Avon Park Diner
610 Hwy 27 S, Avon Park, FL 33825 · Permanent Food Service · License 3801181
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (fixed on the spot, 1 repeat), 7 basic (3 repeats)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed no time mark on raw hard shell eggs on cook line, per owner has been out less than an hour, owner placed time mark.
Fixed on the spotRepeat violation
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employees drink on food preparation table in kitchen, employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a plate in a container of potatoes on cook line, owner removed.
Fixed on the spot
Equipment in poor repair.
Observed torn gasket on reach in cooler in kitchen.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Observed shelf on cook line not close grained wood.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wash cloth on cutting board in kitchen, employee moved.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed stack of cups in wait staff area with water in between and not air drying properly.
Repeat violation
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed hand washing sink on cook line with no splash guard next to container of seasoning.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.