A Fish Called Avalon
Last inspected: Feb 24, 2026
47
Score
A Fish Called Avalon has been inspected 10 times since 2023. The most recent report on file is from Feb 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded four times.
That's lower than the typical Miami Beach restaurant, which scores around 69. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter inside RIC at cook line.
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by ware washing area. **Repeat Violation**
29-34-4
Intermediate - 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/ **Repeat Violation**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed oil containers on floor at cook line. **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
47
Oct 15, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per chef for approximately 2 hours prior. **Repeat Violation**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (62F - Cold Holding) at bar area inside metal cup, as per employee for approximately 30 minutes prior. **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by ware washing area.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS at bar area with containers inside. **Repeat Violation**
31A-11-4
Intermediate - 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 via email.
11-27-4
Intermediate - 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/
53A-05-6
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Faucet/handle missing at plumbing fixture. Observed cold handle in disrepair at HWS at ware washing area.
29-09-4
Basic - Food stored on floor. Observed oil containers on floor at cook line. **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Single-service articles improperly stored. Observed single service stored on floor at storage area.
25-05-4
Basic - Water draining onto floor surface. Observed HWS at cook line draining on floor.
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
27
May 29, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2025-05-29: **Time Extended**
01C-05-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen. - From follow-up inspection 2025-05-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. - From follow-up inspection 2025-05-29: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. - From follow-up inspection 2025-05-29: **Time Extended**
14-17-4
78
May 28, 2025
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage (60F - Cold Holding); ham (63F - Cold Holding); cut tomatoes (64F - Cold Holding); chicken (56F - Cold Holding); crab (59F - Cold Holding) at reach in cooler across cook line for more than 4hrs.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (60F - Cold Holding); ham (63F - Cold Holding); cut tomatoes (64F - Cold Holding); chicken (56F - Cold Holding); crab (59F - Cold Holding) at reach in cooler across cook line for more than 4hrs.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed bottles stored inside handsink at bar area.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves burgers, eggs and steak not linked to consumer advisory.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink located next to AC.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked octopus held more than 24 hours not properly date marked at reach in cooler by preparation area.
02C-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed buckets of oil not stored at least 6 inches off of the floor by cook line.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout kitchen soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers across cook line soiled.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table across cook line.
21-12-4
25
Dec 18, 2024
Routine - Food
5 major violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary sanitizer and the operator only has chlorine test strips.
16-32-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters and sesame seared Ahi tuna on the dinner menu. As per the manager those items are served raw. The manager printed new menus with an asterisk next to those items during the inspection.
02B-01-5
Intermediate - Mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
61
Feb 21, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed filters with no service dates at preparation area. **Warning** - From follow-up inspection 2024-02-21: Observed filters with no service dates at preparation area. **Time Extended**
29-28-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag not marked with last date of use. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-21: Oyster tag not marked with last date of use. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation area. **Warning** - From follow-up inspection 2024-02-21: Observed can opener soiled at preparation area. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler at preparation area. **Warning** - From follow-up inspection 2024-02-21: Observed no ambient thermometer at reach-in cooler at preparation area. **Time Extended**
05-09-4
70
Jan 31, 2024
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed not quaternary test strips. **Repeat Violation**
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled at kitchen area.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on flat metal pans at dry storage area.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in standing water at 103F at cook line. Chef moved container to top of grill. **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at bathroom used by staff.
31B-04-4
Basic - Observed employee with no hair restraint while engaging in food preparation at cook line.
13-03-4
Basic - Observed no conspicuously located ambient air temperature thermometer in holding unit at preparation area. **Repeat Violation**
05-09-4
58
Dec 21, 2023
Routine - Food
1 critical violation. 8 major violations. 5 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license on October 1, 2023. **Admin Complaint**
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag not marked with last date of use. **Repeat Violation** **Warning**
01C-03-4
Intermediate - 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 person in charge with cleanup procedures via email. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation area. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - 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 person in charge with employee reporting agreements via email. **Warning**
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided manager with oyster consumer advisory. **Warning**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical bottles by leaning cart used at restaurant with no labels. **Repeat Violation** **Warning**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed filters with no service dates at preparation area. **Warning**
29-28-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler at preparation area. **Warning**
05-09-4
Basic - Food stored on floor. Observed plastic of tomato sauce on floor at walk-in cooler. Container was removed off floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster. **Warning**
51-13-4
Basic - Observed accumulation of debris on top of warewashing machine. **Warning**
16-21-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed plastic water bottle inside reach-in cooler at preparation area. Bottle was removed. **Corrected On-Site** **Warning**
12B-13-4
30
Jun 13, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
47
Jan 10, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
41
Frequently Asked Questions
When was A Fish Called Avalon last inspected?
The most recent health inspection at A Fish Called Avalon on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at A Fish Called Avalon?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at A Fish Called Avalon.
How does A Fish Called Avalon compare to other restaurants in Miami Beach?
A Fish Called Avalon most recently scored 47 out of 100, which is lower than the Miami Beach average of 69.
Has A Fish Called Avalon's inspection record improved over time?
Results have been roughly steady. Inspections at A Fish Called Avalon have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at A Fish Called Avalon means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is A Fish Called Avalon inspected?
Based on the inspection history on file, A Fish Called Avalon is inspected around three times per year on average.
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