Flame Broiler
Last inspected: Mar 11, 2026
55
Score
Flame Broiler appears in inspection records 10 times, starting in 2022. The most recent visit was on Mar 11, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
Across the inspection history, “live” is the issue that surfaces most often, recorded three times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
55
Sep 29, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Mar 6, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
26
Dec 4, 2024
Routine - Food
No violations found.
100
Oct 4, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by front counter **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 69f raw beef on table by triple sink, nobody working on it while inspecting, explained to employee and he placed in walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemicals on shelf above bottles of sauce, employee moved them **Corrected On-Site**
41-10-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Cook here stated Laura has been a manager here before he stated here 16 months ago,
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Cup in hand sink at front counter, employee moved it **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Does not turn on **Repeat Violation**
05-08-4
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. Only blank certifications in binder, cook here for 16 months, **Warning**
53B-01-5
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. Both employees here
11-26-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, cook line, employee discarded it **Corrected On-Site**
21-08-4
Basic - Single-service articles not stored inverted or protected from contamination. To go trays in storage, employee inverted them **Corrected On-Site**
25-06-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee discarded it, cook line **Corrected On-Site**
21-11-4
Basic - No copy of latest inspection report available. Could not find it
51-18-6
Basic - Drain cover(s) missing. In mop sink
29-18-4
Basic - Food storage container/container lid cracked or broken. Lid cracked for raw rice **Repeat Violation**
14-38-4
29
Mar 25, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
41
Oct 27, 2023
Routine - Food
No violations found.
100
Oct 26, 2023
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Chemicals above prep sink, mgr moved them **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cut cabbage, mgr wrote time on **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut cabbage since yesterday in reach in cooler, stop sale, cooler at 53f, **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage **Warning**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink **Warning**
35A-02-6
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. Emailed one **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Nonfood-grade basting brush used in food. Metal trim for sauce by cook line
14-14-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser per employee, by cook line
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter and by cook line
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In upright cooler by cook line
22-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by cash register, front counter, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above cut cabbage in cooler, mgr rearranged **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket torn in drawer unit
14-11-5
Basic - Food storage container/container lid cracked or broken. Lid is cracked for cut broccoli and carrots, prep area **Repeat Violation**
14-38-4
23
May 18, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
82
Jul 11, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly near triple sink
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained Cutting board on cooks line
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler is soiled with dust **Repeat Violation**
23-03-4
74
Frequently Asked Questions
When was Flame Broiler last inspected?
The most recent health inspection at Flame Broiler on file is from Mar 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Flame Broiler?
Across the inspection record, “live” has been cited three times, more than any other issue at Flame Broiler.
How does Flame Broiler compare to other restaurants in Jacksonville?
Flame Broiler most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has Flame Broiler's inspection record improved over time?
Results have been roughly steady. Inspections at Flame Broiler have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Flame Broiler 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 Flame Broiler inspected?
Based on the inspection history on file, Flame Broiler is inspected around three times per year on average.
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