DirtyFLRestaurant Inspection Data

FLYBIRD CHARGRILL CHICKEN

335 E LINTON BLVD STE B13

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/11/2025

Inspection #: Visit ID: 8881483

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... House made Cesar dressing was made 3/2 /25 at walk in cooler . See stop sale. Employee discarded food. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... House made Cesar dressing was made 3/2 /25 at walk in cooler .
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at kitchen.

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8732492

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in cheese , prepped green pepper at reach in cooler . Employee removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken above cheese in reach in cooler . Employee properly stored. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw breaded chicken above raw hamburger at reach in cooler . Employee properly stored. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..... Caesar dressing made with sour cream, cheese date marked 8/27/24 at walk in cooler .See stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..... Caesar dressing made with sour cream, cheese date marked 8/27/24 at walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked beets 46F, cheese 53F, coleslaw 46F, feta cheese 50F, raw chicken 50F, raw burger 50F in flip top reach in cooler . Food not prepped or portion today . Per manager food being held less than 4 hours . Employee removed food to walk in cooler . **Corrective Action Taken**
  • 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..... grilled garlic, grilled broccoli at cook line being held less than 4 hours. Employee time marked . Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot Holding grilled chicken 130-133F . Food being held less than 4 hours , operator time marked for time being. **Corrective Action Taken**
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...soup , sauce in walk in cooler . Employee date marked Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....chicken stock in walk in cooler was cooked 2 days ago . Employee date marked. Corrected On-Site

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8491833

  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee washed hands after discussion. Corrected On-Site
  • 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...grilled broccoli,grilled garlic at kitchen being held less than 2 hours . Manager time marked. Corrected On-Site

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8353912

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook portioning mint with bare hands, mint to be used on salad. Prep cook washed hands and put gloves on. Corrected On-Site
  • 53B-01-5: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. 4 employees without any training. 2 employees started more than 60 days ago. Repeat Violation Admin Complaint
  • 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 for Broccoli and baked garlic. Emailed form. Operator filled out form. Corrected On-Site