Helena Modern Riviera
Last inspected: Dec 5, 2025
14
Score
Across the available record, Helena Modern Riviera has 10 inspections on file, the first dated 2022. Helena Modern Riviera was last inspected on Dec 5, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 14 violations per visit lately, up from roughly 11 violations before.
“No chemical test kit provided when using sanitizer” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Orlando restaurant, which scores around 79. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
5
Critical latest
6
Major latest
12
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
5 critical violations. 6 major violations. 12 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked duck cooling overnight still at 51F. Cooked lamb shank cooling overnight still at 50F Cooked chicken cooling overnight still at 49F. All in walk in cooler.
01B-36-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef and raw burger patties over raw fish/cook line cold drawers/ **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./waffle batter holding at 71F for less than 4 hours/iced immediately. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle hanging on cleaned dish shelves.
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked duck cooling overnight still at 50F. Cooked lamb shank cooling overnight still at 51F. Cooked chicken cooling overnight still at 47F. All in walk in cooler.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./trash can blocked hand sink/dessert station/ **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./observed ice dumped in bar hand sink. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar/ **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine metal gasket.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table and dessert station/ **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses./cook line/ **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour bin, sugar bin/kitchen/ **Corrected On-Site**
10-01-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash and rinse gauges damaged.
16-38-5
Basic - Light not functioning./one light bulb out, cook line.
36-62-4
Basic - Microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Standing water in bottom of reach-in-cooler./middle reach in cooler at cook line.
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar/rechecked 200ppm/ **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor./near expo line hand sink. **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name./sugar bin/ **Corrected On-Site** **Repeat Violation**
02D-01-5
14
Jun 27, 2025
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./quat over 500ppm, cook line/rechecked 300ppm/ **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shell eggs in room temperature/69F, less than R hours per chef/moved back to reach in cooler/ **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing./employees dumped iced into kitchen entrance dump sink.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/more than 6 employees working but no certified manager on duty.
53A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack with cleaned utensils, prep area/ **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen prep wearing a watch while preparing food/ **Corrected On-Site**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./sugar bin scoop/ **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cold drawer under cook line grill.
22-16-4
Basic - Trash receptacles not provided where needed in establishment./hand sink near office.
33-06-4
Basic - Wiping cloth sanitizing solution stored on the floor./cook line.
21-38-4
Basic - Working containers of food removed from original container not identified by common name./sugar bin.
02D-01-5
33
Feb 25, 2025
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/bar remodeled, adding dish machine **Warning** - From follow-up inspection 2025-01-22: 30 day Time extended. **Time Extended** - From follow-up inspection 2025-02-25: Plan submitted and received on 2/14/25 per plan review. **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-02-25: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Light not functioning./cook line. **Warning** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-02-25: **Time Extended**
36-62-4
78
Jan 22, 2025
Complaint Full
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/bar remodeled, adding dish machine **Warning** - From follow-up inspection 2025-01-22: 30 day Time extended. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Light not functioning./cook line. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
42-01-4
58
Nov 19, 2024
Complaint Full
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food./thank you bag with ice used directly on raw lobster meat, cook line reach in cooler/ **Corrected On-Site** **Warning**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked lamb chop 112F, cooked chicken 108F, cooked rice 89F, mushroom gravy 85F/all hot holding less than 4 hours/reheated immediately, cooked lamb chop 170F, cooked chicken 168F, cooked rice 181F, mushroom gravy 171F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./food cart blocked kitchen hand sink/ **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available. **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar/ **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/bar remodeled, adding dish machine **Warning**
51-16-7
Basic - Bowl or other container with no handle used to dispense food./panko container/ **Corrected On-Site** **Warning**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw tilapia in walk in cooler/ **Corrected On-Site** **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation./cook/ **Corrected On-Site** **Repeat Violation** **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation** **Warning**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses./cook line/ **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour handle/ **Corrected On-Site** **Warning**
10-01-5
Basic - Light not functioning./cook line. **Warning**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees./bar. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
26
Apr 16, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line prep table. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food rack/ **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in walk-in freezer. Ice build up in walk in freezer door. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
14-69-4
61
Feb 6, 2024
Routine - Food
1 critical violation. 10 major violations. 12 minor violations.
