AVIS GRILL
249 E PALMETTO PARK RD, Boca Raton FL 33432
Last inspected May 19, 2026 · 12 visits since July 2023
SEP 23
SEP 24
DEC 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25 Operator renewed license during inspection new one expires 12/1/26. Corrected on site.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Apr 22, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide for any employees
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door
Apr 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority7 Intermediate2 Basic
Show 18 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands with gloved hands then proceed to dry gloved hands on apron. Instructed employee to remove gloves, switch apron and re wash hands and dry with paper towels.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch hair with gloved hands then proceed to change gloves without washing hands. Instructed employee to remove gloves and wash hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Observed employee garnish dish with herbs with bare hands. Instructed employee on glove or utensil usage to avoid bare hand contact
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conduct ware washing by washing and rinsing with no sanitize step. Three compartment sink not set up. Instructed operator to set up three compartment sink and sanitize wares. Three compartment sink set up at 100ppm chlorine and employee sanitized wares
Metal stem-type thermometer soiled. Operator cleaned and sanitized
Raw animal food stored over or with unwashed produce. Raw pooled egg, raw chicken stored above unwashed produce in reach in cooler. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw burger in in 1 door stainless reach in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lentil soup (125F - Hot Holding); operator states item was heated approximately 3 hours ago. Item being held with no temperature control. Operator discarded. veggie soup (127F - Hot Holding) being held with no temperature control on stove top. Operator states item was heated approximately 2.5 hours ago. Operator reheated to 170F
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. babaganoush prepared 2 hours ago (60F - Cooling) to 54F at 2:20; shug prepared 2 hours ago (56F - Cooling) to 58F at 2:20; cut cabbage prepared 2 hours ago (60F) to 61F at 2:20; cooked eggplant prepared 2 hours ago (59F - Cooling); to 59F at 2:20; cooked mushrooms prepared 2 hours ago (55F - Cooling)to 58F at 2:20; hummus prepared 2 hours ago (54F - Cooling) to 55F at 2:20. Based on current cooling rate items will not reach 41F within 4 hour. Operator moved items to chest freezer to quick chill
Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to rinse personal fruit. Discussed with operator
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide for any employees
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw burger, raw steak to be held frozen longer than 48 hours as evidenced by date marking
Spray bottle containing toxic substance not labeled. Spray bottle containing ed substance at front counter not labeled. Operator labeled surface cleaner
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food, beverages stored in flip top cooler. Operator removed
Floor soiled/has accumulation of debris. Observed under cook line equipment under hood
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water takes more than 3 minutes to reach 85F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken stored above container of raw beef and opened container of Raw beef patties in Single Door reach in freezer. Inverted during inspection.
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. Flip Top-; Cabbage Salad (46F - Cold Holding); Cooked Eggplant (47F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top-; Cabbage Salad (46F - Cold Holding); Cooked Eggplant (47F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bags of potatoes and onion stored on floor in kitchen in front of double doors reach in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Exterior door has a gap at the threshold that opens to the outside. Exit door next to kitchen.
Wall soiled with accumulated grease. Wall next to grill soiled.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25 Operator renewed license during inspection new one expires 12/1/26. Corrected on site.
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. Flip top cooler; hummus (48F - Cold Holding); cut tomato (49F - Cold Holding) per operator items held in cooler over night. Items not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; hummus (48F - Cold Holding); cut tomato (49F - Cold Holding) per operator items held in cooler over night. Items not prepared or portioned today. See stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
Handwash sink used for purposes other than handwashing. Observed cup in handwashing sink. Advised operator to remove cup as handwashing sinks are meant for handwashing only. Operator removed cup.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler hard boiled eggs cooked on site per operator on 12/8 left in cooler with no date marking. Advised operator of proper date marking.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef being thawing at room temperature. Advised operator thawing must be done under refrigeration or running water. Operator moved item under running water.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked barbacoa in two door reach in cooler in kitchen Removed
Toxic substance/chemical improperly stored. All purpose spray bottle stored with clean equipment on black rolling cart in kitchen Removed
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 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. Employee washing dirty dishes and immediately began putting away clean dishes. No hand washing in between.
Nonfood-grade containers used for food storage - direct contact with food. Bread in grocery bag in freezer chest
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over churros. Not commercially packaged. Raw fish over chimichanga banana cheesecake. Not commercially packaged. Removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salsa two door cooler Removed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest
Stored food not covered. Ice cream in freezer chest
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature
Sep 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. 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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. 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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 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. At the reach in cooler, milk (66F - Cold Holding); tomato salsa (66F - Cold Holding); crema (69F - Cold Holding); chicken (64F - Cold Holding). Items held in reach in cooler overnight. Per cook, items not prepped or portioned today. Items discarded. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the reach in cooler, milk (66F - Cold Holding); tomato salsa (66F - Cold Holding); crema (69F - Cold Holding); chicken (64F - Cold Holding). Items held in reach in cooler overnight. Per cook, items not prepped or portioned today. Items discarded. See Stop Sale
Food manager certification expired. 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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.