Agave Azul
Last inspected: Jan 9, 2026
64
Score
The health department has logged nine inspections at Agave Azul, the earliest from 2022. On Jan 9, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly eight violations before.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited three times.
Restaurants in Orlando average 79, so Agave Azul trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. -non food grade bag filled with ice in direct contact with raw fish on cook line **Corrected On-Site**
14-31-5
Intermediate - 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/ -manager arrived during inspection **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. -chlorine bottle not labeled
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair. -floor tiles in walk in cooler
36-17-5
64
Aug 8, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cooler RIGHT cutting board stained -dicer not cleaned after use **Corrective Action Taken** - From follow-up inspection 2025-08-08: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -side kitchen door - From follow-up inspection 2025-08-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - cracked floor tiles in walk in cooler - From follow-up inspection 2025-08-08: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. -recycle bin lid missing - From follow-up inspection 2025-08-08: **Time Extended**
33-15-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cook line cooler LEFT - From follow-up inspection 2025-08-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in freezer on cookline gaskets torn - From follow-up inspection 2025-08-08: **Time Extended**
14-11-5
70
Aug 7, 2025
Routine - Food
6 critical violations. 3 major violations. 17 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso (107F - Hot Holding) -queso (145F - Hot Holding) **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -small flying insect landing on coffee beans used as garnish
01B-13-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Live, small flying insects found -3 small flying insects at prep area by office landing on food contact surfaces -2 small flying insects inside office -3 small flying insects at server station -1 small flying insect at bar landing on food item **Warning**
35A-02-7
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -dicer
22-45-4
High Priority - 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.
12A-13-4
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. -milk not date marked with date of opening **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cooler RIGHT cutting board stained -dicer not cleaned after use **Corrective Action Taken**
22-02-4
Intermediate - 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. -Sophia **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. -in flour and corn containers
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -bowls -operator moved **Corrected On-Site**
24-27-4
Basic - Cutting board has cut marks and is no longer cleanable. -cook line cooler LEFT
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on dish storage line in kitchen
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. -reach in freezer on cookline gaskets torn
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -side kitchen door
35B-01-4
Basic - Floor area(s) covered with standing water. -inside walk in beer cooler and next to dish machine at bar
36-22-4
Basic - Floor tiles missing and/or in disrepair. - cracked floor tiles in walk in cooler
36-17-5
Basic - Garbage can located outside has no lid or lid open/broken. -recycle bin lid missing
33-15-4
Basic - In-use tongs stored on equipment door handle between uses.
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. -ice scoop handle in contact with ice **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer guard soiled **Corrected On-Site**
23-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. -avocados
08B-39-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -100ppm -300ppm **Corrected On-Site**
21-08-4
13
Feb 10, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than four hours operator turned up warmer Refried Beans (117F - Hot Holding) **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two long white cutting boards in the kitchen
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple liquid on shelf by the back door. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards soiked
23-03-4
Basic - Floor area(s) covered with standing water. Behind cooler at cook line. Operator cleaned. **Corrected On-Site**
36-22-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks at wait station. Operator inverted **Corrected On-Site**
24-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in sink tank outside back door mop sink. Operator removed. **Corrected On-Site**
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by trash can next to handwashing sink when entering the kitchen
36-27-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over garnishes in walk in cooler. Operator moved. **Corrected On-Site**
08B-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler Shelves Soiled Reach in cooler and freezer at the end of cook line soiled.
22-16-4
50
Sep 27, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Displayed food not properly protected from contamination. Garnishes at bar area. **Repeat Violation**
08B-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. To at the bar One in dishwashing area. **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw ground beef over buckets of sour cream in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Some Date of birth missing. **Repeat Violation**
53B-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line Can opener on prep table
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the corner to the left going in to managers office
36-34-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over Ceviche **Corrected On-Site**
08B-17-4
Basic - Condensation or other drainage not disposed of according to law. In walk in cooler dripping in pan on shelf **Repeat Violation**
28-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At the end of cooks line Reach in coolers on cooks line
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler Reach in cooler gaskets on cooks line **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave an the end of cook line to the right
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In salt container
10-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area. **Repeat Violation**
24-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One male on cook line with braces. **Corrected On-Site**
13-07-4
33
Apr 2, 2024
Routine - Food
No violations found.
100
Aug 3, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
21
Jan 17, 2023
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
12
Oct 17, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Frequently Asked Questions
When was Agave Azul last inspected?
The most recent health inspection at Agave Azul on file is from Jan 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Agave Azul?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Agave Azul.
How does Agave Azul compare to other restaurants in Orlando?
Agave Azul most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Agave Azul's inspection record improved over time?
No. Recent inspections at Agave Azul have averaged around 12 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Agave Azul means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Agave Azul inspected?
Based on the inspection history on file, Agave Azul is inspected around three times per year on average.
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