AGAVE FRESH MEX
1474 W GRANADA BLVD UNIT S435, Ormond Beach FL 32174 · 386-677-7779
Last inspected Feb 18, 2026 · 8 visits since October 2023
MAR 24
SEP 24
FEB 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 25 points off where it started.
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 placed cut lemon on beverage with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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 placed cut lemon on beverage with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bottle of sour cream at 47°f. Stored above fill line in top area of reach in cooler. Pulled from bottom of cooler 1.5 hours prior. Operator moved to bottom area of cooler. -milk at 44°f in small cooler on counter in bar area. Employee moved milk to another cooler.
Handwash sink not accessible for employee use at all times. -handwash sink in kitchen has plumbing disconnected.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from grill. -small cooler on counter in bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled.
Reach-in cooler interior has accumulation of soil residues. -food debris on shelf under lid.
Aug 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cove molding at floor/wall juncture broken/missing in kitchen.
Soiled dry wiping cloth in use.
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine exceeds 200ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sausage in reach in cooler.
Hand sink next to three compartment sink is draining onto floor.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean plates at cook line not stored inverted or in a protected manner.
Cove molding at floor/wall juncture broken/missing in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -vitamins stored above food preparation area.
Exterior door next to restrooms has a gap at the threshold that opens to the outside.
In-use ice scoop stored on soiled surface between uses.
Interior of hot holding cabinet soiled.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of grease and food debris under flat grill. -buildup of food debris on mixer stand.
Silverware/utensils stored upright with the food-contact surface up.
Soiled dry wiping cloth in use.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Metal stem-type thermometer soiled.
Single-use gloves not changed as needed after soiled. -employee wiped gloves on soiled rag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef at 45°f and raw chicken at 44°f in reach in cooler drawer. Operator added ice to containers.
No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink.
No soap provided at handwash sink by three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of debris on exterior of warewashing machine.
Floor soiled/has accumulation of debris under fryer and stove, and under equipment in bar area.
Ice scoop handle in contact with ice in bar area.
No handwashing sign provided at a hand sink used by food employees. -handwash sink by three compartment sink.
Nonfood-contact surface soiled. -grease buildup on hood filters. -buildup of debris on shelving at cookline. -buildup of food debris on mixer.
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use.
Time/temperature control for safety food thawed in an improper manner. -pork thawing at room temperature.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease behind cooking equipment.
Water leaking from pipe under handwash sink.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. -ice dumped in handwashing sink.
No chemical test kit provided when using sanitizer at three-compartment sink. No quaternary test kit.
No paper towels or mechanical hand drying device provided at handwash sink by oven.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked beans in walk in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. -thermometer in reach in cooler at cook line is broken.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream in squirt bottle at 50°f. Out of cooler less than 30 minutes. Operator moved to cooler.
Handwash sink not accessible for employee use at all times. White bucket stored on top of hand sink by three compartment sink.
Handwash sink used for purposes other than handwashing. Handwash sink in bar area used as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink by walk in cooler.
No soap provided at handwash sink by walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales and cooked rice not date marked.
No handwashing sign provided at a hand sink used by food employees - handwash sink by three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease.
Reach-in cooler interior/shelves have accumulation of soil residues, under lid.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -light out in walk in cooler.
Wall soiled with accumulated grease at cookline.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled with old food debris.
No soap provided at handwash sink in bar area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs in reach in cooler.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris and grease under cooking equipment.
Knife stored on dirty rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on table in between flat grill and fryer. -hood filters soiled with grease. -build up of grease on side of fryer and flat grill. -food debris under microwave. -mixer base soiled with accumulated old food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled in bar area (next to soda gun).
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.