Firefin Grill
Last inspected: Mar 25, 2026
100
Score
Public records show 11 inspections at Firefin Grill stretching back to 2022. Firefin Grill was last inspected on Mar 25, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly 11 violations before.
The pattern that stands out is “no soap provided at handwash sink”, which has been cited four times.
Restaurants in Palm Beach Gardens average 81, so Firefin Grill is doing better than most peers. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Complaint Full
No violations found.
100
Mar 17, 2026
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran multiple times same outcome, discussed with operator to repair machine. **Warning** - From follow-up inspection 2026-03-17: Dishwasher (Chlorine 0ppm) Advised operator to repair machine **Time Extended**
22-41-4
86
Mar 16, 2026
Complaint Full
4 critical violations. 3 major violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs and raw beef above Vegetables, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects found Approximately 3 small live flying insects on trash can at bar Approximately 17 small live flying insects at server expo station on walls and shelves with clean dishes. Approximately 1 small live flying insect on clean dishes at dish washing area. Approximately 7 small live flying insects on soy sauce base sauces in dry storage Approximately 4 small live flying insects on shelves in dry seasoning room Approximately 3 small live flying insects at cook line on shelves Discussed with operator to eliminate all live flying insects and clean and sanitize all areas. **Warning**
35A-02-7
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran multiple times same outcome, discussed with operator to repair machine. **Warning**
22-41-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent dropping on top of reach in 2 door tall boy cooler in middle of kitchen. Discussed with operator clean and sanitize area. **Warning**
35A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at multiple hand washing sinks, discussed with operator who provided paper towels. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap provided at hand washing sink at cook line, discussed with operator. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Dishwashing area multiple unlabeled spray bottles wi5 cleaning chemicals, discussed with operator to label all bottles. **Warning**
41-17-4
41
Aug 13, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
05-08-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface- cooler at cook line reach **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
14-33-4
70
Aug 12, 2025
Routine - Food
6 critical violations. 8 major violations. 5 minor violations.
View 19 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touching dirty dishes to load the dishwasher and unloading clean sanitized dishes without washing hands first. Educated . Employee washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cream in cooler at cook line; stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding); wahoo (47F - Cold Holding); salmon (47F - Cold Holding)in cooler at sushi bar; food not prepared or portend today; food out of temperature for more than four hours; See Stop Sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding); wahoo (47F - Cold Holding); salmon (47F - Cold Holding)in cooler at sushi bar; food not prepared or portend today; food out of temperature for more than four hours; See Stop Sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (101F - Hot Holding); clam chowder (124F - Hot Holding); in steam table at cook line; per operator food reheated earlier in the steamer and placed inside steam table 20 minutes ago. Advised to reheat back to 165 F ; food double panned **Warning**
03B-01-6
Intermediate - No soap and paper towel provided at handwash sink at sushi bar; Advised operator to provide **Warning**
31B-03-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Advised to mark **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance- cutting boards at cook line **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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. **Warning**
53B-13-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and operator printed during inspection **Corrected On-Site** **Warning**
02A-01-5
Intermediate - mussels and oysters tag removed from original container prior to container being emptied- inside walk-in cooler; Operator placed tags with food; **Corrected On-Site** **Warning**
01C-10-4
Basic - In-use utensil stored in sanitizer between uses- spatulas and knife at cook line; Operator removed **Corrected On-Site** **Warning**
10-18-5
Basic - Reach-in cooler shelves with rust that has pitted the surface- cooler at cook line reach **Warning**
14-33-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line **Warning**
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- at cook line reach in cooler; discarded **Corrected On-Site** **Warning**
12B-13-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Multiple types of fish like tuna no longer frozen in the ROP package at the reach in coolers at cook line; educated; less than 24 hours; advised to remove from packaging while still frizen ; **Warning**
06-09-1
14
Jan 30, 2025
Routine - Food
5 critical violations. 4 major violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over lemonade in walk-in cooler; stored properly **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 burgers over raw dis in walk-in cooler Stored properly **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (45F - Cold Holding);in cooler #3 at cook line As per operator food not prepared or portioned today. Food out of temperature for approximately 30 minutes; food placed on ice ; **Corrective Action Taken**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and hamachi served raw no parasite proof Operator was able to request letter of proof from vendor during the inspection **Corrected On-Site**
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Clam tags not marked with last date served. Advised to mark with last date served **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink at sushi bar Employee unable to provide
31B-03-4
32
Jul 18, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
64
Feb 14, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator requested it from food distributor; provided **Corrected On-Site**
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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- sushi rice at cook line; since 2:30; time marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- at cook line
36-34-5
45
Aug 31, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
90
Feb 17, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Fresh cut vegetables and fish using paper - operator not able to prove its food grade. - operator removed during inspection. **Corrected On-Site**
14-86-1
Intermediate - No soap provided at handwash sink. At sushi bar - operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided beard guard. **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Freezer door and door jam in poor repair.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
14-69-4
Basic - Single-service articles not stored inverted or protected from contamination. Wine cruet not inverted - operator inverted. **Corrected On-Site**
25-06-4
64
Aug 8, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towels in contact with blanched asparagus-operator removed. **Corrected On-Site**
14-86-1
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Specialty rolls need to be highlighted where raw seafood is included.
02B-04-5
Basic - Cutting board has cut marks and is no longer cleanable. Operator removed. **Corrected On-Site**
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freeze door. **Repeat Violation**
14-69-4
Basic - Stored food not covered. Bar - specialty ice not covered - operator covered. **Corrected On-Site**
08B-12-5
67
Frequently Asked Questions
When was Firefin Grill last inspected?
The most recent health inspection at Firefin Grill on file is from Mar 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Firefin Grill?
Across the inspection record, “no soap provided at handwash sink” has been cited four times, more than any other issue at Firefin Grill.
How does Firefin Grill compare to other restaurants in Palm Beach Gardens?
Firefin Grill most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Firefin Grill's inspection record improved over time?
Yes. Recent inspections at Firefin Grill have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Firefin Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Firefin Grill inspected?
Based on the inspection history on file, Firefin Grill is inspected around three times per year on average.
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