BUTLERS 18 EAST

Name: BUTLERS 18 EAST
Address: 18 E MAIN ST, AVON PARK, FL, 33825, US
Rating: 64

18 E MAIN ST, AVON PARK, FL 33825

License #3801100

64 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BUTLERS 18 EAST in AVON PARK currently holds an InspectFL Health Score of 64 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 27 total violations — 5 critical, 6 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 17, 2026

The latest inspection on October 30, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

BUTLERS 18 EAST has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cut lettuce in reach in cooler, owner moved the chicken.
[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. Sent owner copy by email.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons upright in open container in the kitchen on prep table, operator placed spoons downright.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand washing sink in the kitchen, operator replaced.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drink on food preparation table, employee moved drink.
[08B-38-4] Food stored on floor. Observed two gallons of hot sauce on the floor by the shelf in kitchen, operator placed on shelf.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted in the kitchen.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed 7 individual pink salmon thawed and not removed from the packaging in the reach in cooler in the kitchen, owner discarded.
[53B-01-5] 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. Observed no proof of training for J. Gibbs and C. Simmons.
[08A-16-5] Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed raw chicken over raw pork in the reach in cooler, owner moved.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw shrimp over bagged grits in the reach in freezer, owner moved shrimp.

Disposition: Warning Issued
[22-20-5] Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black and pink like substance on the white guard in the ice machine.
[40-06-5] Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bag in food preparation area, owner moved.
[14-11-5] Observed: Equipment in poor repair. Observed torn gasket at reach in cooler in bar area.
[50-08-7] Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
[31A-09-4] Observed: Handwash sink not accessible for employee use at all times. Observed equipment blocking hand wash sink in the kitchen.
[22-08-4] Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris soiled in microwave on the shelf in the kitchen.
[31B-04-4] Observed: No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the hand wash sink in the bar area, printed a copy for owner.
[31B-02-4] Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at hand wash sink in the kitchen, owner replaced.
[53B-01-5] Observed: 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.
[33-16-4] Observed: Open dumpster lid.
[08A-20-5] Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw shrimp in the reach in cooler, owner moved the shrimp.