What is Avon Inn's health inspection score?

Avon Inn has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Avon Inn last inspected?

Avon Inn was last inspected on April 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Avon Inn have?

Avon Inn has 22 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Avon Inn safe to eat at?

Avon Inn has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Avon Inn serve?

Avon Inn serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Avon Inn

Name: Avon Inn
Address: 55 EAST MAIN STREET, Avon, 14414
Rating: 84

55 EAST MAIN STREET, Avon

Last Inspected: 4/10/2026

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0Good

American

Better than 22% of american restaurants

Stable

7 inspections

Last: Apr 10, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.1

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (84/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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55 EAST MAIN STREET, Avon, FL 14414

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Violation Timeline

Nov 2023

1 inspections

1 high priority

2 basic

Nov

Nov 2024

1 inspections

4 basic

Aug 2025

1 inspections

1 high priority

5 basic

Aug

Sep 2025

1 inspections

1 basic

Jan 2026

1 inspections

1 high priority

5 basic

Jan

Feb 2026

1 inspections

1 high priority

Apr 2026

1 inspections

1 high priority

Apr

Inspection History

7 records on file

3 Re-Inspection4 Inspection

Apr 26

Re-Inspection InspectionLatest

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

4DOther Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Feb 26

Re-Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

4DOther Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

4DOther Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}−10

Basic (5)

−10 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14AInsects, rodents present−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−20 pts

Sep 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−2 pts

Aug 25

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (5)

−10 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−2

Base deductions−20 pts

Nov 24

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

8FImproper thawing procedures used−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−8 pts

Nov 23

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (2)

−4 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−14 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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