Brimstone Woodfire Grill
Last inspected: Apr 7, 2026
47
Score
Going back to 2022, Brimstone Woodfire Grill has 10 inspections in the public record. Brimstone Woodfire Grill was last inspected on Apr 7, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up eight times.
That's lower than the typical Pembroke Pines restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.
29-42-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed ice dumped inside hand wash sink at expo
31A-09-4
Intermediate - 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.
11-26-1
Basic - Floor area(s) covered with standing water. Observed standing water on floor at expo line, in kitchen.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Observed soiled tongs stored on soiled oven door handle. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - 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.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under hand wash sink that is located next to dish pit.
29-11-4
Basic - 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. **Corrected On-Site**
21-08-4
47
Oct 30, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
61
Jan 10, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cook line and rear kitchen, sinks blocked by garbage can, employee removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area, metallic drainer inside sink, employee removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips.
16-37-1
Intermediate - No soap provided at handwash sink. Bar area- employee provided. **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic and metal containers stacked wet. Employee removed from piles. **Corrected On-Site**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two serving spoons on water temperature (70F). Employee removed. **Corrected On-Site**
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer 200 ppm. **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed. **Corrected On-Site** **Repeat Violation**
21-38-4
55
Nov 1, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. One can of whole tomatoes, on dry goods storage area, manager removed for returning. **Corrected On-Site**
01B-01-4
High Priority - 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 **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cook line, garbage trash in front of sink, employee removed. **Corrected On-Site**
31A-09-4
Intermediate - 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 **Corrected On-Site**
31A-11-4
Intermediate - 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.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in rear kitchen.
22-20-5
Basic - 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.
14-74-7
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.n sushi station-flip top, n
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. Employee placed sing. **Corrected On-Site**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Sushi station-lower cooler in cook line.
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer, 200 ppm. **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed **Corrected On-Site**
21-38-4
37
Jan 25, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Repeat Violation**
16-62-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet- Employee started removing containers from piles. **Corrective Action Taken**
24-08-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
10-07-4
70
Sep 19, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2023-09-19: Observed : Walk in cooler- Food not prep or portioned today. Pull out chicken portioned yesterday(55F-Cold Holding ) crab cakes (50F-Cold Holding ); cream brûlée (47-Cold Holding); feta cheese ( 48F-Cold Holding. per employee food held more than 4 hours, see stop sale **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2023-09-19: -Walk in cooler-pull out chicken portioned yesterday(55F) cooked broccoli (38F); crab cakes (50F); cream brûlée (47-Cold Holding); feta cheese48F-Cold Holding. -Sushi station- crab sticks (39F); lobster salad (41F) ; cooked stream beans (42F). **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-09-19: Observed same **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area **Warning** - From follow-up inspection 2023-09-19: Observed same **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Out side -bar area **Warning** - From follow-up inspection 2023-09-19: Observed same **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-19: Observed same, utensils stacked wet **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink, build up of food debris and grease. **Warning** - From follow-up inspection 2023-09-19: Observed partially clean **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Lower cooler in cook line. **Warning** - From follow-up inspection 2023-09-19: Observed same **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under drain boards in ware washing area. **Warning** - From follow-up inspection 2023-09-19: Observed same **Time Extended**
36-27-5
45
Sep 18, 2023
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - 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. **Warning**
03D-02-5
High Priority - 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. **Warning**
01B-36-5
High Priority - 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. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Out side -bar area **Warning**
31B-03-4
Intermediate - 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. **Warning**
16-62-1
Basic - Standing water in bottom of reach-in-cooler. Lower cooler in cook line. **Warning**
29-49-6
Basic - 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. **Corrective Action Taken** **Warning**
24-08-4
Basic - 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 **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink, build up of food debris and grease. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under drain boards in ware washing area. **Warning**
36-27-5
Basic - 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 **Corrected On-Site** **Warning**
21-08-4
26
Apr 25, 2023
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line employee changed gloves between tasks with out going to wash hands. Reviewed hand wash procedures with manager. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sauté station lowboy drawers, containers of mini burgers and portioned steak above containers of raw fish.; containers of raw portioned seafood and cut fish above containers of crabs cakes and raw cut mushrooms. Employees rearranged drawers for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At SAUTÉ ICE BATH - cooked onions (59F - Cold Holding); diced tomatoes (66F - Cold Holding); green beans (65F); sweet potatoes (70F - Cold Holding). Per employee items on ice since 1:00pm. Containers not settled into ice for proper holding. Items removed to cooler to rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as dump sink as evidenced by ice in sink. **Repeat Violation**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up around upper plastic baffle in ice machine. **Repeat Violation**
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water by front line steam well. Employee discarded water and replaced utensils. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers by dish area.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers seasoned and plain flour and cornmeal in prep area not labeled. Employee labeled. **Corrected On-Site**
02D-01-5
39
Mar 16, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. horse radish cream sauce (48F - Cold Holding), per manager food held less than 4 hours, observed sauce in ice bath using double panel, Employee removed one panel and add more ice for a quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle by bar area, employee cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area, drainer covering whole sink, Employee removed **Corrected On-Site**
31A-11-4
Intermediate - 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. Poster provided **Corrective Action Taken**
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sweet potatoes (68F - Cooling ); gravy (68F - Cooling) since 10:00 am, actual time 2:30 pm. Observed ice bath containers on double panels. Advised operator to ice bath containers of food in single panels. Second temperature at 3:00 pm, 42F **Corrected On-Site**
03D-15-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking equipment storage racks above prep sink with build,d up of food debris and grease, Employee cleaned **Corrected On-Site**
23-03-4
Basic - Ice scoop handle in contact with ice. Bar area, handle in ice, Employee removed **Corrected On-Site**
10-08-5
52
Sep 13, 2022
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooling drawer- grill station-tilapia (50F - Cold Holding); steak (51F - Cold Holding), per employee food held less than 4 hours. Employee moved food to WIC, advised operator not to stored temperature control food until technician checks unit. **Corrective Action Taken**
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Rear kitchen-Employee touch personal cell phone, then proceed to handle clean equipment . After instructed employee washed hands. **Corrected On-Site** **Repeat Violation**
12A-29-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Private dining room area, two AC ducts have water damage. Work permit starts tomorrow night. Area is out of service.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Dess
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry goods rack - Dirty apron on top of tomatoes can. Employee removed **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Rear kitchen, tongs on stove handle, employee removed. **Corrected On-Site**
10-20-4
61
Frequently Asked Questions
When was Brimstone Woodfire Grill last inspected?
The most recent health inspection at Brimstone Woodfire Grill on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Brimstone Woodfire Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited eight times, more than any other issue at Brimstone Woodfire Grill.
How does Brimstone Woodfire Grill compare to other restaurants in Pembroke Pines?
Brimstone Woodfire Grill most recently scored 47 out of 100, which is lower than the Pembroke Pines average of 79.
Has Brimstone Woodfire Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Brimstone Woodfire Grill have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Brimstone Woodfire Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Brimstone Woodfire Grill inspected?
Based on the inspection history on file, Brimstone Woodfire Grill is inspected around three times per year on average.
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