The Oval
2790 Avalon Blvd, Milton, FL 32583 · Permanent Food Service · License 6700957
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
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 4, 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 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Upon inspection, observed raw grouper fillets thawed in ROP at establishment. Package states not to thaw in ROP. Manager discarded grouper fillets during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon inspection, observed coleslaw 50f (less than 4 hours) in upright reach-in cooler. Also observed raw grouper 47f, raw swai 48f (both items less than 4 hours, make bar cooler opened frequently during lunch rush) in lower make bar cooler. Manager moved items to walk-in cooler during inspection for cooling.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Upon inspection, observed raw grouper fillets thawed in ROP at establishment. Package states not to thaw in ROP.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Upon inspection, current license not available/displayed at establishment.
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.
- Stop sale
- An order that the food can’t be sold or served.