Agave Azul Cocina Mexicana
Last inspected: Nov 24, 2025
100
Score
Going back to 2022, Agave Azul Cocina Mexicana has 10 inspections in the public record. The latest inspection on file is from Nov 24, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Winter Springs average 76, so Agave Azul Cocina Mexicana is doing better than most peers. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
No violations found.
100
Nov 18, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
52
Mar 27, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole (50F - Cold Holding)per operator made 7 hours prior. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. guacamole (50F - Cold Holding)per operator made 7 hours prior Salmon and tuna not thawed according to instructions on package. **Repeat Violation**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Decent amount of food debris in hand-wash sink n kitchen
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink Operator stocked **Corrected On-Site**
31B-02-4
Intermediate - 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. Have only 9 certificates and 25-30staff
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean glasses in bar Operator flipped **Corrected On-Site**
24-05-4
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 and tuna not thawed according to instructions on package. Stop Sale
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Bar tender He put on a hair net **Corrected On-Site**
13-03-4
Basic - Light not functioning. One in hood
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Left bar hand sink Operator put one up **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of hood **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over bins of sauces in walk in cooler
08B-17-4
33
Dec 10, 2024
Routine - Food
No violations found.
100
Dec 9, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
29
Mar 12, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - at mop sink - faucet in ware wash station - faucet in back area **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - bacon wrapped jalapeño. Emailed forms to operator **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
03C-89-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
24-08-4
Basic - - From initial inspection : 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. - tuna **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
06-09-1
70
Mar 11, 2024
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - at mop sink - faucet in ware wash station - faucet in back area **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tuna (48F - Cold Holding); - shrimp ceviche (50F - Cold Holding) - birria date marked 3/11 (50f-55f). Manager states wrong date written on pan **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - partially cooked bacon wrapped jalapeños over guacamole - eggs over chopped onions **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - bacon wrapped jalapeño. Emailed forms to operator **Warning**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board - can opener blade soiled **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to mixer storing measuring cup **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - shrimp ceviche - ahi tuna **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. - hand wash sink in bar area **Warning**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. - knives stored in crack between prep table and wall **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk black beans **Warning**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. - emailed to manager **Warning**
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. - shrimp in standing water **Warning**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl in bulk flour **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - reach in cooler - microwave door handles **Warning**
23-24-4
Basic - Clean linens stored in improper location. - clean linens stored below chemical bottles **Warning**
21-16-4
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. - tuna **Warning**
06-09-1
Basic - Employee drinking in a food preparation or other restricted area. - employee drinking from open cup on cook line **Warning**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
21
Oct 31, 2023
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - 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 cutting limes. Limes thrown in trash. Employee washed hands, put gloves on and cut new limes. **Corrected On-Site**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cosome beef broth 52f held overnight in walk in cooler - birria 50f held overnight in walk in cooler
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - out back
29-34-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink. - bar area.
31B-03-4
Basic - Stored food not covered. - ice bin in bar while not in use. Manager states missing lid. Employee used sheet pan **Corrected On-Site**
08B-12-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. - bar area needs sign showing "Hand Wash Sink
31B-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk beans - bulk rice
10-01-5
Basic - Cove molding at floor/wall juncture broken/missing. - in ware wash area
36-03-4
Basic - Floor area(s) covered with standing water. - next to ice machine
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
26
May 9, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
47
Nov 21, 2022
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner hanging on hand sink. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located in dishwasher area.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front bar
31B-02-4
Intermediate - No soap provided at handwash sink. Front bar
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of clear liquid stored on prep table. **Corrected On-Site**
41-17-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Permeated Anti- seize lubricant stored on shelf above bulk rice containers on cooks line.
41-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees items stored On drying rack in dishwasher area.
40-06-5
Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the kitchen area.
36-17-5
Basic - Food stored on floor. Walk-in freezer
08B-38-4
Basic - Ice scoop handle in contact with ice. Service area for servers at drink station.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On cooks line
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front bar
31B-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons on expo **Corrected On-Site**
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour, Salt, in back prep area. **Corrected On-Site**
02D-01-5
29
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 24, 2025. The public record contains 10 inspections in total.
What is the most common violation at Agave Azul Cocina Mexicana?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Agave Azul Cocina Mexicana.
How does Agave Azul Cocina Mexicana compare to other restaurants in Winter Springs?
Agave Azul Cocina Mexicana most recently scored 100 out of 100, which is higher than the Winter Springs average of 76.
Has Agave Azul Cocina Mexicana's inspection record improved over time?
Results have been roughly steady. Inspections at Agave Azul Cocina Mexicana have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Agave Azul Cocina Mexicana means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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.
Nearby Restaurants