Wood & Fire
Last inspected: Feb 23, 2026
50
Score
Wood & Fire has been inspected 14 times since 2022. The most recent visit was on Feb 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Single-use gloves not changed as needed” accounts for the largest share of issues, appearing two times across the record.
Wood & Fire's latest score of 50 falls below the Delray Beach average of 71. There are enough flags in the record to merit a second thought.
14
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
50
Aug 15, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk date not date marked. Operator labeled 7/12/25. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-15: **Time Extended**
02C-03-5
90
Aug 14, 2025
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Jul 11, 2025
Routine - Food
No violations found.
100
Jul 10, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
64
Feb 26, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Aug 20, 2024
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee exit building with gloved hands, re enter kitchen and begin to handle pans/plastic wrap with same gloves, discussed with operator, operator instructed employee to remove gloves and wash hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Operator unable to verify source of shellstock. No tag on original container of raw, in-shell clams/mussels. Tag removed from original batch. Operator unable to provide tag. See stop sale.
01A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms cooling for 10 minutes 12:20 (112F - Cooling); cooked mushrooms (1:45) (96F - Cooling) being cooled at room temperature at front line next to oven. Item will not reach 70F within 2 hours at current cooling rate. Operator moved to walk in cooler **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Current CFM arrived at time of inspection **Corrected On-Site**
53A-05-6
Intermediate - No tag on original container of raw, in-shell clams/mussels. Tag removed from original batch. Operator unable to provide tag. See stop sale.
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared yesterday morning held on speed rack in walk in cooler not dated. Operator dated **Corrected On-Site**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in bar area, operator removed. **Corrected On-Site**
10-07-4
Basic - Insect control device installed over food preparation area. Observed installed in food prep area above desert area **Repeat Violation** **Admin Complaint**
35B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at right side cook line flip top
22-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with food to be served to the public throughout multiple reach in coolers. Discussed with operator, operator reorganized. **Corrected On-Site**
08B-49-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Throughout kitchen area, over food prep and cooking area, operator removed and discarded. **Corrected On-Site**
35B-08-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed and placed in ware washing are to be washed rinsed and sanitized. **Corrected On-Site**
10-20-4
37
Feb 13, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection **Corrected On-Site**
50-17-3
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on then proceed to handle wares. Discussed with operator. Operator instructed employee to remove gloves and wash hands **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (70F - Cold Holding) being held on cook line. Operator states item was prepared approximately 2 hours ago. Operator heated garlic in oil to 165F for hot holding **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. pizza line: marinara (111F-119F - Hot Holding) operator states sauce is reheated in pizza oven and moved to steam table for hot holding. Operator states item has been in unit for approximately 1 hour. Operator reheated to 165F **Corrected On-Site**
03B-01-6
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings cooling for 45 minutes(1:55) (83F-91 - Cooling); chicken wings (2:20) (83F-91F - Cooling); cooked pasta (1:55) (93F - Cooling); cooked pasta (2:20) (88F - Cooling) being cooled at room temperature on speed rack in prep area. Based on current cooling rate items will to reach 70F with 2 hours. Operator moved speed rack to walk in cooler **Corrective Action Taken**
03D-15-4
Basic - Insect control device installed over food preparation area. Observed in prep area
35B-02-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at pizza line right side flip top cooler
14-36-5
41
Sep 8, 2023
Routine - Food
3 minor violations.
View 3 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Food in Good Condition, Safe, and Unadulterated
FL-13
Adequate Handwashing Facilities Supplied and Accessible
FL-10
86
Jun 27, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Food Temperature Measuring Devices Provided and Accurate
FL-46
Approved Thawing Methods Used
FL-31
82
Apr 26, 2023
Complaint Full
No violations found.
100
Apr 25, 2023
Complaint Full
8 critical violations. 1 major violation. 4 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on cooked spinach , cooling on prep table in pizza station. 1 small flying insect in prep area on clean dishes. 1 small flying insect on dining room table. **Warning**
35A-02-6
High Priority - Dishwasher handled soiled equipment or utensils and then handled clean equipment and dishes without washing hands. Reviewed proper procedures. Dish washer went to wash hands. **Corrected On-Site** **Warning**
12A-13-4
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 70 degrees Fahrenheit within 2 hours. Chicken wings (78°F - Cooling) in walk in cooler. Cook stated wings were cooked over 3 hours ago. Wings in a deep covered container. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings (78°F - Cooling) in walk in cooler. Cook stated wings were cooked over 3 hours ago. In deep covered containers. See stop sale. Pasta 2:40 (110°F-117°F - Cooling); pasta 3:30 (89°-100°F - Cooling) in deep stacked covered containers. Cooked 1.5 hours ago . Cook placed pasta in reach in freezer. **Warning**
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat balls (110°F-122°F - Hot Holding) at pizza station, cook stated meat balls were cooked 2-3 hours ago. Meat balls were reheated to 185°F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 74°F, cook stated for less than 3 hours. Cook placed garlic oil in refrigerator. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on the floor in front of grill on cook line. 1 live roach under slicer. **Warning**
35A-05-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Dish washer set up fresh solution at 200ppm. **Corrected On-Site** **Warning**
22-43-4
Intermediate - Clam and mussel tags not marked with last date served. Reviewed with cook date marking tags with last day served. **Corrective Action Taken** **Warning**
01C-03-4
Basic - Dead roaches on premises. 1 dead roach on dish machine. **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In flip top cooler at pizza station. Pizza cook removed. **Corrected On-Site** **Warning**
08B-49-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Air curtains not operating, at inside/outside bar , all doors open at bar.No doors or walls between pizza prep area and dining room/ bar. **Warning**
35B-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm QAC in pizza station. Cook set up fresh solution at 200ppm. **Corrected On-Site** **Warning**
21-07-4
22
Aug 2, 2022
Routine - Food
No violations found.
100
Jul 5, 2022
Complaint Full
3 minor violations.
View 3 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep line, operator removed **Corrected On-Site**
40-06-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator removed **Corrected On-Site**
35B-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized **Corrected On-Site**
22-08-4
86
Frequently Asked Questions
When was Wood & Fire last inspected?
The most recent health inspection at Wood & Fire on file is from Feb 23, 2026. The public record contains 14 inspections in total.
What is the most common violation at Wood & Fire?
Across the inspection record, “single-use gloves not changed as needed” has been cited two times, more than any other issue at Wood & Fire.
How does Wood & Fire compare to other restaurants in Delray Beach?
Wood & Fire most recently scored 50 out of 100, which is lower than the Delray Beach average of 71.
Has Wood & Fire's inspection record improved over time?
Results have been roughly steady. Inspections at Wood & Fire have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wood & Fire 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 Wood & Fire inspected?
Based on the inspection history on file, Wood & Fire is inspected around four times per year on average.
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