AGAVE AZUL COCINA MEXICANA
5855 WINTER GARDEN VINELAND STE 100
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
1
Intermediate
4
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Fresh garlic cilantro sauce in walk in cooler. Shrimp ceviche/cook line prep area cooler/ **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./employee's food stored over home made horchata, glass reach in cooler next to mop sink/ **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor./oil carton, under cook line prep area hand sink/ **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine door rim soiled. Cook line light shield with grease build up.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour, wait area/ **Corrected On-Site** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./yellow rice hot holding at 122F/less than 4 hours, double panned, cook line steamed table/adding hot water, rechecked 168F/ **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./bar soda nozzles/ **Corrected On-Site** **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./dirty containers blocked dish room hand sink/ **Corrected On-Site** **Repeat Violation**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./all certificates missing employee's date of birth.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar and cook line/ **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 3/28/2025 revealed 12 total violations (1 high priority, 4 intermediate, 7 basic).
Inspection on 10/28/2024
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./wait station reach in cooler/ **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor./a case of raw chicken stored on walk in cooler floor.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./to go containers on top shelf/ **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, rechecked 200ppm. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./salt container under cook line prep table/ **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over vegetables/cook line cold drawer/ **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./spinach dip cold holding at 51F, less than 4 hours/moved to reach in freezer/rechecked 40F/ **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./cooked onions hot holding at 130F, less than 4 hours/reheated to 171F/ **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, bar/ **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./dish room hand sink blocked/ **Corrected On-Site**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served uncooked. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at bar handwash sink./ **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/hanging on dish room hand wash sink/ **Corrected On-Site**
Food safety inspection conducted on 10/28/2024 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).