Ava Mediterraegean
2889 McFarlane Rd, CU1 & CU2, Miami, FL 33133 · Permanent Food Service · License 2338545
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-8
- Safety score92
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 visitOct 19, 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.
4 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 cold held at greater than 41°F.
Observed at kitchen storage rack, garlic confite (64°F - Cold Holding). As per operator less than 2 hours from prep. Operator placed into cooler.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
Observed on printed menu. Provided operator with poster. Operator posted at entrance.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed none available for pizza area hand sink. Operator provided.
Fixed on the spot
Basic1
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed at walk in cooler 3, raw chicken beef and lamb items in reduced oxygen packaging not labeled with time to track 48 hours.
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.