DirtyFLRestaurant Inspection Data

AMERICAN KITCHEN/AGAVE FRESCO POOL BAR

With 7 inspections documented, AMERICAN KITCHEN/AGAVE FRESCO POOL BAR maintains a 1.7/5 food safety rating in LAKE BUENA VISTA. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

1905 Hotel Plaza Boulevard
Florida, 32830
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13462425

Met Inspection Standards

3 high, 2 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup stored in the server area.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed two dish machine gauges cracked on the dish machine wash and pre washed, not working accurately recommend to change notify dish machine company. Repeat Violation
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed bowls on the buffet line used for cereals not properly protected Chef inverted at time of inspection.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright on the counter in the expo line. Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. Observed water draining on the floor near the ice machine. Engineering notify at time of inspection Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the dish machine near drain board. Engineering notify at time of inspection **Corrective Action Taken**
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed cream cheese not properly protected underneath sneeze guard. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine not sanitizing properly final rinse not reaching 160°f spoke to Chef must set up three compartment sink to wash, rinse sanitize.Rechecked final rinse 160°f Recommend daily log to be checked spoke to Director of Food and Beverage. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw chicken wings 48°f stored inside walk in cooler less than 4 hours per Chef recommend quick chill product. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located in the back area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provided at hand wash sink located in the back area. Observed no soap provided for hand wash sink located in the bar area. Corrected On-Site

7/15/2025· 8mo ago

Visit ID: 10905661

Met Inspection Standards

2 high, 3 int, 3 basic

  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Checked dishmachine gauges not working accurately pre rinse and wash cycle, recommend Engineering Manager to have gauges to replace.
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand wash sink located in the prep kitchen. Corrected On-Site Repeat Violation
  • 29-03-4:Basic - Water draining onto floor surface. Observed water draining onto floor surface the floor in the kitchen per Food Beverage Manager plumbing company notify. **Corrective Action Taken**
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine not sanitizing properly at time of inspection final rinse only reaching 150°f wash cycle 120°f Spoke to Engineering Manager notify dish machine company, recommend to use three compartment sink wash, rinse and sanitize, until dish machine is repaired. Rechecked dish machine final rinse reaching 160°f Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked sausage temperature 133°f stored inside oven recommend to reheat the product. Chef reheated sausage rechecked temperature 200°f Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels unable to dispense at hand wash sink located back prep kitchen. Corrected On-Site
  • 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Checked hand wash sink lacks water pressure (smoke room)
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed five water filters attached to ice machine has no inspection date label.

1/16/2025· 1y 1mo ago

Visit ID: 8836279

Met Inspection Standards

3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel of the ice machine has dust accumulation top edge on the ice machine door panel.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air filter attached to ice machine has dust accumulation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet containers stacked on the storage shelves in the dish machine room.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed trash and debris on floor behind the fryer. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available. Observed no copy of last inspection report
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand sink located in the prep kitchen. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic plates stored on counter not inverted on the expo line. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloths stored on the counter top, Chef removed at time of inspection. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed deli ham not date marked stored inside walk in cooler, Chef date marked at time of inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three brown cutting boards soiled on the cook line, spoke to Executive Chef will have cutting boards replaced or resurface. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle hanging on the server table not labeled, found out liquid inside sanitizer. Corrected On-Site

7/24/2024· 1y 7mo ago

Visit ID: 8835681

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red, blue and brown cutting boards has white residue left on the surface soiled stored in the rack underneath the counter on main cook line. Warning - From follow-up inspection 2024-07-24: Checked cutting boards has white residue left on the surface soiled recommend to replace or resurface stored in the rack underneath the counter on main cook line.has **Time Extended**

7/22/2024· 1y 7mo ago

Visit ID: 8748594

Follow-up Inspection Required

2 high, 4 int, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed trash and debris underneath the expo line on the main cook line. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer provided for both reach in coolers on the main cook line. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine 3 times not sanitizing properly Recommend operator to notify dishmachine company immediately,recommend to use 3 compartment wash, rinse and sanitize air dry dishes utensils. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Check temperatures of diced tomatoes 51°f, mozzarella cheese 53°f cheddar cheese 47°f, sliced pork 58°f, diced tomatoes 53°f stored on the top panel reach in cooler., per cook has not been 4 hours started 6am -11am, recommend to quick chill all products kitchen using ice bath to keep for proper temperature for cold holding. Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Juan sous chef asked Big 6 Foodborne illnesses did not have no knowledge, recommend training. Warning
  • 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. Observed no copy of written procedures for Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red, blue and brown cutting boards has white residue left on the surface soiled stored in the rack underneath the counter on main cook line. Warning
  • 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. Observed employees preparing food can not provide proof of food handling training. Per General Manager employee has taken food handling training can not provide proof. Warning

3/8/2024· 2y ago

Visit ID: 8439560

Met Inspection Standards

2 high, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance ithe around the body of the soda nozzles on the soda machine. Observed top panel of the ice machine has mold like growth around the opening.
  • 36-36-4:Basic - Ceiling tile missing. Observed several missing ceding tiles throughout the kitchen (American kitchen)
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed grease spilled on the floor behind the fryers on the cook line. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign located on the cook line (american kitchen line)
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken wings stored underneath on the shelve raw rib eye stored on top shelve inside walk in cooler. Chef Mark changed the storage of meats. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sliced cheese date marked 2/26-3/3 over 7 days stored on top panel reach in cooler on the cook line. Cook discarded cheese at time of inspection. **Corrective Action Taken**

7/7/2023· 2y 8mo ago

Visit ID: 8364464

Met Inspection Standards

2 high, 3 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed blood drip on the floor inside walk in cooler used for meats. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink located in the prep area ( American kitchen)
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed trash and debris on the floors in between the Cook line.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine four times not sanitizing properly only reaching 140°f, final rinse rechecked with the Chef readjusted the dishmachine working correctly at the end of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pico 47°f, heavy cream 45°f stored on the top panel of reach in cooler less than 4 hour recommend to quick chill. Rechecked temperatures 40°f **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy whipping cream not date marked stored inside reach in cooler on the cook line. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has yellow stains left on the surface (Cook line) Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no test strips or measuring device for the dish machine.