AGAVE AZUL COCINA MEXICANA
5248 RED BUG LAKE ROAD
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean glasses in bar Operator flipped Corrected On-Site
- 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 and tuna not thawed according to instructions on package. Stop Sale
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Bar tender He put on a hair net Corrected On-Site
- 36-62-4:Basic - Light not functioning. One in hood
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Left bar hand sink Operator put one up Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of hood Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over bins of sauces in walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. guacamole (50F - Cold Holding)per operator made 7 hours prior Salmon and tuna not thawed according to instructions on package. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole (50F - Cold Holding)per operator made 7 hours prior. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Decent amount of food debris in hand-wash sink n kitchen
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink Operator stocked 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. Have only 9 certificates and 25-30staff
Food safety inspection conducted on 3/27/2025 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 12/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 phone and charger above cook line -employee phone in dry storage with food items Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. -behind water conditioning unit in chemical storage
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -operator moved to oven to heat water **Corrective Action Taken**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Pepsi branded RIC in kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -van covers in WIC accumulation of dust
- 16-48-4:Basic - Old food stuck to clean dishware/utensils.
- 33-16-4:Basic - Open dumpster lid.
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. -sanitizer water not clean
- 29-03-4:Basic - Water draining onto floor surface. -water from inside dish machine draining onto floor
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel used as pan liner 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 pork under mechanically tenderized beef
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 53-48F Corn 52-45F Shredded chicken 44-51F Carnitas 63-54
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 53-48F Corn 52-45F Shredded chicken 44-51F Carnitas 63-54
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -139F max reading temp verified by high temp thermometer
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing yellow substance at dish machine area
Food safety inspection conducted on 12/9/2024 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).
Inspection on 3/12/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - - From initial inspection : 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. - tuna Warning - From follow-up inspection 2024-03-12: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2024-03-12: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - at mop sink - faucet in ware wash station - faucet in back area Warning - From follow-up inspection 2024-03-12: **Time Extended**
- 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - bacon wrapped jalapeño. Emailed forms to operator Warning - From follow-up inspection 2024-03-12: **Time Extended**
Food safety inspection conducted on 3/12/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 3/11/2024
High Priority
3
Intermediate
5
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl in bulk flour Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - reach in cooler - microwave door handles Warning
- 21-16-4:Basic - Clean linens stored in improper location. - clean linens stored below chemical bottles Warning
- 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. - tuna Warning
- 12B-02-4:Basic - Employee drinking in a food preparation or other restricted area. - employee drinking from open cup on cook line Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. - knives stored in crack between prep table and wall Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Warning
- 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. - bulk black beans Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - emailed to manager Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - shrimp in standing water Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - partially cooked bacon wrapped jalapeños over guacamole - eggs over chopped onions Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tuna (48F - Cold Holding); - shrimp ceviche (50F - Cold Holding) - birria date marked 3/11 (50f-55f). Manager states wrong date written on pan Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - at mop sink - faucet in ware wash station - faucet in back area Warning
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - bacon wrapped jalapeño. Emailed forms to operator Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board - can opener blade soiled Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to mixer storing measuring cup Corrected On-Site Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - shrimp ceviche - ahi tuna Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. - hand wash sink in bar area Warning
Food safety inspection conducted on 3/11/2024 revealed 20 total violations (3 high priority, 5 intermediate, 12 basic).
Inspection on 10/31/2023
High Priority
5
Intermediate
2
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - in ware wash area
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-22-4:Basic - Floor area(s) covered with standing water. - next to ice machine
- 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. - bulk beans - bulk rice
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - bar area needs sign showing "Hand Wash Sink
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 08B-12-5:Basic - Stored food not covered. - ice bin in bar while not in use. Manager states missing lid. Employee used sheet pan Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee cutting limes. Limes thrown in trash. Employee washed hands, put gloves on and cut new limes. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cosome beef broth 52f held overnight in walk in cooler - birria 50f held overnight in walk in cooler
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - out back
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. - bar area.
Food safety inspection conducted on 10/31/2023 revealed 15 total violations (5 high priority, 2 intermediate, 8 basic).