The Flame
Last inspected: Jan 20, 2026
45
Score
Inspectors have visited The Flame 10 times, with records going back to 2023. The newest entry in the record is dated Jan 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
“No proof provided that food employees are informed” comes up most often, recorded four times in the inspection record.
Compared to other Ocala restaurants (averaging 78), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
4
Major latest
5
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the front bar area, dairy products date marked 1/20-1/27, Inspector addressed situation, employee relabeled 1/20-1/26. **Corrected On-Site**
02C-01-5
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. For two male employees onsite.
53B-02-5
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. For a total of three employees **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler and reach-in cooler at the cook line, fried cheese, rice, chicken and vegetables no date marked, per manager items cooked/prepared 1/18-19. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the ware washing area, multiple spray bottles with cleaning solutions not labeled. **Repeat Violation**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife stored between reach-in coolers lid, manager removed. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet white cloth under green cutting board.
21-04-4
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink with old stickers. **Repeat Violation**
16-46-4
Basic - Single-service articles improperly stored. At the bar area, cases of single service stored on floor. **Repeat Violation**
25-05-4
Basic - Food stored on floor. Near walk-in cooler entrance oil jug on floor.
08B-38-4
45
Sep 16, 2025
Routine - Food
No violations found.
100
Sep 10, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, Cooked onion (onion sauce) cooked 09/09/25 at 50F and 51F, stored in deep plastic covered container. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, Cooked onion (onion sauce) cooked 09/09/25 at 50F and 51F, stored in deep plastic covered container.
01B-36-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the front area, yogurt drink 47F, yogurt sauce 50F, cheese 48F, all food stored overnight in cooler, ambient air temperature of 49F. Raw chicken thawed overnight in prep sink, water temperature of 61F, chicken 56-59F. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front area, yogurt drink 47F, yogurt sauce 50F, cheese 48F, all food stored overnight in cooler, ambient air temperature of 49F. **Warning**
03A-02-5
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. For one male employee.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, multiple sauce no date marked, per cook, all was cooked on 09/08/25. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with yellow liquid not labeled, operator labeled bleach. **Corrected On-Site**
41-17-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the front area, yogurt drink 47F, yogurt sauce 50F, cheese 48F, all food stored overnight in cooler, ambient air temperature of 49F. **Warning**
14-74-7
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink.
16-46-4
Basic - Single-service articles improperly stored. To go containers and lid on floor at the bar area, employee moved. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawed overnight in prep sink, water temperature of 61F, chicken 56-59F. **Warning**
06-01-5
33
Apr 10, 2025
Routine - Food
No violations found.
100
Apr 1, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, clarified butter (ghee) made on site at 77F, 76F and 73F, ghee made 03/31/25 and left at room temperature since yesterday.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, clarified butter (ghee) made on site at 77F, 76F and 73F, ghee made 03/31/25 and left at room temperature since yesterday.
03B-01-6
High Priority - Container of medicine improperly stored. At the bar area, containers of medicine stored on top of reach-in cooler, employee moved all. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken container stored above cooked chickpeas, Manage moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One manager on site (expired on 03/03/2025).
53A-03-7
Intermediate - Nonfood-grade basting brush used in food. In use paint brush for ghee, manager discarded. **Corrected On-Site**
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, chickpeas, multiple sauce and lamb no date marked, per manager most items were cooked ............. . ....... ...
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. At the cook line, raw fish moved today to thawed (36) still in vacuum sealed bag, manager removed from bag. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near walk-in cooler entrance.
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 purse on top of dry goods bags at the dry storage area. Manager moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. At the dry storage area, oil jugs and containers with bread crumbs on floor, Manager moved off the floor **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach-in cooler and prep table at the cook line, manager moved. **Corrected On-Site**
10-17-4
32
Sep 13, 2024
Routine - Food
No violations found.
100
Sep 4, 2024
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler and reach-in cooler at the cook line, rice cooked 09/03/2024 (pm) at 50F and 51F.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler and reach-in cooler at the cook line, white rice cooked 09/03/24 (p:) at 51F and 50F. Stop sale.
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs stored on top of cooked eggs, employee moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, Cold holding: cooked onions 48F, rice 45F, chicken 45F lamb 45, sauce 45F per manager, cooler is being constantly opened during the lunch hours, **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At the prep area, observed medicine and cleaning products stored above in use prep table, Employee moved all. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soda gun at the bar area with black substance, manager moved to dish machine. **Corrected On-Site**
22-02-4
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. For five male employees.
53B-02-5
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. For seven employees
11-26-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with an ambient air temperature of 48F. **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee back pack stored above food, Employee moved all. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple male employees working with food at the kitchen with no hair restraint.
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line and prep area, wet cloth under in used cutting boards.
21-04-4
29
Mar 6, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose Bibb by the back door of establishment
29-34-4
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/ Observed food certified manager was not present at the establishment and there were 5 employee working handling and serving food.
53A-05-6
Basic - Ceiling tile missing. Observed missing ceiling tile in kitchen **Repeat Violation**
36-36-4
Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. License displayed dated June 1 2023. Person in charge printed current license and posted **Corrected On-Site**
50-09-4
Basic - Food stored on floor. Observed three trays of chicken stored on floor under rack of walk-in-freezer **Repeat Violation**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored on wooden pallet above soil behind back door of establishement **Repeat Violation**
33-23-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers on cook line by window not inverted or protected
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket water.
42-01-4
58
Nov 29, 2023
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink,0 ppm. Manager primed dish machine, 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head of floor mixer across from three compartment sink. Soda gun in bar area.
22-02-4
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
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. No proof employees are informed of reporting responsibility.
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken in reach-in cooler across from cook line grill. Manager stated item is cooked then stored frozen and thawed.
02C-04-5
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. Establishment has proof of training for one employee, five employees working during inspection.
53B-13-5
Basic - Ceiling tile missing. Ceiling tile missing above microwave on shelf above prep table across from cook line grill.
36-36-4
Basic - Food stored on floor. Shrimp stored on floor in walk-in freezer. Cooked peas and lamb stored on floor in walk-in cooler. Manager placed items on shelf. **Corrected On-Site**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacles sitting on wooden pallet behind restaurant.
33-23-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in bar area. Employee moved bucket to kitchen shelf. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored on cook line in container of water, 58F. Manager placed container on stove and turned on heat. **Corrective Action Taken**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Pan stored on clean dish rack across from back door.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from cook line. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table next to cook line grill. Manager placed cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of spice stored in dry storage area.
02D-01-5
32
May 10, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Flame last inspected?
The most recent health inspection at The Flame on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Flame?
Across the inspection record, “no proof provided that food employees are informed” has been cited four times, more than any other issue at The Flame.
How does The Flame compare to other restaurants in Ocala?
The Flame most recently scored 45 out of 100, which is lower than the Ocala average of 78.
Has The Flame's inspection record improved over time?
No. Recent inspections at The Flame have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at The Flame 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 The Flame inspected?
Based on the inspection history on file, The Flame is inspected around four times per year on average.
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