FLAME SUSHI JAPANESE GRILL AND RAMEN

Name: FLAME SUSHI JAPANESE GRILL AND RAMEN
Address: 10771 BEACH BLVD STE 301, JACKSONVILLE, FL, 32246, US
Rating: 0

10771 BEACH BLVD STE 301, JACKSONVILLE, FL 32246

License #2609829

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 18 findings · 1 critical

Routine - Food

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Quick take

FLAME SUSHI JAPANESE GRILL AND RAMEN in JACKSONVILLE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 104 total violations — 25 critical, 30 major, 49 minor.

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Inspections on file

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Callback visits

Latest clean pass

February 11, 2025

The latest inspection on September 23, 2026 shows 18 observation rows: 1 critical, 9 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

92%

Inspector notes

104

Coverage note

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FLAME SUSHI JAPANESE GRILL AND RAMEN has a rough inspection history. Would you risk it?

F record

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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

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-11-5] Raw animal food stored over canned/bottled drinks. Raw prep chicken stored over drink bottles on shelf in walk in cooler. Moved by manager.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Stored in back kitchen between wall and prep table
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 85F standing water. Manager discarded
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut board at make table reach in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. At hand wash sink in back kitchen block with today drop ship food delivery
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator holding multiple foods on Time but unable to provide written procedure. Provided new papery work during inspection and completed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in coolers soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At far end of cook line hand wash sink. At back kitchen hand wash sink near prep sink. Manager provided paper towel to both
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with dust build up
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager unable to provide any proof of manager certification. Manager stated all play was left at home and will bring in next day.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee use hand wash sink on cook line to fill pan of water for cooking
[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. Manager has several employees hired and unable to provide proof for any written agreement form. Manager stated all play was left at home and will bring in next day.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cut board at make table reach in cooler stained
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up. Fan cover in walk in cooler with dust build up Exterior fryer with grease build up. Multiple reach in cooler gasket soiled
[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 bag stored on shelf above dry foods
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Manager has several food handler employees hired over 60 days with no proof of training. Manager stated all play was left at home and will bring in next day.
[31B-03-4] No soap provided at handwash sink. At cook line hand wash sink. Manager provided
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment. In walk in cooler

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls without handles used to dispense salt on cook line and rice in dry food storage area. Operator removed bowls from foods.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks in warewashing area not adequately secured. Operator secured CO2 tanks.
[08B-38-4] Food stored on floor. Observed bag of rice on floor next to dry food storage shelf, plastic container of mayo stored on floor on cook line, and plastic container of soy sauce stored on floor next to fryers in back kitchen area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils next to rice warmers stored in a container of standing water of 85F. Operator emptied standing water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on walk-in-cooler soiled. Also, exterior of microwave on cook line soiled.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored over ready to eat noodles in walk-in-cooler. Operator removed cooked noodles to properly store.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in walk-in-cooler soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting board on cook line across from grill and wet wiping cloths on counter in sushi make station, neither stored in sanitizer solution.
[41-07-4] Container of medicine improperly stored. Observed container of medicine stored on shelf above reach-in cooler on cook line next to container of chicken base. Operator removed medicine 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. Observed raw chicken stored over ready to eat krab sticks -not all products commercially packaged in reach in freezer in prep area. Employee removed raw chicken to properly store. Also, observed raw shelled eggs stored over raw shrimp in reach-in cooler across from stove. Employee removed raw shelled eggs to properly store.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles, raw beef (44F-45F - Cold Holding); in flip top reach-in cooler across from stove on cook line. Employee left lid open during business. Employee closed lid to chill both foods.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle of window cleaner next to multiple knives on shelf in sushi make station. Also, can of bug spray stored next to container of mayo on cook line. Operator removed window cleaner and bug spray to properly store.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb on wall near employee restroom missing vacuum breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler across from grill soiled/ stained. Also, deflector plate in ice machine next to shelving soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in sushi make station blocked by rice warmer.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels in mens and womens restroom unable to dispense. Operator readjusted paper towels and they started to dispense properly.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin next to shelves in kitchen soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense raw chicken at reach-in cooler across from stove on cook line. Employee removed bowl
[14-74-7] 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. Small fridge in prep area next to fryers unable to maintain temperature of 41F and below. Ambient temperature 60F. Observed ice build up around fan.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in pan of standing water next to rice warmer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, Two filters in hood area above grill soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in walk-in-cooler soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on cutting board in kitchen area not stored in sanitizing solution. Operator removed wet towel to properly store.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Two Employee at sushi making station handling ready to eat sushi rolls that will not be heated to a minimum of 145F or added to foods being cooked. Employee put gloves on. Discussed with employee to wash hands, then place gloves on.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two plates sushi rolls (64F-68F - Cold Holding) in small fridge next to fryers. Operator stated items placed in fridge today as a back up. Operator removed sushi rolls to nearby cooler to chill.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose Bibb at wall near employee restroom.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top reach-in cooler across from stove soiled/ stained. Also, multiple cutting boards stored on clean storage shelf near walk-in-cooler soiled / stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used hand wash sink next to stove to rinse out a bowl.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in employee restroom. Operator replenished paper towels at hand wash sink.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink on cook line and also no soap at hand wash sink in employee restroom. Operator replenished soap at both hand wash sinks.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at cook line.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls without handles used to dispense noodles on cook line and rice and sugar on dry food storage shelf. Operator removed bowls from all products.
[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 belongings stored on prep table at end of cookline. Operator removed employee cell phone.
[08B-38-4] Food stored on floor. Plastic buckets with pickled ginger stored on floor in sushi making station. Also, plastic bucket with shrimp sauce stored on floor in walk-in-cooler. Also, plastic bucket of soy sauce stored on floor at front service line. Also, plastic buckets of mayo stored on floor in dry food storage area next to walk-in-cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from stove and fryer area soiled. Also, walk-in-cooler gasket soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from stove and fryer area soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at sushi making station and wet wiping cloth on cutting board on cookline not stored in sanitizing solution. Employees removed wet wiping cloths.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Raw fish, raw salmon and herbs stored in direct contact with non food grade paper towels in sushi making station and in glass door reach-in cooler on cookline.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over ready to eat won ton wraps in white deep reach in freezer in prep area. Not all products commercially packaged. Also, raw shrimp stored over unwashed vegetables in walk-in-cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu, cut salad (45F-46F - Cold Holding) in glass door reach-in cooler near kitchen entry curtains. Operator stated door may have popped open after it was closed. Operator will make sure door stays closed for foods to chill
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near electrical panel missing a vacuum breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove and fryer spares soiled/ stained. Also, soda gun and holster in bar area soiled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on offer menu board at sushi bar area and blackboard specials does not identify which items contain raw tuna/ raw spicy tuna

