AVALON
110 E ATLANTIC AVE STE 120A, Delray Beach FL 33444 · (917)587-1864
Last inspected May 11, 2026 · 10 visits since February 2024
APR 24
NOV 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw hamburger above salmon, shrimp, mahi mahi in reach in drawer at kitchen. Employee properly stored
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hot dogs 46F in reach in cooler across from grill in kitchen, food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hot dogs 46F in reach in cooler across from grill in kitchen, food not prepped or portioned today, food being held more than 4 hours. Stop sale issue, employee discarded.... sour cream 55F, cheese 44F, cut tomatoes 45F, garlic butter 73F in flip top reach in cooler across from grill in kitchen. Food not prepped or portioned today food being held less four hours. Employee time marked.
Mar 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hot dogs 46F in reach in cooler across from grill in kitchen, food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hot dogs 46F in reach in cooler across from grill in kitchen, food not prepped or portioned today, food being held more than 4 hours. Stop sale issue, employee discarded.... sour cream 55F, cheese 44F, cut tomatoes 45F, garlic butter 73F in flip top reach in cooler across from grill in kitchen. Food not prepped or portioned today food being held less four hours. Employee time marked.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade, employee cleaned.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed from dishwashing area.
No plan review submitted and approved for installed storage room, walk in cooler, reach in coolers ice machine in basement. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw steak, raw shrimp above bread in reach in cooler at kitchen. Employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw hamburger above salmon, shrimp, mahi mahi in reach in drawer at kitchen. Employee properly stored
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....black onion vinaigrette date marked 10/6/25, garlic butter date 10/05/25, cooked bacon date marked 10/03/25 in reach and walk in cooler. See stop sale. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition..... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....black onion vinaigrette date marked 10/6/25, garlic butter date 10/05/25, cooked bacon date marked 10/03/25 in reach and walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... cooked black paper corn 55F, garlic butter 61F in flip top reach in cooler at kitchen, food not prepped or portion today, food being held less than 4 hours. Employee date marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding Hallandale sauce 84F at cook line, food was cooked to serve less than four hours. Employee date marked.
Equipment drain line draining into handwash sink at bar.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...ice scoops, spoon stored at 100F water. Employee removed utensils.
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator could not locate chlorine test strips to check dish machine at 11:55 am.
No soap provided at BOTH bar handwash sinks. Operator provided.
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw shell eggs over Demi glacé. Operator relocated eggs.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator could not locate chlorine test strips to check dish machine at 11:55 am.
No paper towels or mechanical hand drying device provided at BOTH bar handwash sinks. Operator provided.
No soap provided at BOTH bar handwash sinks. Operator provided.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent over exposed with building up of grease and dust.
Equipment in poor repair. Observed two (2) line coolers holding at 44°F. Operator switched product to coolers working properly and ice bagged minimal amounts (2 hours or less).
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils in water maintained at 85°F. Operator relocated to hot holding 135°F side.
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit..water at 78F at cook line. Employee removed
Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna above opened cut lettuce in reach in cooler at salad station. Employee removed food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cut lettuce 50F, cut melon 50F, tuna 50F in reach in cooler at salad station... cooked broccoli 46F, shrimp 46F, sauces 46F cut tomatoes 46F in flip top reach in cooler, food not prepped or portion today, food being held less than 4 hours. Operator moved some food to walk in cooler, some time marked.
Handwash sink not accessible for employee use at all times...blocked by boxes by the Dishmachine. Operator removed.
Handwash sink used for purposes other than handwashing....strainer in handwashing sink, dumped ice in handwashing sink at bar. Employee removed.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container....cilantro, shiso in reach in cooler. Employee removed.
Raw animal food stored over/not properly separated from ready-to-eat food...raw lamb above roasted garlic in reach reach in cooler....raw beef above stock in walk in cooler. Chef properly stored.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...cream for corn date marked 3/12 in reach in cooler. Stop sale issue. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...cream for corn date marked 3/12 in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cooked bacon 55 F, cream 53F, roasted garlic 51F, couscous 53F, corn 51F in flip top reach in cooler across from flat grill at kitchen and....blanched green beans 48F, cooked potatoes 49F, cooked mushrooms 51F, cooked spinach 50F, pasta 49F in flip top reach in cooler across from fryer at kitchen....oyster 47F, shrimp 46F in gourmet reach in cooler at kitchen, food not prepped or portion today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cooked bacon 55 F, cream 53F, roasted garlic 51F, couscous 53F, corn 51F in flip top reach in cooler across from flat grill at kitchen and....blanched green beans 48F, cooked potatoes 49F, cooked mushrooms 51F, cooked spinach 50F, pasta 49F in flip top reach in cooler across from fryer at kitchen....oyster 47F, shrimp 46F in gourmet reach in cooler at kitchen, food not prepped or portion today. Stop sale issue. Recommend to chef discarded food.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products...not functioning probe thermometer.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher, manager educated dishwasher.
Handwash sink not accessible for employee use at all times...blocked by moving racks by the ice machine. Employee removed rack
No chemical test kit provided when using sanitizer at warewashing machine... chlorine.
No paper towels or mechanical hand drying device provided at handwash sink by ice machine.
No soap provided at handwash sink by the ice machine
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at dishwashing area. Employee fixed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on the prep line at kitchen. Employee removed.
No handwashing sign provided at a hand sink used by food employees by ice machine.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.