Avalon
110 E Atlantic Ave Ste 120A, Delray Beach, FL 33444 · Permanent Food Service · License 6022011
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....grilled onion 51°F, mushroom 50°F, fresh mozzarella 450°F, slice cheese 51°F, capers 49°F, roasted garlic 50°F, butter 47°F, short ribs 49°F, pasta 50°F in flip top reach in cooler across from burner at kitchen. ...
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection5 high priority (4 fixed on the spot, 1 repeat), 3 basic-23
- Administrative complaint on Nov 5Counts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....grilled onion 51°F, mushroom 50°F, fresh mozzarella 450°F, slice cheese 51°F, capers 49°F, roasted garlic 50°F, butter 47°F, short ribs 49°F, pasta 50°F in flip top reach in cooler across from burner at kitchen. ...
Creamy corn 61°F at room temperature at poke salad station . Per chef food not prepped or portioned today , food being held less than 4 hours . Employee removed some food to freezer and some food with time marked .
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food..English muffin stored with raw shell eggs in reach in cooler.
Employee discarded English muffin.
Fixed on the spot
Raw animal food stored over canned/bottled drinks...raw steak above beer keg .
Employee discarded properly stored.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure...employee touching cooked steak with bare hands at expo line . Employee stated his hand washed . Employee washed hands putting gloves on hands after discussion
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in chopped garnishes in reach in cooler.
Employee removed paper towel
Fixed on the spot
Basic3
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner ice buckets out side by stair .
Clean utensils or equipment stored in dirty drawer or rack....ice scoops stored directly top of ice machines at garage prep room .
Employee removed
Fixed on the spot
Cleaned and sanitized equipment or utensils not properly stored...ice buckets stored out side open area by the parking lot .
Employee removed.
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.