SALTY FLAME

Name: SALTY FLAME
Address: 1414 BRICKELL AVE, MIAMI, FL, 33131, US

1414 BRICKELL AVE, MIAMI, FL 33131

License #2330201

B 94/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floor soiled throughout kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[11-27-4] 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.
[05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[10-20-4] In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Oscar most kitchen employees Wearing watches while preparing food.
[36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floor soiled throughout kitchen area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Oscar most kitchen employees Wearing watches while preparing food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal belongings around food preparation table.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen line cook.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen line cook.
[05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
[11-27-4] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal belongings around food preparation table.