Avila Bakery & Cafe
922 Blanding Blvd, Orange Park, FL 32065 · Permanent Food Service · License 2000743
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (fixed by the Sep 1 follow-up), 1 intermediate (fixed on the spot), 3 basic (2 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed ham (49°F/48°F - Cold Holding); cream cheese (44°F - Cold Holding); sour cream (44°F - Cold Holding); cheese (45°F/45°F - Cold Holding); raw beef (46°F - Cold Holding); raw pork (44°F - Cold Holding); shell egg ambient (46°F - Cold Holding); cooked chicken (44°F/45°F/45°F - Cold Holding); black beans (48°F - Cold Holding); cooked ground beef (46°F - Cold Holding); hot dog (49°F - Cold Holding)in walk-in cooler. Ambient temperature reading at 51°F. Per operator, all products in walk-in cooler overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
See stop sale. Observed ham (49°F/48°F - Cold Holding); cream cheese (44°F - Cold Holding); sour cream (44°F - Cold Holding); cheese (45°F/45°F - Cold Holding); raw beef (46°F - Cold Holding); raw pork (44°F - Cold Holding); shell egg ambient (46°F - Cold Holding); cooked chicken (44°F/45°F/45°F - Cold Holding); black beans (48°F - Cold Holding); cooked ground beef (46°F - Cold Holding); hot dog (49°F - Cold Holding)in walk-in cooler. Ambient temperature reading at 51°F. Per operator, all products in walk-in cooler overnight.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Two containers of hand soap stored directly against single-service portion cups and lids in storage closet next to hot water heater room.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with blue liquid hanging by take out bags at the front counter. Employee identified contents as window cleaner and labeled.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup observed in chest reach in freezer at kitchen oven.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wood trim along back of cooling unit and along top of fans with black mold-like substance.
Repeat violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Drain cover missing on floor drain in front of kitchen stove/oven.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.