FLAVOR BAR RESTAURANT AND BAKERY LLC
5299 N SR 7, Tamarac FL 33319 · 7544224399
Last inspected Jul 28, 2026 · 9 visits since August 2023
AUG 24
MAR 25
JUL 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025055228 | Jul 9, 2025 | Nov 13, 2025 | $560 |
| 2--2022040099 | Jul 21, 2022 | Jan 4, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler next to entrance to front counter, raw shell eggs stored over cooked Mac and cheese. Manager removed eggs to the lower shelf during the inspection.
Manager or person in charge lacking proof of food manager certification. Manager in charge Ketia Sainval.
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.
Cardboard used to line food-contact shelves. Observed at cook line, soiled cardboard lining preparation lower shelves with stored ingredients for the restaurant.
Show the remaining 5 findings ▾
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. One employee engaging in food preparation not hearing hair restraint. Employee put on hair net during the inspection.
Food stored on floor. In kitchen dry storage area, bucket of corn meal stored on floor. Operator elevated during the inspection.
Reach-in cooler shelves with rust that has pitted the surface. Reach in ikon series cooler at cook line.
Standing water in bottom of reach-in-cooler. In kitchen, 2 door reach in ikon cooler.
Feb 9, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ikon cooler next to front counter entrance- cooked turkey (57F - Cold Holding); Mac and cheese (52F - Cold Holding); cooked rice (59F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ikon cooler next to front counter entrance- cooked turkey (57F - Cold Holding); Mac and cheese (52F - Cold Holding); cooked rice (59F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in kitchen, reach in freezer surface in soiled with blood from meat stored in freezer. Operator began cleaning during the inspection.
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed at cook line, trash bag used to cover rice being cooked. Educated operator on proper use of food grade bags. Operator discarded trash bag during inspection.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ikon cooler next to front counter entrance- cooked turkey (57F - Cold Holding); Mac and cheese (52F - Cold Holding); cooked rice (59F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ikon cooler next to front counter entrance- cooked turkey (57F - Cold Holding); Mac and cheese (52F - Cold Holding); cooked rice (59F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Hand wash sink at front counter as evidenced by strainer in sink. Operator removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink to front counter. Operator provided during inspection.
Food not stored at least 6 inches off of the floor. Observed in kitchen, bag of carrot on floor, case of goat meat on floor. Temperature of the goat meat was reading 41F (Cold Holding ). Operator placed both items in cooler during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, utensils in standing water at 74F. Operator discarded during the inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in kitchen, reach in freezer surface in soiled with blood from meat stored in freezer. Operator began cleaning during the inspection.
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Container of insect defender spray on back storage shelf by triple sink.
Raw animal food stored over or with unwashed produce. In IKON reach in cooler behind front counter, cartons of raw shell eggs above bags of unwashed bell peppers and habaneros. Manager moved eggs to bottom of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter hot line, cooked yuca (98F - Hot Holding). Per manager in line from 7:30am. Observed Steam table section not turned on. Manager removed to kitchen to reheat and turned on steam table.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on 3 door reach in freezer in kitchen reading 42F. All foods frozen.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired 2023.
Bowl or other container with no handle used to dispense food. Plastic quart container in bulk dry beans. Manager removed container.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on top of bags of pasta under prep table in main kitchen. Manager had employed removed bag.
Floor area(s) covered with standing water. Standing water on kitchen floor due to water dripping from AC vent.
Food stored on floor. Case of plastic bottled lemon juice on floor in back of kitchen. Manager moved case off of floor.
No Heimlich maneuver/choking sign posted. Poster printed and posted by manager.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened canned beverages in Ikon reach in cooler in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. 1) Shelves in IKON reach in cooler behind front counter soiled. 2) Shelves in kitchen reach in freezer and cooler soiled.
Stored food not covered. Cooked chicken at proper temperature not covered in IKON reach in coolers in main kitchen and by front counter.
Time/temperature control for safety food thawed in an improper manner. In kitchen prep sink, whole fish still frozen thawing at room temperature. Employee placed fish under running water to properly thaw.
Water draining onto floor surface. AC vent in middle of prep area dripping water onto floor.
Wet mop not stored in a manner to allow the mop to dry. Mop stored incorrectly in mop bucket to prevent drying.
May 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed ortho home defense on storage shelf located by 3 compartment sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spaghetti and hot dogs (110F - Hot Holding); chicken gizzards (108F - Hot Holding)in front of counter steam well. Per operator held out of temperature less than 3 hours. Operator reheated on stove. Steam well water was at temperature 109F
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Stored food not covered. Multiple containers of cooked turkey,pork,goat fish, in ikon reach in not covered.
