Flamestone American Grill
4009 Tampa Rd #4, Oldsmar, FL 34677 · Permanent Food Service · License 6216274
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 high priority (fixed by the Sep 29 follow-up, 2 repeats), 2 intermediate, 4 basic-23
- Complaint after follow-up on Sep 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Ice being used to keep temperatures down in one unit. 1 unit replaced
More time given
- 1st 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Crab cakes 46°F cold hold, short ribs 46°F cold hold, tuna raw 46°F cold hold, fish fillet 46°F cold hold. Food items were placed in this cooler at 11:00am. Operator removed all food and placed it in the walk in cooler.
Administrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Ribs 121°F hot hold operator turned up u it to bring the ribs up to proper temperature
More time given
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Green cutting board soiled/ Stained.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Glass front refrigerator not holding foods at proper temperature. Unit holding raw shrimp and raw fish fillets being kept cold with ice.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
crab cake (48°F - Cold Holding); grouper (49°F - Cold Holding.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
crab cake (48°F - Cold Holding); grouper (49°F - Cold Holding. See Stop Sale. tomato sauce (47°F - Cold Holding) second temperature at1:37pm 46°F cooling; cooked beef (47°F - Cold Holding, second temperature at 1:38pm 46°F cooling); shredded cheddar (47°F - Cold Holding, second temperature at 1:38pm 54°F cold holding, raw chicken 46°F cold hold,second temperature at1:39 pm 46°F cooling); raw shrimp (51°F - Cold Holding, second temperature at 1:40pm 49°F); fish fillet (48°F - Cold Holding, second temperature 4(F cooling); discussion was had with cook regarding cooling method, instead of bags of ice on top of the product pans were placed in ice bath.
Repeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked fish (111°F - Hot Holding, second temperature at 1:39 137°F hot holding)
Intermediate2
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 for D M, Quaternary test strips for3 comp sink and sanitizer buckets expired.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Green cutting board soiled and stained.
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Flounder, See stop sale.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Multiple refrigeration units behind fro t counter not holding food at proper temperature.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in cooler behind the bar
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.
- 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.