Firebirds Wood Fired Grill

304 SW 145 Ave Ste 101, Pembroke Pines, FL 33027 · Permanent Food Service · License 1623981

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 complaint inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 3 intermediate (fixed on the spot), 4 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct72026

Complaint inspection

11 violations found

First visitOct 7, 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.
11 violations found:
- 4 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food not prep or portioned today. Grill station-; clarified butter (70°F - Cold Holding); key lime butter (80°F - Cold Holding); ; chimi butter (79°F - Cold Holding), per employee, food held for three hours, and stated that butters and sauces need to be at room temperature. Advised operator added the sauces and butters to list of time temperature control food- employee added time label and added to form .
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Employee in cook line washed hands without soap. After manager educated employee on proper hand wash procedures, employee washed hands using soap.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee wearing gloves, grabbed cleaning brush to clean grill, then continue touching clean food containers using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Mop sink next to dishwasher area.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -Dishwasher area -two carts and piles of clean containers in front of sink-employee removed all.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Cook line, employee provided.
  Fixed on the spot
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Employee frying chicken didn't know the internal temperature of chicken. Manager instructed employee on proper temperature of internal cooked chicken
  Fixed on the spot
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Expo station-broken flip top cover.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Cook line: -chips warmer Potatoes warmer
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.Under hand wash sink in bar area.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Under cooking equipment,old food residues.
Official report, on the Florida DBPR website

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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.