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024
Pesticide/insecticide labeled for household use only present in establishment. Observed ortho home defense on storage shelf located by 3 compartment sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spaghetti and hot dogs (110F - Hot Holding); chicken gizzards (108F - Hot Holding)in front of counter steam well. Per operator held out of temperature less than 3 hours. Operator reheated on stove. Steam well water was at temperature 109F
Handwash sink not accessible for employee use at all times. Observed large plastic bucket in handwashing washing sink front counter. Observed small sheet pan with spay bottle and plastic cup over hand washing sink in bakery. Operator removed
Manager or person in charge lacking proof of food manager certification. Ketia Sainval
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand washing sink.
No soap provided at handwash sink. Hand washing sink located by prep sink
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in a container of coleslaw. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle on prep table.
Food stored on floor. Observed cases of plastic water bottles in contact with the floor at the front counter. Plastic container Cooking oil in contact with floor next to 6 burner stove
Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in refrigerator freezer /shelves have accumulation of soil residues.
Single-service articles improperly stored. Observed case of single serve forks and hinge to go containers stored in contact with the floor in kitchen. Operator elevated.
Standing water in floor drain/floor drain draining very slowly. Observed slow draining at three compartment sink in
Stored food not covered. Multiple containers of cooked turkey,pork,goat fish, in ikon reach in not covered.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe in to a container underneath 3 compartment sink in bake shop
Wet mop not stored in a manner to allow the mop to dry. Observed wet mops wet nesting inside mop bucket
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed chlorine sanitizer 200+ Ppm. Operator remade solution rechecked 100 Ppm
Raw animal food stored over or with unwashed produce. Raw shell eggs over iceberg lettuce in ikon reach in cooler in bake shop. Operator inverted
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potatoes (90F - Hot Holding) sitting at front counter at room temperature. Per operator held less than two hours employee took potatoes to be reheated on stove.
Handwash sink used for purposes other than handwashing. Observed stainless steel bowl whisk and rubber spatula in hand washing sink in bakery
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. Front counter and bakery.
No probe thermometer provided to measure temperature of food products. Operator had meat thermometer
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense sugar in bakery.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on shelf in bakery stored next to clean plates
Food stored on floor. Observed bag of onions on the floor in rear kitchen. Operator elevated
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 77F at front counter
Standing water in floor drain/floor drain draining very slowly. Located by vegetable sink.
Stored food not covered. Observed multiple containers of cooked chicken,turkey not covered in ikon reach in cooler
Water leaking from pipe and/or faucet/handle. Observed water leaking from drain pipe into plastic container underneath vegetable sink
Wet mop not stored in a manner to allow the mop to dry. Observed two mops wet nesting in mop buckets.
Working containers of food removed from original container salt not identified by common name.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle garbage can then handle iceberg lettuce without washing hands.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1 2023 less than 60 days.
Raw animal food stored over or with unwashed produce. Observed in ikon two door reach in located in bakery raw shell eggs over red peppers.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked turkey and shredded cheese in ikon two door reach in.
Handwash sink used for purposes other than handwashing. Observed small wooden cutting board in hand washing sink next to three compartment sink. Observed two small sheet trays being stored in hand washing sink located in bakery.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
Bowl or other container with no handle used to dispense food sugar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic bottle of water on a food preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cook preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food.
Food stored on floor. Observed containers of frying oil stored on kitchen floor.
Stored food not covered. Observed multiple containers cooked turkey cooked chicken, raw chicken not covered in ikon reach in cooler. Observed plastic container of water stored on floor in bakery.
Water leaking from pipe and/or faucet/handle. Observed at three compartment sink the drain pipe underneath sink leaking into a pan.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket.
Working containers of food salt removed from original container not identified by common name.
Aug 28, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer by prep sinks, tubes raw ground beef above open box of popsicles and open package of cooked fish. Manager rearranged for proper separation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter steam well, cooked pasta (112-139F - Hot Holding). Per manager prepared and in unit less than 2 hrs. Manager began reheating.
Handwash sink not accessible for employee use at all times. Blender top in hand sink in middle bar area. Employee removed.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test strips present, establishment using chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks in bar lounging areas.
Bowl or other container with no handle used to dispense food. Plastic cup in container of pikliz. Manager removed.
Food stored on floor. Container of fryer oil by cookline. Manager placed on under stable shelf.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on kitchen prep table has food debris buildup.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading 10ppm chlorine. Manager remade to 100ppm chlorine.
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.