Ava Orlando
Last inspected: Apr 16, 2026
82
Score
The health department has logged 12 inspections at Ava Orlando, the earliest from 2022. The most recent visit was on Apr 16, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about four violations before that.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited three times.
Among Winter Park restaurants, this is a fairly standard result. Overall, the inspection record reads well.
12
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 16, 2026
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lamb over sauce and cooked pasta in walk in cooler. Operator moved lamb **Corrected On-Site**
08A-05-6
Basic - Floor area(s) covered with standing water. Standing water at cook line. Operator cleaned floors **Corrected On-Site**
36-22-4
82
Jan 12, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Employee ate then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating at cook line, then handled clean equipment without washing hands. Advised operator to talk to employee about handwashing. **Corrective Action Taken**
12A-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drink on shelf's and prep tables. Operator removed during inspection **Corrected On-Site**
12B-07-4
82
Jul 14, 2025
Complaint Full
No violations found.
100
Jul 10, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Live, small flying insects found. -1 small flying insects at downstairs bar. -1 small flying insects in downstairs prep kitchen. -1 small flying insects in upstairs dish room. **Warning**
35A-02-7
Intermediate - Clam/mussel/oyster tags not marked with last date served. -multiple tags in containers with 1 batch of oysters. Operator will educate staff. **Warning**
01C-03-4
Intermediate - 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 vacuum sealing multiple raw and cooked food products., cooked beets, cooked onions, raw meats, shrimp. **Warning**
03G-50-1
Basic - Ceiling tile missing. -above downstairs walk-in cooler, damaged during repair. **Warning**
36-36-4
67
Apr 15, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food. Deli container inside corn starch **Corrected On-Site**
14-01-5
Basic - Food storage container/container lid cracked or broken. Cracked container and lid in dry storage **Corrected On-Site**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar **Corrected On-Site**
31B-04-4
Basic - Stored food not covered. In walk in freezer **Corrected On-Site**
08B-12-5
82
Dec 18, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insects in downstairs storage room
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sea bream and cut tomatoes at 50F in cook line cooler. Per operator less than 2 hours. Advised operator to move to walk in cooler for temperature recovery **Corrective Action Taken**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting plastic containers downstairs storage **Corrected On-Site**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At Bar Hand wash sink **Corrected On-Site**
31B-04-4
67
Mar 5, 2024
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mascarpone cheese and goat cheese kept on walk in cooler downstairs for over 4 hrs with temperature of 45-46F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mascarpone and goat cheese kept in walk in cooler downstairs for over 4 hrs with temperature of 45-46F.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Sushi rice made 20 minutes ago.
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Goat cheese delivered over 4 hours ago with temperature of 45F
03D-06-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.No time control for sushi rice.
03F-10-5
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. **Corrected On-Site**
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.Operator not marking the last date served for oysters.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainers on hand sinks located at bar.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable in the garden manger area.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees with watches and bracelets while working in line. **Corrected On-Site**
13-07-4
30
Sep 20, 2023
Routine - Food
No violations found.
100
Jul 19, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Towel use to wrap truffles at front kitchen **Corrected On-Site**
14-86-1
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. Emailed operator food employee reporting agreement. Operator printed reviewed with his team and signed off **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Hand washing sink at bar
31B-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the sushi menu raw items are not identified
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Two beige cutting boards at front kitchen
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front kitchen on beige cutting board **Corrected On-Site**
21-12-4
58
Jan 13, 2023
Complaint Full
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
52
Nov 7, 2022
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine was 0ppm, after several runs and priming the machine,the final ppm is 50 **Corrected On-Site**
22-41-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located at the downstairs kitchen has no paper towel **Corrected On-Site**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line stored in 85F standing water **Corrected On-Site**
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Three sanitizer buckets located at front area and at cooks line were reading 0ppm. Operator made new solution for each bucket, final ppm 200
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour located at the downstairs kitchen
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Flour had several bowl in the flour
14-01-5
Basic - Food stored on floor. Cases stored on floor in walk in freezer
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle was in direct contact with flour located at the upstairs kitchen **Corrected On-Site**
10-01-5
52
Jul 11, 2022
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer located in basement kitchen has food debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in basement kitchen blocked with unwashed dishes-Corrected on site Hand washing sink upstairs located in front of the walk in cooler had a lid **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. Located in upstairs kitchen next to the coffee station
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Green and yellow cutting board located in the basement kitchen
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in basement kitchen has heavy food debris Oven located in upstairs kitchen behind the cooks line heavily soiled
22-08-4
70
Frequently Asked Questions
When was Ava Orlando last inspected?
The most recent health inspection at Ava Orlando on file is from Apr 16, 2026. The public record contains 12 inspections in total.
What is the most common violation at Ava Orlando?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Ava Orlando.
How does Ava Orlando compare to other restaurants in Winter Park?
Ava Orlando most recently scored 82 out of 100, which is about the same as the Winter Park average of 83.
Has Ava Orlando's inspection record improved over time?
Yes. Recent inspections at Ava Orlando have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Ava Orlando means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ava Orlando inspected?
Based on the inspection history on file, Ava Orlando is inspected around three times per year on average.
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