Avo Miami Grove

3000 Florida Ave Suite 113, Miami, FL 33133 · Permanent Food Service · License 2335086

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 16, 2026 (8 weeks ago)

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Sep162026

Routine inspection

13 violations found

First visitSep 16, 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.
13 violations found:
- 2 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed at cook line prep shelled eggs (49°F - Cold Holding). As per operator less than 4 hours. Operator placed onto ice.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at storage area freezer, raw pork and tuna stored over fries. Operator began to reorganize.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed at rear kitchen hand sink vibration er if tuna placed to thaw. Operator removed.
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed steaks of tuna thawing in standing water. Operator started the water drip.
  Fixed on the spot
  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 frozen packages of tuna not removed from packaging prior to being placed to thaw. Operator began to remove.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed at front counter display case tray of samples stored uncovered.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed at smoothie bowl station in containers of powders.
  In-use utensil stored in standing water less than 135°F.
  Observed at poached eggs station in water of 83°F. Operator removed.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at center prep station of kitchen.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed for to go boxes along prep counter. Operator inverted.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed for walk in cooler metal floors that area lifting and broken causing a tripping hazard
  Repeat violation
  Hole in or other damage to wall.
  Observed wall at cook line hand sink with holes.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed stored in mop bucket at dry storage area
  Repeat violation
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

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.
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.