BLUE AGAVE
Annunciation Circle
Florida
Collier County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 9/23/2024
High Priority
2
Intermediate
4
Basic
21
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop cooked rice on cook line.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in bar area.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelves in dry storage room.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles throughout the kitchen. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. Two dead roaches on floor in bar area.
- 29-18-4:Basic - Drain cover(s) missing. Drain in front of kitchen ice machine.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor underneath wait station soda machine. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout the kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Lemons and limes stored on floor in walk-in cooler.
- 36-24-5:Basic - Hole in or other damage to wall. Tiles missing from wall behind cook line.
- 10-14-5:Basic - Ice bucket not inverted between uses. Ice bucket stored on kitchen ice machine.
- 14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface Reach-in freezer in bar area. Repeat Violation
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Doors to cabinet underneath wait station soda machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Label present on cut avocado on cook line.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelf in wait station reach-in cooler. Shelf in storage room next to wait station.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf at end of cook line. Manager had employee turn containers over. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line oven.
- 08B-12-5:Basic - Stored food not covered. Fried ice cream stored in reach-in freezer at end of cook line. Manager had employee place lid on container of fried ice cream. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers stored underneath kitchen prep table. Manager placed labels on containers. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took out garbage, returned to kitchen and began handling clean plates without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer across from dish machine: beef (127F - Hot Holding). Manager stated beef was placed in warmer three hours prior to temperature being taken. Manager placed beef in oven to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting boards on steam table across from cook line grill. Deflector plate inside of kitchen ice machine. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed out pan with lettuce in kitchen hand washing sink.
- 53A-05-6:Intermediate - 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/. No certified food manager with eight employees working. Repeat Violation Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap and hand towels at bar area hand washing sink.
Food safety inspection conducted on 9/23/2024 revealed 27 total violations (2 high priority, 4 intermediate, 21 basic).
Inspection on 6/24/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/14/2024
High Priority
7
Intermediate
5
Basic
12
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in back corner of kitchen.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk-in cooler floor.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink from prep table. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee McDonalds drinks in reach-in freezer at end of cook line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bag of onions. Employee removed bag. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor underneath reach-in cooler across from cook line.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout the kitchen.
- 08B-38-4:Basic - Food stored on floor. Pans of cheese sauce stored on walk-in cooler floor. Pans of cheese sauce stored on cook line floor Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located in bar area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above cook line. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Container of pork in reach-in freezer at end of cook line. Manager placed lid on container. Corrected On-Site Repeat Violation
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked on cook line grill: chicken (148F - Cooking). Employee stated item precooked for later use. Employee placed chicken on grill and finished cooking chicken, 178F. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in back corner of kitchen, 0 ppm. Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to clean utensils without washing hands. Employee handled raw chicken and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change plates. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands in hand washing sink with no soap, employee only rinsed hands with water. Manager had employee wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw steak in walk-in cooler. Manager moved beef to bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers: chicken (44F - Cold Holding); cheese (48F - Cold Holding). Manager stated items placed in drawers two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Blade of can opener on kitchen prep table. Interior of ice bin for kitchen ice machine. Water nozzles for wait station tea machine. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Jug stored in bar area hand washing sink.
- 53A-05-6:Intermediate - 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/. No certified food manager present with 8 employees working. Repeat Violation Admin Complaint
- 53B-01-5:Intermediate - 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. No proof of employee training. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beans stored in walk-in cooler. Manager stated item prepared on 6/11/2024.
Food safety inspection conducted on 6/14/2024 revealed 24 total violations (7 high priority, 5 intermediate, 12 basic).
Inspection on 11/30/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/30/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/17/2023
High Priority
8
Intermediate
4
Basic
16
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine next to walk-in cooler. Repeat Violation
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below prep table with microwave. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating chicken in kitchen. Employee discarded chicken. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron laying on top of case of tortillas in dry storage area. Employee removed apron. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack next to dish machine. Cups stored in wait station.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container of rice on cook line has broken lid.
- 08B-38-4:Basic - Food stored on floor. Onions stored on floor in dry storage area. Container of corn stored on floor in kitchen. Repeat Violation
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle not on pad. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in bar area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth beneath cutting board on prep table in kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of dish machine next to walk-in cooler. Fan covers in walk-in cooler. Area around soda nozzles in wait station. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to kitchen.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados in reach-in cooler across from grill, label not removed from avocado.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Employee turned containers over. Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Fried ice cream and beef in reach-in freezer at end of cook line. Repeat Violation
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken stored underneath grill on cook line,88F after cooling for two hours and thirty minutes.
