FLAVORIKAN
1803 E DUVAL ST
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 8 health inspection reports
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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).
Inspection on 3/28/2024
High Priority
7
Intermediate
4
Basic
8
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By mop sink and front counter
- 36-36-4:Basic - Ceiling tile missing. A couple by back cook line Repeat Violation
- 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 drink by prep cooler, employee discarded them Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket pulling out in reach in cooler by triple sink
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by cook line Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ham at room temp, 32f, operator placed them in cooler **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of handle in hand sink at front counter
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket at cook line, mgr changed solution, 300 ppm 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 some dishes then he removed gloves and went to get grocery bags, explained to him and he 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. 2 by mop sink Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken on thank you bag, box freezer in storage area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish in container on top of cut veggies, reach in cooler by cook line, employee rearranged, raw chicken on shelf above juices in upright cooler, storage area, Corrected On-Site Repeat Violation Admin Complaint
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 71f shelled eggs, on shelf since yesterday, employee discarded them **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shelled eggs
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 108f cooked onions, on stove off, employee turned burner on, got to 165f Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rinsing towel in it, explained to him, he stopped Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 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 all new employees Repeat Violation
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 42f in ice water
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two by cook line Repeat Violation
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. They have a hood but they area frying outside the hood area
Food safety inspection conducted on 3/28/2024 revealed 21 total violations (7 high priority, 4 intermediate, 8 basic).
Inspection on 12/11/2023
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 12/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/1/2023
High Priority
4
Intermediate
7
Basic
14
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On powder chicken bullion, mgr moved it Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. By front counter, mgr stated they are doing electrical work and that why it's missing
- 14-74-7:Basic - 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. Upright cooler disconnected, employee connected it, all. Foods cooling there, employee moved them to another cooler, cooler at 50f Warning
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Handling open foods
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Grabbed open foods,
- 36-22-4:Basic - Floor area(s) covered with standing water. By water heater, employee cleaned it Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Oil jug at front counter, mgr placed it on shelf Corrected On-Site
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 missing
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler and in little black cooler for cheese, front counter
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter and in kitchen, ladies bathroom too, emailed one
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at front counter and pipe by triple sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Mgr placed it in bucket Corrected On-Site
- 14-06-4:Basic - Wood non food-contact surface not properly sealed. Front counter
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Has a display case outside and they area bringing empanadas outside, explained to owner and they brought them inside 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 Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cut lettuce, in upright cooler, raw pork on shelf above hot dogs in reach in freezer, employee rearranged Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, employee diluted it to 300 ppm 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
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, bathrooms too, employee placed one roll Corrected On-Site
- 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 touching food
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at front counter and in kitchen, bathrooms too, employee placed some Corrected On-Site
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham taken out of freezer yesterday
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. And in triple sink by triple sink, 70f Warning
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. A few in restaurant in kitchen and in dining
Food safety inspection conducted on 12/1/2023 revealed 26 total violations (4 high priority, 7 intermediate, 14 basic).