Dive in Florida Eatery
Last inspected: Oct 24, 2025
100
Score
Across the available record, Dive in Florida Eatery has five inspections on file, the first dated 2022. On Oct 24, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to zero violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Dive in Florida Eatery's latest score of 100 sits above the Avon Park average of 76. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 24, 2025
Food-Licensing Inspection
No violations found.
100
Feb 15, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floor soiled/has accumulation of grey stain/ dust/ dirt in dinning area. - From follow-up inspection 2024-02-15: **Time Extended**
36-12-4
95
Oct 13, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 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. Corrected to 50 ppm during inspection. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Observed two door prep top (); veggie burger meat (51F); sauerkraut (49F - Cold Holding); Olive tappenaude (52F - Cold Holding); ground beef (48F - Cold Holding); raw chicken (52F - Cold Holding); cube steak (51F - Cold Holding); canned mushrooms (51F48 - Cold Holding); sliced cheeses 4 lbs (52F - Cold Holding); tindie butter 1pint (49F - Cold Holding); brined onions 2qts (49F - Cold Holding); Cuban sandwiches 8ea (52F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two door prep top (); veggie burger meat (51F); sauerkraut (49F - Cold Holding); Olive tappenaude (52F - Cold Holding); ground beef (48F - Cold Holding); raw chicken (52F - Cold Holding); cube steak (51F - Cold Holding); canned mushrooms (51F48 - Cold Holding); sliced cheeses 4 lbs (52F - Cold Holding); tindie butter 1pint (49F - Cold Holding); brined onions 2qts (49F - Cold Holding); Cuban sandwiches 8ea (52F - Cold Holding), in cooler from day before. See stop sale. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
12A-03-4
Basic - Single-service articles improperly stored. Observed gloves under soap dispenser at wait station. **Warning**
25-05-4
Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen and dining area. **Warning**
36-65-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed roof leak and tiles water damaged in storage area. **Warning**
36-32-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to properly sanitize to 50 ppm corrected to 50 ppm during inspection. **Warning**
16-55-4
Basic - Equipment in poor repair. Observed two door prep top (); veggie burger meat 1lb(51F); sauerkraut 1/2 pint (49F - Cold Holding); Olive tappenaude 1 pint (52F - Cold Holding); ground beef 5 lbs (48F - Cold Holding); raw chicken 8 lbs (52F - Cold Holding); cube steak 3 lbs(51F - Cold Holding); canned mushrooms 1pint (51F48 - Cold Holding); sliced cheeses 4 lbs (52F - Cold Holding); tindie butter 1pint (49F - Cold Holding); brined onions 2qts (49F - Cold Holding); Cuban sandwiches 8ea (52F - Cold Holding) cooler unable to hold foods at 41F or colder. **Warning**
14-11-5
43
Feb 16, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger tubes stored on top of package of bacon at back prep cooler. Observed raw burger juice dripping on to bacon box/carton. Operator removed bacon and placed in clean container over burger. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed preptop across from Grill (); cut onions in water (49F - Cold Holding); burger (50F - Cold Holding); cheese balls (49F - Cold Holding). Operator moved all foods to another unit to recook to 41F within 4 hours. Foods out of temp less than 1 hour. Unit freezing up. AC repair arrived onsite during inspection. **Corrective Action Taken**
03A-02-5
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. Inspector provided handout at inspection. **Corrected On-Site**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Inspector provided handout at inspection. **Corrected On-Site**
51-13-4
58
Aug 31, 2022
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Napproved sanitzer in use in kitchen. Observed Chlor ox cleaner with bleach used to disinfect kitchen food contact surfaces. May not use on food contact surfaces. **Warning**
41-28-4
High Priority - Employee switched from working with raw food to ready-to-eat food changed gloves without washing hands. Manager corrected and employee washed hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touch sliced cheese using bare hands. **Warning**
09-01-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. meatballs (118F - reheated Items on steam table reheated on oven and placed on steam table. Foods temperature not checked before placing on steam table. Found foods on steam table at 118F after 2 hour reheat. Must reheat to 165F within 15 minutes or discard. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (56F - Cold Holding); chicken batter (44F - Cold Holding) Observed ice bath with butter and batter not at temperature of 41F or below. Manager discarded butter added ice to ice bath switched pan for batter to metal to conduct cold more efficiently. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Thick gravy placed on ice bath not stirred found at 128 after 1.5 hours. More ice and water added to ice bath foods uncovered and stirred to quickly drop temperature below 70 degrees. **Corrective Action Taken** **Warning**
03D-15-4
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/ managers have class scheduled for September. **Corrective Action Taken** **Warning**
53A-05-6
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
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plates stored open not inverted and within reach of customers at open window area to dining area. **Warning**
24-07-4
Basic - Employee eating while preparing food. Observed open peanut butter crackers in cabinet over prep table at kitchen. Discarded item. **Corrected On-Site** **Warning**
12B-01-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks no hair restraints. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed celery stored on container of ready to eat potatoes and over cooked bacon. Moved to another cooler. **Corrected On-Site** **Warning**
08B-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage observed on ceiling tile above I've machine. **Warning**
36-32-5
21
Frequently Asked Questions
When was Dive in Florida Eatery last inspected?
The most recent health inspection at Dive in Florida Eatery on file is from Oct 24, 2025. The public record contains five inspections in total.
What is the most common violation at Dive in Florida Eatery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Dive in Florida Eatery.
How does Dive in Florida Eatery compare to other restaurants in Avon Park?
Dive in Florida Eatery most recently scored 100 out of 100, which is higher than the Avon Park average of 76.
Has Dive in Florida Eatery's inspection record improved over time?
Yes. Recent inspections at Dive in Florida Eatery have averaged around zero violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Dive in Florida Eatery 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 Dive in Florida Eatery inspected?
Based on the inspection history on file, Dive in Florida Eatery is inspected around two times per year on average.
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