AVOCADO CANTINA

Name: AVOCADO CANTINA
Address: 11701 LAKE VICTORIA AVE, STE 4105, PALM BEACH GARDENS, FL, 33410, US
Rating: 80

11701 LAKE VICTORIA AVE, STE 4105, PALM BEACH GARDENS, FL 33410

License #6021870

🌮 Mexican/Latin ℹ️

80 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

August 27, 2026 · 9 findings · 5 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AVOCADO CANTINA in PALM BEACH GARDENS currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 27, 2026. Across those visits, inspectors documented 9 total violations — 5 critical, 1 major, 3 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on August 27, 2026 shows 9 observation rows: 5 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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Community pulse

Would you eat here?

AVOCADO CANTINA has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cook line multiple flip top cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of residues p, discussed with operator to clean and sanitize.
[35A-02-8] Live, small flying insects found. Approximately 3 small live flying insects in dish washing area, discussed with operator who killed flying insects and began to clean and sanitize areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above prep table ceiling tiles have accumulation of dust debris, discussed with operator to clean.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler shredded lettuce (50F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41F within 4 hours, see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen next to deep fryer French fries (65F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator who time marked product and place on time is a public health control. Emailed operator time is a public health control form.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler shredded lettuce (50F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41F within 4 hours, see stop sale.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and adjusted glasses without washing hands employee handled clean utensils to cook fish, discussed with operator employee washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler shredded lettuce (50F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41F within 4 hours, see stop sale.