HELENA MODERN RIVIERA
8441 INTERNATIONAL DR STE 260, Orlando FL 32819 · 407-226-2929
Last inspected Jun 3, 2026 · 10 visits since September 2023
FEB 24
NOV 24
JUN 25
DEC 25
JUN 26
— STEADY
5 inspections within 36 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./gallon of milk/bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./salsa Helena sauce hot holding at 124F. Home made scampi sauce hot holding at 131F/both less than 4 hours per chef/reheated to 165F/
Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish shelves.
Standing water in bottom of reach-in-cooler./cook line reach in cooler.
Jun 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
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/bar dish machine. Ran out of sanitizer, replaced and rechecked chlorine 50ppm/
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken/walk in cooler. Raw tuna over cooked lamb/walk in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./gallon of milk/bar.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./salsa Helena sauce hot holding at 124F. Home made scampi sauce hot holding at 131F/both less than 4 hours per chef/reheated to 165F/
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./highest 81F among all hand sinks.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./serving forks, knives at expo station.
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./salmon/removed immediately/
Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish shelves.
Ice scoop handle in contact with ice./bar ice bin/
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar bin in kitchen.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler./cook line reach in cooler.
Time/temperature control for safety food thawed in an improper manner./raw lamb chop thawed in room temperature./removed wrapper/prep immediately/
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate12 Basic
Show 23 findings ▾
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.
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.
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/
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.
Toxic substance/chemical improperly stored. Chemical spray bottle hanging on cleaned dish shelves.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
Handwash sink not accessible for employee use at all times./trash can blocked hand sink/dessert station/
Handwash sink used for purposes other than handwashing./observed ice dumped in bar hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink./bar/
Accumulation of black/green mold-like substance in the interior of the ice machine metal gasket.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table and dessert station/
In-use tongs stored on equipment door handle between uses./cook line/
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/
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash and rinse gauges damaged.
Light not functioning./one light bulb out, cook line.
Microwave has accumulation of black substance/grease/food debris.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler./middle reach in cooler at cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar/rechecked 200ppm/
Wiping cloth sanitizing solution stored on the floor./near expo line hand sink.
Working containers of food removed from original container not identified by common name./sugar bin/
Jun 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
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/
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/
Handwash sink used for purposes other than handwashing./employees dumped iced into kitchen entrance dump sink.
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.
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./
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/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen prep wearing a watch while preparing food/
In-use tongs stored on equipment door handle between uses.
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/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior soiled.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues./cold drawer under cook line grill.
Trash receptacles not provided where needed in establishment./hand sink near office.
Wiping cloth sanitizing solution stored on the floor./cook line.
Working containers of food removed from original container not identified by common name./sugar bin.
Feb 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
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
Light not functioning./cook line.
Jan 22, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
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
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Light not functioning./cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Nov 19, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
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/
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.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Handwash sink not accessible for employee use at all times./food cart blocked kitchen hand sink/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
No paper towels or mechanical hand drying device provided at handwash sink./bar/
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
Bowl or other container with no handle used to dispense food./panko container/
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/
Employee with no hair restraint while engaging in food preparation./cook/
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
In-use tongs stored on equipment door handle between uses./cook line/
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/
Light not functioning./cook line.
No handwashing sign provided at a hand sink used by food employees./bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line prep table.
Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food rack/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in walk-in freezer. Ice build up in walk in freezer door.
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 1 high priority.
1 High priority10 Intermediate12 Basic
Show 23 findings ▾
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.
Clam/mussel tags not marked with last date served.
Clams/mussels tag removed from original container prior to container being emptied./cook line reach in coolers.
Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line prep table.
Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food rack/
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at bar handwash sink.
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/
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.
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.
Employee with no hair restraint while engaging in food preparation./line cook.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in walk-in freezer. Ice build up in walk in freezer door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./74F, on stove/cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled.
Old labels stuck to food containers after cleaning.
Standing water or very slow draining water in cook line hand wash sink.
Stored food not covered./cut oranges at bar/
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor./cook line and prep area/
Working containers of food removed from original container not identified by common name./sugar container at prep area.
Sep 8, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Floors not maintained smooth and durable./dish and prep area.
Old labels stuck to food containers after cleaning.
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.