Flame Hibachi & More

9940 Belvedere Rd Ste F, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6022671

Official report

out of 100

Grade F

Safety score 31 of 100

Latest visit: Jul 17, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
5 high priority (2 fixed on the spot, 1 repeat), 6 intermediate (1 repeat), 4 basic (1 repeat); intermediate violations cost 18 at most
-49
Administrative complaint on Jul 15, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score31

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

Inspection history

1 inspection · 2 visits

Jul152026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitJul 17, 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.
6 violations still not corrected:
- 1 High priority
- 5 Intermediate
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Same. Employee washed, rinsed, but did not sanitize utensils prior to placing on clean rack. Advised operator to not use utensils until properly sanitized.
  Administrative complaint
Intermediate5
- 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.
  Same. Cut cabbage prepared onsite and held over 24 hours not properly date marked.
  Administrative complaint
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Same.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Same
  More time given
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Same. Spray bottle containing chemical not labeled.
  Administrative complaint
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  Same. No proof of employee training.
  Administrative complaint
Official report, on the Florida DBPR website
First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 5 High priority
- 6 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At cook line, chicken nuggets (74°F - Hot Holding); cooked chicken wings (82°F - Hot Holding); cooked pot stickers (81°F - Hot Holding), Operator stated items held out of temperature approximately 4 hours. See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line low boy, watermelon (59°F - Cooling)@4:13 since 1:00, 59°F @5:00. At the current rate, product did not reach 41°F within 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line, sushi rolls (54°F - Cold Holding), not prepared or portioned today. Operator stated items held held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed item into walk in to quick chill.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line, chicken nuggets (74°F - Hot Holding); cooked chicken wings (82°F - Hot Holding); cooked pot stickers (81°F - Hot Holding), Operator stated items held out of temperature approximately 4 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At walk in cooler, Raw fish stored over ready to eat noodles. Advised operator of proper storage. Operator stored correctly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. At cook line, blender cup used for drinks, not sanitized after use to prevent cross contamination Advised operator to not use until properly sanitized.
Intermediate6
- 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.
  At walk in cooler, foods prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At cook line low boy, watermelon (59°F - Cooling)@4:13 since 1:00, 59°F @5:00. At the current rate, product did not reach 41°F within 4 hours. See stop sale.
- 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 chemical test strips for chlorine sanitizer or quaternary sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Surface rust on interior of ice machine.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle containing chemical not labeled.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees.
  Repeat violationAdministrative complaint
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  At kitchen, large bags of rice, large pot of teriyaki sauce stored on floor.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  At kitchen, opened bottle beverages stored on prep table. Operator removed.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  At kitchen, microwave soiled with food debris.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets stored not inverted.
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.
Stop sale: An order that the food can’t be sold or served.