Avalon Bamboo Wok INC
3464 Avalon Park W Blvd A105, Orlando, FL 32828 · Permanent Food Service · License 5811297
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 Jul 30 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 14 basic (6 repeats); basic violations cost 12 at most-35
- Safety score65
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 visitJul 30, 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.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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.
Chicken stored on room temperature operator stated it's been out for 1 hour and she forget to add the label .
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken stored over beef at the reach-in freezer back area . Operator removed it .
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Employee washing his hand at the 3 compartment sink without soap .
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
None of the cooked food at the walk-in cooler have a prepared date operator stated was yesterday morning.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washing his hand at the 3 compartment sink .
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Plastic bags stored at the only employee hand sink at the establishment.
Basic14
Code 08, Food protection and cross-contamination: Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs.
Observed employee using the same tongs from the beef to shrimp without washing it .
Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
Employee bottle of water stored at the make table top part next to customer food . Operator removed it .
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn at the reach-in freezer the one next to the 3 compartment sink .
Ice buildup in reach-in freezer and/or walk-in freezer.
White freezer back area .
Repeat violation
Code 21, Wiping cloths and linens: Establishment using stainless scrubber on cleaned and sanitized, or in-use food-contact surface.
At the cook line .
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
The hoods .
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Bottom of make table and reach-in freezer back area .
Repeat violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Under the 3 compartment sink .
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door .
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Over make table light out .
Objectionable odors in bathroom or other areas of the establishment.
The 3 compartment sink area .
Floor soiled/has accumulation of debris.
Throughout establishment.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.