AGAVE BANDIDO
5365 HAMLIN GROVES TRL, Winter Garden FL 34787 · 321-400-5012
Last inspected Aug 26, 2026 · 6 visits since May 2025
MAY 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored next to raw beef in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026029094 | Mar 19, 2026 | Jun 3, 2026 | $600 |
Inspection history
6 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate10 Basic
What the inspector wrote — 21 findingsThe state's own report →
Displayed food not properly protected from contamination.Dried fruits at the bar.Operator removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored next to raw beef in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Corn,77 f held less than four hours.Operator reheated.
Toxic substance/chemical improperly stored. Concentrated Sanitizer stored next to drinks at back storage area.Shield o shine stored on top of ice machine.Operator removed.
Show the remaining 17 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Vacuum breaker is not at correct location at the hose Bibb.
Establishment charging operational charges without properly disclosing the information on the bill/receipt.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk,operator dated.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hoses are soiled. Can opener holder is soiled. Interior of fryer cabinets are soiled.. Ice scoop holder is soiled at the bar.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
Spray bottle containing toxic substance not labeled.Glass cleaner at back storage area.Operator labeled.
Accumulation of substance in the interior of the ice machine..
Clean utensils not stored inverted or in a protected manner.Bar area and kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.Employee removed.
In-use tongs stored on equipment door handle between uses.Employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine door is soiled. Wall and ceiling are soiled with dust at the cooks line.
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of front door.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.Bar area.Employee removed.
Unwashed cilantro stored over sauces in walk in cooler.
Waste line missing and soda gun holster missing at the bar area.
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
Cutting board has cut marks and is no longer cleanable.
Equipment or utensils not designed or constructed in a durable manner. Rusted cast iron plate
Exterior door has a gap at the threshold that opens to the outside.
Food-contact surface not smooth and easily cleanable. Pestle for guacamole Sponge for glass rims
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All in kitchen near burner Side fryer Top of 2 burner range Hood filter Interior oven Back of oven Pre rinse nozzles
Wall soiled with accumulated grease, food debris, and/or dust in prep area ver oven and near 3 compartment sink
Mar 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 46 violations recorded, 8 high priority.
8 High priority12 Intermediate26 Basic
Show 46 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator overnight See stop sale cooked beef (47F - Cooling); cooked chicken (49F - Cooling); cooked beef (51F - Cooling); cooked beef (51F) fresh house made tomato marinade (45-46F - Cold Holding)
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm bar patio
Displayed food not properly protected from contamination. Glass rimming salts directly on bar not protected
Employee failed to wash hands before putting on gloves to initiate a task working with food after touching raw food
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands in dish area. Coached management
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked beef (47F - Cooling); cooked chicken (49F - Cooling); cooked beef (51F - Cooling); cooked beef (51F) fresh house made tomato marinade (45-46F - Cold Holding)
Toxic substance/chemical improperly stored. Spray bottles of medallion and a blue cleaner stored next to clean silverware
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stacked full pans with paper and tin foiled sealed.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior fryer Dicer and wedger. Can opener
Handwash sink not accessible for employee use at all times near ice machine
Handwash sink used for purposes other than handwashing dumping cooked corn in kitchen
Identity of food or food product misrepresented. Covina on menu tilapia used for ceviche
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche not cooked
No paper towels or mechanical hand drying device provided at handwash sink. In bar, server area end of bar end of kitchen.
No soap provided at handwash sink bar In bar, server area end of bar end of kitchen.
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.
Spray bottle containing toxic substance not labeled. Blue solution in the bar
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food in flour
Carbon dioxide/helium tanks not adequately secured outside
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items next walk in cooler Sides
Equipment and utensils not properly air-dried - wet nesting.
Equipment or utensils not designed or constructed in a durable manner. Rusted cast iron plate
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Fries on walk in freezer floor
Food-contact surface not smooth and easily cleanable. Pestle for guacamole Sponge for glass rims
Grease receptacle lid open, broken, or missing.
In-use ice scoop stored on soiled surface between uses.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils under grill
In-use wet wiping cloth/towel used under cutting board.
Insect control device installed over food preparation area server area
No handwashing sign provided at a hand sink used by food employees. Located in prep area near the oven. In bar, server area end of bar end of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All in kitchen near burner Side fryer Top of 2 burner range Hood filter Interior oven Back of oven Pre rinse nozzles
Old labels stuck to food containers after cleaning.
Raw fruits/vegetables not washed prior to preparation.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In kitchen next to chips
Straws provided for customer self-service not individually wrapped or in an approved dispenser in the bar
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat sauce in walk in cooler.
Utensils not stored inverted or in a protected manner on clean rack and silverware
Wall soiled with accumulated grease, food debris, and/or dust in prep area ver oven and near 3 compartment sink
Working containers of food removed from original container not identified by common name. Flour
Aug 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable throughout the establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets.
Aug 4, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 31 recorded, 5 high priority.
5 High priority9 Intermediate17 Basic
Show 31 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ranchero,56 f,cheese sauce,58 f,carnitas,51 f,cheese sauce,58 f,,Barbacoa,56 f,corn,57 fheld from last night.Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ranchero,56 f,cheese sauce,58 f,carnitas,51 f,cheese sauce,58 f,,Barbacoa,56 f,corn,57 f held from last night. Stop Sale. Shredded cheese,52 f,mahi mahi,60 f,chicken,51 f,shrimp,53 f held more than four hours,Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Shredded cheese,52 f,mahi mahi,60 f,chicken,51 f,shrimp,53 f held more than four hours,Stop Sale.Reach in cooler at cooks line.Breaker tripped. Beans,46 f,lettuce,51 f,,cheese,48 f,milk,51 f,pork held less than four hours in the walk in cooler.Technician has been called
Toxic substance/chemical improperly stored.Glass cleaner stored next to alcohol at the bar.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Food is stacked too high.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.Interior of sprayer hose is soiled.
No paper towels or mechanical hand drying device provided at handwash sink.Bar area and cooks line.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink.Bar area and cooks line.
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.
Spray bottle containing toxic substance not labeled.Yellow substance -Pinesol.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters at ice machine.
Carbon dioxide/helium tanks not adequately secured.Bar area.
Ceiling vents and back door fans soiled with accumulated dust in kitchen.
Clean utensils stored in a dirty container.
Cutting board has cut marks and is no longer cleanable throughout the establishment.
Equipment and utensils not properly air-dried - wet nesting.
Food not stored at least 6 inches off of the floor.Chicken in walk in freezer.
Ice buildup in. walk-in freezer.
Insect control device installed over food preparation area.
Main dish machine kitchen is in poor repair.Dishmachine is clogged.
No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line.
No handwashing sign provided at a hand sink used by food employees.Bar area and cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door.
Single-service articles not stored inverted or protected from contamination.Lids at condiment station
Unwashed strawberries stored over milk in walk in cooler.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name.Flour is not labeled.
May 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.