FIREBIRDS WOOD FIRED GRILL

Name: FIREBIRDS WOOD FIRED GRILL
Address: 110 N POINT DR STE K100, DANIA BEACH, FL, 33004, US
Rating: 90.1

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

License #1624740

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

90.1 Grade B / 100

Solid Health Score

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Quick take

FIREBIRDS WOOD FIRED GRILL in DANIA BEACH currently holds an InspectFL Health Score of 90.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 14 total violations — 6 critical, 4 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[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
[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.
[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

Warning Issued
[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.
[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.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current DBPR license not posted and unavailable upon request. Operator provided during inspection.
[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.
[14-12-4] Utensils in poor condition. Observed rubber spatula surface in poor condition, unable to be properly cleaned. Operator discarded.
[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.
[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.
[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.
[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.

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