El Flamboyan Kitchen
3546 St John's Bluff Rd S Unit 202, Jacksonville, FL 32224 · Permanent Food Service · License 2614961
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-19
- Administrative complaint on Oct 30Counts in full until a follow-up finds the problems fixed-20
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
White rice (48-51°F - Cold Holding); yellow rice (47-50°F - Cold Holding), stored in metal pan in walk in cooler. Manager said employee had taken pan out of walk in cooler and left on prep area for about 30 mins without doing any prep to it and place back in walk in cooler afterwards.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked tomatoes and onion stew in roc not date marked. Manager date marked it for Tuesday date
Fixed on the spot
Code 11, Employee health: 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.
Operator has 2 total employees with no proof of written agreement. Provided blank form
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Operator has food handler employees hired over 60 days with no proof of employee training
Repeat violationAdministrative complaint
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in 87°F standing water at grill area
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee with facial beard preparing food with no beard guard in kitchen
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in freezer with torn gasket
Repeat violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Under hand wash sink near bar area. Manager place cover back on
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall in kitchen over walk in cooler with dust build up. Vent at bar area with dust build up
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal Bluetooth speaker stored over prep table. Moved by manager.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.