FLAVAS MIAMI

Name: FLAVAS MIAMI
Address: 11100 SW 216 ST STE B, GOULDS, FL, 33170, US
Rating: 75.4

11100 SW 216 ST STE B, GOULDS, FL 33170

License #2337802

75.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FLAVAS MIAMI in GOULDS currently holds an InspectFL Health Score of 75.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 51 total violations — 6 critical, 2 major, 43 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 25, 2026 shows 13 observation rows: no critical rows, 1 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Call Back - Complied
[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.
[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.
[51-18-6] No copy of latest inspection report available.
[35B-03-4] Outer openings not protected with self-closing doors.
[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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at the kitchen.
[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.
[14-42-4] Observed hood filters soiled with heavy grease accumulation.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed all four reach in coolers shelves rusted in the kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled at cook line.

Disposition: Warning Issued
[10-08-5] Ice scoop handle in contact with ice. Manager stored ice scoop properly.
[14-11-5] Equipment in poor repair. Observed white reach in cooler door handle in disrepair.
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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
[35B-03-4] Outer openings not protected with self-closing doors.
[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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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).
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed all four reach in coolers shelves rusted in the kitchen.
[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.
[51-18-6] No copy of latest inspection report available.
[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).
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee working at the waffle stand with no hair restraint.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled at cook line.
[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.
[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.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table near steam equipments.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at the kitchen.
[14-42-4] Observed hood filters soiled with heavy grease accumulation.
[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.
[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.

Community reaction

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Community pulse