WOOD & FIRE

Name: WOOD & FIRE
Address: 5199 W. ATLANTIC AVENUE, DELRAY BEACH, FL, 33484, US
Rating: 69.1

5199 W. ATLANTIC AVENUE, DELRAY BEACH, FL 33484

License #6021638

🍕 Pizza/Italian ℹ️

69.1 Grade F / 100

Failing Health Score

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Latest inspection

February 23, 2026 · 5 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WOOD & FIRE in DELRAY BEACH currently holds an InspectFL Health Score of 69.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 44 total violations — 18 critical, 10 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 11, 2025

The latest inspection on February 23, 2026 shows 5 observation rows: 4 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

WOOD & FIRE 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: Warning Issued
[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 marinara sauce 50F in walk in cooler. Per operator food was prepared yesterday. Observed cooling in big container. 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. Observed marinara sauce 50F in walk in cooler. Per operator food was prepared yesterday. Observed cooling in big container. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over chili sauce below in flip top cooler at end of cook line. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top across from stove ; butter (40-47F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed product pass the fill line. Operator removed butter on top and placed below to quick chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pans stored in handwashing sink across from cook line. Operator removed.

Disposition: Warning Issued
[35B-02-4] Insect control device installed over food preparation area. Observed fly sticky trap installed over food prep sink.
[35A-02-7] Live, small flying insects found Observed 3 small flying insects flying around in kitchen near warewashing area. Observed 3 small flying insects flying around in back of kitchen near walk in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over fries in freezer . Operated stored raw pork properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic 72. Per operator not prepared or portioned today. Food held out of temperature less than four hours. Observed fresh garlic stored under no temperature control. Operator moved food in reach in cooler to quick chill. Observed in tall refrigeration ; milk (46F); Food held in unit less than four hour. Oper placed milk back into another container to quick chill. Observed in flip top cooler #1 ; heavy cream with cheese (46F) ; butter (43-46F); bolognese (42-45F); per operator food not prepared or portioned today. Food held in unit less than four hours. Observed foods past the fill line. Operator placed foods out of temperature to another cooler to quick chill. Observed in flip top cooler #2 raw salmon 47F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed foods in ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table meatballs 121F-137F , marinara sauce 99-103F. Food held in unit less than four hours. Observed no water in steam table. Operator placed foods back on stove to reheat to 165F or higher.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk date not date marked. Operator labeled 7/12/25.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with food to be served to the public throughout multiple reach in coolers. Discussed with operator, operator reorganized.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Throughout kitchen area, over food prep and cooking area, operator removed and discarded.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed and placed in ware washing are to be washed rinsed and sanitized.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit in bar area, operator removed.
[35B-02-4] Insect control device installed over food preparation area. Observed installed in food prep area above desert area
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at right side cook line flip top
[01A-09-4] Operator unable to verify source of shellstock. No tag on original container of raw, in-shell clams/mussels. Tag removed from original batch. Operator unable to provide tag. See stop sale.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee exit building with gloved hands, re enter kitchen and begin to handle pans/plastic wrap with same gloves, discussed with operator, operator instructed employee to remove gloves and wash hands
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms cooling for 10 minutes 12:20 (112F - Cooling); cooked mushrooms (1:45) (96F - Cooling) being cooled at room temperature at front line next to oven. Item will not reach 70F within 2 hours at current cooling rate. Operator moved to walk in cooler
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Current CFM arrived at time of inspection
[01C-01-4] No tag on original container of raw, in-shell clams/mussels. Tag removed from original batch. Operator unable to provide tag. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared yesterday morning held on speed rack in walk in cooler not dated. Operator dated

Disposition: Met Inspection Standards
[35B-02-4] Insect control device installed over food preparation area. Observed in prep area
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at pizza line right side flip top cooler
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on then proceed to handle wares. Discussed with operator. Operator instructed employee to remove gloves and wash hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (70F - Cold Holding) being held on cook line. Operator states item was prepared approximately 2 hours ago. Operator heated garlic in oil to 165F for hot holding
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza line: marinara (111F-119F - Hot Holding) operator states sauce is reheated in pizza oven and moved to steam table for hot holding. Operator states item has been in unit for approximately 1 hour. Operator reheated to 165F
[01C-03-4] Clam/mussel tags not marked with last date served.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings cooling for 45 minutes(1:55) (83F-91 - Cooling); chicken wings (2:20) (83F-91F - Cooling); cooked pasta (1:55) (93F - Cooling); cooked pasta (2:20) (88F - Cooling) being cooled at room temperature on speed rack in prep area. Based on current cooling rate items will to reach 70F with 2 hours. Operator moved speed rack to walk in cooler
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed at front counter. Exit blocked by storage cabinet. Operator removed