FLAVORIKAN
1803 E DUVAL ST
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 1/28/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/23/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. None, employees here for 2 months here **Warning** - From follow-up inspection 2024-11-20: Same **Time Extended** - From follow-up inspection 2025-01-23: Has the books and will do a group class **Time Extended**
Food safety inspection conducted on 1/23/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/18/2024
High Priority
11
Intermediate
6
Basic
5
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can by prep cooler
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water side handle goes around and no water comes out in hand sink at front counter **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Little black cooler **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder on shelf, labeled salt **Corrected On-Site**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then removed them from sanitizer, explained to her and she washed hands **Corrected On-Site**
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate empanada and grabbed sac of onions, explained to her and she washed hands **Corrected On-Site**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One on towel dispenser by cook line **Repeat Violation** **Admin Complaint**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw beef in thank you bag in box freezer
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24, owner called and customer service person stated she couldn't find the license number, she wouldn't take the file number then I talked to her and explained who I was and that I was doing an inspection and she was able to find license **Corrected On-Site** **Repeat Violation**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, empty jug, explained to her and she filled it manually, 200 ppm **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon in bag on top of container with cheese, rearranged by employee, little black cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in container above raw beef in container, employee rearranged reach in cooler **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f empanadas in deli case, employee placed them in oven to reheat, explained 4 hrs procedure **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Also in faucet by stove **Repeat Violation** **Admin Complaint**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm, test strip turned blueish, employee diluted it to 200ppm **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and triple sink
- 53B-01-5:Intermediate - 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. None, employees more than 2 months, on open warning **Repeat Violation**
- 11-26-1:Intermediate - 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. None for employee **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at cook line, employee placed some **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes on Sunday **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Green solution by cook line, employee stated it's cleaner **Repeat Violation**
Food safety inspection conducted on 12/18/2024 revealed 22 total violations (11 high priority, 6 intermediate, 5 basic).
Inspection on 11/20/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/24 **Admin Complaint** - From follow-up inspection 2024-11-20: Same **Admin Complaint**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. None, employees here for 2 months here **Warning** - From follow-up inspection 2024-11-20: Same **Time Extended**
Food safety inspection conducted on 11/20/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 11/14/2024
High Priority
12
Intermediate
5
Basic
9
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Bar **Repeat Violation**
- 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches on gaskets in box and upright freezer and 2 dead in upright freezer, cleaned up **Corrective Action Taken** **Warning**
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water handle goes around all the way and no water comes out, hand sink at front counter
- 36-22-4:Basic - Floor area(s) covered with standing water. By water heater
- 08B-38-4:Basic - Food stored on floor. Cooking oil, employee placed it in shelf **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at entrance
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line, employee placed it in sanitizer **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee placed it on shelf **Corrected On-Site**
- 41-07-4:High Priority - Container of medicine improperly stored. Above food in prep area, manage rearranged **Corrected On-Site**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed bread, explained to her, she washed hands and discarded bread **Corrected On-Site**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink **Repeat Violation** **Admin Complaint**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/24 **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container with raw beef on shelf above container with veggies, employee rearranged reach in cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches by upright in storage area, employee killed them, **Corrective Action Taken** **Warning**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 63f shelled eggs in reach in cooler at 60f **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f raw beef at cook line, employee placed it in cooler, 63f noodles, cut lettuce, pico de gallo, cut tomatoes, in prep cooler, stop sale (overnight ones) and some relocated, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f beef, 90f rice and soup in warmer, employee turned it up, water at 95f **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. By clean pans and above prep cooler, moved by employee **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some **Corrected On-Site**
- 53B-01-5:Intermediate - 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. None, employees here for 2 months here **Warning**
- 11-26-1:Intermediate - 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 employees here **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked seafood yesterday at noon
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple solution, labeled fabulous by manager **Corrected On-Site**
Food safety inspection conducted on 11/14/2024 revealed 26 total violations (12 high priority, 5 intermediate, 9 basic).