Blue Flame

1524 E Fowler Ave, Tampa, FL 33612 · Permanent Food Service · License 3911416

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 complaint inspection
1 high priority (no follow-up needed), 1 intermediate, 5 basic (1 repeat)
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Sep252026

Complaint inspection

7 violations found

First visitSep 25, 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.
7 violations found:
- 1 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs stored overtop vegetables inside walk in cooler.
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit at time of inspection.
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Potato's stored on floor inside walk in cooler.
  Raw fruits/vegetables not washed prior to preparation.
  Broccoli not washed before preparation in back kitchen area.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee drink stored on cutting board in back kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without a handle inside seasoning bin in back kitchen area.
- 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 cell phone stored on cutting board in back kitchen area.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul232026B89Routine inspection6 violations, 1 high priority No follow-up needed

First visitJul 23, 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.
6 violations found:
- 1 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 fly in back kitchen area.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink in back kitchen area has food debris inside it.
  No soap provided at handwash sink.
  No handwashing soap at handwashing sink in back kitchen area. Manager placed soap at handwashing sink.
  Fixed on the spot
Basic3
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fish thawing in standing water. Owner removed fish and placed inside walk in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on food preparation table in back kitchen area. Manager removed and properly stored drink.
  Fixed on the spot
- 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 cell phone stored on food preparation table while prepping food.
Official report, on the Florida DBPR website

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.