AGAVE FRESH MEX
1474 W GRANADA BLVD UNIT S435
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 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).
Inspection on 3/11/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 3/11/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 10/16/2023
High Priority
0
Intermediate
4
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 10/16/2023 revealed 10 total violations (0 high priority, 4 intermediate, 6 basic).