AGAVE D'ORO MEXICAN BAR AND GRILL
New Haven Avenue
Florida, 32904
Brevard County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
3
Intermediate
5
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored not inverted on ice machine
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cook line make table and steam table
- 36-62-4:Basic - Light not functioning. Left bulb on hood above griddle
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Label residue on metal pains on dry rack Repeat Violation
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Hose in mop sink
- 08A-05-6:High Priority - Unwashed vegetables over/not properly separated from ready-to-eat food. Unwashed vegetables over ready to eat sauces in walk in cooler
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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. Orange juice in reach in freezer and milk n server cooler no date mark Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets in several reach in coolers soiled
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for sanitizer (quaternary) or dish washer(chlorine)
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar sink
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at Hand sink next to reach in cooler on cookline and bar hand sink
Food safety inspection conducted on 2/20/2025 revealed 12 total violations (3 high priority, 5 intermediate, 4 basic).
Inspection on 11/7/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled - From follow-up inspection 2024-11-07: **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots in dish area not stored inverted. Corrected On-Site
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knife stored in between cracks of cook line coolers Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink without lid and straw on prep table on cook line. Corrected On-Site Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in sugar.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasoning not labeled and salt not labeled Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (49F - Cold Holding); cooked beef (51F - Cold Holding); fish (48F - Cold Holding). Manager states the walk in was cleaned earlier and the took everything out and put it back in. opened freezer door to get temperatures down quickly **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (58F - Hot Holding, cook rapid reheated 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. Milk in server area cooler not date marked. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
- 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. Missing Ricardo's
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser and sanitizer not labeled in dish pit area. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/5/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 4/22/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. Scallops wrapped in bacon. Walk in freezer Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3-4 flies in kitchen
- 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner Corrected On-Site
Food safety inspection conducted on 4/22/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 3/27/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-03-27: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary and chlorine - From follow-up inspection 2024-03-27: **Time Extended**
Food safety inspection conducted on 3/27/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/26/2024
High Priority
3
Intermediate
6
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-38-4:Basic - Food stored on floor. Tomatoes walk in freezer Salsa beer cooler Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Front line by make table Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Educated operator Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Cooked ground beef walk in cooler Bacon wrapped shrimp walk in freezer Corrected On-Site Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies observed in kitchen
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Non exempt fish fish may not be served raw or undercooked
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef walk in cooler Corrected On-Site Repeat Violation
- 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. Milk. Glass cooler Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Ceviche de Cameron Ceviche de Pescado Agua Chile Rojo / Verde Not identified as being served raw Operator corrected added raw to menu Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary and chlorine
- 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 ground beef, cooked chicken cooked beef walk in cooler Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manuel Diaz
Food safety inspection conducted on 3/26/2024 revealed 15 total violations (3 high priority, 6 intermediate, 6 basic).
Inspection on 12/27/2023
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Tortilla chips by walk in cooler Oil jugs by ice machine
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven handle Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with stickers still on it
- 25-05-4:Basic - Single-service articles improperly stored. Togo containers stored on floor by back door
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled salt on cookline Unlabeled sugar at server station Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Salt and straw syrup for rims of margs not protected at bar, suggested placing lids over when not in use
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and steak over raw shrimp and fish in drawers under flat top Raw chicken over raw cooked chicken walk in cooler Raw steak over cooked Birria meat in walk in cooler Provided safe storage hand out for operator to place on walk in cooler door **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (67F - Cold Holding), had portioned out during lunch rush, operator placing on ice to rapid chill. Must keep homemade salsa 41F or below **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At splitter at mop sink, sent operator an example of what's needed
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator added paper towels to sinks Corrected On-Site
- 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.
- 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. Multiple items undated in walk in cooler
Food safety inspection conducted on 12/27/2023 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 7/18/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 29-38-4:Basic - Backflow device not located for convenient service or maintenance access. On splitter with hose attached at mop sink
- 03A-02-5:High Priority - Time/temperature control for safety food cooler at greater than 41 degrees Fahrenheit. ambient air (60F - Cold Holding), beer cooler at bar, has three other coolers in area, do not store TCS in cooler. Will check at next unannounced inspection
Food safety inspection conducted on 7/18/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).