Avocado Grill
Last inspected: Jan 30, 2026
82
Score
Avocado Grill has been inspected 11 times since 2022. The latest inspection on file is from Jan 30, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing two times across the record.
Among West Palm Beach restaurants, this is a fairly standard result. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 major violations.
View 2 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. Observed with oysters **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed with oysters **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
01C-03-4
82
Jan 27, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
50
Sep 16, 2025
Routine - Food
3 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
86
Jun 18, 2025
Routine - Food
No violations found.
100
Jun 17, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rare (not fully cooked) tuna over diced tomatoes at flip top cooler by expo window. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Triple sink quaternary sanitizer solution exceeds the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) Advised operator to add more water to achieve 200-400ppm quaternary sanitizer. **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: chicken empanadas (54F - Cold Holding) rechecked 52F cold holding ; cooked spinach and mushroom crepes (46F - Cold Holding); créme brûlée (46F - Cold Holding); yogurt sauce (53F - Cold Holding) rechecked 47F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator added ice to products. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on steam bath: tomato sauce (133F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed back on stove to reheat to 165+F. sushi rice (87F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time mark for remaining 2 hours. Time control procedure emailed to operator.**Corrective Action Taken** **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tuna (50F - Cooling) at 1:59; cooling since 11:00 - 49F at 2:28 At current rate of cooling product will not reach 41F within 4 hours. Observed on shallow ice bath in walk in cooler. Advised operator to fully submerge product in ice bath. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. **Corrected On-Site** **Warning**
31B-02-4
Basic - Food stored on floor. Cooking oil stored on floor at cook line. **Corrected On-Site** **Warning**
08B-38-4
43
Feb 18, 2025
Complaint Full
5 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
55
Nov 21, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
78
Jan 25, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with unwashed produce. Observe raw shelled eggs above unwashed tomato. Operator placed raw shell eggs on lower shelf. **Corrected On-Site**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
Basic - Food stored on floor. Observe oyster in metal container stored on floor in walk-in refrigerator.
08B-38-4
70
Oct 3, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observe quaternary sanitizer at 500+ppm. Operator correct to 200 ppm. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observe rice mark 10-3 at 2:14.( 10-2 is 4 hours)
03F-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe rice mark 10-3 at 2:14.( 10-2 is 4 hours)
01B-02-5
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/ Cfm showed up during inspection. **Corrected On-Site**
53A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe air vents near walk-in refrigerator soild with dust.
23-03-4
55
Apr 12, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with unwashed produce. Observe raw shelled above unwashed herbs. Operator placed raw shelled eggs on lower shelf. **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at bar hand wash sink. Operator placed paper towels at sink. **Corrected On-Site**
31B-02-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observe at dishwasher areas. Operator removed. **Corrected On-Site**
35B-08-4
74
Sep 2, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw lamb above corn tortillas. Operator placed lamb on lower shelf. 2) observe raw fish above clean lettuce. Operator placed raw fish on lower shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Observe dishwasher at 0ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Can opener soiled with food debris, mold-like substance or slime. Operator washed and sanitized. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observe rice on time but established does not have written plan. Email operator time as public health control form.
03F-10-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen.
35B-01-4
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site**
33-16-4
55
Frequently Asked Questions
When was Avocado Grill last inspected?
The most recent health inspection at Avocado Grill on file is from Jan 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Avocado Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Avocado Grill.
How does Avocado Grill compare to other restaurants in West Palm Beach?
Avocado Grill most recently scored 82 out of 100, which is about the same as the West Palm Beach average of 79.
Has Avocado Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Avocado Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Avocado Grill 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 Grill inspected?
Based on the inspection history on file, Avocado Grill is inspected around three times per year on average.
Nearby Restaurants