FLAME BROILER
1539 San Marco Boulevard
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/6/2025
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in drawer unit
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under table at cook line
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it **Corrected On-Site** **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Box with paper towels on floor by restroom, employee placed it on shelf **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 200 ppm **Corrected On-Site** **Repeat Violation**
- 03C-44-5:High Priority - 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 **Corrected On-Site**
- 12A-16-4:High Priority - 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 **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage
- 03D-06-5:High Priority - 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
- 03D-15-4:Intermediate - 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
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.filled container with water, explained to him **Repeat Violation**
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. When cooking and cooling
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By mop sink, employee wrote bleach **Corrected On-Site**
Food safety inspection conducted on 3/6/2025 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 12/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2024
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. In mop sink
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid cracked for raw rice **Repeat Violation**
- 51-18-6:Basic - No copy of latest inspection report available. Could not find it
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee discarded it, cook line **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go trays in storage, employee inverted them **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, cook line, employee discarded it **Corrected On-Site**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by front counter **Warning**
- 03A-02-5:High Priority - 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 **Corrective Action Taken** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals on shelf above bottles of sauce, employee moved them **Corrected On-Site**
- 53A-04-6:Intermediate - 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,
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cup in hand sink at front counter, employee moved it **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Does not turn on **Repeat Violation**
- 53B-01-5:Intermediate - 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, **Warning**
- 11-26-1:Intermediate - 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
Food safety inspection conducted on 10/4/2024 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).