THE FLAME
3710 SW COLLEGE RD STE 100
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
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 4/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/1/2025
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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. At the cook line, raw fish moved today to thawed (36) still in vacuum sealed bag, manager removed from bag. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near walk-in cooler entrance.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of dry goods bags at the dry storage area. Manager moved. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. At the dry storage area, oil jugs and containers with bread crumbs on floor, Manager moved off the floor Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach-in cooler and prep table at the cook line, manager moved. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. At the bar area, containers of medicine stored on top of reach-in cooler, employee moved all. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken container stored above cooked chickpeas, Manage moved. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, clarified butter (ghee) made on site at 77F, 76F and 73F, ghee made 03/31/25 and left at room temperature since yesterday.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, clarified butter (ghee) made on site at 77F, 76F and 73F, ghee made 03/31/25 and left at room temperature since yesterday.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One manager on site (expired on 03/03/2025).
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. In use paint brush for ghee, manager discarded. Corrected On-Site
- 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. In walk-in cooler, chickpeas, multiple sauce and lamb no date marked, per manager most items were cooked ............. . ....... ...
Food safety inspection conducted on 4/1/2025 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).
Inspection on 9/13/2024
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 9/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/4/2024
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with an ambient air temperature of 48F. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee back pack stored above food, Employee moved all. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple male employees working with food at the kitchen with no hair restraint.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line and prep area, wet cloth under in used cutting boards.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler and reach-in cooler at the cook line, rice cooked 09/03/2024 (pm) at 50F and 51F.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler and reach-in cooler at the cook line, white rice cooked 09/03/24 (p:) at 51F and 50F. Stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs stored on top of cooked eggs, employee moved. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, Cold holding: cooked onions 48F, rice 45F, chicken 45F lamb 45, sauce 45F per manager, cooler is being constantly opened during the lunch hours, Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At the prep area, observed medicine and cleaning products stored above in use prep table, Employee moved all. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soda gun at the bar area with black substance, manager moved to dish machine. Corrected On-Site
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For five male employees.
- 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. For seven employees
Food safety inspection conducted on 9/4/2024 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).
Inspection on 3/6/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed missing ceiling tile in kitchen Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. License displayed dated June 1 2023. Person in charge printed current license and posted Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed three trays of chicken stored on floor under rack of walk-in-freezer Repeat Violation
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored on wooden pallet above soil behind back door of establishement Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers on cook line by window not inverted or protected
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket water.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose Bibb by the back door of establishment
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food certified manager was not present at the establishment and there were 5 employee working handling and serving food.
Food safety inspection conducted on 3/6/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 11/29/2023
High Priority
1
Intermediate
5
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing above microwave on shelf above prep table across from cook line grill.
- 08B-38-4:Basic - Food stored on floor. Shrimp stored on floor in walk-in freezer. Cooked peas and lamb stored on floor in walk-in cooler. Manager placed items on shelf. Corrected On-Site
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacles sitting on wooden pallet behind restaurant.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in bar area. Employee moved bucket to kitchen shelf. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored on cook line in container of water, 58F. Manager placed container on stove and turned on heat. **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pan stored on clean dish rack across from back door.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from cook line. Manager turned containers over. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table next to cook line grill. Manager placed cloth in sanitizer bucket. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of spice stored in dry storage area.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink,0 ppm. Manager primed dish machine, 50 ppm. Corrected On-Site
- 11-27-4:Intermediate - 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head of floor mixer across from three compartment sink. Soda gun in bar area.
- 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. No proof employees are informed of reporting responsibility.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken in reach-in cooler across from cook line grill. Manager stated item is cooked then stored frozen and thawed.
- 53B-13-5:Intermediate - 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. Establishment has proof of training for one employee, five employees working during inspection.
Food safety inspection conducted on 11/29/2023 revealed 16 total violations (1 high priority, 5 intermediate, 10 basic).