FLAMES RAMBLEWOOD DINER
8203 W ATLANTIC BLVD, Coral Springs FL 33071
Last inspected Jan 12, 2024 · 2 visits since November 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
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. Bulletin provided to be posted.
Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean plates and pans after washing and rinsing them without first washing hands and changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of raw bacon on shelf above containers of cooked pasta and matza balls. Manager rearranged items for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Expo station beside toaster, individual butters (76F - Cold Holding). Butter not under time control and, per manager, pulled out of cooler approximately 3.5 hrs. Manager moved butters back to fliptop cooler to rechill. Recommended using Time as Public Health Control. Form provided.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In cook line steam well, house marinara (108F - Reheating); turkey gravy (104F - Reheating); turkey dressing (78F - Reheating). Per employee items prepared yesterday and in steam wells reheating 3 hrs. Employee placed items on stopover and in oven to rapid reheat to 165F. Sauces reheated to over 180F and dressing to 174F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading above 200ppm chlorine. Manager remade to proper 100ppm chlorine.
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. Bulletin provided to be posted.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and smoked salmon on menu not marked to indicate as raw items.
Current Hotel and Restaurant license not displayed. Catering license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on prep table by meat grinder and cutting board. Employee removed beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on wooden prep table next to vegetable walk in cooler.
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.