Avocado Cantina
11701 Lake Victoria Ave, Ste 4105, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6021870
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 27 complaint inspection5 high priority (2 fixed on the spot, 1 repeat), 1 intermediate, 3 basic-32
- Administrative complaint on Aug 27Counts 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 visitComplaint inspection
- First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. In reach in cooler shredded lettuce (50°F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41°F within 4 hours, see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In kitchen next to deep fryer French fries (65°F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator who time marked product and place on time is a public health control. Emailed operator time is a public health control form.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
In reach in cooler shredded lettuce (50°F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41°F within 4 hours, see stop sale.
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face and adjusted glasses without washing hands employee handled clean utensils to cook fish, discussed with operator employee washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 3 small live flying insects in dish washing area, discussed with operator who killed flying insects and began to clean and sanitize areas.
Repeat violationAdministrative complaint
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. In reach in cooler shredded lettuce (50°F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41°F within 4 hours, see stop sale.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At cook line multiple flip top cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple reach in cooler door gaskets soiled with accumulation of residues p, discussed with operator to clean and sanitize.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In kitchen above prep table ceiling tiles have accumulation of dust debris, discussed with operator to clean.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.