FLAME BROILER
7159 PHILIPS HWY UNIT 104, Jacksonville FL 32256 · 904.337.0007
Last inspected Sep 10, 2025 · 7 visits since October 2023
MAR 24
AUG 24
FEB 25
JUL 25
SEP 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed two live roaches on the interior of the not in use reach in cooler drawer at the left side of cookline. Person in charge killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025064988 | Jul 9, 2025 | Sep 29, 2025 | $400 |
Inspection history
7 visits, newest first
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 CFM with expired training 7.2025. Person in charge states has class scheduled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels missing at back hand wash sink. Person in charge provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cut cabbage on time frames per person in charge. Person in charge unable to provide time paperwork. Inspector provided.
Floor tiles missing and/or in disrepair. One tile at cookline loose, holding water. Debris buildup behind cookline.
Show the remaining 1 finding ▾
Food storage container/container lid cracked or broken. Observed several in use lids ripped, missing pieces.
Jul 10, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects found. Observed three flying insects around drain at back prep sink.
Roach activity present as evidenced by live roaches found. Observed two live roaches on the interior of the not in use reach in cooler drawer at the left side of cookline. Person in charge killed and discarded.
Roach excrement and/or droppings present. Observed one roach egg sac on tray below triple sink. Person in charge began cleaning.
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. Cut cabbage held on time at cookline with no time mark. Person in charge marked appropriately.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed in use lid on container with melted edge, no longer smooth and easily cleanable. Also, in clean dish area, cracked edge on container observed.
Dead roaches on premises. Observed approximately 10 dead roaches in the cabinet under the soda dispenser in the dining room. Observed approximately 20 dead roaches in a glue trap in a cabinet to left of the front counter hand wash sink. Observed four dead roaches in the not in use reach in cooler drawers below the cookline. Observed one dead roach in tray below triple sink. Observed one dead roach behind the plastic corner guard at front counter by kitchen entrance. Person in charge began cleaning and discarding.
Floor soiled/has accumulation of debris. Floors at cookline with debris buildup. One tile at cookline loose, holding water.
Garbage on the ground and/or pad around dumpster. Observed large amount of garbage on the ground in shared dumpster with flying insects present.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person in charge touch face with bare hands, then don gloves to work with food product without hand wash. Spoke to person in charge during inspection.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Multiple containers in clean dish area with cracked edges, missing pieces. Also cutting boards with grooving.
No soap provided at handwash sink. Missing soap at back hand wash sink by triple sink. Person in charge provided.
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. Employee training expired for some employees.
Spray bottle containing toxic substance not labeled. Three spray bottles with chemicals in back chemical storage area. Person in charge labeled.
Garbage on the ground and/or pad around dumpster. Observed garbage on the ground around shared dumpster. Also, shred grease receptacle stored on ground.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Cabinet under tea urn with mold like substance buildup. Side of flattop with debris buildup. Shelving above triple sink with mold like substance buildup.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket at cookline soiled.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at front counter enter kitchen, don gloves and handle rice without hand wash. Also, observed employee on personal phone, then don gloves to handle broccoli without hand wash. Person in charge spoke to employees.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen and one flying insect in dining room during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage at cookline out for 2 hours per person in charge at 53F. Person in charge unable to provide time paperwork, item not time marked. Also, cabbage cut yesterday per person in charge in reach in cooler by hand wash sink in kitchen at 45F. Ambient of unit 45F. Person in charge states was open frequently. Will monitor and move to other unit if temperature does not come down.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment par cooks chicken per person in charge. Provided procedures. Not monitoring cook/ cool times. Also, par cooked chicken not marked as raw.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken in reach in cooler at 75F, at 73-74F 45mins later. Items are stacked in covered pans in reach in cooler.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment utilizes quatanery ammonium, person in charge only able to provide chlorine test strips.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked Sunday per person in charge with no date mark.
Floor soiled/has accumulation of debris. Floors by cookline with debris buildup.
Food storage container/container lid cracked or broken. Observed multiple containers in clean dish area with cracked edges, missing pieces.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Cabinet under soda dispensers with mold like substance buildup.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting unwashed broccoli. Person in charge spoke to employees.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
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. Cut cabbage held on time per person in charge and time paperwork. No time mark on cabbage at time of inspection. Person in charge marked during inspection.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Chicken is par cooked. Person in charge unable to provide recent cooling and cooking logs.
Manager or person in charge lacking proof of food manager certification. Manager on site unable to provide proof of training.
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/ Manager on duty unable to provide proof of CFM, 4 employees working at time of inspection. Manager arrived on site during inspection.
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. Several new employees on duty with no proof informed of reporting responsibilities.
No soap provided at handwash sink. Soap missing from back hand wash sink.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Establishment not labeling partially cooked chicken as indicated in non continuous cooking procedures.
Hood filter missing from automatic fire suppression/exhaust system. Missing section of hood filter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand wash sink slow draining.
Time/temperature control for safety food thawed in an improper manner. Beef thawing on cart at room temperature in back of kitchen. Person in charge moved to reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall caulking at back triple sink with debris buildup. Also, floor to left of cookline with debris buildup.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Person in charge remade to sanitizer bucket at 100ppm chlorine as quatanery ammonium dispenser not working properly.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards on clean dish storage shelf ne t to triple sink soiled/ stained.
Handwash sink used for purposes other than handwashing. Hand wash sink next to triple sink used to store cleaning supplies. Operator removed cleaning supplies from hand wash sink.
No soap provided at handwash sink. No soap at hand wash sink next to triple sink. Operator replenished soap.
Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored on chemical storage shelf. Operator labeled spray bottles of cleaners.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink next to triple sink. Operator stated they called to have hand wash sink serviced.
Equipment or utensils not designed or constructed in a durable manner. Red lid on pan on cook line and plastic container cracked/ no longer durable.
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.