Avanti Pool Bar and Grille

8738 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5812995

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Jul 14, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
3 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot), 6 basic
-32
Administrative complaint on Jul 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score48

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

Inspection history

1 inspection · 1 visit

Jul142026

Routine inspection

13 violations found

First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 3 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Raw burger patties cold holding overnight at 47°F. Pre cooked burger patties cold holding overnight at 46°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw burger patties cold holding overnight at 47°F. Pre cooked burger patties cold holding overnight at 46°F.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored./several chemical spray bottles stored on pizza boxes rack/facing pizza boxes/removed/
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service./serving fried egg (anyway) on breakfast menu/provided copy of consumer advisory/posted immediately/
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./heavy cream/coffee station.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime./outside bar soda nozzles.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food./yogurt parfait, home made cheesecake and turkey sandwiches/customer self service reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer/next to grill/front cook line.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in back kitchen hand wash sink.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags stored on top of the pizza boxes/removed immediately/
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.