THE FLAME

Name: THE FLAME
Address: 3710 SW COLLEGE RD STE 100, OCALA, FL, 34474, US
Rating: 88.1

3710 SW COLLEGE RD STE 100, OCALA, FL 34474

License #5203212

88.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

THE FLAME in OCALA currently holds an InspectFL Health Score of 88.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 21 total violations — 5 critical, 7 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 16, 2025

The latest inspection on January 20, 2026 shows 10 observation rows: 1 critical, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[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. For a total of three employees
[25-05-4] Single-service articles improperly stored. At the bar area, cases of single service stored on floor.
[41-17-4] Spray bottle containing toxic substance not labeled. At the ware washing area, multiple spray bottles with cleaning solutions not labeled.
[08B-38-4] Food stored on floor. Near walk-in cooler entrance oil jug on floor.
[02C-02-5] 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.
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink with old stickers.
[53B-02-5] 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet white cloth under green cutting board.
[02C-01-5] 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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife stored between reach-in coolers lid, manager removed.

Disposition: Administrative complaint recommended
[02C-02-5] 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.
[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. For one male employee.
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink.
[06-01-5] 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.
[01B-36-5] 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.
[03A-02-5] 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.
[01B-02-5] 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.
[25-05-4] Single-service articles improperly stored. To go containers and lid on floor at the bar area, employee moved.
[41-17-4] Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with yellow liquid not labeled, operator labeled bleach.
[14-74-7] 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.
[03D-02-5] 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.

Community reaction

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Community pulse