Butlers 18 East

18 E Main St, Avon Park, FL 33825 · Permanent Food Service · License 3801100

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
3 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic (2 repeats)
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct302026

Routine inspection

11 violations found

First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken over cut lettuce in reach in cooler, owner moved the chicken.
  Fixed on the spot
  Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory.
  Observed raw chicken over raw pork in the reach in cooler, owner moved.
  Fixed on the spot
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Observed raw shrimp over bagged grits in the reach in freezer, owner moved shrimp.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: 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.
  Sent owner copy by email.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at the hand washing sink in the kitchen, operator replaced.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for J. Gibbs and C. Simmons.
Basic5
- Code 06, Food properly thawed: 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.
  See stop sale. Observed 7 individual pink salmon thawed and not removed from the packaging in the reach in cooler in the kitchen, owner discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed two gallons of hot sauce on the floor by the shelf in kitchen, operator placed on shelf.
  Fixed on the spot
- 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, employee moved drink.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in cooler shelves rusted in the kitchen.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed spoons upright in open container in the kitchen on prep table, operator placed spoons downright.
  Fixed on the spot
Official report, on the Florida DBPR website

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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.