DirtyFLRestaurant Inspection Data

WOOD & FIRE

5199 West Atlantic Avenue
Florida, 33484
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/11/2025

Inspection #: 3624121

Inspection Date: 7/10/2025

Inspection #: 3624121

Inspection Date: 2/26/2025

Inspection #: Visit ID: 8754766

  • 36-22-4:Basic - Floor area(s) covered with standing water at dishwashing area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed. Corrected On-Site
  • 01B-02-5: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. Observed at Pizza station cooler #1 ; shrimp (47F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Pizza station cooler #1 ; shrimp (47F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Observed at flip top cooler #3 cheese (42-45F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator took cheese out of temperature and placed into another container below reach in cooler to quick chill. **Corrective Action Taken**

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8860929

  • 08B-49-4: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
  • 35B-08-4: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
  • 10-20-4: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
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in bar area, operator removed. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed installed in food prep area above desert area Repeat Violation Admin Complaint
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at right side cook line flip top
  • 01A-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.
  • 12A-09-4: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
  • 03D-15-4: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
  • 53A-05-6: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
  • 01C-01-4: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.
  • 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. Lasagna prepared yesterday morning held on speed rack in walk in cooler not dated. Operator dated Corrected On-Site

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8495456

  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed in prep area
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at pizza line right side flip top cooler
  • 50-17-3: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
  • 12A-09-4: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
  • 03A-02-5: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
  • 03B-01-6: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
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served.
  • 03D-15-4: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**
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed at front counter. Exit blocked by storage cabinet. Operator removed Corrected On-Site

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8366617

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 33-11-4:Basic - Missing drain plug at dumpster.