CASA AGAVE MEXICAN GRILL
840 S MAIN ST, Wildwood FL 34785 · 4077215971
Last inspected May 7, 2026 · 9 visits since December 2023
APR 24
DEC 24
JUN 25
OCT 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 5 live flies in dry storage area on box of chemicals 2 live flies in bar area on soda gun line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026033154 | May 4, 2026 | Jun 3, 2026 | $200 |
| 3--2015049236 | Nov 2, 2015 | Apr 11, 2016 | $1,500 |
| 3--2015043165 | Sep 3, 2015 | Jan 13, 2016 | $200 |
| 3--2015036339 | Aug 14, 2015 | Sep 30, 2015 | $400 |
Inspection history
9 visits, newest first
May 7, 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
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Unable to read labels on the containers in the back of the walk in cooler due to no lighting
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority5 Intermediate6 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef in deep container with lid on 61F. Operator stated beef was cooked yesterday evening and was dated 5/3. See stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at kitchen dish machine. Primed sanitizer recheck 100ppm. 0ppm at bar dish machine. Operator called dish machine repair service and is using kitchen dish machine until repaired.
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. Employee touched soiled dishes then touched clean utensil without washing hands.
Live, small flying insects found 5 live flies in dry storage area on box of chemicals 2 live flies in bar area on soda gun line
Stop Sale issued due to food not being in a wholesome, sound condition. 7 mahi mahi filets
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding) on table side guacamole cart in dining room. Operator moved to reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Establishment is cooling food in deep pans with lids on while food is still in cooling phase.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Green cutting board in prep area soiled Soda gun nozzle in bar area soiled
Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked with dishes Employee removed dishes.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present with 1 bartender, 2 servers and 2 cooks handling food.
Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles unlabeled
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. Mahi mahi fully thawed in reduced oxygen packages
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in prep and bar area
Food stored on floor. Multiple food containers on floor in cook line area including sauces and a box of lettuce. Employee moved items to shelf
Old food stuck to clean dishware/utensils. Multiple pans and lids under prep table in dish machine area
Raw fruits/vegetables not washed prior to preparation. Stickers on in use avocados in reach in cooler at cook line.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Unable to read labels on the containers in the back of the walk in cooler due to no lighting
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Container of medicine improperly stored. Mylanta and Tylenol medicine stored on top of reach in cooler. Operator removed.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at bar dish machine
Presence of live ants. 16 live ants on wall and top of reach in cooler in cook line area. Operator sprayed area, killed the ants then sanitized.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Birria empanadas dated 9/10/25
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Birria empanadas dated 9/10/25
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
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 soap provided at handwash sink. Hand wash sink in bar area
Food stored on floor. Case of lettuce and avocados stored on the floor in walk in cooler
Stored food not covered. Multiple buckets of sauce/salsa in walk in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Live, small flying insects found 1. One fly flying in kitchen, near dish machine. 2. One fly flying behind bar area.
Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of Mahi thawed inside reduced oxygen packaging inside reach-in cooler at cookline. Mahi is fully thawed. Package does have a label indicating the Mahi must be removed from packaging prior to thawing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (55F - Cold Holding). Sliced tomatoes are stored above safe-load line on top of refrigerated make-table at cookline. Employee stated the tomatoes were placed into the unit this morning, but was unsure of the time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. sliced tomatoes (55F - Cold Holding). Sliced tomatoes are stored above safe-load line on top of refrigerated make-table at cookline. Employee stated the tomatoes were placed into the unit this morning, but was unsure of the time. Stop sale issued. 2. Inside refrigerated drawer below grill: shrimp (55F - Cold Holding). Employee stated the shrimp was thawed and placed into the cooler one hour prior and added ice to the shrimp to rapidly cool to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Blade of can opener soiled with old food debris and/or black substance. 2. Bottom edge of deflector plate inside ice machine soiled with brown substance.
Handwash sink not accessible for employee use at all times. Handwashing sink in bar area completely blocked by ice bucket. Manager moved ice bucket to another area during this inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to locate chlorine test kit for chlorine dish machine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two Hospitality Resource Supply, Inc. food handler certificates expired in 2024.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing bleach on edge of three-compartment sink.
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. Four packages of Mahi thawed inside reduced oxygen packaging inside reach-in cooler at cookline. Mahi is fully thawed. Package does have a label indicating the Mahi must be removed from packaging prior to thawing. Stop sale issued.
Food-contact surface not smooth and easily cleanable. Cutting board at cookline has deep cut marks and is no longer smooth and cleanable.
Dec 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over shrimp in walk-in-cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves, repeatedly adjusted the back of his t-shirt, placed raw meat on grill, then handled dishes and Ready-To-Eat (lettuce), without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans at 120F cooling for one hour. Cook placed beans in walk-in-cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice machine deflector. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ).
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
Ice scoop handle in contact with ice. Ice scoop handle touching ice in ice bin at bar
Raw fruits/vegetables not washed prior to preparation. Observed cut produce ( avocado ) located in flip-top make table with produce stickers still on produce, and sticker sliced on open avocado in flip-top make table cooler
Stored food not covered. Churros in reach in freezer not covered
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( avocado with sticker ) stored over ready-to-eat food ( salsa dishes ) in keg walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on flip-top make table cooler
Working containers of food removed from original container not identified by common name. Container of food removed ( sugar, cumin,salt ) from original container not labelled with name of contents.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Can of peeled tomatoes dented on seal
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored above shrimp and chorizo in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in bar area
Damaged food not properly segregated. Can of peeled tomatoes dented on seal
Interior of microwave has accumulation of food debris. Microwave at cook line
Raw fruits/vegetables not washed prior to preparation. Avocado with stickers in use in cook line area. Operator discussed with employee to wash avocados.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples stored above prepped produce in walk in cooler
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in bar area
Spray bottle containing toxic substance not labeled. Spray bottle with pink chemical hung on green rack in prep area
Bowl or other container with no handle used to dispense food. In bulk seasonings in kitchen under prep table
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. In dish machine area of kitchen
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee removed.
Equipment in poor repair. Gasket torn on reach in cooler in bar area
Food stored on floor. Can of tomatoes in prep area
Walk-in cooler shelves with rust that has pitted the surface.
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.