Firebirds Wood Fired Grill
Last inspected: Jan 30, 2026
47
Score
Inspectors have visited Firebirds Wood Fired Grill 13 times, with records going back to 2022. Firebirds Wood Fired Grill was last inspected on Jan 30, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to eight violations per visit.
The pattern that stands out is “interior of oven/microwave has accumulation”, which has been cited eight times.
The city-wide average sits at 79, which Firebirds Wood Fired Grill's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
1
Critical latest
3
Major latest
6
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple reach in cutting boards throughout facility back of the house.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cooks line hand sink blocked with trash can. Manager moved trash can. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Hand sink by 3 compartment sink and dish machine.
31B-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on bottom shelf on cooks line.
22-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater and bag in server station dry hanging from equipment.
40-06-5
Basic - Floor soiled/has accumulation of debris. Cooks line underneath all equipment and ware wash area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment on cooks line and prep tables stations holding microwave.
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Reach in cooler stored outside by dumpster.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Underneath 3 compartment sink and dish machine
36-27-5
47
Oct 24, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Sewage/wastewater backing up through floor drains. -waste water backing up through floor drain at server station -operator directed employees not to walk through area -plumbing personnel on site for grease trap clean out **Corrected On-Site**
28-26-5
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -cook line cooler
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed. -operator printed amd displayed **Corrected On-Site**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone on storage shelf in kitchen **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -glass cooler at main bar, broken glass
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Water leaking from pipe and/or faucet/handle. -pipe above dish machine -rinse sink faucet
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. -at main bar **Corrected On-Site**
21-38-4
41
Apr 3, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-04-03: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut board on line grooved - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-04-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top oven soiled - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-04-03: **Time Extended**
22-08-4
78
Mar 26, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker - From follow-up inspection 2025-03-26: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine tested 148 per high temp thermometer. Test strips did not change colors. Used operators test strips and inspectors test strips **Warning** - From follow-up inspection 2025-03-26: Dish machine still not working. Eco lab waiting for part. Time extended 7 more days for part to arrive and get installed **Time Extended**
22-49-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut board on line grooved - From follow-up inspection 2025-03-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door And holes on frame - From follow-up inspection 2025-03-26: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top oven soiled - From follow-up inspection 2025-03-26: **Time Extended**
22-08-4
64
Mar 17, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine tested 148° per high temp thermometer. Test strips did not change colors. Used operators test strips and inspectors test strips **Warning**
22-49-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker
29-42-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut board on line grooved
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door And holes on frame
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top oven soiled
22-08-4
64
Jan 29, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled unpasteurized shelled eggs over ready to eat bread pudding Operator moved eggs **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon reach in end cook line Operator moved beef **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker
29-42-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line cut boards grooved
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Operator removed phone **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator moved tongs **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior back oven soiled
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign server station
31B-04-4
50
Aug 6, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-08-06: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cut boards grooved - From follow-up inspection 2024-08-06: **Time Extended**
14-09-4
86
Aug 5, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station large make front line; diced tomatoes per operator less than 1 hour iced item (50F - Cold Holding); boiled eggs halves per operator less than 1 hour iced item(50F - Cold Holding); ); slaw per operator ambient cooling from prep less than 1 hour (47F - Cold Holding); cut lettuce per operator less than 1 hour iced item (58-60F - Cold Holding); Philly egg roll per operator less than 1 hour iced item (56F - Cold Holding) Cook line back make chicken per operator less than 1 hour iced item (47F - Cold Holding); tomatoes per operator less than 1 hour iced item (48F - Cold Holding) **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as dump sink. Ice in sink.
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 - Floor tiles missing and/or in disrepair. Floor tiles broken at drain at salad station
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above broiler heavy soil
23-03-4
Basic - Stored food not covered. Multiple items in walk in cooler not cover
08B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cut boards grooved
14-09-4
Basic - Floor soiled/has accumulation of debris. Floor in dish room soiled under dish machine
36-73-4
52
Feb 9, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap on bottom **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor by ice machine soiled
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Back ovens soiled **Repeat Violation**
22-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket on shelving with canned food and buns Operator removed items **Corrected On-Site**
40-06-5
82
Dec 20, 2023
Routine - Food
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
Oct 18, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter cups held on counter at 74°. Operator threw butter away. Advised butter needs to be either kept 41° or below or 135° or higher. Or use a time plan **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on splitter at mop sink
29-34-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
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. Provided operator with form. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at indoor bar had glasses in it. **Corrected On-Site**
31A-11-4
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. Provided operator with form. Employees read and signed form during inspection signed form **Corrected On-Site**
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading outside had gap
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make table and cooler of front cook line. Operator removed knife **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven next to tilt skillet on back line soiled.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Indoor bar no hand wash sign. Provided operator with sign to post **Corrected On-Site**
31B-04-4
41
Jan 5, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
47
Aug 9, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Make table across form wood grill less than 4 hrs Cold Holding 48-50F: pico in lime juice, Asiago cream sauce, cooked mushrooms, shrimp. Operator put ice on items and put lids as well for temperature recovery after lunch rush. **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at splitter added to hose bibb.
29-34-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - Portioned butter in cups on counter at service station on 4 hr time plan with time marked on tray. Provided paperwork. - No time marked for pats of butter in foil at service station in front of cook line. Manager discarded items. **Corrective Action Taken**
03F-10-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - Battery operated dispenser not working. Replaced new batteries. Corrected On-Site** **Corrected On-Site**
31B-05-4
Basic - Refrigerator in disrepair. -Reach in cooler lid not attached at hinge, make table across from wood grill.
14-36-5
58
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 30, 2026. The public record contains 13 inspections in total.
What is the most common violation at Firebirds Wood Fired Grill?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited eight times, more than any other issue at Firebirds Wood Fired Grill.
How does Firebirds Wood Fired Grill compare to other restaurants in Orlando?
Firebirds Wood Fired Grill most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Firebirds Wood Fired Grill's inspection record improved over time?
No. Recent inspections at Firebirds Wood Fired Grill have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Firebirds Wood Fired 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 Firebirds Wood Fired Grill inspected?
Based on the inspection history on file, Firebirds Wood Fired Grill is inspected around four times per year on average.
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