- 01B-36-5:High Priority - 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. Cooked chicken stored underneath grill on cook line,88F after cooling for two hours and thirty minutes.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area. Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Beef stored in to go bag in reach-freezer at end of cook line.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee sweeping floor then proceeded to handle onions in kitchen without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in cook line reach-in cooler across from grill: sour cream (46F); tomatoes (47F - Cold Holding); cheese (46F - Cold Holding). Manager stated items placed in cooler at opening.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line reach-in cooler across from grill: sour cream (46F); tomatoes (47F - Cold Holding); cheese (46F - Cold Holding). Manager stated items placed in cooler at opening. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. Blade of can opener on kitchen prep table. Deflector plate inside ice machine next to back door. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in kitchen hand washing sink. Employee removed strainer from hand washing sink. Corrected On-Site
- 53A-05-6:Intermediate - 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/. No certified food manager with six employees working. Manager arrived during inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to dry storage room.
Food safety inspection conducted on 11/17/2023 revealed 28 total violations (8 high priority, 4 intermediate, 16 basic).
Inspection on 8/16/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/14/2023
High Priority
9
Intermediate
8
Basic
16
Total
33
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Top of dish machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in bar area.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelf next to reach-in freezer at end of cook line. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. Observed one dead roaches in bar area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back of kitchen. Manager discarded drink. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table in back of kitchen. Manager removed phone from prep table. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from three compartment sink.
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor behind grill.
- 36-11-4:Basic - Floors not maintained smooth and durable. Cardboard on floor in walk-in cooler. Floor tiles missing throughout the kitchen.
- 08B-38-4:Basic - Food stored on floor. Queso cheese stored in bucket on floor at end of cook line. Beef stored on floor in walk-in cooler. Manager placed both items on shelf. Corrected On-Site
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacles on the side of the building.
- 10-14-5:Basic - Ice bucket not properly stored between uses. Ice buckets stored on top of ice machine across from walk-in cooler not inverted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles at both wait station soda machines. Gaskets of grill drawers underneath cook line grill. Dish shelf across from dish machine. Fan covers in walk-in cooler. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in corner of kitchen. Manager had employee turn containers over. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Fried ice cream stored in reach-in freezer at end of cook line.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: beans (44F,45F,45F,44F - Cooling); beef (45F,44F - Cooling). Manager stated items prepared on 8/12 and 8/13. Inspector provided handout on cooling procedures to operator. Warning
- 01B-36-5:High Priority - 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. Items in walk-in cooler: beans (44F,45F,45F,44F - Cooling); beef (45F,44F - Cooling). Manager stated items prepared on 8/12 and 8/13. Inspector provided handout on cooling procedures to operator. Repeat Violation Admin Complaint
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean plates on cook line. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flies in kitchen.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Beef in reach-in freezer at end of cook line stored in to go bag.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored at room temperature on cook line. Eggs moved to reach-in cooler across from grill, ambient temperature 40F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees handled garbage can and proceeded to handle clean dishes on cook line. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in steam table across from grill: rice (118F - Hot Holding); chicken (128F - Hot Holding). Manager stated item placed in steam table 30 minutes prior to temperature being taken. Manager placed items in oven to reheat. Items stored underneath grill on cook line: chicken (119F - Hot Holding); beef (123F - Hot Holding). Manager stated items reheated and placed in pans 45 minutes prior to temperature being taken. Manager had employee place items on grill to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. PVC glue stored next to dishes in dry storage room. Manager discarded glue. Corrected On-Site Repeat Violation Admin Complaint
- 53A-16-4:Intermediate - Certified food manager unable to answer basic questions about allergens. Manager on duty unable to answer food allergen and foodborne illness questions.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board stored on clean dish rack next to dish machine. Deflector plate inside of ice machine across from walk-in cooler. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Empty bottle stored in bar area hand washing sink. Repeat Violation
- 11-26-1:Intermediate - 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. 8 of 11 employees missing proof of responsibility.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap in hand washing sink in bar area. Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 of 11 employees have proof of employee training.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in walk-in cooler. Cheesecake in wait station reach-in cooler. Manager stated both items prepared on 8/12. Manager had employee place proper date marks on items. Corrected On-Site
Food safety inspection conducted on 8/14/2023 revealed 33 total violations (9 high priority, 8 intermediate, 16 basic).