The Flame

3710 SW College Rd Ste 100, Ocala, FL 34474 · Permanent Food Service · License 5203212

Official report

out of 100

Grade F

Safety score 22 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
7 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 9 basic (1 repeat)
-58
Complaint after follow-up on Sep 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score22

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

Inspection history

1 inspection · 2 visits

Sep252026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitSep 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Male employee enter the kitchen from outside while wearing gloves. He proceeded to handle and move pots, pans and clean equipment without removing gloves and washing his hands. No hand washing was observed. Inspector instructed to stop and wash his hands.
  Fixed on the spot
Official report, on the Florida DBPR website
First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 7 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. In Walk in cooler, masala sauce date marked 9/1/2026, also red sauce date marked 9/3/2026.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On cook line heavy cream 45°F, stored above filling line, employee moved to bottom part of cooler, temperature reach 41°F.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. On cook line, male employee touched cooked dosa with his bare hands, also cut vegetables.
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Male employees touched face multiple times and continued working with food, no hand wash occurred. Inspector instructed to wash hands.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Male employee came from outside and started moving clean equipment, no hand wash occurred. Also male employee started wearing gloves and handle food, no hand wash occurred prior to wearing gloves.
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Male employees rinsed tips of his fingers with no soap and continued working with ready to eat food.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
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.
  On cook line and in Walk in cooler, baked potataoes, paneer and yogurt base sauce no date marked, per Manager, items were made 09/23/26.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For chlorine.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At the dish machine area, spray bottle with yellow substance not labeled, Manager labeled bleach
  Fixed on the spot
Basic9
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tong on oven handle.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Male employees on cook line no hair restraints.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Male employees on cook line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl no handle inside white liquid base on cook line.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In walk in freezer on right side of the unit.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Observed white cloth use to hold stretched dough to placed inside oven.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets soiled with food residue.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cleaned stacked containers stored wet above triple sink.
- Code 25, Single-service items: Single-service articles improperly stored.
  At the front line, box with to go containers on floor, manager moved off the floor.
  Fixed on the spotRepeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.