LOS AVINA

Name: LOS AVINA
Address: 830 E HATHAWAY AVE STE 3, BRONSON, FL, 32621, US
Rating: 80.9

830 E HATHAWAY AVE STE 3, BRONSON, FL 32621

License #4800643

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.9 Grade C / 100

Mixed Health Record

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Quick take

LOS AVINA in BRONSON currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 38 total violations — 13 critical, 6 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 15, 2025

The latest inspection on March 2, 2026 shows 14 observation rows: 2 critical, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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.

Disposition: Administrative complaint recommended
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline handling food with bracelet on wrist.
[33-16-4] Open dumpster lid. Lids of all three dumpsters left open behind building.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket near mop sink. Manager hung the mop to dry during this inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured near back door of kitchen.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One server scooping ice and handling food without proof of food handler training. Server stated she has been employed at this location for approximately four months.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks and is no longer smooth and cleanable.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
[08B-38-4] Food stored on floor. Container of cooking oil stored directly on floor at cookline. Employee removed the oil from the floor during this inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard use to line dish shelf near cookline. Manager discarded the cardboard during this inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees box of pizza sitting on top of reach-in freezer near cookline. Employee removed the pizza from the area during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on cart at cookline: chicken (48F - Cold Holding); beef (61F - Cold Holding). Employee at cookline stated both items have been held at room temperature since 12pm and added ice to rapidly cool to 41F. chicken (48F 2:50, 41F 3:45 - Cooling); beef (61F 2:50, 41F 3:45 - Cooling)
[14-01-5] Bowl or other container with no handle used to dispense food. Single-use foam takeout cup without handle stored down inside pan of cilantro. Employee discarded the cup during this inspection.
[33-11-4] Missing drain plug at dumpster. One dumpster missing drain plug.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Wrapped portion of raw beef stored directly above pans containing salsa in bottom of refrigerated make-table at cookline. Employee moved the raw beef to the bottom shelf during this inspection. 2. Carton of raw shell eggs stored on shelf above jugs of margarita mix inside reach-in cooler in server station. Manager moved the raw eggs to the bottom shelf during the his inspection.

Disposition: Administrative complaint recommended
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline handling food wearing two bracelets on wrist.
[14-06-4] Wood surface not properly sealed. Unsealed plywood on ceiling inside rear storage room.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Bottom edge of deflector plate inside ice machine soiled with mold-like substance. 2. Nozzles at fountain machine at front counter soiled with mold-like substance.
[29-11-4] Water leaking from pipe and/or faucet/handle. Drain pipe below handwash sink in server station leaking.
[31A-11-4] Handwash sink used for purposes other than handwashing. Knife stored down inside handwash sink in back of kitchen.
[33-19-4] Garbage on the ground and/or pad around dumpster. Garbage and broken pallets scattered on ground behind dumpsters.
[35A-02-7] Live, small flying insects found Two flies flying in kitchen near cookline.
[43-01-4] Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Mattress and blanket in rear food storage room.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside walk-in cooler: pork (47F - Cold Holding). Employee stated the pork has been stored inside unit for two days. Stop sale issued. 2. On table in kitchen at entrance: salsa (72F - Cold Holding). Salsa is made in-house and is stored in a bottle sitting on table at room temperature. Server stated no employees can be sure of how long the salsa has been stored on the table. Stop sale issued.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk-in cooler: beans (46F - Cold Holding); beans (46F - Cold Holding); beans (48F - Cold Holding); cheese (47F - Cold Holding); cheese (48F - Cold Holding). Employee stated all items were cooked the previous day and placed into the cooler to cool overnight. Stop sales issued.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan containing pork missing date inside walk-in cooler. Employee stated the pork was cooked two days prior.
[09-01-4] 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. Employee reached into tortilla chips with bare hands and placed them into a serving basket. Stop sale issued. Inspector educated employee on proper glove usage.
[41-07-4] Container of medicine improperly stored. Bottle containing nausea medicine stored on wire shelving directly above open pans containing cooked ground beef. Employee removed medicine from the shelf during this inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Inside walk-in cooler: pork (47F - Cold Holding). Employee stated the pork has been stored inside unit for two days. 2. On table in kitchen at entrance: salsa (72F - Cold Holding). Salsa is made in-house and is stored in a bottle sitting on table at room temperature. Server stated no employees can be sure of how long the salsa has been stored on the table.
[53A-05-6] 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/ Inspector observed four employees working in kitchen handling food without a certified food manager present.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside walk-in cooler: beans (46F - Cold Holding); beans (46F - Cold Holding); beans (48F - Cold Holding); cheese (47F - Cold Holding); cheese (48F - Cold Holding). Employee stated all items were cooked the previous day and placed into the cooler to cool overnight. Stop sales issued.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Two cartons containing raw shell eggs stored on shelf directly above open pans containing cooked beans inside walk-in cooler. Employee moved the eggs to the bottom shelf during this inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured near back door inside kitchen.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside walk-in cooler: pico (48F - Cold Holding); sour cream (46F - Cold Holding). Employee stated all items were prepared the previous day and placed into the cooler to cool overnight.
[08B-38-4] Food stored on floor. 1. Bucket containing salsa cooling sitting directly on floor in kitchen near cookline. Employee placed bucket on a shelf during this inspection. 2. Three containers of frying oil stored directly on floor in rear storage area.
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelving containing dishes lined with cardboard near cookline.
[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. Inside walk-in cooler: pico (48F - Cold Holding); sour cream (46F - Cold Holding). Employee stated all items were prepared the previous day and placed into the cooler to cool overnight. Stop sales issued.
[33-16-4] Open dumpster lid. Lids of all three dumpsters behind building left open.

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