FLAME
3710 SW COLLEGE RD STE 100, Ocala FL 34474 · 352-421-5679
Last inspected Jan 20, 2026 · 9 visits since November 2023
MAR 24
SEP 24
APR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. No written procedure available. Inspector provided operator with written procedure.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the front bar area, dairy products date marked 1/20-1/27, Inspector addressed situation, employee relabeled 1/20-1/26.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two male employees onsite.
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. For a total of three employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler and reach-in cooler at the cook line, fried cheese, rice, chicken and vegetables no date marked, per manager items cooked/prepared 1/18-19.
Show the remaining 6 findings ▾
Spray bottle containing toxic substance not labeled. At the ware washing area, multiple spray bottles with cleaning solutions not labeled.
Food stored on floor. Near walk-in cooler entrance oil jug on floor.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife stored between reach-in coolers lid, manager removed.
In-use wet wiping cloth/towel used under cutting board. Wet white cloth under green cutting board.
Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink with old stickers.
Single-service articles improperly stored. At the bar area, cases of single service stored on floor.
Sep 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, Cooked onion (onion sauce) cooked 09/09/25 at 50F and 51F, stored in deep plastic covered container.
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. In walk-in cooler, Cooked onion (onion sauce) cooked 09/09/25 at 50F and 51F, stored in deep plastic covered container.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the front area, yogurt drink 47F, yogurt sauce 50F, cheese 48F, all food stored overnight in cooler, ambient air temperature of 49F. Raw chicken thawed overnight in prep sink, water temperature of 61F, chicken 56-59F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front area, yogurt drink 47F, yogurt sauce 50F, cheese 48F, all food stored overnight in cooler, ambient air temperature of 49F.
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. For one male employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, multiple sauce no date marked, per cook, all was cooked on 09/08/25.
Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with yellow liquid not labeled, operator labeled bleach.
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. Reach-in cooler at the front area, yogurt drink 47F, yogurt sauce 50F, cheese 48F, all food stored overnight in cooler, ambient air temperature of 49F.
Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink.
Single-service articles improperly stored. To go containers and lid on floor at the bar area, employee moved.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawed overnight in prep sink, water temperature of 61F, chicken 56-59F.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Container of medicine improperly stored. At the bar area, containers of medicine stored on top of reach-in cooler, employee moved all.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken container stored above cooked chickpeas, Manage moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, clarified butter (ghee) made on site at 77F, 76F and 73F, ghee made 03/31/25 and left at room temperature since yesterday.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, clarified butter (ghee) made on site at 77F, 76F and 73F, ghee made 03/31/25 and left at room temperature since yesterday.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One manager on site (expired on 03/03/2025).
Nonfood-grade basting brush used in food. In use paint brush for ghee, manager discarded.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, chickpeas, multiple sauce and lamb no date marked, per manager most items were cooked........................
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At the cook line, raw fish moved today to thawed (36) still in vacuum sealed bag, manager removed from bag.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near walk-in cooler entrance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of dry goods bags at the dry storage area. Manager moved.
Food stored on floor. At the dry storage area, oil jugs and containers with bread crumbs on floor, Manager moved off the floor
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach-in cooler and prep table at the cook line, manager moved.
Sep 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler and reach-in cooler at the cook line, rice cooked 09/03/2024 (pm) at 50F and 51F.
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. In walk-in cooler and reach-in cooler at the cook line, white rice cooked 09/03/24 (p:) at 51F and 50F. Stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs stored on top of cooked eggs, employee moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, Cold holding: cooked onions 48F, rice 45F, chicken 45F lamb 45, sauce 45F per manager, cooler is being constantly opened during the lunch hours,
Toxic substance/chemical improperly stored. At the prep area, observed medicine and cleaning products stored above in use prep table, Employee moved all.
Food-contact surface soiled with food debris, mold-like substance or slime.soda gun at the bar area with black substance, manager moved to dish machine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For five male employees.
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. For seven employees
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. Walk-in cooler with an ambient air temperature of 48F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee back pack stored above food, Employee moved all.
Employee with no hair restraint while engaging in food preparation. Multiple male employees working with food at the kitchen with no hair restraint.
In-use wet wiping cloth/towel used under cutting board. At the cook line and prep area, wet cloth under in used cutting boards.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose Bibb by the back door of establishment
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/ Observed food certified manager was not present at the establishment and there were 5 employee working handling and serving food.
Ceiling tile missing. Observed missing ceiling tile in kitchen
Current Hotel and Restaurant license not displayed. Observed current license not displayed. License displayed dated June 1 2023. Person in charge printed current license and posted
Food stored on floor. Observed three trays of chicken stored on floor under rack of walk-in-freezer
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored on wooden pallet above soil behind back door of establishement
Single-service articles not stored inverted or protected from contamination. Observed single serve containers on cook line by window not inverted or protected
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket water.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink,0 ppm. Manager primed dish machine, 50 ppm.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head of floor mixer across from three compartment sink. Soda gun in bar area.
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. No proof employees are informed of reporting responsibility.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken in reach-in cooler across from cook line grill. Manager stated item is cooked then stored frozen and thawed.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has proof of training for one employee, five employees working during inspection.
Ceiling tile missing. Ceiling tile missing above microwave on shelf above prep table across from cook line grill.
Food stored on floor. Shrimp stored on floor in walk-in freezer. Cooked peas and lamb stored on floor in walk-in cooler. Manager placed items on shelf.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacles sitting on wooden pallet behind restaurant.
Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in bar area. Employee moved bucket to kitchen shelf.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored on cook line in container of water, 58F. Manager placed container on stove and turned on heat.
Old labels stuck to food containers after cleaning. Pan stored on clean dish rack across from back door.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from cook line. Manager turned containers over.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table next to cook line grill. Manager placed cloth in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Container of spice stored in dry storage area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.