Question 1

How many health inspections has FIN AND FLAME GRILL AND OYSTER BAR had?

Accepted Answer

FIN AND FLAME GRILL AND OYSTER BAR has had 18 inspections according to Florida DBPR records.

Question 2

Has FIN AND FLAME GRILL AND OYSTER BAR ever been shut down?

Accepted Answer

No, FIN AND FLAME GRILL AND OYSTER BAR has no emergency closures on record.

Question 3

What are the most common violations at FIN AND FLAME GRILL AND OYSTER BAR?

Accepted Answer

The most frequently cited violations at FIN AND FLAME GRILL AND OYSTER BAR are: Proper hand/arm washing, Management awareness, Employee health reporting.

Question 4

What does Florida violation V01 (Management awareness) mean?

Accepted Answer

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

Question 5

What does Florida violation V06 (Handwashing facilities) mean?

Accepted Answer

HYGIENE INFRASTRUCTURE FAILURE: Without adequate handwashing facilities, proper hand hygiene is impossible. Studies show handwashing compliance drops to 5% when sinks are inaccessible or poorly equipped. No hot water means grease and biofilms remain on hands. No soap reduces bacterial removal from 99.9% to 25%. No towels means wet hands spread 1,000x more bacteria. Provide handwashing facilities with: hot and cold running water (minimum 100°F), soap in dispensers, single-use paper towels or air dryers, waste receptacle. Sinks must be accessible at all times — never blocked by equipment, supplies, or used for other purposes. Install handwashing signs in employee language(s).

Question 6

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

FIN AND FLAME GRILL AND OYSTER BAR

Inspection History (18)

High Priority Violations

Intermediate Violations

Intermediate Violations

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Intermediate Violations

Basic Violations

High Priority Violations

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High Priority Violations

Basic Violations

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High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

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Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

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High Priority Violations

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High Priority Violations

Intermediate Violations

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