DirtyFLRestaurant Inspection Data

FIN AND FLAME GRILL AND OYSTER BAR

3208 Southwest Martin Downs Boulevard
Florida, 34990
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/26/2025

Inspection #: Visit ID: 8879893

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At dry storage, ground beef thawing in standing water. Operator removed. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, box of unwashed peppers stored over cooked chicken. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage, 2 #10 cans chili sauce dented. See stop sale.
  • 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. At cookline, Employee rubbing sweat from forehead then proceed to touch clean utensils without washing hands. Advised operator of proper handwashing.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At cookline, Bottle of cleaner-Spic n Span on prep table. Advised operator of proper chemical storage. Operator removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cookline, Hand sink used for other purposes evident by bucket of shrimp in hand sink.

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8879559

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects at bar on walls, glass racks, draft beer dispensers. Admin Complaint - From follow-up inspection 2024-09-05: Approximately ten live flies on wall at end of bar next to ice bin Admin Complaint

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8747234

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At expo line, knife stored in between equipment. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen, no handwashing sign posted at sink on cook line. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects at bar on walls, glass racks, draft beer dispensers. Admin Complaint
  • 01B-02-5:High Priority - 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. At walk in cooler, clam chowder (47F - Cold Holding); garlic butter (50F - Cold Holding); spinach dip (51F - Cold Holding); chill sauce (51F - Cold Holding); cream soup (50F - Cold Holding); seafood sauce (53F - Cold Holding); cooked rice (53F - Cold Holding); whole muscle beef (47F - Cold Holding); raw beef ribs (47F - Cold Holding); teriyaki sauce with garlic (47F - Cold Holding); butter (47F - Cold Holding); French onion soup (47F - Cold Holding); coleslaw (54F - Cold Holding); sliced cheese (51F - Cold Holding); fresh clams (51F-Cold holding); fresh oysters (51F-Cold holding); stuffed raw fish (53F - Cold Holding); stuffed escargot (53F - Cold Holding); raw steaks (51F - Cold Holding), not prepared or portioned today. Operator stated items held overnight. See stop sale. At reach in cooler, raw fish (47F - Cold Holding); raw shrimp (50F - Cold Holding); cooked grits (45F - Cold Holding), not prepared or portioned today. Items held in unit overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, clam chowder (47F - Cold Holding); garlic butter (50F - Cold Holding); spinach dip (51F - Cold Holding); chill sauce (51F - Cold Holding); cream soup (50F - Cold Holding); seafood sauce (53F - Cold Holding); cooked rice (53F - Cold Holding); whole muscle beef (47F - Cold Holding); raw beef ribs (47F - Cold Holding); teriyaki sauce with garlic (47F - Cold Holding); butter (47F - Cold Holding); French onion soup (47F - Cold Holding); coleslaw (54F - Cold Holding); sliced cheese (51F - Cold Holding); fresh clams (51F-Cold holding); fresh oysters (51F-Cold holding); stuffed raw fish (53F - Cold Holding); stuffed escargot (53F - Cold Holding); raw steaks (51F - Cold Holding), not prepared or portioned today. Operator stated items held overnight. See stop sale. At reach in cooler, raw fish (47F - Cold Holding); raw shrimp (50F - Cold Holding); cooked grits (45F - Cold Holding), not prepared or portioned today. Items held in unit overnight. See stop sale. Repeat Violation Admin Complaint

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8590271

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents saturated with dust.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over sauces at middle reach in cooler on cook line. Raw fish over fruit (both products not in commercial packaging) and raw fish over sweet potato fries not in commercial packaging at walk in freezer. Educated operator on proper storage procedures. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Advised operator to use time control or return product to cooler. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At Hose Bibb by back dry storage area.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam tags missing dates of last order sold. Educated operator on shellfish tag procedures. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Sanitizer spray bottle no label on counter in kitchen. Operator labeled properly. Corrected On-Site Repeat Violation

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8363991

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked pork reach in cooler cook line, raw fish over key lime butter reach in cooler cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (47F - Cold Holding) Observed in overstocked pan, reach in cooler at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator reduced portions by half and placed inside cooler. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Shellfish tags missing dates of last order sold. Educated operator on proper shellfish tag maintenance.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice bucket and food debris in hand wash sink by entrance to kitchen. Operator removed ice bucket and food debris. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink, cook line by fryer. Advised operator to provide soap.
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sent oyster advisory to operator. Operator posted advisory. 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Dish soap and water in spray bottle with no label at dish area. Advised operator to label spray bottle.