Avanti Palms Resort and Conference Center

6515 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5806153

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Jul 17, 2026

What drove the grade

Three Live, small flying insects found at the lobby barHigh priority · fixed by the Jul 17 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
5 high priority (2 fixed by the Jul 17 follow-up, 3 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 6 basic (2 repeats)
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Jul92026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 5 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  butter packet (70 - Cold Holding) On service line less than four hours per manager Advised to use time plan as they discard after four hours Put on time plan and will be discarding at 11:00
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cooks line steam table sausage patty (87°F - Hot Holding); commercially cooked sausage patty (87°F - Hot Holding) Less than four hours per managed Placed in cooler for rapid chill 30 minutes alter Sausage patty 50 Egg patty 47
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- Code 35, Insects, rodents, pests and animals: Three Live, small flying insects found at the lobby bar
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Next to single service items under register on front counter
  Fixed on the spotRepeat violation
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface stained/ soiled with food debris, mold-like substance or slime.
  Green cutting board on service line turned
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  On service line turned off Maintenance came and worked on and then was 115°F
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing clear toxic substance not labeled at the lobby bar
  Fixed on the spot
Basic6
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of not removed from reduced oxygen package.
  Mahi and fish was still frozen so they removed from package
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Oven handle
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Several on front counter
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 21, Wiping cloths and linens: In-use wiping cloth/towel used as liner in reach in cooler for milks under the register
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Outside of pizza oven Guard of flat top grill
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.
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.