HELENA MODERN RIVIERA

Name: HELENA MODERN RIVIERA
Address: 8441 INTERNATIONAL DR STE 260, ORLANDO, FL, 32819, US
Rating: 0

8441 INTERNATIONAL DR STE 260, ORLANDO, FL 32819

License #5813753

0 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 21 findings · 3 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

HELENA MODERN RIVIERA in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 138 total violations — 18 critical, 38 major, 82 minor.

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Inspections on file

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The latest inspection on October 19, 2026 shows 21 observation rows: 3 critical, 4 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

138

Coverage note

Inspector notes linked where available

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HELENA MODERN RIVIERA has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 4 portions of Tilapia in cooler at cook line completely thawed
[10-08-5] scoop handle in contact with ice. Scoop handle in Cous Cous at cook line cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between coolers at cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at expo line, handles not facing up
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of middle cooler at cook line
[29-11-4] Water leaking from pipe and/or faucet/handle. Hot water handle leaking at hand sink at ware wash area Faucet leaking at hand sink at bar
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer in hand sink for pizza area and ice in basin of hand sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink ware wash
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items - speaker at cook line on cutting board
[08B-47-4] Food not stored at least 6 inches off of the floor. Food on floor under shelf in walk in freezer
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slider door/window has black like substance
[06-09-2] 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. See stop sale. 4 portions of Tilapia in cooler at cook line completely thawed. Package states must be removed from packing before thawing.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back prep area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken burgers over washed limes and lemons in walk in cooler Raw seafood over gnocchi in reach in cooler at cook line Raw bacon and raw beef over deli meats in walk in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at pizza make station area has had cooler moved to block hand sink access . Manager moved cooler over to match the approved plans on file for easy access Oven racks in front of hand sink at cook line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk on freezer
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour label

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./serving forks, knives at expo station.
[06-09-1] 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./salmon/removed immediately/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish shelves.
[10-08-5] Ice scoop handle in contact with ice./bar ice bin/
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar bin in kitchen.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-49-6] Standing water in bottom of reach-in-cooler./cook line reach in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner./raw lamb chop thawed in room temperature./removed wrapper/prep immediately/
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm/bar dish machine. Ran out of sanitizer, replaced and rechecked chlorine 50ppm/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken/walk in cooler. Raw tuna over cooked lamb/walk in cooler.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./gallon of milk/bar.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./salsa Helena sauce hot holding at 124F. Home made scampi sauce hot holding at 131F/both less than 4 hours per chef/reheated to 165F/
[27-24-5] Hot water at three-compartment sink does not reach 85 degrees Fahrenheit.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./highest 81F among all hand sinks.

Disposition: Met Inspection Standards
[21-38-4] Wiping cloth sanitizing solution stored on the floor./near expo line hand sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine metal gasket.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table and dessert station/
[10-20-4] In-use tongs stored on equipment door handle between uses./cook line/
[10-01-5] 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/
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash and rinse gauges damaged.
[36-62-4] Light not functioning./one light bulb out, cook line.
[22-08-4] Microwave has accumulation of black substance/grease/food debris.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-49-6] Standing water in bottom of reach-in-cooler./middle reach in cooler at cook line.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar/rechecked 200ppm/
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar bin/
[03D-02-5] 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] 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] 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/
[03A-02-5] 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.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle hanging on cleaned dish shelves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times./trash can blocked hand sink/dessert station/
[31A-11-4] Handwash sink used for purposes other than handwashing./observed ice dumped in bar hand sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./bar/

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees backpack with cleaned utensils, prep area/
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen prep wearing a watch while preparing food/
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-06-5] 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/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues./cold drawer under cook line grill.
[33-06-4] Trash receptacles not provided where needed in establishment./hand sink near office.
[21-38-4] Wiping cloth sanitizing solution stored on the floor./cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar bin.
[03A-02-5] 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/
[41-15-5] 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/
[31A-11-4] Handwash sink used for purposes other than handwashing./employees dumped iced into kitchen entrance dump sink.
[53A-05-6] 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food./panko container/
[06-09-1] 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/
[13-03-4] Employee with no hair restraint while engaging in food preparation./cook/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic containers.
[10-20-4] In-use tongs stored on equipment door handle between uses./cook line/
[10-01-5] 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/
[36-62-4] Light not functioning./cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-31-5] 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/
[03B-01-6] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
[31A-09-4] Handwash sink not accessible for employee use at all times./food cart blocked kitchen hand sink/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./bar/
[51-16-7] 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

Disposition: Warning Issued
[13-07-4] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation./line cook.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-69-4] Ice buildup in reach-in walk-in freezer. Ice build up in walk in freezer door.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./74F, on stove/cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-20-5] Standing water or very slow draining water in cook line hand wash sink.
[08B-12-5] Stored food not covered./cut oranges at bar/
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-38-4] Wiping cloth sanitizing solution stored on the floor./cook line and prep area/
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container at prep area.
[03G-05-5] 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.
[01C-03-4] Clam/mussel tags not marked with last date served.
[01C-10-4] Clams/mussels tag removed from original container prior to container being emptied./cook line reach in coolers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line prep table.
[31A-09-4] Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food rack/
[02B-01-5] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at bar handwash sink.
[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./two new hired employees, less than 60 days/
[03G-50-1] 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.