FLAVAS MIAMI

Name: FLAVAS MIAMI
Address: 11100 SW 216 ST STE B, GOULDS, FL, 33170, US
Rating: 0

11100 SW 216 ST STE B, GOULDS, FL 33170

License #2337802

0 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 28 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

FLAVAS MIAMI in GOULDS 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 8 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 115 total violations — 13 critical, 10 major, 92 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 28, 2026 shows 28 observation rows: 3 critical, 4 major, and 21 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

115

Coverage note

Inspector notes linked where available

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DBPR

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FLAVAS MIAMI 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (64F - Cold Holding) at cook line, as per manager for less than 2 hours. Manager placed product in ice bath.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook put on gloves without washing his hands.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at prep table.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board, metal pans, waffle maker heavily soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipments heavily soiled with grease and old food debris. Observed handwash sinks soiled. Observed exterior of coolers heavily soiled with food debris.
[31B-03-4] No soap provided at handwash sink. Observed at handwash sink in near triple sink.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed across cook line.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed heavy vapors odors in the kitchen.
[36-65-5] Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at cook line soiled with heavy accumulation of grease. Observed walls in the kitchen heavily soiled with grease and old food debris.
[51-18-6] No copy of latest inspection report available.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under cooking equipments. Observed floor at ware-washing area.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed heavy grease dripping from hood filter.
[10-08-5] Ice scoop handle in contact with ice.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook beans, liquid eggs, cooked potatoes at reach in cooler, raw marinated chicken, raw marinated fish, as per operator for less than 2 days. Advised operator to date marked products.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at white chest freezers.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink near the triple sink.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensils next to steam table.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with accumulated dust.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under cooking equipments soiled at cook line. Observed floor at the three compartment sink soiled.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in all three white chest reach in freezers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled at cook line.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler exteriors soiled with food debris. Observed oven exterior soiled with old food debris. Observed handwash sinks interiors soiled.
[14-42-4] Observed hood filters soiled with heavy grease accumulation.
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at the kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall throughout the kitchen soiled with accumulated food debris. Observed wall at three compartment sink soiled with accumulated grease. Observed wall at handwash sinks soiled with accumulated food debris. Observed wall soiled behind oven.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation table. Coached manager.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed all four reach in coolers shelves rusted in the kitchen.

Disposition: Warning Issued
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with accumulated dust.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle stored at preparation table near steam equipments. Coached employee. Cook removed water bottle.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee working at the waffle stand with no hair restraint.
[14-11-5] Equipment in poor repair. Observed white reach in cooler door handle in disrepair.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under cooking equipments soiled at cook line. Observed floor at the three compartment sink soiled.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in all three white chest reach in freezers.
[10-08-5] Ice scoop handle in contact with ice. Manager stored ice scoop properly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled at cook line.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler exteriors soiled with food debris. Observed oven exterior soiled with old food debris. Observed handwash sinks interiors soiled.
[14-42-4] Observed hood filters soiled with heavy grease accumulation.
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at the kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall throughout the kitchen soiled with accumulated food debris. Observed wall at three compartment sink soiled with accumulated grease. Observed wall at handwash sinks soiled with accumulated food debris. Observed wall soiled behind oven.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table near steam equipments.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation table. Coached manager.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of flour and cornbread removed from original container not identified by common name at shelves across cook line. Coached manager
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink chlorine (0ppm). Manager reset three compartment sink chlorine (50ppm).
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employees failed to wash hands before began preparing food to serve to customers. Coach manager.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 2 food employees put on gloves and then began plating, and cooking food to serve to customers, and making waffles. No handwash. Coached manager.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef liver (45F - Cold Holding) at reach in cooler near cook line. As per manager for less than 2 hours. Manager placed product in reach in freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked scrambled eggs (124F - Hot Holding) in oven at cook line, as per cook for less than an hours. cook reheated scrambled eggs (172F - Reheating).
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed all four reach in coolers shelves rusted in the kitchen.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed av vents soiled above ice machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened water bottle stored on a food preparation table. Employee removed it.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed the floor was soiled throughout the entire establishment.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle. Employee removed it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stove surface and walk behind with grease and also hood filters soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened employee beverage inside the reach in cooler. Employee removed it.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler by the steam table. Employee cleaned it.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at entrance to the 3 compartment sink. Employee cleaned it.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on preparation table. Employee removed them.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above hot dogs and salmon croquettes.employee placed raw shell eggs at the bottom.
[27-17-4] Water pressure lacking at fixtures that require the use of water. Observed at the hand wash sink by the 3 compartment sink.