FLAVORIKAN

Name: FLAVORIKAN
Address: 1803 E DUVAL ST, JACKSONVILLE, FL, 32202, US
Rating: 22.2

1803 E DUVAL ST, JACKSONVILLE, FL 32202

License #2615225

22.2 Grade F / 100

Failing Health Score

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Quick take

FLAVORIKAN in JACKSONVILLE currently holds an InspectFL Health Score of 22.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 73 total violations — 17 critical, 15 major, 41 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

88%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water with utensils for cooking, employs placed it on grill
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employees broke down raw conch then removed gloves and scooped cooked chicken, explained to hers en she washed hands and changed scoop
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at front counter
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers not inverted in back storage, manager inverted them
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on top of mayonnaise containers at cook line, manager moved keys
[50-09-4] Current Hotel and Restaurant license not displayed. Old one
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f emapandas, in warmer at 135f, no time, no procedure, explained 4 hrs procedure and manager write time, manager set temperature higher,
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow solution by triple sink, employee stated its chlorine
[14-11-5] Equipment in poor repair. Gasket torn in upright cooler by water heater
[31B-03-4] No soap provided at handwash sink. Hand sink at cook line and front counter, employee placed some
[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. For new cook, a few days, has blank form
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Rice pots on shelf by stove, back prep
[21-05-5] Cloth used as a food-contact surface. Towel touching cut lettuce in reach in cooler by triple sink
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At front counter, not secured
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Gray cooler by water heater
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork in open bag on top of bag with fries in box freezer, back storage room, employee rearranged

Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 124f bullion on warmer without water, manager placed it on stove to reheat, got to 165f, 117f empanadas on display warmer, employee reheated them to 165f
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in container above container with raw beef, reach in cooler by flat grill, manager rearranged
[13-03-4] Employee with no hair restraint while engaging in food preparation. Manager cooking
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket by cook line, employee made solution with chl, 100 ppm
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water side handle in hand sink at front counter goes around and no water comes out
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer goods, glass door cooler by stove, back prep
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar
[35A-03-4] Dead roaches on premises. One on floor by cook line, employee cleaned it
[14-38-4] Food storage container/container lid cracked or broken. Lid cracked on salt in storage room, employee changed lids
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat, manager made new solutions with chl, 100 ppm
[14-01-5] Bowl or other container with no handle used to dispense food. On daily, storage room, removed by manager, also on chicken bullion and spices
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler by stove in back prep area, also great cooler by stove, back prep
[36-11-4] Floors not maintained smooth and durable. A few tiles missing by triple sink
[35A-02-7] Live, small flying insects found. One fly by back prep
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes yesterday morning, dated by employee

Emergency order recommended
[08B-38-4] Food stored on floor. Oil jugs by rear door to dining
[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. A couple of employee for 2 months, Mary and Glendy
[14-01-5] Bowl or other container with no handle used to dispense food. On cooked rice and on red pepper flakes in cabinet by bar
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar, not secured
[41-17-4] Spray bottle containing toxic substance not labeled. A couple by dining area, employee labeled them sanitizer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket
[31A-07-4] Handwash sink missing in warewashing or food preparation area. Employee scooping ice on exterior of bar, employee moved ice beach/bin to inside area of bar
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler by cook line
[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. Three employees here for 2 to 3 months
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling in storage area by box freezers
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f chicken sticks, on grill off, employee placed them on frat grill on, 117f chicken, ground beef and beans, Ipoh warmer, employee placed them on grill,
[27-18-4] Hot water supply not maintained during peak periods. No hot water, water heater broke down, has the part to fix it
[29-11-4] Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at front counter leaking
[50-09-4] Current Hotel and Restaurant license not displayed. Couldnt find it
[10-08-5] Ice scoop handle in contact with ice. Employee removed it, beach cooler ice bin, bar area
[35A-03-4] Dead roaches on premises. 6 dead roaches along wall stock on tape by prep table at cook line, 2 dead stock on tape on door frame to storage area

Emergency order recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked onions and 90f rice, warmer off, employee turned it on and heated onions on grill to 165f
[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. For new employees here
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw pork then changed gloves and grabbed tostones, explained to her and tostones got to 160f in fryer
[14-11-5] Equipment in poor repair. Gasket up in upright freezer
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee brought some
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license."
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar
[16-48-4] Old food stuck to clean dishware/utensils. Shrimp label on container with beef
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder, employee labeled it salt
[35A-02-7] Live, small flying insects found One by cook line and one by triple sink
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler by fryer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in container on top of container with cooked beef, raw fish in container on top of container with ham, employee rearranged, reach in cooler,
[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. Grabbed cooked empanadas, explained to her and she got tongs,
[36-24-5] Hole in or other damage to wall. Wall by entrance to storage area, lose to mop sink
[35A-03-4] Dead roaches on premises. 2 on floor by triple sink and 2 on floor in storage area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Broken above storage shelf by back cook line

Community reaction

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