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 71 total violations — 18 critical, 14 major, 39 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

December 3, 2025

The latest inspection on April 8, 2026 included 4 critical violations, 3 major, and 10 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
[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
[14-11-5] Equipment in poor repair. Gasket torn in upright cooler by water heater
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[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
[31B-03-4] No soap provided at handwash sink. Hand sink at cook line and front counter, employee placed some
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at front counter
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, test strip turned almost black and then white in bucket at cook line, employee discarded it, explained to employee, she made quat sanitize, 300 ppm
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At front counter, not secured
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers not inverted in back storage, manager inverted them
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork in open bag on top of bag with fries in box freezer, back storage room
[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
[21-05-5] Cloth used as a food-contact surface. Towel touching cut lettuce in reach in cooler by triple sink
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Gray cooler by water heater
[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,

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
[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
[31B-03-4] No soap provided at handwash sink. Hand sink at front counter
[36-11-4] Floors not maintained smooth and durable. A few tiles missing by triple sink
[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
[35A-03-4] Dead roaches on premises. One on floor by cook line, employee cleaned it
[50-09-4] Current Hotel and Restaurant license not displayed.
[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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar
[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
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on tray on shelf above alcapurria yuca in upright freezer by stove, back prep, employee rearranged
[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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Manager cooking
[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
[14-38-4] Food storage container/container lid cracked or broken. Lid cracked on salt in storage room, employee changed lids
[35A-02-7] Live, small flying insects found. One fly by back prep

Emergency order recommended
[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
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler by cook line
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee brought a roll
[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
[50-09-4] Current Hotel and Restaurant license not displayed. Couldnt find it
[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
[41-17-4] Spray bottle containing toxic substance not labeled. A couple by dining area, employee labeled them sanitizer
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar, not secured
[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
[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
[10-08-5] Ice scoop handle in contact with ice. Employee removed it, beach cooler ice bin, bar area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw beef, employee rearranged cooler by triple sink
[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,

Emergency order recommended
[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,
[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
[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
[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
[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
[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."
[36-03-4] Cove molding at floor/wall juncture broken/missing. Pulled out by entrance to kitchen, employee fixed it
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder, employee labeled it salt
[35A-03-4] Dead roaches on premises. 2 on floor by triple sink and 2 on floor in storage area

Community reaction

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Community pulse