DirtyFLRestaurant Inspection Data

FIREBIRDS WOOD FIRED GRILL

Food safety records indicate FIREBIRDS WOOD FIRED GRILL in ORLANDO has 11 inspections with a 2.2/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 11 reports on file

Town Center Parkway
Jacksonville, Florida, 33216
Duval County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 11 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13559101

Met Inspection Standards

1 high, 3 int, 6 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater and bag in server station dry hanging from equipment.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooks line underneath all equipment and ware wash area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on bottom shelf on cooks line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment on cooks line and prep tables stations holding microwave.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Reach in cooler stored outside by dumpster.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Underneath 3 compartment sink and dish machine
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple reach in cutting boards throughout facility back of the house.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cooks line hand sink blocked with trash can. Manager moved trash can. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by 3 compartment sink and dish machine.

10/24/2025· 4mo ago

Visit ID: 10913418

Met Inspection Standards

3 high, 1 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -operator printed amd displayed Corrected On-Site
  • 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 phone on storage shelf in kitchen Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -glass cooler at main bar, broken glass
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -pipe above dish machine -rinse sink faucet
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. -at main bar Corrected On-Site
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. -waste water backing up through floor drain at server station -operator directed employees not to walk through area -plumbing personnel on site for grease trap clean out Corrected On-Site
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -cook line cooler

4/3/2025· 11mo ago

Visit ID: 10807119

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut board on line grooved - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-04-03: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top oven soiled - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-04-03: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker - From follow-up inspection 2025-03-26: **Time Extended** - From follow-up inspection 2025-04-03: **Time Extended**

3/26/2025· 11mo ago

Visit ID: 10800514

Follow-up Inspection Required

2 high, 3 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut board on line grooved - From follow-up inspection 2025-03-26: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door And holes on frame - From follow-up inspection 2025-03-26: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top oven soiled - From follow-up inspection 2025-03-26: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine tested 148 per high temp thermometer. Test strips did not change colors. Used operators test strips and inspectors test strips Warning - From follow-up inspection 2025-03-26: Dish machine still not working. Eco lab waiting for part. Time extended 7 more days for part to arrive and get installed **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker - From follow-up inspection 2025-03-26: **Time Extended**

3/17/2025· 12mo ago

Visit ID: 10798664

Follow-up Inspection Required

2 high, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cut board on line grooved
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door And holes on frame
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top oven soiled
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine tested 148° per high temp thermometer. Test strips did not change colors. Used operators test strips and inspectors test strips Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker

1/29/2025· 1y 1mo ago

Visit ID: 8849731

Met Inspection Standards

3 high, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line cut boards grooved
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Operator removed phone Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator moved tongs Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior back oven soiled
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign server station
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled unpasteurized shelled eggs over ready to eat bread pudding Operator moved eggs 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 beef over raw salmon reach in end cook line Operator moved beef Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker

8/6/2024· 1y 7mo ago

Visit ID: 8849472

Met Inspection Standards

1 int, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cut boards grooved - From follow-up inspection 2024-08-06: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-08-06: **Time Extended**

8/5/2024· 1y 7mo ago

Visit ID: 8718899

Follow-up Inspection Required

1 high, 2 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cut boards grooved
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in dish room soiled under dish machine
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles broken at drain at salad station
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above broiler heavy soil
  • 08B-12-5:Basic - Stored food not covered. Multiple items in walk in cooler not cover
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station large make front line; diced tomatoes per operator less than 1 hour iced item (50F - Cold Holding); boiled eggs halves per operator less than 1 hour iced item(50F - Cold Holding); ); slaw per operator ambient cooling from prep less than 1 hour (47F - Cold Holding); cut lettuce per operator less than 1 hour iced item (58-60F - Cold Holding); Philly egg roll per operator less than 1 hour iced item (56F - Cold Holding) Cook line back make chicken per operator less than 1 hour iced item (47F - Cold Holding); tomatoes per operator less than 1 hour iced item (48F - Cold Holding) Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as dump sink. Ice in sink.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

2/9/2024· 2y 1mo ago

Visit ID: 8529977

Met Inspection Standards

4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket on shelving with canned food and buns Operator removed items Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap on bottom Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by ice machine soiled
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Back ovens soiled Repeat Violation

12/20/2023· 2y 2mo ago

Visit ID: 8529818

Met Inspection Standards

1 basic

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven next to tilt skillet on back line soiled. - From follow-up inspection 2023-12-20: **Time Extended**

10/18/2023· 2y 4mo ago

Visit ID: 8340661

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading outside had gap
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make table and cooler of front cook line. Operator removed knife Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven next to tilt skillet on back line soiled.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Indoor bar no hand wash sign. Provided operator with sign to post Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter cups held on counter at 74°. Operator threw butter away. Advised butter needs to be either kept 41° or below or 135° or higher. Or use a time plan Corrected On-Site Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on splitter at mop sink
  • 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. Provided operator with form. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at indoor bar had glasses in it. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Employees read and signed form during inspection signed form Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning