Agave Bandido
Last inspected: Mar 20, 2026
58
Score
Agave Bandido has been inspected five times since 2025. The most recent visit was on Mar 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 24 violations before.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited two times.
That's lower than the typical Winter Garden restaurant, which scores around 66. The record is unremarkable in either direction.
5
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Rusted cast iron plate **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Pestle for guacamole Sponge for glass rims **Warning** - From follow-up inspection 2026-03-20: Operator is waiting on pestle for guacamole. **Time Extended**
14-13-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All in kitchen near burner Side fryer Top of 2 burner range Hood filter Interior oven Back of oven Pre rinse nozzles **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Wall in kitchen is soiled by the stove and hood filters have to be cleaned. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in prep area ver oven and near 3 compartment sink **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
36-27-5
58
Mar 19, 2026
Routine - Food
8 critical violations. 12 major violations. 26 minor violations.
View 46 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator overnight See stop sale cooked beef (47F - Cooling); cooked chicken (49F - Cooling); cooked beef (51F - Cooling); cooked beef (51F) fresh house made tomato marinade (45-46F - Cold Holding) **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles of medallion and a blue cleaner stored next to clean silverware **Repeat Violation** **Warning**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked beef (47F - Cooling); cooked chicken (49F - Cooling); cooked beef (51F - Cooling); cooked beef (51F) fresh house made tomato marinade (45-46F - Cold Holding) **Warning**
01B-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia **Warning**
01D-01-5
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 in dish area. Coached management **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food after touching raw food **Warning**
12A-07-5
High Priority - Displayed food not properly protected from contamination. Glass rimming salts directly on bar not protected **Corrected On-Site** **Warning**
08B-02-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm bar patio **Warning**
22-49-4
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 **Repeat Violation** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior fryer Dicer and wedger. Can opener **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times near ice machine **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing dumping cooked corn in kitchen **Warning**
31A-11-4
Intermediate - Identity of food or food product misrepresented. Covina on menu tilapia used for ceviche **Admin Complaint**
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche not cooked **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar, server area end of bar end of kitchen. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink bar In bar, server area end of bar end of kitchen. **Repeat Violation** **Warning**
31B-03-4
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. **Repeat Violation** **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue solution in the bar **Repeat Violation** **Warning**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Repeat Violation** **Warning**
29-28-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stacked full pans with paper and tin foiled sealed. **Repeat Violation** **Warning**
03D-15-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen **Warning**
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured outside **Warning**
51-11-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils under grill **Warning**
10-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Insect control device installed over food preparation area server area **Repeat Violation** **Warning**
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located in prep area near the oven. In bar, server area end of bar end of kitchen. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All in kitchen near burner Side fryer Top of 2 burner range Hood filter Interior oven Back of oven Pre rinse nozzles **Repeat Violation** **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. **Corrective Action Taken** **Warning**
08B-39-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In kitchen next to chips **Warning**
21-44-1
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser in the bar **Warning**
25-27-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat sauce in walk in cooler. **Repeat Violation** **Warning**
08B-17-4
Basic - Utensils not stored inverted or in a protected manner on clean rack and silverware **Warning**
24-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in prep area ver oven and near 3 compartment sink **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation** **Warning**
02D-01-5
Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
10-12-5
Basic - Grease receptacle lid open, broken, or missing. **Warning**
33-29-4
Basic - Food-contact surface not smooth and easily cleanable. Pestle for guacamole Sponge for glass rims **Warning**
14-13-4
Basic - Food stored on floor. Fries on walk in freezer floor **Warning**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Rusted cast iron plate **Warning**
14-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items next walk in cooler Sides **Warning**
40-06-5
Basic - Bowl or other container with no handle used to dispense food in flour **Warning**
14-01-5
2
Aug 5, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout the establishment. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
23-03-4
90
Aug 4, 2025
Complaint Full
5 critical violations. 9 major violations. 17 minor violations.
View 31 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. **Warning**
29-34-4
High Priority - Toxic substance/chemical improperly stored.Glass cleaner stored next to alcohol at the bar. **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Shredded cheese,52 f,mahi mahi,60 f,chicken,51 f,shrimp,53 f held more than four hours,Stop Sale.Reach in cooler at cooks line.Breaker tripped. Beans,46 f,lettuce,51 f,,cheese,48 f,milk,51 f ,pork held less than four hours in the walk in cooler.Technician has been called **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ranchero,56 f,cheese sauce,58 f,carnitas,51 f,cheese sauce,58 f,,Barbacoa,56 f,corn ,57 f held from last night. Stop Sale. Shredded cheese,52 f,mahi mahi,60 f,chicken,51 f,shrimp,53 f held more than four hours,Stop Sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ranchero,56 f,cheese sauce,58 f,carnitas,51 f,cheese sauce,58 f,,Barbacoa,56 f ,corn,57 fheld from last night.Stop Sale. **Warning**
03D-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters at ice machine. **Corrected On-Site** **Warning**
29-28-4
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 in walk in cooler. **Warning**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Food is stacked too high. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled .Interior of sprayer hose is soiled. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area and cooks line. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink.Bar area and cooks line. **Corrected On-Site** **Warning**
31B-03-4
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. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled.Yellow substance -Pinesol. **Corrected On-Site** **Warning**
41-17-4
Basic - Ceiling vents and back door fans soiled with accumulated dust in kitchen. **Warning**
36-34-5
Basic - Clean utensils stored in a dirty container. **Warning**
24-06-4
Basic - Carbon dioxide/helium tanks not adequately secured.Bar area. **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable throughout the establishment. **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
24-08-4
Basic - Food not stored at least 6 inches off of the floor.Chicken in walk in freezer. **Corrected On-Site** **Warning**
08B-47-4
Basic - Ice buildup in . walk-in freezer. **Warning**
14-69-4
Basic - Insect control device installed over food preparation area. **Corrected On-Site** **Warning**
35B-02-4
Basic - Main dish machine kitchen is in poor repair.Dishmachine is clogged. **Warning**
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees.Bar area and cooks line. **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets. **Warning**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door. **Warning**
35B-05-4
Basic - Single-service articles not stored inverted or protected from contamination.Lids at condiment station **Warning**
25-06-4
Basic - Unwashed strawberries stored over milk in walk in cooler. **Warning**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name.Flour is not labeled. **Corrected On-Site** **Warning**
02D-01-5
8
May 30, 2025
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Agave Bandido last inspected?
The most recent health inspection at Agave Bandido on file is from Mar 20, 2026. The public record contains five inspections in total.
What is the most common violation at Agave Bandido?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Agave Bandido.
How does Agave Bandido compare to other restaurants in Winter Garden?
Agave Bandido most recently scored 58 out of 100, which is lower than the Winter Garden average of 66.
Has Agave Bandido's inspection record improved over time?
Yes. Recent inspections at Agave Bandido have averaged around nine violations per visit, down from roughly 24 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Agave Bandido means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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