FIREBIRDS WOOD FIRED GRILL
110 N POINT DR STE K100, Dania Beach FL 33004
Last inspected Jan 22, 2026 · 8 visits since April 2024
JUN 24
OCT 24
FEB 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
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
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.
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.
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
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
Current Hotel and Restaurant license not displayed. Observed current DBPR license not posted and unavailable upon request. Operator provided during inspection.
Cutting board has cut marks and is no longer cleanable. Observed brown cutting board stored at cook line with cut marks; no longer cleanable.
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.
Food storage container/container lid cracked or broken. Observed blueberries stored inside cracked container, in walk in freezer.
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.
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.
Utensils in poor condition. Observed rubber spatula surface in poor condition, unable to be properly cleaned. Operator discarded.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 6 findings ▾
Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Triple Sink (800-sink and surface). Operator discontinue using the chemical, made new solution, chlorine sanitizer
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working in dishwasher area is not checking the proper amount of sanitizer.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees, one wearing a bracelet and the other one a watch, after manager instructed, employee removed.
Ice scoop handle in contact with ice. In rear kitchen, large ice machine. Employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table, serving scoops on water te(79F) employee removed.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (800- sink and surface), employee made new solution, chlo50 ppm.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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.
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
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar. Operator cleaned and sanitized during inspection.
Cutting board has cut marks and is no longer cleanable.
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.
Stored food not covered. Ice cream not covered in low boy beverage air freezer in kitchen. Operator covered
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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.
Dented/rusted cans present. Observed 4 cans of tomato sauce dented near the top seal. Manager removed for returning purposes.
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.
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.
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test strips on site.
No paper towels or mechanical hand drying device provided at handwash sink.observed at cookline handwashing station.
Cutting board has cut marks and is no longer cleanable. 2 cutting boards, one by salad station and other in front of expo line.
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.
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.
Apr 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Pantry station-two large cutting boards.
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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.
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.
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.
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.
Cutting board has cut marks and is no longer cleanable. Pantry station-two large cutting boards.
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
No handwashing sign provided at a hand sink used by food employees. Middle of cook line
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.