BRIMSTONE WOODFIRE GRILL
14575 Southwest 5th Street
Pembroke Pines, Florida, 33027
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
0
Intermediate
4
Basic
4
Total
8
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic and metal containers stacked wet. Employee removed from piles. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two serving spoons on water temperature (70F). Employee removed. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer 200 ppm. Corrected On-Site Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cook line and rear kitchen, sinks blocked by garbage can, employee removed. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar area, metallic drainer inside sink, employee removed. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area- employee provided. Corrected On-Site
Food safety inspection conducted on 1/10/2025 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 11/1/2024
High Priority
2
Intermediate
3
Basic
8
Total
13
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in rear kitchen.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Sushi station- flip top/ Lower cooler. -pizza station- drawers coolers.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo counter, next to bread. Manager removed. Corrected On-Site
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.n sushi station-flip top, n
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. Employee placed sing. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Sushi station-lower cooler in cook line.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer, 200 ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee removed Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. One can of whole tomatoes, on dry goods storage area, manager removed for returning. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cooling drawers pizza station-; portioned chicken (50F - Cold Holding); portioned beef (49F - Cold Holding); portioned shrimps (50F - Cold Holding) -Sushi station-; crab sticks (50F - Cold Holding); sweet potatoes (48F - Cold Holding). Per employee food held less than 4 hours, ice added for a quick chill Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cook line, garbage trash in front of sink, employee removed. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Outer bar- metallic drain inside sink, employee removed. -expo station, employee hand wash sink to rinse creamer pot Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 11/1/2024 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 1/25/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet- Employee started removing containers from piles. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, serving spoon, water temperature 130F, Chef removed and placed on water temperature of 170F. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Sushi station-; lobster salad (52F - Cold Holding); crab stick (50F - Cold Holding), per manager food held less than 4 hours, ice added for a quick chill. Advised operator not to stored any TCS foods in unit, until technician verifies proper cold holding temperatures of 41F or below. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment does not have hot water temperature thermometer, neither thermo labels. Repeat Violation
Food safety inspection conducted on 1/25/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 9/19/2023
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several food containers stacked wet, in clean equipment storage shelf, employee removed to let ayr dry containers. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-19: Observed same, utensils stacked wet **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink, build up of food debris and grease. Warning - From follow-up inspection 2023-09-19: Observed partially clean **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Lower cooler in cook line. Warning - From follow-up inspection 2023-09-19: Observed same **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under drain boards in ware washing area. Warning - From follow-up inspection 2023-09-19: Observed same **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2023-09-19: Observed : Walk in cooler- Food not prep or portioned today. Pull out chicken portioned yesterday(55F-Cold Holding ) crab cakes (50F-Cold Holding ); cream brûlée (47-Cold Holding); feta cheese ( 48F-Cold Holding. per employee food held more than 4 hours, see stop sale Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-cooked noodles (59F - Cold Holding); spinach dip (60F - Cold Holding); pasta (55F - Cold Holding); cooked sweet potatos (54F - Cold Holding); pull out chicken (54F - Cold Holding); sour cream (55F - Cold Holding); rib brine (52F - Cold Holding); bread pudding (63F - Cold Holding) -front line-cut tomatoes (69F - Cold Holding); cooked stream beans (70F - Cold Holding) -Sushi station ; salmon (53F - Cold Holding); crab sticks (48F - Cold Holding). Per employee food held more than 4;hours, see stop sale. Warning - From follow-up inspection 2023-09-19: -Walk in cooler-pull out chicken portioned yesterday(55F) cooked broccoli (38F); crab cakes (50F); cream brûlée (47-Cold Holding); feta cheese48F-Cold Holding. -Sushi station- crab sticks (39F); lobster salad (41F) ; cooked stream beans (42F). Admin Complaint
- 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 dish machine., operator unable to provided thermo labels, or water heat thermometer. Not measuring device available. Warning - From follow-up inspection 2023-09-19: Observed same **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area Warning - From follow-up inspection 2023-09-19: Observed same **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Out side -bar area Warning - From follow-up inspection 2023-09-19: Observed same **Time Extended**
Food safety inspection conducted on 9/19/2023 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 9/18/2023
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several food containers stacked wet, in clean equipment storage shelf, employee removed to let ayr dry containers. **Corrective Action Taken** Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line- two ice scoops and two knives stored on water temperature of 80F , in cook line, Employee removed Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink, build up of food debris and grease. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Lower cooler in cook line. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under drain boards in ware washing area. Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm Corrected On-Site Warning
- 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. cooked white rice (110F - Cooling since 9 :00 am ) actual time 3:00 pm . See stop sale. Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked white rice (110F - Cooling since 9 :00 am ) actual time 3:00 pm . Observed rice left on counter to ambient temperature, Employee discarded. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee discarded old sanitizer bucket, made new sanitizer in dishwasher area, then proceeded to kitchen area, grabbed couple baked bread , using same gloves, after manager instructed, employee discarded gloves and bread, washed hands and put in new pair of gloves. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-cooked noodles (59F - Cold Holding); spinach dip (60F - Cold Holding); pasta (55F - Cold Holding); cooked sweet potatos (54F - Cold Holding); pull out chicken (54F - Cold Holding); sour cream (55F - Cold Holding); rib brine (52F - Cold Holding); bread pudding (63F - Cold Holding) -front line-cut tomatoes (69F - Cold Holding); cooked stream beans (70F - Cold Holding) -Sushi station ; salmon (53F - Cold Holding); crab sticks (48F - Cold Holding). Per employee food held more than 4;hours, see stop sale. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine., operator unable to provided thermo labels, or water heat thermometer. Not measuring device available. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Out side -bar area Warning
Food safety inspection conducted on 9/18/2023 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).