AGAVE AZUL COCINA MEXICANA
5855 WINTER GARDEN VINELAND STE 100
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 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).
Inspection on 4/29/2024
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - Salmon stored on cooks line in low boy. Operator discarded Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. - cook preparing food on cooks line. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. - all full and half pans stored in dish area. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - Red Bull stored in reach in next to mop sink. Corrected On-Site Repeat Violation
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment.. - hand sinks across the managers office Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed produce stored over cut water melon in walk-in cooler. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp stored over frozen vegetables in reach in freezer across drink station in kitchen area. Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose bib under dish machine.
- 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. - Gallon milk in walk-in and reach in cooler. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - green cutting board on cooks line. - can opener Repeat Violation
Food safety inspection conducted on 4/29/2024 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 3/20/2024
High Priority
1
Intermediate
3
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./flour, sugar and cooked shrimp ceviche containers/ Corrected On-Site Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./salmon in cook line cold drawers/all packages cut immediately/ Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on prep table outside beer walk in cooler/ Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cellphone on prep table outside beer walk in cooler.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair./cook line reach in cooler left door cannot closed completely.
- 08B-38-4:Basic - Food stored on floor./containers of chips, cook line/ Corrected On-Site
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment./kitchen entrance two hand sinks with no trash can nearby. Corrected On-Site Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed limes and tomatoes stored over ready to eat salsa, walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cheese 47F, cook line reach in cooler for less than 4 hours/moved to walk in cooler/ **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles at the bar/ 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 raw/all menus marked immediately/ Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./one chemical liquid spray bottle, dish room/ Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/20/2024 revealed 14 total violations (1 high priority, 3 intermediate, 10 basic).
Inspection on 10/13/2023
High Priority
4
Intermediate
5
Basic
12
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/metal panel, outside beer walk in cooler. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic quart container used to scoop salt, sugar, beans. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed./displayed license from 2021.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drinks stored to to food/jar of butter and cleaned utensils/cook line entrance small prep table/ Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair./broken tiles, bar station in kitchen.
- 08B-38-4:Basic - Food stored on floor./3 containers of cut vegetables on walk in cooler floor. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled. Beer walk in cooler fan cover soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.
- 08B-12-5:Basic - Stored food not covered./cut fruits at the bar.
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment./bar station side hand sink with no waste basket nearby.
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale./a bottle of alcohol stored inside bar ice bin/ Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over sauces, cook line reach in cooler/ Corrected On-Site
- 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 stored over raw beef in walk in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Horchata cold holding at 44F, beer walk on cooler for less than 4 hours/removed lid to allow air flow.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./a knife stored inside bar hand sink.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served raw not indicated on the menu/consumer advisory on menu/added asterisk on all menu/ Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./dish room paper dispenser.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid bottle at bar prep area. Several liquid bottles at dish washing room not labeled.
Food safety inspection conducted on 10/13/2023 revealed 21 total violations (4 high priority, 5 intermediate, 12 basic).