AGAVE FRESH MEX
1474 W GRANADA BLVD UNIT S435
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
4
Intermediate
3
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 2/25/2025 revealed 18 total violations (4 high priority, 3 intermediate, 11 basic).
Inspection on 9/23/2024
High Priority
0
Intermediate
4
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 9/23/2024 revealed 5 total violations (0 high priority, 4 intermediate, 1 basic).