Fin and Flame Grill and Oyster Bar
Last inspected: Nov 12, 2025
33
Score
Fin and Flame Grill and Oyster Bar has been inspected eight times since 2022. Inspectors last stopped by on Nov 12, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Fin and Flame Grill and Oyster Bar's latest score of 33 falls below the Palm City average of 81. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
33
Feb 26, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 5, 2024
Routine - Food
1 critical violation.
View 1 violation
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**
35A-02-6
86
Sep 4, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
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**
03A-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**
01B-02-5
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**
35A-02-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. At expo line, knife stored in between equipment. **Warning**
10-17-4
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**
31B-04-4
58
Apr 18, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
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**
08A-02-6
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**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At Hose Bibb by back dry storage area.
29-34-4
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**
01C-03-4
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**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents saturated with dust.
23-03-4
50
Jan 11, 2024
Routine - Food
2 critical violations. 6 major violations.
View 8 violations
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**
08A-05-6
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**
03A-02-5
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.
01C-03-4
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**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink, cook line by fryer. Advised operator to provide soap.
31B-03-4
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**
02A-01-4
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.
53B-14-5
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.
41-17-4
41
Mar 6, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shrimp over meatloaf- operator moved to lower shelf. **Corrected On-Site**
08A-05-6
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. At reach in cooler by expo station- Milk opened Saturday not date marked- operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar - handwash sink with strainer and ice inside- operator removed. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. At dry storage- cup in container with dry bread crumbs - operator removed. **Corrected On-Site**
14-01-5
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 walk in cooler fish in reduced oxygen packaging bearing label - not opened before thawing - operator opened packaging. **Corrected On-Site**
06-09-1
64
Nov 7, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer by cookline- raw chicken not commercially packaged over French fries- operator stored chicken to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline prep table- Chowder 130F hot holding operator states food out of temperature for 45 minutes- operator placed on stove to be reheated to 165F. **Corrective Action Taken**
03B-01-6
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.
53B-14-5
Basic - Working containers of food removed from original container not identified by common name. Containers of flour at dry storage not labeled.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup in rice container at dry storage.
14-01-5
Basic - Food stored on floor. Chicken/ veal stored on floor in walk in cooler.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table by cookline- operator removed. **Corrected On-Site**
12B-07-4
55
Frequently Asked Questions
When was Fin and Flame Grill and Oyster Bar last inspected?
The most recent health inspection at Fin and Flame Grill and Oyster Bar on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Fin and Flame Grill and Oyster Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Fin and Flame Grill and Oyster Bar.
How does Fin and Flame Grill and Oyster Bar compare to other restaurants in Palm City?
Fin and Flame Grill and Oyster Bar most recently scored 33 out of 100, which is lower than the Palm City average of 81.
Has Fin and Flame Grill and Oyster Bar's inspection record improved over time?
Yes. Recent inspections at Fin and Flame Grill and Oyster Bar have averaged around four violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Fin and Flame Grill and Oyster Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fin and Flame Grill and Oyster Bar inspected?
Based on the inspection history on file, Fin and Flame Grill and Oyster Bar is inspected around three times per year on average.
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