Blue Flame
Last inspected: Mar 18, 2026
70
Score
Blue Flame has been inspected seven times since 2022. Inspectors last stopped by on Mar 18, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “no paper towels”, which has been cited three times.
By comparison, the average Tampa facility scores 79, putting Blue Flame on the weaker side. The inspection history reads as standard for a restaurant of this size.
7
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by 3 compartment sink has old food debris in drain. Chef cleaned out handwashing sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by 3 compartment sink. Chef placed paper towels at handwashing sink. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in refrigerator and kitchen area. Chef removed drinks and discarded drinks. **Corrected On-Site**
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork chops thawing in standing water. Chef turned on water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled dry cloth stored on white cutting boards in kitchen area.p
21-09-4
70
Jun 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025
50-17-3
86
Mar 29, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
47
Dec 13, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw pork in walk in cooler.
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2023 **Admin Complaint**
50-17-3
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not date marked.
02C-03-5
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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sinks, operator replaced at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and phone on prep table.
40-06-5
Basic - Food stored on floor. Potatoes on floor in walk in cooler, brown sugar on floor in dry storage.
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket in floor next to ice machine.
10-14-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Single-service articles improperly stored. Paper towels on floor across from ice machine.
25-05-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed wood at bar area.
36-30-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of brown sugar not labeled in dry storage.
02D-01-5
33
Jan 13, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
70
Aug 10, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board near three compartment sink has grooves. **Warning** - From follow-up inspection 2022-08-10: Cutting board has grooves in surface. **Time Extended**
14-09-4
95
Aug 4, 2022
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef. Employees placed chicken pans on bottom shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on counter after finished being cooked at 2:25, temped at 3:30, Yellow rice 107F, White Rice 112, Oxtail 126F, Meatloaf 90F. Operator placed items back in oven to reheat for hot holding. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment missing chlorine test kit. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Operator placed paper towel next to both sinks. **Corrected On-Site** **Warning**
31B-02-4
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. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl being used in flour bin. **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board near three compartment sink has grooves. **Warning**
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice. **Warning**
10-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
42-01-4
41
Frequently Asked Questions
When was Blue Flame last inspected?
The most recent health inspection at Blue Flame on file is from Mar 18, 2026. The public record contains seven inspections in total.
What is the most common violation at Blue Flame?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Blue Flame.
How does Blue Flame compare to other restaurants in Tampa?
Blue Flame most recently scored 70 out of 100, which is lower than the Tampa average of 79.
Has Blue Flame's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Flame have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Blue Flame means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Blue Flame inspected?
Based on the inspection history on file, Blue Flame is inspected around two times per year on average.
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