Flavors 27
Last inspected: Apr 10, 2026
50
Score
Public records show eight inspections at Flavors 27 stretching back to 2022. Inspectors last stopped by on Apr 10, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
By comparison, the average Florida facility scores 72, putting Flavors 27 on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken then began to handle clean patty display case; no hand wash. Advised operator that employee should wash hands and clean and sanitize clean patty display case.
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door reach in cooler: milk (52F - Cold Holding) As per operator, stored on prep area for prep approximately 25 mins prior. Not prepped or portioned. Operator placed to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area sitting on stool: jerk chicken (134F - Hot Holding) As per operator, cooked and stored 20 mins. Operator placed in steam table. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Dezrine S Henry expired 11/10/2025 **Warning**
53A-03-7
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
50
Oct 31, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Employee answered phone, handed money to cashed out a guest and proceeded to reached out for a clean to go cup to served cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly
12A-29-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Plastic bag of raw chicken stored above plastic bags of beef in Large meat chest freezer next to small chest freezers in storage room. Manager inverted. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table-Cooked Rice (110-120F - Hot Holding). Per Manager food item in unit less than 2 hours. Employee reheated. **Corrective Action Taken**
03B-01-6
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter. Sign emailed to operator.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Ceiling tile shows damage or is in disrepair. 6 ceiling tiles damaged with water stains.
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door behind kitchen.
35B-01-4
52
Jan 29, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen area, handled various soiled pans to place in dish wash area then began handling clean pan of corn bread; no hand wash. Advised employee to wash hands.
12A-16-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta made 2 days prior not date marked. Operator date marked. **Corrected On-Site**
02C-02-5
70
Aug 13, 2024
Routine - Food
5 critical violations.
View 5 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled seasoning bottle that fell on the floor then handled utensil to stir food in pot at cook line; no hand wash. Advised operator to wash hands.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: raw shelled eggs stored above cooked cabbage and cooked pork with beans. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At big deep freezer in storage area at the backend of kitchen: Raw chicken stored above raw pork and raw fish; not all products commercially packaged. Operator stored properly. **Corrected On-Site** **Admin Complaint**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area: macaroni pasta (58F - Cold Holding) As per operator, taken out for an order 15 mins prior. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: Mac and cheese (117F - Hot Holding) As per operator, cooked 30 mins prior then stored in steam table. Advised operator to reheat to 165F.
03B-01-6
47
Apr 30, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At cook line: In use utensils stored in soiled water at 80F. Operator discarded water. **Corrected On-Site**
10-05-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer in main storage area: raw chicken commercially packaged stored over raw fish not commercially packaged At deep freezer in main storage area: raw oxtails over raw fish; neither items commercially packaged. Operator started making corrections. **Corrective Action Taken**
08A-17-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At double door stainless steel reach in cooler: whole milk opened 3 days prior not date marked. Operator date marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-03-5
Intermediate - 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. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. At shelf under prep counter near warehouse washing sink, chemical in spray bottle unlabelled. Operator was unaware of the type of chemical so operator discarded. **Corrected On-Site**
41-17-4
55
Feb 27, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - 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. At steam table: Observed, whilst preparing an order, operator used bare hands to touch cooked cabbage. Advised operator use a utensil. **Warning**
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. At stainless steel reach in cooler used to store produce: Raw shelled eggs stored above bags of unwashed callaloo and bell peppers. Operator removed eggs and stored properly. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At stainless steel reach in cooler used to store produce: Raw shelled eggs stored above container of mayonnaise and opened box with blocks of margarine. **Warning**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed, whole milk opened 3 days prior not date marked. Advised operator to date mark. **Warning**
02C-03-5
Intermediate - 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. **Warning**
53B-01-5
52
Feb 28, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by prep area. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator **Corrective Action Taken**
11-27-4
Intermediate - 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. Emailed form to operator **Corrective Action Taken**
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees.at the bar area.Emailed sign to operator **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing on standing water by 3 compartment sink. Operator operator water to keep product under running water **Corrected On-Site**
06-01-5
Basic - Fly sticky tape hanging next to Togo containers on storage area. Operator removed **Corrected On-Site**
35B-08-4
64
Aug 3, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees.at bar area. Provided sign **Corrected On-Site**
31B-04-4
95
Frequently Asked Questions
When was Flavors 27 last inspected?
The most recent health inspection at Flavors 27 on file is from Apr 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Flavors 27?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Flavors 27.
Has Flavors 27's inspection record improved over time?
Results have been roughly steady. Inspections at Flavors 27 have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Flavors 27 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Flavors 27 inspected?
Based on the inspection history on file, Flavors 27 is inspected around two times per year on average.
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