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handle of microwave on cook line soiled. Also, inner handle of walk-in-cooler soiled.
[08B-38-4] Food stored on floor. Plastic containers of mayo stored on floor near dry food storage shelves. Also plastic container with ready to eat sauce and box with shelled eggs stored on floor in walk-in-cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup without handle used to dispense cooked noodles. Operator removed cup from noodles.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in pan of standing water of 82F next to rice cookers. Operator emptied water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels wrapped over cut salmon at sushi making station.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat noodles in reach in deep freezer. Not all products commercially packaged. Also, raw beef stored over raw shrimp in same reach in deep freezer. Operator rearranged freezer to properly store foods.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cook line soiled/ stained.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to soda boxes at end of cook line. Also, paper towels in womens restroom unable to dispense. Operator refilled paper towels at hand wash sink and rethreaded paper towels at dispenser in womens restroom.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee food safety training. Operator does have the training material and will schedule soon.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic containers in soy sauce and yum yum sauce buckets in walk in cooler, operator removed containers.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board with multiple deep cut marks on reach in cooler of cooks line.
[08B-38-4] Food stored on floor. Bucket of yum yum sauce, soy sauce, and box of chili sauce on floor in walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at 76F located by rice warming units.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. Reach in cooler door tracks at the end of cooks line.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. White paper towel lining plastic cups of green onion in reach in cooler on cooks line. No proof that paper towel is food grade.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over soup base in reach in cooler on cooks line, operator moved beef to the bottom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (46F - Cold Holding); tuna (46F - Cold Holding); white fish (47F - Cold Holding); white tuna (47F - Cold Holding) items in sushi display case, operator stated the cooler was turned on this morning the same time fish was placed in unit, operator added ice to unit to rapidly drop temperature. Retemped all fish 41-42F. chicken (45F - Cold Holding); shrimp (45F - Cold Holding); noodles (46F - Cold Holding) items in reach in cooler on cooks line, other items in unit were 41F or below, operator added ice to food items. Retemped noodles 38, chicken 43, shrimp 37. fresh garlic oil mix (54F - Cold Holding) item sitting at room temperature made this morning less than 4 hours operator placed in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of hose Bibb near employee bathroom in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of reach in cooler on cooks line heavily stained.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At employee bathroom. No soap at sink by Three compartment sink and back prep area. No sign at sink attached to prep table on cooks line. Operator placed all necessary items at Handwash sinks.
[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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not adequately secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents in kitchen soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open drink container stored on a food preparation table. Employee removed and stored properly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee ear phone stored on top of prep table.
[08B-38-4] Food stored on floor. Observed bucket of Mayo on floor near walk-in cooler.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored on prep table located in back room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen grill filters soiled. Observed walk-in cooler door gasket soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed Krab and salmon in sushi sink to thaw. Employee removed and placed in walk-in cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizing solution not at proper minimum strength. Employee put chlorine in sanitizer bucket. Second test of solution at 100ppm.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Observed employee handling cake slices with bare hands. Spoke to manager regarding proper washing of hands and glove use for ready to eat foods. Employee washed hands and put gloves on.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 14 flying insects. Observed 7 flying insects at entrance of kitchen. Observed 3 flying insects near back door of kitchen. Observed 2 flying insects on cook line. Observed 2 flying insects on sushi area.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed establishment using time control for sushi rice without time mark or written plan for time control. Manager was able to place time mark on sushi and complete time control paperwork.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container being stored inside the hand washing sink at the end of cook line. Employee removed container from sink to allow for hand washing.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment without chemical test kit.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed ice machine interior with Non-pitting surface rust on food-contact equipment.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bottle of pine sol stored in kitchen area near walk-in cooler on top of equipment. Manager had employee properly store the pine sol.