HELENA MODERN RIVIERA

HELENA MODERN RIVIERA in ORLANDO has 8 health inspections on record with an overall food safety rating of 2.2/5. Food safety practices have remained consistent.

8441 INTERNATIONAL DR STE 260

Overall Food Safety Rating

★★☆☆☆ (2.2/5)

Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 12/5/2025

Inspection #: Visit ID: 10940321

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine metal gasket.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table and dessert station/ Corrected On-Site Repeat Violation
10-20-4:Basic - In-use tongs stored on equipment door handle between uses./cook line/ Corrected On-Site Repeat Violation
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour bin, sugar bin/kitchen/ Corrected On-Site
16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash and rinse gauges damaged.
36-62-4:Basic - Light not functioning./one light bulb out, cook line.
22-08-4:Basic - Microwave has accumulation of black substance/grease/food debris.
16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
29-49-6:Basic - Standing water in bottom of reach-in-cooler./middle reach in cooler at cook line.
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar/rechecked 200ppm/ Corrected On-Site
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./near expo line hand sink. Repeat Violation
02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar bin/ Corrected On-Site Repeat Violation
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked duck cooling overnight still at 50F. Cooked lamb shank cooling overnight still at 51F. Cooked chicken cooling overnight still at 47F. All in walk in cooler.
01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked duck cooling overnight still at 51F. Cooked lamb shank cooling overnight still at 50F Cooked chicken cooling overnight still at 49F. All in walk in cooler.
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef and raw burger patties over raw fish/cook line cold drawers/ Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./waffle batter holding at 71F for less than 4 hours/iced immediately. **Corrective Action Taken** Repeat Violation
41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle hanging on cleaned dish shelves.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./trash can blocked hand sink/dessert station/ Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./observed ice dumped in bar hand sink. Repeat Violation
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar/ Corrected On-Site

Inspection Date: 6/27/2025

Inspection #: Visit ID: 8723971

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ Corrected On-Site
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack with cleaned utensils, prep area/ Corrected On-Site
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen prep wearing a watch while preparing food/ Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./sugar bin scoop/ Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior soiled.
16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cold drawer under cook line grill.
33-06-4:Basic - Trash receptacles not provided where needed in establishment./hand sink near office.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./cook line.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar bin.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shell eggs in room temperature/69F, less than R hours per chef/moved back to reach in cooler/ **Corrective Action Taken**
41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./quat over 500ppm, cook line/rechecked 300ppm/ Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./employees dumped iced into kitchen entrance dump sink.
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/more than 6 employees working but no certified manager on duty.

Inspection Date: 2/25/2025

Inspection #: Visit ID: 10763712

36-62-4:Basic - - From initial inspection : Basic - Light not functioning./cook line. Warning - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-02-25: **Time Extended**
16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available. Repeat Violation Warning - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-02-25: **Time Extended**
51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/bar remodeled, adding dish machine Warning - From follow-up inspection 2025-01-22: 30 day Time extended. **Time Extended** - From follow-up inspection 2025-02-25: Plan submitted and received on 2/14/25 per plan review. **Time Extended**

Inspection Date: 1/22/2025

Inspection #: Visit ID: 10724089

Inspection Date: 11/19/2024

Inspection #: Visit ID: 10722453

14-01-5:Basic - Bowl or other container with no handle used to dispense food./panko container/ Corrected On-Site Warning
06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw tilapia in walk in cooler/ Corrected On-Site Warning
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./cook/ Corrected On-Site Repeat Violation Warning
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation Warning
10-20-4:Basic - In-use tongs stored on equipment door handle between uses./cook line/ Corrected On-Site Warning
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour handle/ Corrected On-Site Warning
36-62-4:Basic - Light not functioning./cook line. Warning
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./bar. Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled. Repeat Violation Warning
16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food./thank you bag with ice used directly on raw lobster meat, cook line reach in cooler/ Corrected On-Site Warning
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked lamb chop 112F, cooked chicken 108F, cooked rice 89F, mushroom gravy 85F/all hot holding less than 4 hours/reheated immediately, cooked lamb chop 170F, cooked chicken 168F, cooked rice 181F, mushroom gravy 171F. Corrected On-Site Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. Warning
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./food cart blocked kitchen hand sink/ Corrected On-Site Repeat Violation Warning
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available. Repeat Violation Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar/ Corrected On-Site Repeat Violation Warning
51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/bar remodeled, adding dish machine Warning

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8606469

24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning - From follow-up inspection 2024-04-16: **Time Extended**
14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in walk-in freezer. Ice build up in walk in freezer door. Warning - From follow-up inspection 2024-04-16: **Time Extended**
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line prep table. Warning - From follow-up inspection 2024-04-16: **Time Extended**
31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food rack/ Corrected On-Site Warning - From follow-up inspection 2024-04-16: **Time Extended**
16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available. Warning - From follow-up inspection 2024-04-16: **Time Extended**
16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-04-16: **Time Extended**

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8495389

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./line cook wearing a watch and bracelets while preparing and cooking food at cook line. Warning
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./line cook. Warning
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning
14-69-4:Basic - Ice buildup in reach-in walk-in freezer. Ice build up in walk in freezer door. Warning
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./74F, on stove/cook line. Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled. Warning
16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning
29-20-5:Basic - Standing water or very slow draining water in cook line hand wash sink. Warning
08B-12-5:Basic - Stored food not covered./cut oranges at bar/ Corrected On-Site Warning
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./cook line and prep area/ Corrected On-Site Warning
02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar container at prep area. Warning
03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use./mahi, walk in cooler. Warning
01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Warning
01C-10-4:Intermediate - Clams/mussels tag removed from original container prior to container being emptied./cook line reach in coolers. Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line prep table. Warning
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food rack/ Corrected On-Site Warning
02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./blanched hamachi fish served ceviche style, lamb chop offered undercooked options. Warning
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available. Warning
16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. 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./two new hired employees, less than 60 days/ Corrected On-Site Warning
03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment is conducting reduced oxygen packaging for raw fish and raw meat. Warning

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8492107

24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
36-11-4:Basic - Floors not maintained smooth and durable./dish and prep area.
16-46-4:Basic - Old labels stuck to food containers after cleaning.