Flame Broiler
1539 San Marco Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2615311
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 intermediate, 3 basic (2 repeats)-8
- Safety score92
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 visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed commercially packaged kimchi opened on Saturday not date marked.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed avocados and unwashed oranges stored above ready to eat cut cabbage in walk-in-cooler. Operator rearranged to properly store cut cabbage and unwashed fruits/ vegetables.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gasket on reach-in cooler drawers below grill area torn. Also, interior frame of reach-in freezer next to food warmer in disrepair/ chipped Also, handle of rice cooker on left next to grill in disrepair.
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
Observed pan of single use forks at condiment stand with multiple plastic forks not protected/ inverted. Operator inverted single use forks.
Fixed on the spotRepeat violation
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.