EL FLAMBOYAN KITCHEN

Name: EL FLAMBOYAN KITCHEN
Address: 3546 ST JOHN'S BLUFF RD S UNIT 202, JACKSONVILLE, FL, 32224, US
Rating: 77.5

3546 ST JOHN'S BLUFF RD S UNIT 202, JACKSONVILLE, FL 32224

License #2614961

🍽️ American ℹ️

77.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

October 30, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL FLAMBOYAN KITCHEN in JACKSONVILLE currently holds an InspectFL Health Score of 77.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 25 total violations — 4 critical, 7 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 18, 2026

The latest inspection on October 30, 2026 shows 10 observation rows: 1 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

EL FLAMBOYAN KITCHEN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked tomatoes and onion stew in roc not date marked. Manager date marked it for Tuesday date
[11-26-1] 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. Operator has 2 total employees with no proof of written agreement. Provided blank form
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard in kitchen
[14-11-5] Equipment in poor repair. Reach in freezer with torn gasket
[29-18-4] Drain cover(s) missing. Under hand wash sink near bar area. Manager place cover back on
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen over walk in cooler with dust build up. Vent at bar area with dust build up
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal Bluetooth speaker stored over prep table. Moved by manager.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 87F standing water at grill area
[53B-02-5] 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. Operator has food handler employees hired over 60 days with no proof of employee training
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White rice (48-51F - Cold Holding); yellow rice (47-50F - Cold Holding), stored in metal pan in walk in cooler. Manager said employee had taken pan out of walk in cooler and left on prep area for about 30 mins without doing any prep to it and place back in walk in cooler afterwards.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Case of water in plastic bottles store on floor in dry food storage area. Operator removed from floor to properly store.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on shelves and wall in walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from grill soiled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket in manner Wet mop stored in mop bucket in a manner for mop not to properly dry.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) on cook line. Operator added bleach and retested at 100ppm
[41-07-4] Container of medicine improperly stored. Container of medicine stored next to single use gloves. Operator removed container of advil to properly store.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork chops stored above ready to eat dough, not all products commercially packaged. Operator removed pork chops to properly store.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh mozzarella (46F - Cold Holding) in top of flip top reach-in cooler. Observed pan of cheese stored above chill line of cooler. Operator placed container of cheese in bottom of cooler to chill. Also, garlic oil mix (49F-60F - Cold Holding) in bottom of reach-in cooler and at end of counter on cook line. Chef stated he had it out for a little while and placed back in cooler to chill. Container at end of counter on top of ice. Operator readjusted container to be surrounded by ice to chill.
[11-26-1] 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator having employees read, sign and date form.