Market 27
2951 US Hwy 27 N, Avon Park, FL 33825 · Permanent Food Service · License 3800853
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic (2 repeats)-14
- Safety score86
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 visitSep 11, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed container of green olives dated 8/24/26, employee discarded.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed cups of salsa cupped up in containers in reach in cooler, employee stated cupped up on Tuesday-9/8/26 and milk in front of reach in cooler per employee opened yesterday morning not date marked, employee dated marked.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Observed three non food basting brushes in food preparation area.
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed 3 tongs on door handle of oven, owner moved.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking in food preparation area, educated employee were to eat and drink.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets soiled with food debris on reach in coolers on cook line.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed water in between pans on shelve in back of kitchen.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.