AGAVE BANDIDO
1550 LAKEFRONT DR, Sarasota FL 34240 · 239-826-3951
Last inspected May 29, 2026 · 12 visits since February 2024
AUG 24
DEC 24
JUL 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 26 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed containers of raw beef stored over containers of raw fish in the walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024070108 | Oct 21, 2024 | Jan 9, 2025 | $160 |
Inspection history
12 visits, newest first
May 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards heavily grooved.
Mar 27, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator vacuum packaging raw steak and placing it into the freezer. Operator states they keep them for 4 days in the packaging. Reviewed the proper procedure for 48hr packaging and emailed and reviewed the information sheets for a HACCP plan.
Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards heavily grooved.
Mar 26, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef on the cook line. Operator moved the chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line left side cooler: Chicken (50F - Cold Holding); Fish (50F - Cold Holding); Beef (50F - Cold Holding); Shrimp (50F - Cold Holding). Operator stated the product had been placed there form the walk in approximately 1hr ago. Operator placed the product back in the walk-in.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink at 300ppm quaternary. Operator remade to to 200ppm.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator vacuum packaging raw steak and placing it into the freezer. Operator states they keep them for 4 days in the packaging. Reviewed the proper procedure for 48hr packaging and emailed and reviewed the information sheets for a HACCP plan.
Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards heavily grooved.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed their cook line hand sink not draining properly. Operator stated he would call a plumber.
Oct 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on the counter: Chicken (115F - Cooling); Beef (120F - Cooling). Operator stated it had been cooling for approximately 5hrs. Operator willingly disposed of the product.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed on the counter: Chicken (115F - Cooling); Beef (120F - Cooling). Operator stated it had been cooling for approximately 5hrs. Operator willingly disposed of the product.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked beef. Operator removed it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Cooked vegetables (101F - Hot Holding). Operator stated it had been out for approximately 30minutes. Operator disposed of the product of their own volition.
Bowl or other container with no handle used to dispense food. Observed multiple single service cups used as scoops. Operator removed them.
Time/temperature control for safety food thawed in an improper manner. Observed the operator thawing beef in standing water. Operator turned on the water.
Jul 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk in the walk in cooler. Operator switched the products.
Toxic substance/chemical improperly stored. Observed a container of restaurant approved pesticide stored next to bottled wine in the upstairs bar storage. Operator removed it.
No soap provided at handwash sink. Observed no soap at the cook line hand sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the warewash hand sink without hot water. Operator turned on the hot water.
Bowl or other container with no handle used to dispense food. Observed multiple single service cups being used as scoops. Operator removed them.
Floor not cleaned when the least amount of food is exposed. Observed the floor underneath the cook line and the prep station with food debris build up.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple in use knives stored between equipment on the cook line.
In-use tongs stored on equipment door handle between uses. Observed multiple tongs stored on their oven handle.
Time/temperature control for safety food thawed in an improper manner. Observed them thawing beef in standing water. Operator placed them in the walk in cooler.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed reduced oxygen packaged mahi being thawed without being removed from its package. Operator willingly disposed of it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Cooked veggies (125F - Hot Holding) Operator stated they had been out for approximately 30minutes Operator turned up the heat to reheat them to 165.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beef in a reach in cooler at 98F degrees. Operator stated they have been cooling for approximately 1hr and 45 minutes. Instructed the operator of proper cooling parameters and had them reheat it to 165F degrees to restart the cooling process.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink build up on the downstairs ice machine and black build up on the upstairs one.
Bowl or other container with no handle used to dispense food. Observed multiple bowls being used as scoops in the kitchen. Operator removed them.
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. Observed reduced oxygen packaged mahi being thawed without being removed from its package. Operator willingly disposed of it.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on the cook line and bar area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use scoops in standing 80F degree water. Operator removed the scoops.
Oct 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed corvina served raw not identified on the menu. Corvina has proof of parasite destruction.
Cutting board has cut marks and is no longer cleanable. Observed all cook line cutting boards grooved.
Aug 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed corvina served raw not identified on the menu. Corvina has proof of parasite destruction.
Cutting board has cut marks and is no longer cleanable. Observed all cook line cutting boards grooved.
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 small flying insects by the back soda boxes. Observed approximately 2 small flying insects by the food prep area. Observed approximately 3 small flying insects in the upstairs bar area. Observed approximately 5 small flying insects by the downstairs bar area. Did not observe any land on food or food surfaces.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container of beef stored over a container of shrimp in the walk in cooler. Operator moved the shrimp.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in a cook line cooler: Shrimp (50F - Cold Holding); Chicken (50F - Cold Holding); Pico de galo (50F - Cold Holding); Chopped tomatoes (48F - Cold Holding); Fresh guacamole (48F - Cold Holding); Corn Salsa (48F - Cold Holding); Butter (50F - Cold Holding); Chopped lettuce (52F - Cold Holding) Operator stated they had been there overnight. Operator willingly disposed of the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in a cook line cooler: Shrimp (50F - Cold Holding); Chicken (50F - Cold Holding); Pico de galo (50F - Cold Holding); Chopped tomatoes (48F - Cold Holding); Fresh guacamole (48F - Cold Holding); Corn Salsa (48F - Cold Holding); Butter (50F - Cold Holding); Chopped lettuce (52F - Cold Holding) Operator stated they had been there overnight. Operator willingly disposed of the product.
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored above soda boxes in the back area, and a vape device stored above the food prep area. Operator removed the devices.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed corvina served raw not identified on the menu. Corvina has proof of parasite destruction.
Cutting board has cut marks and is no longer cleanable. Observed all cook line cutting boards grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks stored above a make table on the cook line. Operator removed the drinks.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple cooks wearing watches while preparing food. Operator had them removed them
Food stored on floor. Observed soda, juice, and canola oil stored on the floor of the establishment. Operator placed the items on shelves.
No handwashing sign provided at a hand sink used by food employees. Observed a missing hand wash sign at the cook line and upstairs bar hand wash sinks. Operator put new signs.
Apr 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed containers of raw beef stored over containers of raw fish in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the bar area and chip station respectively: Cut tomatoes (60F - Cold Holding); Fresh salsa (50F - Cold Holding). Operator stated that both foods had been out for approximately 2hr. Operator placed ice on the chip stations and put the cut tomatoes in a reach in cooler.
Toxic substance/chemical improperly stored. Observed a sanitizer spray bottle stored above canned food in the back dry storage area. Operator removed the bottle.
Handwash sink used for purposes other than handwashing. Observed the prep handwash sink used to soak a towel. Operator informed the employee on the sinks proper usage.
No soap provided at handwash sink. Observed no soap at the bar hand wash sink.
Spray bottle containing toxic substance not labeled. Observed multiple unlabeled spray bottles containing chemicals not labeled in the establishment.
Bowl or other container with no handle used to dispense food. Observed multiple single service cups and containers used as scoops on the cook line and back dry storage. Informed the operator on proper usage.
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. Observed commercially reduced oxygen packaged fish not removed from packaging while thawing. Operator started to cut open the packages.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink stored on the right side cook line make table. Operator removed the drink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a prep cook prepping food with a watch on. Operator had them remove their watch.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple in use knives stored between equipment on the cook line. Operator removed knives.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the warewashing area hand wash sink. Operator placed a sign there.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the cook line hood filters.
Feb 28, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between equipment on the cook line. Operator removed the knives.
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.