American Legion Harold Byrd Post 66
Last inspected: Apr 24, 2026
52
Score
The health department has logged four inspections at American Legion Harold Byrd Post 66, the earliest from 2024. The newest entry in the record is dated Apr 24, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to nine violations per visit.
Looking across the full record, “nonfood-contact surfaces clean” is the recurring theme, flagged three times.
Restaurants in Avondale Estates average 87, so American Legion Harold Byrd Post 66 trails the local norm. There are enough flags in the record to merit a second thought.
4
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 24, 2026
Routine
1 critical violation. 2 major violations. 6 minor violations. 5 corrected on site.
View 9 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw cut chicken stored directly on top of raw fish stored on cart in walk in cooler. COS: Raw fish was discarded and chicken was moved to lower shelf in walk in cooler. C/A: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and
511-6-1.04(4)(c)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: No test strips were available at the time of the inspection. Advised to have purchased before follow up inspection. C/A: 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in m...
511-6-1.05(3)(h)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed ventilation hood with grease crystals dripping onto the food contact surface of the grill. COS: Panels were removed and cleaned while inspection was onsite. Advised to increase cleaning frequency. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (I) At a frequency specified by the manufacturer;
511-6-1.05(7)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed inside of the reach in freezers unclean with debris build on the inside. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors in main kitchen unclean with debris build up under all equipment. Advised to have deep cleaned. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed 3 lives roaches in main kitchen. 1 in the hand sink, 1 near walk in cooler and 1 on the pipes near 3 compartment sink. COS: Live roaches were killed and removed from kitchen by PIC. After removing PIC washed hands before returning to main kitchen. Hand sink was sanitized by PIC. C/A:511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harbor...
511-6-1.07(5)(k)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed 3 traps in main kitchen with an accumulation of dead adult and/or young roaches. COS: PIC removed traps from main kitchen and washed hands before returning to main kitchen. C/A: 511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
511-6-1.07(5)(l)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw chicken thawing in standing water at 3 compartment sink. COS: Water was turned on to complete proper thawing. C/A: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF
511-6-1.04(6)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Current inspection report was not posted at time of inspection. C/A:511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
52
Sep 18, 2025
Routine
1 minor violation.
View 1 violation
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Current permit not paid.
511-6-1.02(1)(f)(1)
95
Mar 6, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed shelled eggs store next to raw cut chicken and bottled water inside the walk in cooler. Corrective Action: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, c...
511-6-1.04(4)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: No paper towels were available at the hand sink at time of inspection. Corrective Action: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Corrected on-site: paper towels were restocked by PIC.
511-6-1.07(3)(b)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw chicken thawing in standing water at 3 compartment sink. Corrective Action: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours inc...
511-6-1.04(6)(c)
15C - nonfood-contact surfaces clean
Inspector notes: Observed gaskets on walk in cooler unclean with debris build up. Corrective action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
70
Aug 6, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed ice machine unclean with black substance in direct contact with ice. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment Corrected on site: Ice was burned, machine was cleaned and sanitized machine bef...
511-6-1.05(7)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed gaskets on the dish machine unclean to sight and touch. Corrective Action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to deep clean and increase cleaning frequency.
511-6-1.05(7)(a)
86
Frequently Asked Questions
When was American Legion Harold Byrd Post 66 last inspected?
The most recent health inspection at American Legion Harold Byrd Post 66 on file is from Apr 24, 2026. The public record contains four inspections in total.
What is the most common violation at American Legion Harold Byrd Post 66?
Across the inspection record, “nonfood-contact surfaces clean” has been cited three times, more than any other issue at American Legion Harold Byrd Post 66.
How does American Legion Harold Byrd Post 66 compare to other restaurants in Avondale Estates?
American Legion Harold Byrd Post 66 most recently scored 52 out of 100, which is lower than the Avondale Estates average of 87.
Has American Legion Harold Byrd Post 66's inspection record improved over time?
No. Recent inspections at American Legion Harold Byrd Post 66 have averaged around nine violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at American Legion Harold Byrd Post 66 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 American Legion Harold Byrd Post 66 inspected?
Based on the inspection history on file, American Legion Harold Byrd Post 66 is inspected around two times per year on average.
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