FLAMES INDIAN CUISINE
2601 SOUTH MACDILL AVE
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin in kitchen area.
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Employee drink stored inside reach in cooler on cooks line. Manager discarded drink. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bread crumb bucket stored on floor in kitchen area. Chef removed and properly stored bread crumbs.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 70F on small table next to reach in cooler in kitchen area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing on cooks line.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Cooked chicken,cooked beef cooked rice all stored inside walk in cooler with no covering.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade cloth used to cover nann dough. Chef removed cloth.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomatoe sauce cold holding at 71F. Prepared on 02/18/2025.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoe sauce cold holding at 71F. Prepared on 02/18/2025.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has deep groves and stains on reach in cooler in kitchen area.
- 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. Cooked chicken,beef cooked and held longer then 24 hours inside walk in cooler has no date markings.
Food safety inspection conducted on 2/19/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 8/27/2024
High Priority
1
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin in kitchen area. Repeat Violation
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. No employees using hair restraints at time of inspection.
- 08B-38-4:Basic - Food stored on floor. Boxes of food stored in floor inside walk in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by dishwasher has no hand washing sign. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees bottle water stored inside reach in cooler on cooks line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer stored on floor underneath hand washing sink in kitchen area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over top cooked sauce inside double door refrigerator by dishwasher.
- 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. Cooked chicken.cooked rice,cooked beef, cooked and held longer then 24 hours has no date markings inside walk in cooler. Repeat Violation
- 51-04-4:No child labor law poster. For reporting purposes only.
Food safety inspection conducted on 8/27/2024 revealed 10 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 8/13/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin. Chef removed bowl and placed at dish washer. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Food stored on floor inside walk in freezer. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed and placed tongs at dishwasher. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth sorted underneath cutting. Chef removed cutting board and cloth. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket inside reach in cooler are soiled.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 89F.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored overtopped sauce inside double door refrigerator by dishwasher. Chef removed and properly stored eggs.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand washing sink in kitchen area. Repeat Violation
- 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 prepared onsite and held longer then 24 hours has no date markings inside reach in cooler on cooks line. Repeat Violation
Food safety inspection conducted on 8/13/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 4/16/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on cooks line. Employee moved to designated area for employee to eat. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Food stored on floor inside walk in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table. Employee removed and placed knife's at dishwasher. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee answered phone with glove on got off phone started cooking without washing hand or changing glove. Had a conversation with chef about proper hand washing. Chef washed hands. **Corrective Action Taken**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels no dispensing. Employee fixed dispenser. 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. No prepared food inside walk in cooler has a date. Repeat Violation
Food safety inspection conducted on 4/16/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 1/5/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor around fryer is soiled. Repeat Violation - From follow-up inspection 2024-01-05: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cooked rice,chicken stored on floor. Repeat Violation - From follow-up inspection 2024-01-05: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 85F. - From follow-up inspection 2024-01-05: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection. - From follow-up inspection 2024-01-05: **Time Extended**
Food safety inspection conducted on 1/5/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 11/3/2023
High Priority
0
Intermediate
6
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor around fryer is soiled. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cooked rice,chicken stored on floor. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 85F.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor next to hand washing sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
- 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/ Warning
- 31A-06-4:Intermediate - No handwash sink located in or immediately adjacent to bathroom. No hand washing sign by hand washing sink in kitchen area. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by spice rack.
- 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. Warning
- 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. Lamb made in the past 24 hours has no date markings inside walk in cooler.
Food safety inspection conducted on 11/3/2023 revealed 11 total violations (0 high priority, 6 intermediate, 5 basic).