DirtyFLRestaurant Inspection Data

FIREBIRDS WOOD FIRED GRILL

Town Center Parkway
Jacksonville, Florida, 33216
Duval County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/21/2025

Inspection #: Visit ID: 8997427

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees, one wearing a bracelet and the other one a watch, after manager instructed, employee removed. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In rear kitchen, large ice machine. Employee removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table, serving scoops on water te(79F) employee removed. Corrected On-Site
  • 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (800- sink and surface), employee made new solution, chlo50 ppm. Corrected On-Site
  • 22-51-5:High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Triple Sink (800-sink and surface). Operator discontinue using the chemical, made new solution, chlorine sanitizer
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working in dishwasher area is not checking the proper amount of sanitizer.

Inspection Date: 10/7/2024

Inspection #: Visit ID: 8720366

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on top cutting board in cook line. Operator removed apron and moved cutting board to be to washed , rinsed and sanitized. **Corrective Action Taken** Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Ice cream not covered in low boy beverage air freezer in kitchen. Operator covered Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over gallons of milk inside walk in cooler. Operator moved raw shell eggs to bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo drawer cooler under flip top in cook line ; sliced ham (47F - Cold Holding); sliced Turkey (46F - Cold Holding) held in unit less than 4 hours ago. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today **Corrective Action Taken**
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking temperature for fully cooked chicken. Educate operator on proper cooking temperatures.
  • 11-27-4: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. Emailed flier , operator printed and posted during inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar. Operator cleaned and sanitized during inspection. Corrected On-Site

Inspection Date: 6/5/2024

Inspection #: Visit ID: 8655783

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards, one by salad station and other in front of expo line. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at rear storage rack next to slicer - personal phone charging on top of pepper container. Manager removed and stored properly. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed by grill 2 spray bottles not labeled. One contained water the other contained oil. Manager instructed employee to label property. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler pork shank (44F - Cooling since 6/3/24) as per manager food not portioned or prepared today. Manager discarded. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. Observed 4 cans of tomato sauce dented near the top seal. Manager removed for returning purposes. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed on cookline - Employee grabbed personal phone without gloves. Put gloves on without washing hands before returning to the grill. Instructed employee to wash hands before replacing gloves.
  • 12A-29-4: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. Observed at cookline employee didn't change gloves as needed, grabbed trash can then proceeded to grab clean plates for immediate service using same gloves. Instructed employee to wash hands and replace gloves.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top left of grill ; jack cheese (57F - Cold Holding). Food held more than 4 hours. Manager discarded. See stop sale
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test strips on site.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.observed at cookline handwashing station.

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8655668

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Pantry station-two large cutting boards. Warning - From follow-up inspection 2024-04-25: Observed same **Time Extended**

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8342300

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Pantry station-two large cutting boards. Warning
  • 14-11-5:Basic - Equipment in poor repair. Cook line- -sea food station- two cooling drawers -grilled station-two cooling drawers Booth units are not keeping time temperature food to 41F or below Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Middle of cook line Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 03F-02-5: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. See stop sale. Two cooling drawers on cook line. Cooked baby ribs, per manager, food on time at 12:00, manager placed time label. **Corrective Action Taken** Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermo labels or hot water temperature not available on site. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no form provided when establishment has a large list of Temperature control food on time.form provided. **Corrective Action Taken** Warning