Agave Bandido
Last inspected: Mar 27, 2026
86
Score
Agave Bandido has been inspected 11 times since 2024. The most recent report on file is from Mar 27, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around eight violations to closer to three violations per visit over the last few inspections.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded four times.
Compared to the broader Sarasota restaurant scene, where the average is 81, this is a stronger showing. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator vacuum packaging raw steak and placing it into the freezer. Operator states they keep them for 4 days in the packaging. Reviewed the proper procedure for 48hr packaging and emailed and reviewed the information sheets for a HACCP plan. **Warning** - From follow-up inspection 2026-03-27: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards heavily grooved. **Warning** - From follow-up inspection 2026-03-27: **Time Extended**
14-09-4
86
Mar 26, 2026
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink at 300ppm quaternary. Operator remade to to 200ppm. **Corrected On-Site** **Warning**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line left side cooler: Chicken (50F - Cold Holding); Fish (50F - Cold Holding); Beef (50F - Cold Holding); Shrimp (50F - Cold Holding). Operator stated the product had been placed there form the walk in approximately 1hr ago. Operator placed the product back in the walk-in. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef on the cook line. Operator moved the chicken. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator vacuum packaging raw steak and placing it into the freezer. Operator states they keep them for 4 days in the packaging. Reviewed the proper procedure for 48hr packaging and emailed and reviewed the information sheets for a HACCP plan. **Warning**
03G-50-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards heavily grooved. **Warning**
14-09-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed their cook line hand sink not draining properly. Operator stated he would call a plumber. **Warning**
29-20-5
52
Oct 16, 2025
Routine - Food
No violations found.
100
Oct 14, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked beef. Operator removed it. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed on the counter: Chicken (115F - Cooling); Beef (120F - Cooling). Operator stated it had been cooling for approximately 5hrs. Operator willingly disposed of the product. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on the counter: Chicken (115F - Cooling); Beef (120F - Cooling). Operator stated it had been cooling for approximately 5hrs. Operator willingly disposed of the product. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Cooked vegetables (101F - Hot Holding). Operator stated it had been out for approximately 30minutes. Operator disposed of the product of their own volition. **Corrected On-Site** **Warning**
03B-01-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed the operator thawing beef in standing water. Operator turned on the water. **Corrected On-Site** **Repeat Violation** **Warning**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed multiple single service cups used as scoops. Operator removed them. **Corrected On-Site** **Warning**
14-01-5
50
Jul 15, 2025
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed a container of restaurant approved pesticide stored next to bottled wine in the upstairs bar storage. Operator removed it. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk in the walk in cooler. Operator switched the products. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Observed no soap at the cook line hand sink.
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the warewash hand sink without hot water. Operator turned on the hot water. **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed multiple single service cups being used as scoops. Operator removed them. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed the floor underneath the cook line and the prep station with food debris build up.
36-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple in use knives stored between equipment on the cook line.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs stored on their oven handle.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed them thawing beef in standing water. Operator placed them in the walk in cooler. **Corrected On-Site**
06-01-5
47
Dec 19, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed reduced oxygen packaged mahi being thawed without being removed from its package. Operator willingly disposed of it.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Cooked veggies (125F - Hot Holding) Operator stated they had been out for approximately 30minutes Operator turned up the heat to reheat them to 165. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beef in a reach in cooler at 98F degrees. Operator stated they have been cooling for approximately 1hr and 45 minutes. Instructed the operator of proper cooling parameters and had them reheat it to 165F degrees to restart the cooling process. **Corrected On-Site**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowls being used as scoops in the kitchen. Operator removed them. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink build up on the downstairs ice machine and black build up on the upstairs one.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use scoops in standing 80F degree water. Operator removed the scoops. **Corrected On-Site**
10-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on the cook line and bar area. **Repeat Violation**
14-09-4
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. Observed reduced oxygen packaged mahi being thawed without being removed from its package. Operator willingly disposed of it. **Corrective Action Taken**
06-09-1
52
Oct 21, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed corvina served raw not identified on the menu. Corvina has proof of parasite destruction. **Warning** - From follow-up inspection 2024-08-21: **Time Extended** - From follow-up inspection 2024-10-21: Observed raw corvina served on the menus without being identified. **Admin Complaint**