View 23 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use./mahi, walk in cooler. **Warning**
03G-05-5
Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. **Warning**
31B-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./blanched hamachi fish served ceviche style, lamb chop offered undercooked options. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available. **Warning**
16-37-1
Intermediate - Clam/mussel tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Clams/mussels tag removed from original container prior to container being emptied./cook line reach in coolers. **Warning**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line prep table. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food rack/ **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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./two new hired employees, less than 60 days/ **Corrected On-Site** **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment is conducting reduced oxygen packaging for raw fish and raw meat. **Warning**
03G-50-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./line cook wearing a watch and bracelets while preparing and cooking food at cook line. **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation./line cook. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./74F, on stove/cook line. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
Basic - Standing water or very slow draining water in cook line hand wash sink. **Warning**
29-20-5
Basic - Stored food not covered./cut oranges at bar/ **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor./cook line and prep area/ **Corrected On-Site** **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name./sugar container at prep area. **Warning**
02D-01-5
Basic - Ice buildup in reach-in walk-in freezer. Ice build up in walk in freezer door. **Warning**
14-69-4
17
Sep 8, 2023
Food-Licensing Inspection
3 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
86
Feb 13, 2023
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef over onions, cook line reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./home made Aoili with shell eggs sauce at 66F, less than 4 hours/iced immediately, rechecked 55F in 15minutes/ **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. A ladder blocking dessert station hand sink. A cart with glasses blocking prep area hand sink./ **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./grilled salmon cook to order per chef. **Repeat Violation**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quart and chlorine strips not available.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled./several chemical bottles not labeled. **Repeat Violation**
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employees wearing watches and bracelets while preparing food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./chef.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation./two kitchen prep employees. **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair./cook line cold drawers gaskets disrepair.
14-11-5
Basic - Ice scoop handle in contact with ice./bar ice bin/ **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses./ **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Plumbing system in disrepair./dish machine plumbing system leaking.
29-08-4
Basic - Wiping cloth sanitizing solution stored on the floor./Four sanitizing buckets at cook line and kitchen/ **Corrected On-Site**
21-38-4
Basic - Wiping cloth/towel used under cutting board./prep area.
21-04-4
25
Aug 15, 2022
Routine - Food
6 major violations. 11 minor violations.
View 17 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at front cooking station.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./food cart blocking cook line hand sink/ **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./lamb chop served under 145F per manager.
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/manager Coumbaros walked in in the middle of the inspection/ **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled./two chemical bottles not labeled by kitchen entrance hand sink/ **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./79F for both hand sinks in kitchen/rechecked 108F and 114F/ **Corrected On-Site**
27-16-4
Basic - Working containers of food removed from original container not identified by common name./panko stored under kitchen prep table.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food./plastic cup used to scoop flour/under kitchen prep table.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./back kitchen by the dish machine area.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's backpack on top of foil to go containers and hanging on dry storage shelves/ **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation./two cooks at cook line.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses./scoops and tongs at cook line/ **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./125F on stove.
10-07-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./on kitchen prep tables/ **Corrected On-Site**
21-12-4
32
Frequently Asked Questions
When was Helena Modern Riviera last inspected?
The most recent health inspection at Helena Modern Riviera on file is from Dec 5, 2025. The public record contains 10 inspections in total.
What is the most common violation at Helena Modern Riviera?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited seven times, more than any other issue at Helena Modern Riviera.
How does Helena Modern Riviera compare to other restaurants in Orlando?
Helena Modern Riviera most recently scored 14 out of 100, which is lower than the Orlando average of 79.
Has Helena Modern Riviera's inspection record improved over time?
No. Recent inspections at Helena Modern Riviera have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Helena Modern Riviera 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 Helena Modern Riviera inspected?
Based on the inspection history on file, Helena Modern Riviera is inspected around three times per year on average.
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