Chabuca Avalon

12001 Avalon Lake Dr Ste H, Orlando, FL 32828 · Permanent Food Service · License 5811510

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
3 high priority (2 fixed by the Oct 30 follow-up, 2 repeats), 5 intermediate (1 repeat), 8 basic (2 repeats)
-42
Safety score58

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

Inspection history

1 inspection · 2 visits

Aug272026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over cooled chicken reach-in cooler back area
  More time given
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  More time given
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Only one new hire no agreement available had an expired employment training from a different restaurant.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Sauce portion cup without handle used as scoop at the sugar and cup without handle used as scoop in the white rice .
  More time given
  Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Light not functioning.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 3 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority3
- 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 portions seafood mix and calamari stored over frozen passion fruit at the reach-in freezer back area .
  Repeat violation
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over imes at the reach-in cooler back area .
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee cracked eggs to do fried rice then went to the fryer handling fried chicken start cut it with bare hand no hand wash or gloves had to stop him .
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Aji-seco prepared frozen then added to reach-in cooler to thawed the date from 7-21 still kind of frozen .
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No test strips available for Quat or chlorine .
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Employee hand sink at the bar .
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a color full of food stored on floor at the kitchen.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee yogurt stored next to customer food not identified or segregated.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Portion sauce cup without handle used as scoop at the salt . Cup without handle used as scoop at the rice . Plastic to go soup containers without handle used as scoop at the cook line in the cooked rice .
  Repeat violation
  Equipment in poor repair.
  Gasket torn bottom reach-in freezer at the cook line .
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Reach-in freezer cook line .
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At the restroom.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Light not functioning.
  One out by the hoods .
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.