The Flame Broiler
Last inspected: Sep 10, 2025
67
Score
The Flame Broiler, located at 7159 Philips Hwy Unit 104 in Jacksonville, FL, had a moderate risk inspection on September 10, 2025. This inspection noted three major and two minor violations, including issues with floor tiles, cracked food storage container lids, and an expired food manager certification. The facility has a history of mostly high-risk inspections over its ten recorded evaluations.
9
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Sep 10, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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 CFM with expired training 7.2025. Person in charge states has class scheduled. **Corrective Action Taken**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels missing at back hand wash sink. Person in charge provided. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cut cabbage on time frames per person in charge. Person in charge unable to provide time paperwork. Inspector provided. **Corrective Action Taken**
03F-10-5
Basic - Floor tiles missing and/or in disrepair. One tile at cookline loose, holding water. Debris buildup behind cookline.
36-17-5
Basic - Food storage container/container lid cracked or broken. Observed several in use lids ripped, missing pieces.
14-38-4
67
Jul 10, 2025
Routine - Food
No violations found.
100
Jul 9, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
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 held on time at cookline with no time mark. Person in charge marked appropriately. **Corrected On-Site**
03F-02-5
High Priority - Roach excrement and/or droppings present. Observed one roach egg sac on tray below triple sink. Person in charge began cleaning. **Corrective Action Taken** **Warning**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches on the interior of the not in use reach in cooler drawer at the left side of cookline. Person in charge killed and discarded. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Live, small flying insects found. Observed three flying insects around drain at back prep sink. **Warning**
35A-02-7
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed in use lid on container with melted edge, no longer smooth and easily cleanable. Also, in clean dish area, cracked edge on container observed. **Repeat Violation**
14-16-4
Basic - Garbage on the ground and/or pad around dumpster. Observed large amount of garbage on the ground in shared dumpster with flying insects present. **Repeat Violation**
33-19-4
Basic - Floor soiled/has accumulation of debris. Floors at cookline with debris buildup. One tile at cookline loose, holding water.
36-73-4
Basic - Dead roaches on premises. Observed approximately 10 dead roaches in the cabinet under the soda dispenser in the dining room. Observed approximately 20 dead roaches in a glue trap in a cabinet to left of the front counter hand wash sink. Observed four dead roaches in the not in use reach in cooler drawers below the cookline. Observed one dead roach in tray below triple sink. Observed one dead roach behind the plastic corner guard at front counter by kitchen entrance. Person in charge began cleaning and discarding. **Corrective Action Taken** **Warning**
35A-03-4
43
Feb 6, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Aug 27, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage at cookline out for 2 hours per person in charge at 53F. Person in charge unable to provide time paperwork, item not time marked. Also, cabbage cut yesterday per person in charge in reach in cooler by hand wash sink in kitchen at 45F. Ambient of unit 45F. Person in charge states was open frequently. Will monitor and move to other unit if temperature does not come down.
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen and one flying insect in dining room during inspection.
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at front counter enter kitchen, don gloves and handle rice without hand wash. Also, observed employee on personal phone, then don gloves to handle broccoli without hand wash. Person in charge spoke to employees. **Corrective Action Taken**
12A-07-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment par cooks chicken per person in charge. Provided procedures. Not monitoring cook/ cool times. Also, par cooked chicken not marked as raw. **Repeat Violation**
03C-96-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken in reach in cooler at 75F, at 73-74F 45mins later. Items are stacked in covered pans in reach in cooler.
03D-15-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment utilizes quatanery ammonium, person in charge only able to provide chlorine test strips.
16-32-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked Sunday per person in charge with no date mark.
02C-02-5
Basic - Floor soiled/has accumulation of debris. Floors by cookline with debris buildup.
36-73-4
Basic - Food storage container/container lid cracked or broken. Observed multiple containers in clean dish area with cracked edges, missing pieces.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Cabinet under soda dispensers with mold like substance buildup. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting unwashed broccoli. Person in charge spoke to employees. **Corrective Action Taken**
08B-39-4
35
Mar 1, 2024
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
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 held on time per person in charge and time paperwork. No time mark on cabbage at time of inspection. Person in charge marked during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Chicken is par cooked. Person in charge unable to provide recent cooling and cooking logs.
03C-96-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on site unable to provide proof of training.
53A-01-7
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/ Manager on duty unable to provide proof of CFM, 4 employees working at time of inspection. Manager arrived on site during inspection. **Corrected On-Site**
53A-05-6
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. Several new employees on duty with no proof informed of reporting responsibilities.
11-26-1
Intermediate - No soap provided at handwash sink. Soap missing from back hand wash sink.
31B-03-4
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Establishment not labeling partially cooked chicken as indicated in non continuous cooking procedures.
02D-11-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand wash sink slow draining.
29-20-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Person in charge remade to sanitizer bucket at 100ppm chlorine as quatanery ammonium dispenser not working properly. **Corrected On-Site**
21-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall caulking at back triple sink with debris buildup. Also, floor to left of cookline with debris buildup.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing on cart at room temperature in back of kitchen. Person in charge moved to reach in cooler. **Corrective Action Taken**
06-01-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing section of hood filter.
14-42-4
35
Oct 19, 2023
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink next to triple sink. Operator stated they called to have hand wash sink serviced. **Corrective Action Taken**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards on clean dish storage shelf ne t to triple sink soiled/ stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to triple sink used to store cleaning supplies. Operator removed cleaning supplies from hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to triple sink. Operator replenished soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored on chemical storage shelf. Operator labeled spray bottles of cleaners. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Red lid on pan on cook line and plastic container cracked/ no longer durable.
14-10-4
58
Mar 21, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (45F - Cold Holding) in reach-in cooler across from single service storage area. Observed cooler door pop open when 2nd door closes. Operator stated the gasket was recently replaced and needs adjusting. Operator stated he will ensure door stays closed to chill cabbage **Corrective Action Taken**
03A-02-5
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrective Action Taken**
11-27-4
Intermediate - Lack of toilet tissue at each toilet. No toilet paper in women's restroom. Employee replenished toilet paper. **Corrected On-Site**
32-11-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored near mop sink. Operator labeled spray bottle of degreaser. Also, Unlabeled Spray bottle containing toxic substance stored behind front counter. Operator labeled spray bottle of sanitizer. **Corrected On-Site**
41-17-4
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Written procedures / temperature log for multiple days non continuous cooking of chicken missing. Discussed with operator.
03C-92-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior shelving in reach-in coolers across from storage shelves soiled. **Repeat Violation**
22-16-4
Basic - Food stored on floor. Multiple sealed boxes of sauce stored on floor in hall area across from employee entry door.
08B-38-4
52
Oct 21, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
74
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