THE FRIED FLAVOR

Name: THE FRIED FLAVOR
Address: 10685 BIG BEND RD, RIVERVIEW, FL, 33579, US
Rating: 73.3

10685 BIG BEND RD, RIVERVIEW, FL 33579

License #3916392

73.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE FRIED FLAVOR in RIVERVIEW currently holds an InspectFL Health Score of 73.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 33 total violations — 4 critical, 5 major, 24 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 April 2, 2026 shows 13 observation rows: no critical rows, 3 major, and 10 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.

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.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle in rice.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing handle first.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in kitchen.
[35B-02-4] Insect control device installed over food preparation area. Bug light over flour near dry storage.
[08B-38-4] Food stored on floor. Fryer oil on floor.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and reach in cooler gaskets soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near register temped 73 F, ran approximately 2 minutes.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 76 F.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filters.
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Glove left in flour.
[41-17-4] Spray bottle containing toxic substance not labeled.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
[08B-38-4] Food stored on floor. Fryer oil on floor. Fries on floor in walk in freezer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table.
[35B-02-4] Insect control device installed over food preparation area. Bug light over flour near back storage.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings 56 F, raw fish 70 F on counter. Employee states its been there for 10 minutes. Employee placed in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 106 F on counter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-01-5] Bowl or other container with no handle used to dispense food. Containers with no handle in chicken and rice. Portion cups in seasonings.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep coolers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep coolers.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dish without sanitizing. Discussed setting up 3 compartment sink and how to properly wash dishes.

Community reaction

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Community pulse