AVOCADO GRILL

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed with oysters Warning - From follow-up inspection 2026-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed with oysters Warning - From follow-up inspection 2026-01-30: Time Extended

Basic - Ceiling tile missing. Observe by water heater.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observe metal containers hand bag on table by bar expo.

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt of sugar, not labeled in deli container Operator labeled. Corrected On-Site

Intermediate - Can opener and out side ice machine surface soiled with food debris, mold-like substance or slime. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe some with missing date. Repeat Violation

Intermediate - 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/

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. I emailed operator form and she printed and had employee signed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. I emailed operator form.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe open water bottle on clear prep table. Operate removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observe oil in unlabeled bottles. Operate labeled . Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with oyster ps and mussels.

Intermediate - Observe with can opener surface soiled with food debris, mold-like substance or slime. Operator hand can opener washed and sanitized. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in water at 81F. Operator put utensil under running water. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observe raw shelled eggs above unwashed tomato. Operator placed raw shell eggs on lower shelf. Corrected On-Site

Basic - Food stored on floor. Observe oyster in metal container stored on floor in walk-in refrigerator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe rice mark 10-3 at 2:14.( 10-2 is 4 hours)

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observe rice mark 10-3 at 2:14.( 10-2 is 4 hours)

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observe quaternary sanitizer at 500+ppm. Operator correct to 200 ppm. Corrected On-Site

Intermediate - 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/ Cfm showed up during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe air vents near walk-in refrigerator soild with dust.

High Priority - Raw animal food stored over or with unwashed produce. Observe raw shelled above unwashed herbs. Operator placed raw shelled eggs on lower shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at bar hand wash sink. Operator placed paper towels at sink. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observe at dishwasher areas. Operator removed. Corrected On-Site

High Priority - 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. Observe dishwasher at 0ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw lamb above corn tortillas. Operator placed lamb on lower shelf. 2) observe raw fish above clean lettuce. Operator placed raw fish on lower shelf. Corrected On-Site Repeat Violation

Intermediate - Can opener soiled with food debris, mold-like substance or slime. Operator washed and sanitized. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observe rice on time but established does not have written plan. Email operator time as public health control form.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato based stock (48F - Cooling) in walk in cooler. Per chef, food cooked and cooled yesterday. Food not prepped or portioned today. Chef stated food kept in walk in over night. Food did not reach 41F within 6 hours. Food covered in large plastic container. See stop sale.

High Priority - 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. Main Dishwasher (Chlorine 0ppm). Quaternary sanitizer in Three compartment sink set up to manually sanitize.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp commercially packaged stored over lemon leaves not commercially packaged in reach in freezer on cook line. Operator moved. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato based stock (48F - Cooling) in walk in cooler. Per chef, food cooked and cooled yesterday. Food not prepped or portioned today. Chef stated food kept in walk in over night. Food did not reach 41F within 6 hours. Food covered in large plastic container. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Peeler blade unclean at cook line. Operator cleaned and sanitized. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at front cook line. Operator turned hot water on. Corrected On-Site

Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator put in order. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine located outside. Operator cleaned. Corrected On-Site

Basic - Container of salmon stored on floor of walk in cooler. Operator moved. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair in front of dish area in main kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Yellowfin tuna thawing in bucket at room temperature. Operator began food prep. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2021-12-14: No dates when last date served - on some of the oysters tags. Time Extended