THE FLAME
3710 SW COLLEGE RD STE 100 · OCALA · Marion County · FL 34474
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler and reach-in cooler at the cook line, rice cooked 09/03/2024 (pm) at 50F and 51F.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler and reach-in cooler at the cook line, white rice cooked 09/03/24 (p:) at 51F and 50F. Stop sale.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs stored on top of cooked eggs, employee moved. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, Cold holding: cooked onions 48F, rice 45F, chicken 45F lamb 45, sauce 45F per manager, cooler is being constantly opened during the lunch hours, **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. At the prep area, observed medicine and cleaning products stored above in use prep table, Employee moved all. **Corrected On-Site**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.soda gun at the bar area with black substance, manager moved to dish machine. **Corrected On-Site**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For five male employees.
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For seven employees
Basic 4
14-74-7Basic – 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. Walk-in cooler with an ambient air temperature of 48F. **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee back pack stored above food, Employee moved all. **Corrected On-Site**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Multiple male employees working with food at the kitchen with no hair restraint.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. At the cook line and prep area, wet cloth under in used cutting boards.
Inspector observations synchronized from DBPR on September 25, 2026 1:15 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.