DirtyFLRestaurant Inspection Data

FIREFIN GRILL

2401 PGA BLVD STE 160

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10769596

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Advised to mark with last date served Repeat Violation - From follow-up inspection 2025-04-03: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line Repeat Violation - From follow-up inspection 2025-04-03: **Time Extended**

Inspection Date: 1/30/2025

Inspection #: Visit ID: 8833116

  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and hamachi served raw no parasite proof Operator was able to request letter of proof from vendor during the inspection Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over lemonade in walk-in cooler; stored properly 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 burgers over raw dis in walk-in cooler Stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (45F - Cold Holding);in cooler #3 at cook line As per operator food not prepared or portioned today. Food out of temperature for approximately 30 minutes; food placed on ice ; **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Advised to mark with last date served Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line Repeat Violation
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at sushi bar Employee unable to provide

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8760479

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- at cook line Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks at cook line and expo Provided Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar; operator fixed Corrected On-Site
  • 01C-03-4:Intermediate - oyster tags not marked with last date served. Educated Repeat Violation

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8612324

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-04-15: **Time Extended**

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8487201

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- at cook line
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator requested it from food distributor; provided Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 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- sushi rice at cook line; since 2:30; time marked Corrected On-Site Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
  • 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. Warning

Inspection Date: 8/31/2023

Inspection #: Visit ID: 8487086

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Freezer door does not close. Repeat Violation Warning - From follow-up inspection 2023-08-31: No freezer door on order **Time Extended** **Corrective Action Taken**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation Warning - From follow-up inspection 2023-08-31: **Time Extended**

Inspection Date: 8/30/2023

Inspection #: Visit ID: 8368696

  • 14-11-5:Basic - Equipment in poor repair. Freezer door does not close. Repeat Violation Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi station hand sink. Warning
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Reduced oxygen packaging of Salmon, Mahi portions held under 48 hours operator removed fish from packaging. Educated on special process - operator stated will not use ROP moving forward. Corrected On-Site Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 109F - operator removed to dish area. Corrected On-Site Warning
  • 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. display case - cream cheese (45-46F - Cold Holding) not portioned or prepared today removed from lowboy cooler and held overnight and more than 4 hours - stop sale. Hot line - butter (77F) sitting out at room temperature 2 hours - operator states held from last evening more than 4 hours - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. display case - cream cheese (45-46F - Cold Holding) not portioned or prepared today removed from lowboy cooler and held overnight and more than 4 hours - stop sale. Hot line - butter (77F) sitting out at room temperature 2 hours - held from last evening more than 4 hours - see stop sale. grill station - salmon (47F - Cold Holding) not portioned or prepared today held in top unit of make table under 2 hours - operator moved to freezer for quick chill. Warning
  • 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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. Sushi station Sushi rice no time mark. See stop sale. 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. Sushi station Sushi rice no time mark. See stop sale. Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed procedure with operator. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling - roasted Brussels sprout (74F - Cooling) 3:15 cooling since 2:45pm recheck 60 mins 4:15 pm 73F. Operator moved to freezer to facilitate the cooling process. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi station - hanging chemical spray bottle - operated removed. Corrected On-Site Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi and specialty rolls menu and Tuna and salmon tartare on main menu does not show raw ingredients. Warning
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed copy to operator. **Corrective Action Taken** Warning
  • 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. Roasted Brussels sprouts prepared 2 days prior - operator date marked. Corrected On-Site Warning