FLAVA ZONE
4938 N UNIVERSITY DR, Lauderhill FL 33351
Last inspected May 13, 2026 · 8 visits since January 2024
FEB 25
APR 25
OCT 25
FEB 26
MAY 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
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. Bulletin printed to be posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside handwashing sink. Operator removed.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees personal food items stored in walk in cooler not segregated or identified.
Exterior door has a gap at the threshold that opens to the outside.
Feb 19, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked chicken cold held in flip top cooler at 45F. Per operator, chicken transfer to unit 3.5 hours before the inspection. Operator removed chicken to walk in freezer for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken with hot holding at 125F in kitchen. Per operator, chicken cooked and placed on racks less than 30 minutes prior to the inspection. Operator placed wings in walk in freezer for quick chill.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on shelf above food preparation table. Operator removed.
Food stored in a location that is exposed to splash/dust. -Observed uncovered cooked chicken with stored next to handwashing sink could lead to cross contamination. Operator relocate chicken wings.
Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Operator removed to shelf.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over container of ready to eat pasta. Operator moved to bottom shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At hot line, utensils in standing water [94F°]
Stored food not covered. In dry storage area, box of oil not covered. Operator covered
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator corrected to 300ppm
Working containers of food removed from original container not identified by common name. 2 bulk containers of non TCS ingredients not labeled.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; salmon, raw (58F - Cold Holding); raw chicken (46F - Cold Holding). As per operator foods portioned or prepared less than 4hrs ago. Observed walk in door kept open, operator placed foods inside walk in cooler to quick chill.
Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk containers of rice and sugar
Ceiling tile missing. In kitchen area ceiling tile missing
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum containers on top shelf in store room not inverted
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 124F° water. Operator remade water to 148F°
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket ppm improper 50ppm Operator dumped out to remake
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. Chicken tenders. Walk In Freezer.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
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. In walk in freezer, open case of uncooked chicken nuggets of bagged raw salmon.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, mashed potatoes (122F - Hot Holding); rice (118F - Hot Holding). Per manager both in unit at 11:00am. Manager moved items to oven to reheat and increased hot box temperature.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Bulletin provided to be signed.
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. Bulletin printed to be posted.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Bottled juices made from fresh squeezed lemons missing non pasteurized label.
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.
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. No signature forms available for staff.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped mac and cheese in reach in cooler not date marked. Per manager in unit since day before.
Bowl or other container with no handle used to dispense food. Metal cup in bulk spice mix in dry good storage. Manager removed cup.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in containers of standing water at stove top and at steam well. Employee moved one to flitop to heat and dumped other.
Single-service articles not stored inverted or protected from contamination. To go plastic and styrofoam containers not inverted on storage shelf. Manager inverted both items.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.