Avocado Cantina
Last inspected: Jan 27, 2026
86
Score
Avocado Cantina appears in inspection records 10 times, starting in 2022. Avocado Cantina was last inspected on Jan 27, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That puts the facility ahead of the local pack: the average Palm Beach Gardens restaurant scores 81. Taken together, the history is a positive one.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found approximately 5 live flying insects on sealed box seasoning Approximately 3 live flying insects on ice machine approximately 1 live flying insect on open box of single service cups Approximately 1 live flying insect on wall dish washing area Approximately 3 live flying insects on sealed boxes of cups Approximately 6 live flying insects at bar landing on clean and sanitized cups and drain boards. Discussed with operator to eliminate all flying insects and clean and sanitize all areas. **Admin Complaint** - From follow-up inspection 2026-01-27: Approximately 6 live flying insects on sealed boxes of single service items, discussed with operator who killed flying insects with cloth. In kitchen approximately 1 live flying insects on wall at ice tea brewing station, discussed with operator who killed flying insects. Discussed with operator to clean and sanitize all areas. **Admin Complaint**
35A-02-7
86
Jan 26, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Jul 14, 2025
Routine - Food
1 minor violation.
View 1 violation
Adequate Handwashing Facilities Supplied and Accessible
FL-10
95
Nov 21, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
82
Aug 23, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Printed during inspection **Corrected On-Site**
11-27-4
Basic - Opened employee beverage container in a cold holding unit at expo line with food to be served to customers- removed **Corrected On-Site**
12B-13-4
86
Feb 20, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside started flipping chicken without washing hands; educated; employee washed hands; **Corrected On-Site**
12A-16-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing- dried hands with paper towels and on spiked apron ; touched hat and touched clean utensils ; Educated; washed hands **Corrected On-Site**
12A-18-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Discarded **Corrected On-Site**
10-05-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No soap provided at handwash sink at cook line Advised operator to provide
31B-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine
16-37-1
45
Oct 11, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked steak (46F - Cooling);in cooling unit at cook line; beef stock (57F - Cooling); in walk-in cooler; as per operator foods cooked last night; foods covered and stored in big plastic container; foods never reached 41 F or below within 6 hours; See Stop Sale
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler; operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked steak (46F - Cooling);in cooling unit at cook line; beef stock (57F - Cooling); in walk-in cooler; as per operator foods cooked last night; foods covered and stored in big plastic container; foods never reached 41 F or below within 6 hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cold Holding); in walk-in cooler; as per operator food not prepared or portioned today; as per operator walk-in cooler was stopped for approximately 30 minutes to clean up fans; food moved in second walk-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink at prep station next to expo line used for purposes other than handwashing- knife and spoon stored inside; removed **Corrected On-Site**
31A-11-4
Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - No soap and paper towels provide provided at handwash sink at prep station by expo line; provided **Corrected On-Site**
31B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Romaine lettuce cut before washing. Chef educated employee; moved to be washed **Corrective Action Taken**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler #1 at cook line
29-49-6
37
Jun 16, 2023
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Jun 15, 2023
Routine - Food
6 critical violations. 6 minor violations.
View 12 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. At bar, tested at 0ppm.
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled dirty dishes then put on gloves and handled clean. Operator coached employee on proper hand washing **Corrected On-Site**
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over onions in walk-in cooler. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (50F - Cold Holding); blanched green beans (50F - Cold Holding); chorizo (47F - Cold Holding); hearts of palm, canned (47F - Cold Holding) make table on cookline. Left side. Operator states in unit less then 3 hours. Will place products on ice tochill **Corrective Action Taken** **Repeat Violation** **Warning**
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 and the time removed from temperature control. Sour cream and pico portions at salad make table **Corrected On-Site**
03F-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent near walk-in cooler
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Robo coupe in kitchen
14-71-4
Basic - Ice bucket not stored inverted or in a protected manner **Corrected On-Site**
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Deli container in sugar bin **Corrected On-Site**
14-01-5
30
Aug 23, 2022
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - baked beans (58F - Cooling) cooling overnight and not removed - see stop sale.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over salsa on hot line make table- operator inverted. **Corrected On-Site**
08A-05-6
High Priority - 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 line make table - sliced pork belly (48F-50F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - baked beans (58F - Cooling) cooling overnight and not removed- see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - sliced pork belly (48F-50F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.
03A-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
52
Frequently Asked Questions
When was Avocado Cantina last inspected?
The most recent health inspection at Avocado Cantina on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Avocado Cantina?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Avocado Cantina.
How does Avocado Cantina compare to other restaurants in Palm Beach Gardens?
Avocado Cantina most recently scored 86 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Avocado Cantina's inspection record improved over time?
Results have been roughly steady. Inspections at Avocado Cantina have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Avocado Cantina 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 Avocado Cantina inspected?
Based on the inspection history on file, Avocado Cantina is inspected around three times per year on average.
Nearby Restaurants