FLAME BROILER
1539 SAN MARCO BLVD, Jacksonville FL 32207 · 904-900-1614
Last inspected Mar 11, 2026 · 8 visits since October 2023
MAR 24
OCT 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
What the inspector wrote — 11 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Ledge on grill with grease build up
Carbon dioxide/helium tanks not adequately secured. By soda syrup rack
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above sauces on shelf, employee moved her drink to bottom
Food storage container/container lid cracked or broken. Lids cracked for bulk containers on rice, also for cooked beef is cracked
Show the remaining 7 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. In upright freezer by vents
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler with black build up
Single-service articles not stored inverted or protected from contamination.lids not inverted in storage shelf, employee inverted them
Single-service items for customer self-service not properly protected to prevent contamination. Lids not inverted at dining island, employee inverted them
Time/temperature control for safety food thawed in an improper manner. Raw chicken on table, employee placed it back in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados on shelf above cut cabbage in walk in cooler, employee moved it
Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. Chlorine on shelf above sauces by entrance to kitchen, employee rearranged
Food-contact surface soiled with food debris, mold-like substance or slime. Interior guard on grill
Handwash sink used for purposes other than handwashing. With bucket covering faucet, employee removed it
Manager or person in charge lacking proof of food manager certification. Manager here took her home, today is her last day
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 new employee, has blank form
Carbon dioxide/helium tanks not adequately secured. Employee secured them
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent dusty in kitchen
Current Hotel and Restaurant license not displayed. Old one
Food storage container/container lid cracked or broken. Lid cracked for bulk containers with rice
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Some chunks of chicken are 155-160f only, placed back on grill, reached 168-170f
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived and grabbed sauce for an order, explained to her and she washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cooling 48-50f cut cabbage from last night, explained to employee
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep container with cut cabbage from last night
Handwash sink used for purposes other than handwashing.filled container with water, explained to him
Probe thermometer not used to ensure proper food temperatures. When cooking and cooling
Spray bottle containing toxic substance not labeled. By mop sink, employee wrote bleach
Equipment in poor repair. Gasket torn in drawer unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under table at cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it
Single-service articles improperly stored. Box with paper towels on floor by restroom, employee placed it on shelf
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 200 ppm
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by front counter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 69f raw beef on table by triple sink, nobody working on it while inspecting, explained to employee and he placed in walk in cooler
Toxic substance/chemical improperly stored. Chemicals on shelf above bottles of sauce, employee moved them
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Cook here stated Laura has been a manager here before he stated here 16 months ago,
Handwash sink used for purposes other than handwashing. Cup in hand sink at front counter, employee moved it
No probe thermometer provided to measure temperature of food products. Does not turn on
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. Only blank certifications in binder, cook here for 16 months,
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. Both employees here
Drain cover(s) missing. In mop sink
Food storage container/container lid cracked or broken. Lid cracked for raw rice
No copy of latest inspection report available. Could not find it
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee discarded it, cook line
Single-service articles not stored inverted or protected from contamination. To go trays in storage, employee inverted them
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, cook line, employee discarded it
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled mop bucket then he came and opened container with rice, explained to him and he washed hands
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. Emailed one
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. They couldn't find them
No probe thermometer provided to measure temperature of food products. They couldn't find it
Spray bottle containing toxic substance not labeled. By cook line, degreaser per employee
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gasket torn in drawer unit, cook line
Food storage container/container lid cracked or broken. Small cracked on lids for dry rices by cook line
No copy of latest inspection report available. Mgr here requested it from other mgr, got it emailed
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line. Emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado on shelf above cut veggies, employee rearranged walk in cooler
Oct 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut cabbage since yesterday in reach in cooler, stop sale, cooler at 53f,
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, mgr wrote time on
Toxic substance/chemical improperly stored. Chemicals above prep sink, mgr moved them
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. Emailed one
Nonfood-grade basting brush used in food. Metal trim for sauce by cook line
Spray bottle containing toxic substance not labeled. Degreaser per employee, by cook line
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by cash register, front counter, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above cut cabbage in cooler, mgr rearranged
Equipment in poor repair. Gasket torn in drawer unit
Food storage container/container lid cracked or broken. Lid is cracked for cut broccoli and carrots, prep area
No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter and by cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Reach-in cooler interior/shelves have accumulation of soil residues. In upright cooler by cook line
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.