AMERICAN KITCHEN/AGAVE FRESCO POOL BAR
1905 HOTEL PLAZA BLVD, Lake Buena Vista FL 32830 · 888.332.1767
Last inspected Jul 10, 2026 · 8 visits since July 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no copy of written procedures for
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Displayed food not properly protected from contamination. Observed granola not stored underneath sneeze guard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of half half 47f stored inside reach in cooler less than 4 hours located in the server area, Chef ask employee to discard immediately.
Hole in or other damage to wall. Observed hole in the wall near frame of the door.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Displayed food not properly protected from contamination. Observed cream cheese not properly protected underneath sneeze guard.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine not sanitizing properly final rinse not reaching 160°f spoke to Chef must set up three compartment sink to wash, rinse sanitize.Rechecked final rinse 160°f Recommend daily log to be checked spoke to Director of Food and Beverage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw chicken wings 48°f stored inside walk in cooler less than 4 hours per Chef recommend quick chill product.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located in the back area.
No soap provided at handwash sink. Observed no soap provided at hand wash sink located in the back area. Observed no soap provided for hand wash sink located in the bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup stored in the server area.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed two dish machine gauges cracked on the dish machine wash and pre washed, not working accurately recommend to change notify dish machine company.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed bowls on the buffet line used for cereals not properly protected Chef inverted at time of inspection.
Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright on the counter in the expo line.
Water draining onto floor surface. Observed water draining on the floor near the ice machine. Engineering notify at time of inspection
Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the dish machine near drain board. Engineering notify at time of inspection
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine not sanitizing properly at time of inspection final rinse only reaching 150°f wash cycle 120°f Spoke to Engineering Manager notify dish machine company, recommend to use three compartment sink wash, rinse and sanitize, until dish machine is repaired. Rechecked dish machine final rinse reaching 160°f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked sausage temperature 133°f stored inside oven recommend to reheat the product. Chef reheated sausage rechecked temperature 200°f
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels unable to dispense at hand wash sink located back prep kitchen.
Water pressure lacking at fixtures that require the use of water. Checked hand wash sink lacks water pressure (smoke room)
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed five water filters attached to ice machine has no inspection date label.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Checked dishmachine gauges not working accurately pre rinse and wash cycle, recommend Engineering Manager to have gauges to replace.
No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand wash sink located in the prep kitchen.
Water draining onto floor surface. Observed water draining onto floor surface the floor in the kitchen per Food Beverage Manager plumbing company notify.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed deli ham not date marked stored inside walk in cooler, Chef date marked at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed three brown cutting boards soiled on the cook line, spoke to Executive Chef will have cutting boards replaced or resurface.
Spray bottle containing toxic substance not labeled. Observed spray bottle hanging on the server table not labeled, found out liquid inside sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel of the ice machine has dust accumulation top edge on the ice machine door panel.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air filter attached to ice machine has dust accumulation.
Equipment and utensils not properly air-dried - wet nesting. Observed wet containers stacked on the storage shelves in the dish machine room.
Floor soiled/has accumulation of debris. Observed trash and debris on floor behind the fryer.
No copy of latest inspection report available. Observed no copy of last inspection report
No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand sink located in the prep kitchen.
Single-service articles not stored inverted or protected from contamination. Observed plastic plates stored on counter not inverted on the expo line.
Soiled dry wiping cloth in use. Observed soiled wiping cloths stored on the counter top, Chef removed at time of inspection.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed red, blue and brown cutting boards has white residue left on the surface soiled stored in the rack underneath the counter on main cook line.
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine 3 times not sanitizing properly Recommend operator to notify dishmachine company immediately,recommend to use 3 compartment wash, rinse and sanitize air dry dishes utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Check temperatures of diced tomatoes 51°f, mozzarella cheese 53°f cheddar cheese 47°f, sliced pork 58°f, diced tomatoes 53°f stored on the top panel reach in cooler., per cook has not been 4 hours started 6am -11am, recommend to quick chill all products kitchen using ice bath to keep for proper temperature for cold holding.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Juan sous chef asked Big 6 Foodborne illnesses did not have no knowledge, recommend training.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no copy of written procedures for
Food-contact surface soiled with food debris, mold-like substance or slime. Observed red, blue and brown cutting boards has white residue left on the surface soiled stored in the rack underneath the counter on main cook 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. Observed employees preparing food can not provide proof of food handling training. Per General Manager employee has taken food handling training can not provide proof.
Floor soiled/has accumulation of debris. Observed trash and debris underneath the expo line on the main cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer provided for both reach in coolers on the main cook line.
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken wings stored underneath on the shelve raw rib eye stored on top shelve inside walk in cooler. Chef Mark changed the storage of meats.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sliced cheese date marked 2/26-3/3 over 7 days stored on top panel reach in cooler on the cook line. Cook discarded cheese at time of inspection.
Accumulation of black/green mold-like substance ithe around the body of the soda nozzles on the soda machine. Observed top panel of the ice machine has mold like growth around the opening.
Ceiling tile missing. Observed several missing ceding tiles throughout the kitchen (American kitchen)
Floor soiled/has accumulation of debris. Observed grease spilled on the floor behind the fryers on the cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign located on the cook line (american kitchen line)
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine four times not sanitizing properly only reaching 140°f, final rinse rechecked with the Chef readjusted the dishmachine working correctly at the end of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pico 47°f, heavy cream 45°f stored on the top panel of reach in cooler less than 4 hour recommend to quick chill. Rechecked temperatures 40°f
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy whipping cream not date marked stored inside reach in cooler on the cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has yellow stains left on the surface (Cook line)
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no test strips or measuring device for the dish machine.
Floor soiled/has accumulation of debris. Observed blood drip on the floor inside walk in cooler used for meats.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink located in the prep area ( American kitchen)
Worn, torn and/or soiled floors/carpeting. Observed trash and debris on the floors in between the Cook line.
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.