THE FLAME BROILER

Name: THE FLAME BROILER
Address: 7159 PHILIPS HWY UNIT 104, JACKSONVILLE, FL, 32256, US
Rating: 67.4

7159 PHILIPS HWY UNIT 104, JACKSONVILLE, FL 32256

License #2614831

67.4 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2025 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE FLAME BROILER in JACKSONVILLE currently holds an InspectFL Health Score of 67.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 10, 2025. Across those visits, inspectors documented 51 total violations — 9 critical, 23 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 10, 2025

The latest inspection on September 10, 2025 shows 5 observation rows: no critical rows, 3 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE FLAME BROILER has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-17-5] Floor tiles missing and/or in disrepair. One tile at cookline loose, holding water. Debris buildup behind cookline.
[14-38-4] Food storage container/container lid cracked or broken. Observed several in use lids ripped, missing pieces.
[53A-03-7] 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.
[31B-02-4] 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.
[03F-10-5] 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.

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Floors by cookline with debris buildup.
[14-38-4] Food storage container/container lid cracked or broken. Observed multiple containers in clean dish area with cracked edges, missing pieces.
[23-03-4] 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.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting unwashed broccoli. Person in charge spoke to employees.
[12A-07-5] 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.
[35A-02-6] 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.
[03A-02-5] 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.
[03C-96-4] 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.
[03D-15-4] 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.
[16-32-5] 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.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager on site unable to provide proof of training.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Missing section of hood filter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand wash sink slow draining.
[06-01-5] 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.
[36-27-5] 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.
[21-08-4] 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.
[03F-02-5] 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.
[03C-96-4] 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.
[53A-05-6] 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.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. Soap missing from back hand wash sink.
[02D-11-5] 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.