AGAVE AZUL COCINA MEXICANA
5248 RED BUG LAKE ROAD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 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).