H FLAVS

Name: H FLAVS
Address: 18 N DOLLINS AVE K2, ORLANDO, FL, 32805, US
Rating: 69.8

18 N DOLLINS AVE K2, ORLANDO, FL 32805

License #5815614

69.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

H FLAVS in ORLANDO currently holds an InspectFL Health Score of 69.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on June 11, 2026. Across those visits, DBPR recorded 20 total findings; InspectFL has detailed violation rows for 19 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 June 11, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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.

Location + actions

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Conch, and raw chicken 62F in prep sink thawing at room temperature.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of lettuce by food warmers.
[08B-38-4] Food stored on floor. Case of Oil stored on the floor.
[50-09-4] Current Hotel and Restaurant license not displayed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese 82 and rice with peas 78 in hot holding food warmers per employee 30 mins. Employee turned on warmer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked foods in reach in coolers held over 24 hours per employee not date marked.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
[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. New employee signed during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in zip lock bags removed from its original packaging over chicken tenders ready to eat in stand up white freezer.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Community reaction

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Community pulse