Firebirds Wood Fired Grill
Last inspected: Jan 28, 2026
61
Score
Inspectors have visited Firebirds Wood Fired Grill nine times, with records going back to 2022. The most recent visit was on Jan 28, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around 10 violations to closer to five violations per visit over the last few inspections.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
By comparison, the average Jacksonville facility scores 74, putting Firebirds Wood Fired Grill on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
61
Jul 30, 2025
Complaint Full
No violations found.
100
Jul 29, 2025
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
29
Apr 23, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. Two cans of Dark red kidney beans on storage shelf in prep area dented and crimped around rip rims of cans. See stop sale
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta, whipped goat cheese (46F-47F - Cold Holding) in reach-in cooler next to grill. Operator stated cooler is waiting to get serviced but employees had bags of ice on items. Operator placed both items in freezer to chill. Retemped at end of inspection and both items below 41F **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (118-123F - Hot Holding) in top of oven in prep area. Operator had employee reheat soup on stove to more than 165F and place back in oven to hot hold. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink. Vacuum breaker is incorrectly installed on faucet of mop sink. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards on cook line soiled/ stained. Also, ice chute area of large ice machine soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area used to store cleaning supplies. Operator removed cleaning supplies from hand wash sink to properly store. **Corrected On-Site**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee food safety for multiple employees. Operator able to provide 4 training certifications. He stated he needs to get back from some of the employees.
53B-13-5
Basic - Equipment in poor repair. Gasket on walk-in-cooler soiled.
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine and interior of ice bin at soda dispensing machine at front service line soiled.
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven in prep area has accumulation of food debris.
22-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewshing area unable to properly air dry
24-08-4
33
Jan 3, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on non-chemical side of splitter at mop sink
29-42-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handling soiled dishes and then picked up plated food to serve without washing hands
12A-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee with facial beard preparing food with no beard guard
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor under shelves in walk in cooler with food debris **Repeat Violation**
36-73-4
Basic - Insect control device installed over food preparation area. Bug light stored on wall above soda bib and over dry noodles on shelf next to back kitchen door
35B-02-4
Basic - Working containers of food removed from original container not identified by common name. Container with white granulated substance on shelf not date marked. Manager stated it's salt
02D-01-5
Basic - Drain cover(s) missing. Drain cover missing at mop sink
29-18-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with watch and bracelets on wrist **Repeat Violation**
13-07-4
55
Apr 22, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ( Dish Machine high temperature 131° sanitizing) Three compartment sink Quaternary ammonium 300 ppm. **Corrective Action Taken**
22-45-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish Machine worker did not check for hot water sanitizing. Manager intervened. **Corrective Action Taken**
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzles at bar. Cleaned by manager. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in prep line Hand wash sink. Moved by manager **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no hot water measuring device for sanitizing. **Repeat Violation**
16-62-1
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. **Repeat Violation**
13-07-4
Basic - Floor area(s) covered with standing water. Standing water on floor. Multiple locations.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer door.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water water at prep line. Moved by manager. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager. **Corrective Action Taken**
21-12-4
43
Aug 2, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee preparing food stop and placed gloved hands on his apron and proceeded to prepare foods without washing hands and changing gloves. Employee removed gloves and washed hands properly. **Corrective Action Taken**
12A-28-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without proper measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer on cook line soiled with food debris. Employee stated they no longer use the slicer.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the hand sink at entrance of kitchen without paper towels. Employee stated it just ran out prior to inspection. Manager provided paper towels for hand sink. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees to be missing food safety training that were hired over 60 days. **Repeat Violation**
53B-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with rubber bracelet. **Repeat Violation**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard. **Repeat Violation**
13-04-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop holder soiled at main ice machine. Chef removed and placed in ware washing area. Observed tong on oven handle lock in prep area of kitchen. Chef removed tong and stored properly. **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards on cook line with deep grooves.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior near chute soiled with mold-like substance. **Repeat Violation**
22-20-5
45
Feb 6, 2023
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - 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. Observed multiple Butters stored at room temperature without time mark, manager stated butters were brought out at 11am. Manager placed time mark on butters on cook line. **Corrected On-Site**
03F-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees to be missing food safety training that were hired over 60 days. Manager stated that there were employees hired over 60 days that need food safety training. **Repeat Violation**
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin in service area to be soiled on interior back of unit with mold like substance. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed large C02 tank stored in back room not secured. Manager secured C02 tank during inspection. **Corrected On-Site**
51-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored in soiled container located on drying rack of ware washing area. Manager had employee remove soiled container. **Corrective Action Taken** **Repeat Violation**
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on preparation areas
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items stored on shelf above utensils in service area near entrance of kitchen.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet and watch engaging in food preparation.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees engaging in food preparation with beards without beard guards.
13-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop used to prep butter stored in a cup of standing water located on service line. Manager removed scoop from service line. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of lobster thawing in sink of water located in back room prep area. Employee turned water on the lobster bags. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in back room prep area not in sanitizer solution. Employee removed and stored properly in solution. **Corrected On-Site**
21-12-4
47
Aug 25, 2022
Complaint Full
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese stuffed olives at 52F located in reach in cooler in bar area. Ambient temperature of unit at 50F. Bar tender stated olives were made yesterday and stored in cooler since. See stop sale. Observed half and half in reach in cooler in bar area at 54F. Ambient temperature of reach in cooler 50F. Bar tender stated half and half opened yesterday and stored in reach in cooler since. Employee will store stuffed blue cheese olives and half and half in different cooler in bar area. See stop sale.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect located near ware washing area.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed blue cheese stuffed olives at 52F located in reach in cooler in bar area. Ambient temperature of unit at 50F. Bar tender stated olives were made yesterday and stored in cooler since. See stop sale Observed half and half in reach in cooler in bar area at 54F. Ambient temperature of reach in cooler 50F. Bar tender stated half and half opened yesterday and stored in reach in cooler since. See stop sale
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in the service area the soda station ice bin interior to be soiled near back of unit. Observed soda drink dispensers to be soiled located in service area of kitchen.
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the establishment to be missing training for some of employees.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser stored on shelf next to flip top reach in cooler not to be labeled. Chef removed and labeled properly. **Corrected On-Site**
41-17-4
Basic - Water softener salt (food) stored in a location that is not clean and dry. Observed water softener salt store on ground outside next to back door of restaurant.
08B-74-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed walk-in door gasket to be soiled. 2. Observed door gasket on reach cooler to be soiled located at the end of kitchen on cook line. 3. Observed lettuce cooler gasket to be soiled.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in middle of kitchen on cook line stored lower next to flip top reach in cooler to be soiled.
22-08-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils being stored in container that was soiled with food debris. Manager removed and placed utensils in ware washing area. **Corrective Action Taken**
24-06-4
33
Frequently Asked Questions
When was Firebirds Wood Fired Grill last inspected?
The most recent health inspection at Firebirds Wood Fired Grill on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Firebirds Wood Fired Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Firebirds Wood Fired Grill.
How does Firebirds Wood Fired Grill compare to other restaurants in Jacksonville?
Firebirds Wood Fired Grill most recently scored 61 out of 100, which is lower than the Jacksonville average of 74.
Has Firebirds Wood Fired Grill's inspection record improved over time?
Yes. Recent inspections at Firebirds Wood Fired Grill have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Firebirds Wood Fired Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Firebirds Wood Fired Grill inspected?
Based on the inspection history on file, Firebirds Wood Fired Grill is inspected around three times per year on average.
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