FLAMESTONE AMERICAN GRILL
10900 STATE RD 54 STE 105, New Port Richey FL 34655
Last inspected Jun 10, 2025 · 7 visits since August 2023
□ Not on the state's active licence list
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.
AUG 23
MAY 24
APR 25
JUN 25
▲ GETTING WORSE
4 inspections trending down, 14 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024. Manager renewed licensed and current expiration is 2-1-25
★ 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 |
|---|---|---|---|
| 3--2016013361 | Mar 16, 2016 | Jun 8, 2016 | $400 |
Inspection history
7 visits, newest first
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above cooked chicken, raw fish moved to bottom of cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (53F - Cold Holding); blue cheese crumbles (59F - Cold Holding) on expo line see stop sale
Handwash sink not accessible for employee use at all times. Ballon stored in hand sink on expo line, ballon removed
Show the remaining 5 findings ▾
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. Kaleb, Kevin no proof of employee food handlers training working in kitchen preparing food both have been employed here over 60 days
Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on
Employee with no hair restraint while engaging in food preparation. Cook put hat on
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and steam table on cook line, knife removed
In-use tongs stored on equipment door handle between uses.tongs on oven door handle
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hat on then touched clean utensils without changing gloves or washing hands
Apr 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 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. Employee put hat on then touched clean utensils without changing gloves or washing hands
Handwash sink not accessible for employee use at all times. Hand sink at end of bar has cooler in front of it
Interior of refrigerator or freezer in disrepair/has exposed insulation. Two door upright cooler in back of kitchen, reach in cooler on cook line, meat reach in cooler on cook line
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 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. Employee put hat on then touched clean utensils without changing gloves or washing hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using cell phone while on cook line, then touched clean pans without washing hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (59F - Cold Holding); butter (59F - Cold Holding); cooked mushrooms (58F - Cold Holding); spinach (61F - Cold Holding); milk based dressing (59F - Cold Holding); cooked potatoes (54F - Cold Holding); meatloaf (59F - Cold Holding); cooked noodles (62F - Cold Holding) all items are in the reach in cooler on cook line across from stove, no temperature monitoring, all food was in cooler from last night
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink not accessible for employee use at all times. Hand sink at end of bar has cooler in front of it
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Employee put hat on
In-use tongs stored on equipment door handle between uses. Tongs on handle of grill, tongs removed
Interior of refrigerator or freezer in disrepair/has exposed insulation. Two door upright cooler in back of kitchen, reach in cooler on cook line, meat reach in cooler on cook line
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority6 Intermediate2 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024. Manager renewed licensed and current expiration is 2-1-25
No paper towels or mechanical hand drying device provided at handwash sink. For both cook line hand sinks
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator stated they had 2 new employees start today and did not have them sign health policy
No soap provided at handwash sink. On cook line hand sink. Back cook line hand sink
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is sous vide packing raw pork chops and holding for up to 4 days
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon in server cooler by office
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. Packs of yellowfin tuna just recieved and thawed. Manager cut bags.
No handwashing sign provided at a hand sink used by food employees. By dish or cook line hand sink
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (47F - Cold Holding); blue cheese crumbles (53F - Cold Holding) in cold well in expo, manager added more ice to well, temperature was taken around 3pm all temperatures were at temperature at that time
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun on server side soiled
Handwash sink not accessible for employee use at all times. Strainer in hand sink by dish machine, strainer removed Hand sink behind bar blocked by cases of wine, cases removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on prep table next to food being prepared, speaker removed from prep table
Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on
Employee with no hair restraint while engaging in food preparation. Employee put a hat on
In-use tongs stored on equipment door handle between uses. 3 sets of tongs on handles on cook line, tongs removed
Waste line missing at soda gun holster. At bar
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.