THE FLAME BROILER
Tapestry Park Circle
Jacksonville, Florida, 33216
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/6/2025
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Observed garbage on the ground around shared dumpster. Also, shred grease receptacle stored on ground.
- 23-03-4:Basic - 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. **Repeat Violation**
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket at cookline soiled.
- 12A-25-4:High Priority - 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. **Corrective Action Taken**
- 14-16-4:Intermediate - 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap at back hand wash sink by triple sink. Person in charge provided. **Corrected On-Site**
- 53B-14-5:Intermediate - 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Three spray bottles with chemicals in back chemical storage area. Person in charge labeled. **Corrected On-Site**
Food safety inspection conducted on 2/6/2025 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 8/27/2024
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors by cookline with debris buildup.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed multiple containers in clean dish area with cracked edges, missing pieces.
- 23-03-4:Basic - 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. **Repeat Violation**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting unwashed broccoli. Person in charge spoke to employees. **Corrective Action Taken**
- 12A-07-5:High Priority - 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. **Corrective Action Taken**
- 35A-02-6:High Priority - 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.
- 03A-02-5:High Priority - 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.
- 03C-96-4:Intermediate - 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. **Repeat Violation**
- 03D-15-4:Intermediate - 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.
- 16-32-5:Intermediate - 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.
- 02C-02-5:Intermediate - 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.
Food safety inspection conducted on 8/27/2024 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).