WOOD & FIRE
5199 W. ATLANTIC AVENUE, Delray Beach FL 33484 · 561-332-2300
Last inspected Feb 23, 2026 · 9 visits since September 2023
AUG 24
FEB 25
JUL 25
AUG 25
FEB 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027984 | Feb 23, 2026 | May 19, 2026 | $400 |
| 2--2024056029 | Aug 20, 2024 | Oct 24, 2024 | $600 |
| 2--2023024318 | Apr 26, 2023 | May 9, 2023 | $800 |
| 2--2021051830 | Sep 25, 2021 | Apr 20, 2022 | $400 |
| 2--2020024919 | May 15, 2020 | Aug 18, 2020 | $200 |
Inspection history
9 visits, newest first
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
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.
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.
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.
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.
Show the remaining 1 finding ▾
Handwash sink used for purposes other than handwashing. Observed pans stored in handwashing sink across from cook line. Operator removed.
Aug 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
Insect control device installed over food preparation area. Observed fly sticky trap installed over food prep sink.
Jul 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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 employee touch soiled rug and then proceeded to change gloves without washing hands and began making a customer order. Discussed with operator, employee washed hands. Observed employee touch soiled cloth with gloves on and then proceeded to prep raw chicken without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #2; shrimp (51F); cheese (52F); sliced tomatoes (50F). Per operator foods mot prepared or portioned today. Per operator food held in unit less than four hours. Operator placed foods in ice bath.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed on rack in kitchen cooked vegetables 85F at 2:40 to 81F at 3:20 (cooling since 1:00) cooked noodles 85F at 2:40 to 79F at 3:20 (cooling since 1:00). At this current rate of cooling foods will not reach 41F or below within 4 hours. Operator moved to walk in cooler to quick chill.
Stored foods not covered in reach in freezer. Operator covered.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 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. Observed at Pizza station cooler #1; shrimp (47F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Pizza station cooler #1; shrimp (47F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Observed at flip top cooler #3 cheese (42-45F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator took cheese out of temperature and placed into another container below reach in cooler to quick chill.
Floor area(s) covered with standing water at dishwashing area.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed.
Aug 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
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.
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
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
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
No tag on original container of raw, in-shell clams/mussels. Tag removed from original batch. Operator unable to provide tag. See stop sale.
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
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.
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.
In-use tongs stored on equipment door handle between uses. Operator removed and placed in ware washing are to be washed rinsed and sanitized.
In-use utensil stored in standing water less than 135 degrees Fahrenheit in bar area, operator removed.
Insect control device installed over food preparation area. Observed installed in food prep area above desert area
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at right side cook line flip top
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection
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
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
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
Clam/mussel tags not marked with last date served.
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
Insect control device installed over food preparation area. Observed in prep area
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at pizza line right side flip top cooler
Marked exit/path to marked exit blocked. For reporting purposes only. Observed at front counter. Exit blocked by storage cabinet. Operator removed
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee with no beard guard/restraint while engaging in food preparation.
Ice scoop handle in contact with ice.
Missing drain plug at dumpster.
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.