Avanti Palms Resort and Conference Center
6515 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5814438
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection1 high priority (fixed by the Jul 17 follow-up), 6 basic (2 repeats)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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
Basic6
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Blue storage containers on side of ice machines
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Flour bag in dry storage area
Fixed on the spot
Ice buildup in both walk-in freezer.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in Amin walk in cooler
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
By chefs office
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
By mop sinks
Fixed on the spotRepeat 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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.