FLAVORS 27 RESTAURANT
510 US HWY 27 N, South Bay FL 33493 · 5617088138
Last inspected Aug 25, 2026 · 9 visits since February 2024
AUG 24
JAN 25
OCT 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024030000 | Apr 30, 2024 | Jul 24, 2024 | $320 |
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 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 operator touched cellphone then handled package with butter; no hand wash. Operator washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at double door reach in cooler: raw chicken stored over cooked rice. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door reach in cooler: cut cabbage (67F at 11:40am;64F at 12:15pm - Cooling) As per operator, cooling since 5mins. At current rate of cooling, product will not cool to 41F within 4 hours. Advised operator to quick chill.
Jun 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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
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.
Ceiling/ceiling tile shows damage or is in disrepair.
Apr 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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.
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.
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.
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
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.
Ceiling/ceiling tile shows damage or is in disrepair.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
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
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.
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.
Ceiling tile shows damage or is in disrepair. 6 ceiling tiles damaged with water stains.
Exterior door has a gap at the threshold that opens to the outside. Exit door behind kitchen.
No handwashing sign provided at a hand sink used by food employees. Front counter. Sign emailed to operator.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
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.
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.
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.
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.
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.
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
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.
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.
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.
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.
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.
Apr 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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.
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.
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.
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.
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.
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.