Avalon Tavern
Last inspected: Sep 18, 2025
30
Score
Going back to 2022, Avalon Tavern has seven inspections in the public record. The latest inspection on file is from Sep 18, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around 11 violations across recent inspections versus roughly 17 violations before.
“Vacuum breaker missing at hose bibb” comes up most often, recorded four times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Avalon Tavern on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
3
Critical latest
5
Major latest
5
Minor latest
Inspection History
Sep 18, 2025
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above of seafood at the reach-in drawer cooler under stove. Raw chicken stored above of raw salmon at the walk-in cooler . **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored above of pepperoni at the walk-in freezer. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Stuff stored at the employee hand sink at the prep area back of the house . **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips not available to check 3 compartment sink or sanitizer buckets . **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. the employee hand sink at the prep area back of the house and employee hand sink kitchen area .
31B-02-4
Intermediate - No soap provided at handwash sink. the employee hand sink at the prep area back of the house
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing toxic not label at the 3 compartment sink. **Repeat Violation**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Salad table . **Repeat Violation**
14-09-4
Basic - Drain cover(s) missing. Under the 3 compartment sink . **Repeat Violation**
29-18-4
Basic - No handwashing sign provided at a hand sink used by food employees. the employee hand sink at the prep area back of the house and employee hand sink kitchen area . **Corrected On-Site**
31B-04-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee drink at the bottom table at the pizza station and at the reach-in cooler at the kitchen. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Equipment in poor repair. Gasket iron at the reach-in cooler kitchen area and.
14-11-5
30
Mar 26, 2025
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Operator filled the 3 compartment sink to use it instead of dishwasher unit it fix . **Corrective Action Taken**
22-47-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station sausage (46F - Cold Holding) Operator stated that was good 2 hours and cooler was open to make a pizza . **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. The employee had sink back of the house Blocked with bucket .
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Silver pan stored at the employee hand sink back of the house.
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quart test kit not available.
16-32-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non of the precooked food had a label operator stated all the food cooked 1-2 days ago and he label it . **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at spray bottle no label by the 3 compartment sink .
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table at.
22-16-4
Basic - Cutting board has cut marks and is no longer cleanable. The one next to the wall . **Repeat Violation**
14-09-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water stored bottom of make table at pizza station. Operator discarded it . **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Drain cover(s) missing. Under the 3 compartment sink .
29-18-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler .
14-17-4
35
Sep 11, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink . **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine to Check the dish washer . - From follow-up inspection 2024-09-11: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to the make table . - From follow-up inspection 2024-09-11: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. The one by the make table the one next to the wall . - From follow-up inspection 2024-09-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on the bottom of make table at the pizza station . - From follow-up inspection 2024-09-11: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under the equipment throughout kitchen. - From follow-up inspection 2024-09-11: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Under the 3 compartment sink . **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No sign at the employee hand sink the back area . **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves. - From follow-up inspection 2024-09-11: **Time Extended**
22-16-4
55
Sep 6, 2024
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink . **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (42F - Cold Holding); raw shrimp (42F - Cold Holding); raw lamb (42F - Cold Holding); raw veal (42F - Cold Holding); raw shrimp (43F - Cold Holding) Operator stated that all the food moved from the walk-in cooler from an hour or two hours ago and they move the food to the walk-in cooler . All the make table was between 44-48f and ambient temperature was reading 50f . The other make table the one facing the stove ; meat sauce (55F - Cold Holding); butter (55F - Cold Holding); Susage (55F - Cold Holding); pancetta (55F - Cold Holding) Per supervisor Kim pleicones next day call back required . **Corrected On-Site** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and beef stored top of the seafood at the drawer cooler under the stove . **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine to Check the dish washer .
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. Operator let the employee sign while conducting my inspection. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs and pasta fagioli prepared 2 days ago no date mark . **Corrected On-Site**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at the employee hand sink the back area . **Repeat Violation**
31B-04-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. Observed Employee bottles of water stored at the bottom of make table at the pizza station. **Corrected On-Site**
12B-13-4
Basic - Cutting board has cut marks and is no longer cleanable. The one by the make table the one next to the wall .
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on the bottom of make table at the pizza station .
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored on top of prep table . **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Under the equipment throughout kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Under the 3 compartment sink . **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored next to the make table by the dirty wall . **Corrected On-Site**
10-20-4
Basic - Plumbing system in disrepair. Leaking at the employee hand sink back area had to turn off the faucet. Operator fix it . **Corrected On-Site**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to the make table .
36-27-5
27
Mar 22, 2024
Food-Licensing Inspection
2 critical violations. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
61
Feb 23, 2023
Routine - Food
6 critical violations. 9 major violations. 15 minor violations.
View 30 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter and original bell is broken. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding); pork (48F - Cold Holding) from yesterday. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (48F - Cold Holding); pork (48F - Cold Holding) from yesterday **Warning**
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk-in cooler **Warning**
01B-14-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live , next day. **Warning**
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small sheet trays **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. next to mixer **Warning**
31A-04-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish. Manager filled **Corrected On-Site** **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-01-5
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 forms **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork **Warning**
02C-02-5
Basic - Drain cover(s) missing. Mop sink **Warning**
29-18-4
Basic - Employee eating in a food preparation or other restricted area. **Warning**
12B-02-4
Basic - Floor not cleaned when the least amount of food is exposed. Throughout establishment **Repeat Violation** **Warning**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Throughout establishment **Warning**
36-17-5
Basic - Food stored on floor. Oil in kitchen Food in walk-in freezer. Manager picked up items. **Corrected On-Site** **Warning**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Ice machine with soiled filter affixed to front. **Warning**
14-13-4
Basic - Hole in or other damage to wall. Under dishwasher. **Warning**
36-24-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line **Warning**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Buildup of food debris/soil residue on equipment door handles. Ice machine Reach in cooler Walk-in cooler **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling tile missing. In storage area **Warning**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment **Warning**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing.throughout kitchen **Warning**
36-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
8
Aug 25, 2022
Food-Licensing Inspection
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided sign. **Corrected On-Site**
02B-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans . Manager laid on side to dry. **Corrective Action Taken**
24-08-4
Basic - Buildup of food debris/soil residue on equipment door handles. Fan condenser cover in walk-in cooler.
23-24-4
Basic - Light not functioning. Dish area
36-62-4
Basic - Floor not cleaned when the least amount of food is exposed. Kitchen grease and water.
36-01-4
74
Frequently Asked Questions
When was Avalon Tavern last inspected?
The most recent health inspection at Avalon Tavern on file is from Sep 18, 2025. The public record contains seven inspections in total.
What is the most common violation at Avalon Tavern?
Across the inspection record, “vacuum breaker missing at hose bibb” has been cited four times, more than any other issue at Avalon Tavern.
How does Avalon Tavern compare to other restaurants in Orlando?
Avalon Tavern most recently scored 30 out of 100, which is lower than the Orlando average of 79.
Has Avalon Tavern's inspection record improved over time?
Yes. Recent inspections at Avalon Tavern have averaged around 11 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Avalon Tavern 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 Avalon Tavern inspected?
Based on the inspection history on file, Avalon Tavern is inspected around two times per year on average.
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