I'm generally an avocado purist, so I throw out any brown spots, but I notice that many restaurants serve avocado even with the brown stuff...
When is an avocado considered bad, and when should the chef be notified that there's something wrong?
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If it's fully green or even yellow the chances are it's still rock hard.
Personally a little brown on an avocado is a sign of ripeness,
I'd regard an avocado that's gone black as completely past it.