Agave Azul Cocina Mexicana
Last inspected: Nov 3, 2025
33
Score
Across the available record, Agave Azul Cocina Mexicana has eight inspections on file, the first dated 2022. Agave Azul Cocina Mexicana was last inspected on Nov 3, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around 12 violations compared to roughly 15 violations earlier on.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 64, which Agave Azul Cocina Mexicana's 33 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Mar 28, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./yellow rice hot holding at 122F/less than 4 hours, double panned, cook line steamed table/adding hot water, rechecked 168F/ **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./bar soda nozzles/ **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./dirty containers blocked dish room hand sink/ **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information./all certificates missing employee's date of birth.
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Bar and cook line/ **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Fresh garlic cilantro sauce in walk in cooler. Shrimp ceviche/cook line prep area cooler/ **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public./employee's food stored over home made horchata, glass reach in cooler next to mop sink/ **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor./oil carton, under cook line prep area hand sink/ **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine door rim soiled. Cook line light shield with grease build up.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
36-27-5
Basic - Working containers of food removed from original container not identified by common name./flour, wait area/ **Corrected On-Site** **Repeat Violation**
02D-01-5
41
Oct 28, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over vegetables/cook line cold drawer/ **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./spinach dip cold holding at 51F, less than 4 hours/moved to reach in freezer/rechecked 40F/ **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions hot holding at 130F, less than 4 hours/reheated to 171F/ **Corrected On-Site**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served uncooked. **Corrected On-Site**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, bar/ **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./dish room hand sink blocked/ **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at bar handwash sink./ **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/hanging on dish room hand wash sink/ **Corrected On-Site**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./wait station reach in cooler/ **Corrected On-Site**
08B-49-4
Basic - Working containers of food removed from original container not identified by common name./salt container under cook line prep table/ **Corrected On-Site**
02D-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, rechecked 200ppm. **Corrected On-Site**
21-08-4
Basic - Single-service articles not stored inverted or protected from contamination./to go containers on top shelf/ **Corrected On-Site**
25-06-4
Basic - Food stored on floor./a case of raw chicken stored on walk in cooler floor.
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
29
Apr 29, 2024
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose bib under dish machine.
29-34-4
High Priority - Stop Sale issued due to adulteration of food product.
01B-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp stored over frozen vegetables in reach in freezer across drink station in kitchen area. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - Gallon milk in walk-in and reach in cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - green cutting board on cooks line. - can opener **Repeat Violation**
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. - cook preparing food on cooks line. **Corrected On-Site**
13-04-4
Basic - 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. - Salmon stored on cooks line in low boy. Operator discarded **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. - all full and half pans stored in dish area. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
22-08-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - Red Bull stored in reach in next to mop sink. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Trash receptacles not provided where needed in establishment.. - hand sinks across the managers office **Repeat Violation**
33-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed produce stored over cut water melon in walk-in cooler. **Corrected On-Site**
08B-17-4
35
Mar 20, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Oct 13, 2023
Routine - Food
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Horchata cold holding at 44F, beer walk on cooler for less than 4 hours/removed lid to allow air flow.
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over sauces, cook line reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Food stored in ice used for drinks. See stop sale./a bottle of alcohol stored inside bar ice bin/ **Corrected On-Site** **Repeat Violation**
08B-56-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing./a knife stored inside bar hand sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served raw not indicated on the menu/consumer advisory on menu/added asterisk on all menu/ **Corrected On-Site**
02B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./dish room paper dispenser.
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid bottle at bar prep area. Several liquid bottles at dish washing room not labeled.
41-17-4
Basic - Trash receptacles not provided where needed in establishment./bar station side hand sink with no waste basket nearby.
33-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/metal panel, outside beer walk in cooler. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food./plastic quart container used to scoop salt, sugar, beans. **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed./displayed license from 2021.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drinks stored to to food/jar of butter and cleaned utensils/cook line entrance small prep table/ **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair./broken tiles, bar station in kitchen.
36-17-5
Basic - Food stored on floor./3 containers of cut vegetables on walk in cooler floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled. Beer walk in cooler fan cover soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Stored food not covered./cut fruits at the bar.
08B-12-5
18
Feb 23, 2023
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink area.Vaccum breaker is missing under dishwashing area where the hose is connected. **Warning** - From follow-up inspection 2023-02-23: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holders are soiled at servers station . Green and white cutting boards are soiled **Warning** - From follow-up inspection 2023-02-23: Cutting boards are stained. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwaves has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-23: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Brown cutting board. **Warning** - From follow-up inspection 2023-02-23: **Time Extended**
14-09-4
70
Dec 13, 2022
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open package of Raw beef next and above chocolate cake in reach cooler. Raw shell eggs next to sour cream in walk-in cooler . **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing one vacuum.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with a clear solution not labeled under prep table at preparation area. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris at cook line.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour not labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above preparation table in cook line and under preparation table back of the kitchen. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Yellow, green, purple cutting boards at cook line .
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At server station **Corrected On-Site**
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat prep foods at walk-in cooler.
08B-17-4
Basic - Reach-in freezer interior have accumulation of soil residues. **Corrected On-Site**
22-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled vents throughout the kitchen.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Bowl inside brown sugar at servers station **Corrected On-Site** **Repeat Violation**
14-01-5
41
Frequently Asked Questions
When was Agave Azul Cocina Mexicana last inspected?
The most recent health inspection at Agave Azul Cocina Mexicana on file is from Nov 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Agave Azul Cocina Mexicana?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Agave Azul Cocina Mexicana.
How does Agave Azul Cocina Mexicana compare to other restaurants in Windermere?
Agave Azul Cocina Mexicana most recently scored 33 out of 100, which is lower than the Windermere average of 64.
Has Agave Azul Cocina Mexicana's inspection record improved over time?
Yes. Recent inspections at Agave Azul Cocina Mexicana have averaged around 12 violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Agave Azul Cocina Mexicana means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Agave Azul Cocina Mexicana inspected?
Based on the inspection history on file, Agave Azul Cocina Mexicana is inspected around three times per year on average.
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