DirtyFLRestaurant Inspection Data

AGAVE FRESH MEX

1474 W GRANADA BLVD UNIT S435

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/25/2025

Inspection #: Visit ID: 8896353

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under fryer and stove, and under equipment in bar area.
  • 10-08-5:Basic - Ice scoop handle in contact with ice in bar area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink by three compartment sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled. -grease buildup on hood filters. -buildup of debris on shelving at cookline. -buildup of food debris on mixer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -pork thawing at room temperature.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease behind cooking equipment.
  • 29-11-4:Basic - Water leaking from pipe under handwash sink.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after soiled. -employee wiped gloves on soiled rag. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef at 45°f and raw chicken at 44°f in reach in cooler drawer. Operator added ice to containers.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink by three compartment sink.
  • 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. Repeat Violation

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8724957

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -thermometer in reach in cooler at cook line is broken.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped in handwashing sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. No quaternary test kit.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by oven. Corrected On-Site
  • 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. -cooked beans in walk in cooler.

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8527321

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees - handwash sink by three compartment sink. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues, under lid.
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -light out in walk in cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease at cookline.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream in squirt bottle at 50°f. Out of cooler less than 30 minutes. Operator moved to cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. White bucket stored on top of hand sink by three compartment sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in bar area used as a dump sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk in cooler.
  • 31B-03-4:Intermediate - No soap provided at handwash sink by walk in cooler.
  • 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. Tamales and cooked rice not date marked. Corrected On-Site

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8346451

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris and grease under cooking equipment. Repeat Violation
  • 24-06-4:Basic - Knife stored on dirty rack.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on table in between flat grill and fryer. -hood filters soiled with grease. -build up of grease on side of fryer and flat grill. -food debris under microwave. -mixer base soiled with accumulated old food debris. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled in bar area (next to soda gun).
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled with old food debris.
  • 31B-03-4:Intermediate - No soap provided at handwash sink in bar area.
  • 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. Cooked ribs in reach in cooler. Repeat Violation