Avalon Diner
16106 Marsh Rd Ste 101, Winter Garden, FL 34787 · Permanent Food Service · License 5812091
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (fixed by the Sep 24 follow-up), 1 intermediate, 2 basic-14
- Safety score86
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 visitSep 24, 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 visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Cheese,45 f,turkey,46 f,ham,46 f,smoked salmon,45 held more than four hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.Cheese,45 f,turkey,46 f,ham,46 f,smoked salmon,45 held more than four hours.Stop Sale
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 vegetables in upright cooler.
Open package of raw chicken stored over French fries in upright freezer.Corrected On-Site Corrected On-Site Repeat Violation Warning
Intermediate1
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server handling ice.
Basic2
Code 08, Food protection and cross-contamination: Unwashed strawberries stored over Cole slaw in reach in cooler.Operator removed the strawberries.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored next to seasoning under prep table.Operator removed the the bucket.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.