Flamestone American Grill
Last inspected: Jun 10, 2025
43
Score
Going back to 2022, Flamestone American Grill has seven inspections in the public record. Flamestone American Grill was last inspected on Jun 10, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average New Port Richey facility scores 78, putting Flamestone American Grill on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jun 10, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (53F - Cold Holding); blue cheese crumbles (59F - Cold Holding) on expo line see stop sale **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above cooked chicken, raw fish moved to bottom of cooler **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Ballon stored in hand sink on expo line, ballon removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kaleb, Kevin no proof of employee food handlers training working in kitchen preparing food both have been employed here over 60 days
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and steam table on cook line, knife removed **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.tongs on oven door handle **Repeat Violation**
10-20-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on **Corrected On-Site** **Repeat Violation**
13-04-4
43
Apr 3, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : 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. Employee put hat on then touched clean utensils without changing gloves or washing hands **Warning** - From follow-up inspection 2025-04-03: Employee adjusted beard guard then continued to prep food, discussed proper hand washing with employee. Employee properly washed hands in hand sink **Time Extended** **Corrective Action Taken**
12A-25-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at end of bar has cooler in front of it **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Two door upright cooler in back of kitchen, reach in cooler on cook line, meat reach in cooler on cook line **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
14-36-5
74
Aug 1, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-08-01: Operator has ordered Safe Staff books **Time Extended**
53B-13-5
90
May 14, 2024
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024. Manager renewed licensed and current expiration is 2-1-25 **Corrected On-Site** **Warning**
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. For both cook line hand sinks **Warning**
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator stated they had 2 new employees start today and did not have them sign health policy **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. On cook line hand sink. Back cook line hand sink **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is sous vide packing raw pork chops and holding for up to 4 days **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon in server cooler by office **Warning**
02C-02-5
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. Packs of yellowfin tuna just recieved and thawed. Manager cut bags. **Corrected On-Site** **Warning**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. By dish or cook line hand sink **Warning**
31B-04-4
43
Aug 15, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
52
Jun 26, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
64
Dec 1, 2022
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over spinach dip, operator moved it. **Corrected On-Site**
08A-05-6
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Dispenser, dispensing too strong at 3 compartment sink. Operator diluted it.
41-28-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (120F - Hot Holding) ; mash potato (118F - Hot Holding), operator reheated items to 165F and placed back in hot well. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker improperly installed needs to be moved to end of splitter that has long spray hose.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. -Sink on hot line blocked by Trash can -sink in back prep area blocked by boxes Operator moved to unblock obstruction. **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar sink no water at all, employee turned it back on. **Corrected On-Site**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. **Repeat Violation**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back shelf above prep area. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on equipment in prep area of kitchen.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled in kitchen and bar.
36-73-4
Basic - Floors not maintained smooth and durable. Floor tiles missing in kitchen
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back of kitchen.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
26
Frequently Asked Questions
When was Flamestone American Grill last inspected?
The most recent health inspection at Flamestone American Grill on file is from Jun 10, 2025. The public record contains seven inspections in total.
What is the most common violation at Flamestone American Grill?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Flamestone American Grill.
How does Flamestone American Grill compare to other restaurants in New Port Richey?
Flamestone American Grill most recently scored 43 out of 100, which is lower than the New Port Richey average of 78.
Has Flamestone American Grill's inspection record improved over time?
Yes. Recent inspections at Flamestone American Grill have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Flamestone American Grill 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 Flamestone American Grill inspected?
Based on the inspection history on file, Flamestone American Grill is inspected around three times per year on average.
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