Ava Mediterraegean
290 S Park Ave, Winter Park, FL 32789 · Permanent Food Service · License 5811434
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 Oct 14 complaint inspection4 high priority (2 fixed by the Oct 15 follow-up, 2 fixed on the spot), 4 intermediate (3 fixed on the spot), 6 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Créme brûlée 47 Baklava 30 Yogurt mix 5qt Cream sauce x2 QTs Whipped cream x2 QTs Créme brûlée mix 2 QTs Clarified butter 4 QTs heavy cream Hummus 20kg Spicy feta 5qt Cut tomatoes x 3tdays Cooked broccoli 1 pan Veggie stock Mushroom stock Tomato stock Hummus Eggplant caviar x2qts Cut tomatoes qt 6 Artichoke pure Sauté mushroom Squid ink Truffle butter 4qt Tzatziki 4qt Ricotta 4qts Truffle cheese 4qt Cooked potatoes 17lbs 8 28 Spaghetti 16lbs Couse couse 10lbs Rigatoni 20lbs Bronzino 15 Smoke salmon 2lbs Raw salmon 14 Bronzino filet 12.6 Sea bream 7 Snapper 7 Chilean seabass 10 2 hamachi yellowfin Shrimp 20lbs Clams 70 Mussels 135f Oysters 73 Oyster 73 Octopus 5lbs Lobster 28 Risotto 5lbs Potato 3lbs Cooked shrimp .5 All All cold holding over four hours per operator. Operator began to discard.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. -Black cod marinade 10/6 -Tomato ponzu dated 10/6 Operator discarded
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Créme brûlée 47 Baklava 30 Yogurt mix 5qt Cream sauce x2 QTs Whipped cream x2 QTs Créme brûlée mix 2 QTs Clarified butter 4 QTs heavy cream Hummus 20kg Spicy feta 5qt Cut tomatoes x 3tdays Cooked broccoli 1 pan Veggie stock Mushroom stock Tomato stock Hummus Eggplant caviar x2qts Cut tomatoes qt 6 Artichoke pure Sauté mushroom Squid ink Truffle butter 4qt Tzatziki 4qt Ricotta 4qts Truffle cheese 4qt Cooked potatoes 17lbs 8 28 Spaghetti 16lbs Couse couse 10lbs Rigatoni 20lbs Bronzino 15 Smoke salmon 2lbs Raw salmon 14 Bronzino filet 12.6 Sea bream 7 Snapper 7 Chilean seabass 10 2 hamachi yellowfin Shrimp 20lbs Clams 70 Mussels 135f Oysters 73 Oyster 73 Octopus 5lbs Lobster 28 Risotto 5lbs Potato 3lbs Cooked shrimp .5 All All cold holding over four hours per operator. Operator began to discard.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Both dish machines at upstairs bar tested at 00 ppm chlorine. Operator immediately had maintenance called. tested side 2 again at 100 PPM chlorine( corrected on site. Side 1 dish machine still reading 00ppm .
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Cold smoked salmon on brunch menu . Operator immediately corrected all menus
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Tuna miso no date. Operator voluntarily discarded
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Screens for dehydrator
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
Menu advertised "gulf shrimp". Shrimp comes from Argentina. Advised that to advertise gulf shrimp. The shrimp needs to be sourced from the Gulf of America. Operator immediately corrected menus. To read "shrimp"
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed Beats and blueberries over multiple ready to eat foods in meat cooler. Operator moved
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-Small white cutting board at members bar. Operator discarded
Fixed on the spot
Hood filter missing from automatic fire suppression/exhaust system.
Gap in hood system. Operator moved filters in place
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Fan in downstairs prep kitchen
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-Spoon handles not facing up at bar prep . Operator corrected -Coffee filters at downstairs prep kitchen and at upstairs wait station. Operator covered
Fixed on the spot
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 phone next to cup of spoons. Operator removed
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 18, 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
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.