02B-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed all cook line cutting boards grooved. **Warning** - From follow-up inspection 2024-08-21: **Time Extended** - From follow-up inspection 2024-10-21: **Time Extended**
14-09-4
86
Aug 21, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed corvina served raw not identified on the menu. Corvina has proof of parasite destruction. **Warning** - From follow-up inspection 2024-08-21: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed all cook line cutting boards grooved. **Warning** - From follow-up inspection 2024-08-21: **Time Extended**
14-09-4
86
Aug 20, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container of beef stored over a container of shrimp in the walk in cooler. Operator moved the shrimp. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 small flying insects by the back soda boxes. Observed approximately 2 small flying insects by the food prep area. Observed approximately 3 small flying insects in the upstairs bar area. Observed approximately 5 small flying insects by the downstairs bar area. Did not observe any land on food or food surfaces. **Warning**
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored above soda boxes in the back area, and a vape device stored above the food prep area. Operator removed the devices. **Corrected On-Site** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in a cook line cooler: Shrimp (50F - Cold Holding); Chicken (50F - Cold Holding); Pico de galo (50F - Cold Holding); Chopped tomatoes (48F - Cold Holding); Fresh guacamole (48F - Cold Holding); Corn Salsa (48F - Cold Holding); Butter (50F - Cold Holding); Chopped lettuce (52F - Cold Holding) Operator stated they had been there overnight. Operator willingly disposed of the product. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in a cook line cooler: Shrimp (50F - Cold Holding); Chicken (50F - Cold Holding); Pico de galo (50F - Cold Holding); Chopped tomatoes (48F - Cold Holding); Fresh guacamole (48F - Cold Holding); Corn Salsa (48F - Cold Holding); Butter (50F - Cold Holding); Chopped lettuce (52F - Cold Holding) Operator stated they had been there overnight. Operator willingly disposed of the product. **Warning**
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed corvina served raw not identified on the menu. Corvina has proof of parasite destruction. **Warning**
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed all cook line cutting boards grooved. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks stored above a make table on the cook line. Operator removed the drinks. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple cooks wearing watches while preparing food. Operator had them removed them **Corrected On-Site** **Repeat Violation** **Warning**
13-07-4
Basic - Food stored on floor. Observed soda, juice, and canola oil stored on the floor of the establishment. Operator placed the items on shelves. **Corrected On-Site** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing hand wash sign at the cook line and upstairs bar hand wash sinks. Operator put new signs. **Corrected On-Site** **Repeat Violation** **Warning**
31B-04-4
33
Apr 22, 2024
Complaint Full
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed containers of raw beef stored over containers of raw fish in the walk in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the bar area and chip station respectively: Cut tomatoes (60F - Cold Holding); Fresh salsa (50F - Cold Holding). Operator stated that both foods had been out for approximately 2hr. Operator placed ice on the chip stations and put the cut tomatoes in a reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed a sanitizer spray bottle stored above canned food in the back dry storage area. Operator removed the bottle. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the prep handwash sink used to soak a towel. Operator informed the employee on the sinks proper usage. **Corrective Action Taken**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap at the bar hand wash sink.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple unlabeled spray bottles containing chemicals not labeled in the establishment.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed multiple single service cups and containers used as scoops on the cook line and back dry storage. Informed the operator on proper usage. **Corrective Action Taken**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the cook line hood filters.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the warewashing area hand wash sink. Operator placed a sign there. **Corrected On-Site**
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple in use knives stored between equipment on the cook line. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a prep cook prepping food with a watch on. Operator had them remove their watch. **Corrected On-Site**
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink stored on the right side cook line make table. Operator removed the drink. **Corrected On-Site**
12B-07-4
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. Observed commercially reduced oxygen packaged fish not removed from packaging while thawing. Operator started to cut open the packages. **Corrective Action Taken**
06-09-1
33
Feb 28, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between equipment on the cook line. Operator removed the knives. **Corrected On-Site**
10-17-4
95
Frequently Asked Questions
When was Agave Bandido last inspected?
The most recent health inspection at Agave Bandido on file is from Mar 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Agave Bandido?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Agave Bandido.
How does Agave Bandido compare to other restaurants in Sarasota?
Agave Bandido most recently scored 86 out of 100, which is higher than the Sarasota average of 81.
Has Agave Bandido's inspection record improved over time?
Yes. Recent inspections at Agave Bandido have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Agave Bandido 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 Bandido inspected?
Based on the inspection history on file, Agave Bandido is inspected around five times per year on average.
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