans of tomato sauce dented near the top seal. Manager removed for returning purposes. **Corrected On-Site**
01B-01-4
High Priority - 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-07-5
High Priority - 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 didn't 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.
12A-29-4
High Priority - 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
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test strips on site.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.observed at cookline handwashing station.
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards, one by salad station and other in front of expo line. **Repeat Violation**
14-09-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - 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. **Corrected On-Site**
02D-01-5
33
Apr 25, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Pantry station-two large cutting boards. **Warning** - From follow-up inspection 2024-04-25: Observed same **Time Extended**
14-09-4
95
Apr 17, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - 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. Two cooling drawers on cook line. Cooked baby ribs, per manager, food on time at 12:00, manager placed time label. **Corrective Action Taken** **Warning**
03F-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermo labels or hot water temperature not available on site. **Warning**
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no form provided when establishment has a large list of Temperature control food on time.form provided. **Corrective Action Taken** **Warning**
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. Pantry station-two large cutting boards. **Warning**
14-09-4
Basic - Equipment in poor repair. Cook line- -sea food station- two cooling drawers -grilled station-two cooling drawers Booth units are not keeping time temperature food to 41F or below **Warning**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Middle of cook line **Warning**
31B-04-4
52
Jun 22, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
78
Aug 19, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer cases of raw shrimp above cases of french fries. Employee inverted items to properly separate. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On cook line by steam well compound butter (81F - Cold Holding); cajun butter (80F - Cold Holding). Per manager items out of cooler 3 hrs. Butters removed from line and replaced w/ new cold butter. Recommended placing on Time As Public Health Control. Form provided as explained. 2) at main cook line center unit whipped butter (54F - Cold Holding); sliced tomatoes (56F - Cold Holding); sour cream (55F - Cold Holding); shredded lettuce (55F - Cold Holding). Unit directly under heat lamps and top removed from unit for service. Per manager all items in unit since 11:00am. Items voluntarily discarded and replaced w/ new cold. Top placed back on unit. **Corrective Action Taken**
03A-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade bottle in salad station cooler. Employee placed in dedicated container marked for employee items. **Corrected On-Site**
12B-13-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
67
Frequently Asked Questions
When was Firebirds Wood Fired Grill last inspected?
The most recent health inspection at Firebirds Wood Fired Grill on file is from Jan 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Firebirds Wood Fired Grill?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at Firebirds Wood Fired Grill.
How does Firebirds Wood Fired Grill compare to other restaurants in Dania Beach?
Firebirds Wood Fired Grill most recently scored 61 out of 100, which is lower than the Dania Beach average of 80.
Has Firebirds Wood Fired Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Firebirds Wood Fired Grill have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Firebirds Wood Fired Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Firebirds Wood Fired Grill inspected?
Based on the inspection history on file, Firebirds Wood Fired Grill is inspected around three times per year on average.
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