Firebirds Wood Fired Grill
110 N Point Dr Ste K100, Dania Beach, FL 33004 · Permanent Food Service · License 1624740
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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.
At cook line, butter being held on time as a public health control has not time stamp. Chef stated held for less than two hours. Chef put time stamp.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At bar handwashing sink used to dump ice and straws from drinks. Operator cleaned out sink during inspection.
Fixed on the spot
Basic3
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At dish washing area, no handwashing sign at handwashing sink.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
At waiter station by expo line, insect control device installed over coffee and tea station. In kitchen above shelves that store clean cutting boards, insect control device installed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed poster to operator
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.