BRIMSTONE WOODFIRE GRILL
14575 SW 5 ST, Pembroke Pines FL 33027 · 954.430.2333
Last inspected Apr 7, 2026 · 7 visits since September 2023
JAN 24
NOV 24
JAN 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022025361 | Apr 6, 2022 | Jun 16, 2022 | $800 |
| 2--2022001965 | Jan 6, 2022 | Feb 4, 2022 | $400 |
| 2--2015047073 | Sep 25, 2015 | Nov 19, 2015 | $320 |
Inspection history
7 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
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.
Vacuum breaker missing at mop sink splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed ice dumped inside hand wash sink at expo
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.
Show the remaining 5 findings ▾
Floor area(s) covered with standing water. Observed standing water on floor at expo line, in kitchen.
In-use tongs stored on equipment door handle between uses. Observed soiled tongs stored on soiled oven door handle. Operator removed tongs.
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.
Water leaking from pipe and/or faucet/handle. Observed pipe leaking under hand wash sink that is located next to dish pit.
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.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloved employee seasoned raw burger, after, grabbed two clean plates to serve ready to eat food, using same gloves. Manager educated employee, gloves discarded, washed hands and put in new pair,of gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken gravy (122F - Hot Holding), per employee food hot held less than two hours. Employee reheated on micro (170F).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee soiled apron on top of tomatoes cans in dry goods storage rack, employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table- Serving scoops in water temperature (129F). Employee removed from water and placed on hot water temperature (140F)
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Cook line and rear kitchen, sinks blocked by garbage can, employee removed.
Handwash sink used for purposes other than handwashing. Bar area, metallic drainer inside sink, employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips.
No soap provided at handwash sink. Bar area- employee provided.
Equipment and utensils not properly air-dried - wet nesting. Several plastic and metal containers stacked wet. Employee removed from piles.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two serving spoons on water temperature (70F). Employee removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer 200 ppm.
Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Dented/rusted cans present. One can of whole tomatoes, on dry goods storage area, manager removed for returning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cooling drawers pizza station-; portioned chicken (50F - Cold Holding); portioned beef (49F - Cold Holding); portioned shrimps (50F - Cold Holding) -Sushi station-; crab sticks (50F - Cold Holding); sweet potatoes (48F - Cold Holding). Per employee food held less than 4 hours, ice added for a quick chill
Handwash sink not accessible for employee use at all times. Cook line, garbage trash in front of sink, employee removed.
Handwash sink used for purposes other than handwashing. -Outer bar- metallic drain inside sink, employee removed. -expo station, employee hand wash sink to rinse creamer pot
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in rear kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Sushi station- flip top/ Lower cooler. -pizza station- drawers coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo counter, next to bread. Manager removed.
Interior of refrigerator or freezer in disrepair/has exposed insulation.n sushi station-flip top, n
No handwashing sign provided at a hand sink used by food employees. Cook line. Employee placed sing.
Standing water in bottom of reach-in-cooler. Sushi station-lower cooler in cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer, 200 ppm.
Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Sushi station-; lobster salad (52F - Cold Holding); crab stick (50F - Cold Holding), per manager food held less than 4 hours, ice added for a quick chill. Advised operator not to stored any TCS foods in unit, until technician verifies proper cold holding temperatures of 41F or below.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment does not have hot water temperature thermometer, neither thermo labels.
Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet- Employee started removing containers from piles.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, serving spoon, water temperature 130F, Chef removed and placed on water temperature of 170F.
Sep 19, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-cooked noodles (59F - Cold Holding); spinach dip (60F - Cold Holding); pasta (55F - Cold Holding); cooked sweet potatos (54F - Cold Holding); pull out chicken (54F - Cold Holding); sour cream (55F - Cold Holding); rib brine (52F - Cold Holding); bread pudding (63F - Cold Holding) -front line-cut tomatoes (69F - Cold Holding); cooked stream beans (70F - Cold Holding) -Sushi station; salmon (53F - Cold Holding); crab sticks (48F - Cold Holding). Per employee food held more than 4;hours, see stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine., operator unable to provided thermo labels, or water heat thermometer. Not measuring device available.
No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area
No soap provided at handwash sink. Out side -bar area
Equipment and utensils not properly air-dried - wet nesting. Several food containers stacked wet, in clean equipment storage shelf, employee removed to let ayr dry containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink, build up of food debris and grease.
Standing water in bottom of reach-in-cooler. Lower cooler in cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Under drain boards in ware washing area.
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked white rice (110F - Cooling since 9 :00 am ) actual time 3:00 pm. See stop sale.
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. cooked white rice (110F - Cooling since 9 :00 am ) actual time 3:00 pm. Observed rice left on counter to ambient temperature, Employee discarded.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee discarded old sanitizer bucket, made new sanitizer in dishwasher area, then proceeded to kitchen area, grabbed couple baked bread, using same gloves, after manager instructed, employee discarded gloves and bread, washed hands and put in new pair of gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-cooked noodles (59F - Cold Holding); spinach dip (60F - Cold Holding); pasta (55F - Cold Holding); cooked sweet potatos (54F - Cold Holding); pull out chicken (54F - Cold Holding); sour cream (55F - Cold Holding); rib brine (52F - Cold Holding); bread pudding (63F - Cold Holding) -front line-cut tomatoes (69F - Cold Holding); cooked stream beans (70F - Cold Holding) -Sushi station; salmon (53F - Cold Holding); crab sticks (48F - Cold Holding). Per employee food held more than 4;hours, see stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine., operator unable to provided thermo labels, or water heat thermometer. Not measuring device available.
No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area
No soap provided at handwash sink. Out side -bar area
Equipment and utensils not properly air-dried - wet nesting. Several food containers stacked wet, in clean equipment storage shelf, employee removed to let ayr dry containers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line- two ice scoops and two knives stored on water temperature of 80F, in cook line, Employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink, build up of food debris and grease.
Standing water in bottom of reach-in-cooler. Lower cooler in cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Under drain boards in ware washing area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.