AGAVE AZUL COCINA MEXICANA
5855 WINTER GARDEN VINELAND STE 100, Windermere FL 34786 · 407-395-8350
Last inspected Jun 3, 2026 · 10 visits since October 2023
APR 24
OCT 24
MAR 25
NOV 25
MAY 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Floor tiles missing and/or in disrepair. -Side prep area.
No handwashing sign provided at a hand sink used by food employees. -Left hand sink at beginning of cook line.
May 27, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 55f, Sour cream 54f, Guacamole 54f, Boiled eggs 60f, Cut tomato 57f, Pico 53f, Guacamole 55f. Less than 4 hours. Advised to rapid chill.
Floor tiles missing and/or in disrepair. -Side prep area.
No handwashing sign provided at a hand sink used by food employees. -Left hand sink at beginning of cook line.
May 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 55f, Sour cream 54f, Guacamole 54f, Boiled eggs 60f, Cut tomato 57f, Pico 53f, Guacamole 55f. Less than 4 hours. Advised to rapid chill.
Equipment or utensils not designed or constructed in a durable manner. -Grill scraper handle melted.
Floor tiles missing and/or in disrepair. -Side prep area.
No handwashing sign provided at a hand sink used by food employees. -Left hand sink at beginning of cook line.
May 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook handled raw chicken and then began plating food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 55f, Sour cream 54f, Guacamole 54f, Boiled eggs 60f, Cut tomato 57f, Pico 53f, Guacamole 55f. Less than 4 hours. Advised to rapid chill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment or utensils not designed or constructed in a durable manner. -Grill scraper handle melted.
Floor tiles missing and/or in disrepair. -Side prep area.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. -Left hand sink at beginning of cook line.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale./six dented whole peeling tomatoes.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom./raw tuna stored over boiled shrimp and cut tomatoes/cook line prep cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken 46F,raw beef 44F/both cold holding for less than 4 hours per manager/iced/rechecked raw chicken 41F, raw beef 40F/
Toxic substance/chemical improperly stored./chemical spray bottle store on food storage shelf/near dish room/removed immediately/
Handwash sink not accessible for employee use at all times./drink station hand sink blocked by waste basket/
Records/documents for required employee training do not contain all of the required information./some employees certificates missing date of birth.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting./cleaned dish rack, dish room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler gaskets soiled.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prepped vegetables in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust./under dish machine.
Working containers of food removed from original container not identified by common name./crumbs/dry storage area.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
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/
Food-contact surface soiled with food debris, mold-like substance or slime./bar soda nozzles/
Handwash sink not accessible for employee use at all times./dirty containers blocked dish room hand sink/
Records/documents for required employee training do not contain all of the required information./all certificates missing employee's date of birth.
Spray bottle containing toxic substance not labeled. Bar and cook line/
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/
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/
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor./oil carton, under cook line prep area hand sink/
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.
Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
Working containers of food removed from original container not identified by common name./flour, wait area/
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over vegetables/cook line cold drawer/
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/
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/
Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, bar/
Handwash sink not accessible for employee use at all times./dish room hand sink blocked/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served uncooked.
No soap provided at bar handwash sink./
Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/hanging on dish room hand wash sink/
Employee personal food not properly identified and segregated from food to be served to the public./wait station reach in cooler/
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Food stored on floor./a case of raw chicken stored on walk in cooler floor.
Single-service articles not stored inverted or protected from contamination./to go containers on top shelf/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, rechecked 200ppm.
Working containers of food removed from original container not identified by common name./salt container under cook line prep table/
Apr 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
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.
Stop Sale issued due to adulteration of food product.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose bib under dish machine.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. - green cutting board on cooks line. - can opener
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
Employee with no beard guard/restraint while engaging in food preparation. - cook preparing food on cooks line.
Equipment and utensils not properly air-dried - wet nesting. - all full and half pans stored in dish area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
Old labels stuck to food containers after cleaning.
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.
Trash receptacles not provided where needed in establishment.. - hand sinks across the managers office
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed produce stored over cut water melon in walk-in cooler.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
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/
Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles at the bar/
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/
Spray bottle containing toxic substance not labeled./one chemical liquid spray bottle, dish room/
Bowl or other container with no handle used to dispense food./flour, sugar and cooked shrimp ceviche containers/
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/
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on prep table outside beer walk in cooler/
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.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair./cook line reach in cooler left door cannot closed completely.
Food stored on floor./containers of chips, cook line/
Trash receptacles not provided where needed in establishment./kitchen entrance two hand sinks with no trash can nearby.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed limes and tomatoes stored over ready to eat salsa, walk in cooler.
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate12 Basic
Show 21 findings ▾
Food stored in ice used for drinks. See stop sale./a bottle of alcohol stored inside bar ice bin/
Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over sauces, cook line reach in cooler/
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
Handwash sink used for purposes other than handwashing./a knife stored inside bar hand sink.
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/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels./dish room paper dispenser.
Spray bottle containing toxic substance not labeled. Blue liquid bottle at bar prep area. Several liquid bottles at dish washing room not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/metal panel, outside beer walk in cooler.
Bowl or other container with no handle used to dispense food./plastic quart container used to scoop salt, sugar, beans.
Current Hotel and Restaurant license not displayed./displayed license from 2021.
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/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Floor tiles missing and/or in disrepair./broken tiles, bar station in kitchen.
Food stored on floor./3 containers of cut vegetables on walk in cooler floor.
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.
Old labels stuck to food containers after cleaning.
Silverware/utensils stored upright with the food-contact surface up.
Stored food not covered./cut fruits at the bar.
Trash receptacles not provided where needed in establishment./bar station side hand sink with no waste basket nearby.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.