AVIS GRILL

Intermediate - - From initial inspection : Intermediate - 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. Operator unable to provide for any employees Repeat Violation Warning - From follow-up inspection 2026-04-22: Employee booklets ordered Time extend to 5/19 Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door - From follow-up inspection 2026-04-22: Fire extinguisher in the red Time extension till 5/19 Time Extended

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands with gloved hands then proceed to dry gloved hands on apron. Instructed employee to remove gloves, switch apron and re wash hands and dry with paper towels. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch hair with gloved hands then proceed to change gloves without washing hands. Instructed employee to remove gloves and wash hands Corrected On-Site Warning

High Priority - 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. Observed employee garnish dish with herbs with bare hands. Instructed employee on glove or utensil usage to avoid bare hand contact Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conduct ware washing by washing and rinsing with no sanitize step. Three compartment sink not set up. Instructed operator to set up three compartment sink and sanitize wares. Three compartment sink set up at 100ppm chlorine and employee sanitized wares Corrected On-Site Warning

High Priority - Metal stem-type thermometer soiled. Operator cleaned and sanitized Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw pooled egg, raw chicken stored above unwashed produce in reach in cooler. Operator reorganized Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw burger in in 1 door stainless reach in cooler. Operator reorganized Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lentil soup (125F - Hot Holding); operator states item was heated approximately 3 hours ago. Item being held with no temperature control. Operator discarded. veggie soup (127F - Hot Holding) being held with no temperature control on stove top. Operator states item was heated approximately 2.5 hours ago. Operator reheated to 170F Corrected On-Site Warning

Intermediate - 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. Provided to operator Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. babaganoush prepared 2 hours ago (60F - Cooling) to 54F at 2:20; shug prepared 2 hours ago (56F - Cooling) to 58F at 2:20 ; cut cabbage prepared 2 hours ago (60F) to 61F at 2:20; cooked eggplant prepared 2 hours ago (59F - Cooling); to 59F at 2:20; cooked mushrooms prepared 2 hours ago (55F - Cooling)to 58F at 2:20; hummus prepared 2 hours ago (54F - Cooling) to 55F at 2:20. Based on current cooling rate items will not reach 41F within 4 hour. Operator moved items to chest freezer to quick chill Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to rinse personal fruit. Discussed with operator Warning

Intermediate - 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. Operator unable to provide for any employees Repeat Violation Warning

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. Provided to operator Warning

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 packaging raw burger, raw steak to be held frozen longer than 48 hours as evidenced by date marking Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing ed substance at front counter not labeled. Operator labeled surface cleaner Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food, beverages stored in flip top cooler. Operator removed Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment under hood Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water takes more than 3 minutes to reach 85F. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken stored above container of raw beef and opened container of Raw beef patties in Single Door reach in freezer. Inverted during inspection. Corrected On-Site Warning

High Priority - 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. Flip Top- ; Cabbage Salad (46F - Cold Holding); Cooked Eggplant (47F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Cabbage Salad (46F - Cold Holding); Cooked Eggplant (47F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale Warning

Intermediate - 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. Warning

Basic - Bags of potatoes and onion stored on floor in kitchen in front of double doors reach in cooler. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door next to kitchen. Warning

Basic - Wall soiled with accumulated grease. Wall next to grill soiled. Warning