Aguardiente Colombian Steakhouse
Last inspected: Mar 26, 2026
67
Score
Inspectors have visited Aguardiente Colombian Steakhouse 10 times, with records going back to 2022. Aguardiente Colombian Steakhouse was last inspected on Mar 26, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around seven violations each.
The pattern that stands out is “no measuring device available”, which has been cited four times.
Aguardiente Colombian Steakhouse's latest score of 67 falls below the Orlando average of 79. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Multiple dishes in hand sink at dish area **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-03-26: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner and sanitizer at server station - From follow-up inspection 2026-03-26: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. deli container in uncooked rice bin **Repeat Violation** - From follow-up inspection 2026-03-26: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on dry storage shelf in kitchen - From follow-up inspection 2026-03-26: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On cookline **Corrected On-Site** - From follow-up inspection 2026-03-26: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice cooker **Corrected On-Site** - From follow-up inspection 2026-03-26: **Time Extended**
10-06-5
67
Mar 18, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sticker failed to turn black **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple dishes in hand sink at dish area **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner and sanitizer at server station
41-17-4
Basic - Bowl or other container with no handle used to dispense food. deli container in uncooked rice bin **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on dry storage shelf in kitchen
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. On cookline **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice cooker **Corrected On-Site**
10-06-5
58
Oct 14, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Towel in handsink at prep station near mopsink
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook-line, at dish area, at bar **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Deli container in rice bin
14-01-5
Basic - Ceiling tile missing. Over dishwasher
36-36-4
Basic - Employee beverage container in ice machine/ice bin. At bar
12B-14-4
Basic - Ice buildup in reach-in freezer Single door freezer next to convection oven in kitchen
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in bean bin
10-01-5
52
May 21, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-05-21: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2025-05-21: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2025-05-21: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At dish - From follow-up inspection 2025-05-21: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On cookline **Corrected On-Site** - From follow-up inspection 2025-05-21: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Ice bucket stored on floor between uses. Behind bar **Corrected On-Site** - From follow-up inspection 2025-05-21: **Time Extended**
10-14-5
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site** - From follow-up inspection 2025-05-21: **Time Extended**
10-08-5
58
May 6, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen, text strip did not change color **Warning**
22-49-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish
41-17-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On cookline **Corrected On-Site**
10-20-4
Basic - Ice bucket stored on floor between uses. Behind bar **Corrected On-Site**
10-14-5
50
Oct 4, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potato (91F - Hot Holding) on top of make table, less than 1 hour, placed in cooler to chill **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Glass in hands ink at server station **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline, at dish area **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink.at bar **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. On cookline at make table **Repeat Violation**
14-09-4
Basic - Food stored on floor. Case of Plastic water bottles in beer walk-in cooler and behind bar
08B-38-4
58
Mar 28, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
67
Nov 15, 2023
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over cooked chicken in walk-in **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over fish in cooler drawer on cookline **Corrected On-Site**
08A-20-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Not reaching 160°F at final rinse. **Corrected On-Site**
22-49-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (51F - Cooling)cooling overnight in walk-in cooler
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. chicken (51F - Cooling) operator states in walk-in overnight
03D-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar
31B-06-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken in covered full plastic tub
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in handsink at dish **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for bar dishwasher
16-37-1
Basic - Bowl or other container with no handle used to dispense food. In rice bin **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean utensils stored between equipment and wall. **Repeat Violation**
24-14-4
Basic - Time/temperature control for safety food thawed in an improper manner. Gizzards at room temperature
06-01-5
25
Jun 19, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
41
Aug 1, 2022
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. - operator payed for license during inspection **Corrected On-Site**
50-17-2
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 opened over 24 hours - employee labeled milk **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda nozzle bar area - employee cleaned nozzle **Corrected On-Site**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. - operator labeled container **Corrected On-Site**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee drinks sorted with establishment food in walk in cooler - operator removed drinks **Corrected On-Site**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing bracelets - employee removed bracelets **Corrected On-Site**
13-07-4
Basic - Food not stored at least 6 inches off of the floor. - plantains stored on floor in walk in freezer - employee is removing boxes **Corrected On-Site**
08B-47-4
Basic - Ice scoop handle in contact with ice. - operator removed ice scoop **Corrected On-Site**
10-08-5
Basic - Time/temperature control for safety food thawed in an improper manner. - operator placed items into walk in cooler **Corrected On-Site**
06-01-5
45
Frequently Asked Questions
When was Aguardiente Colombian Steakhouse last inspected?
The most recent health inspection at Aguardiente Colombian Steakhouse on file is from Mar 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Aguardiente Colombian Steakhouse?
Across the inspection record, “no measuring device available” has been cited four times, more than any other issue at Aguardiente Colombian Steakhouse.
How does Aguardiente Colombian Steakhouse compare to other restaurants in Orlando?
Aguardiente Colombian Steakhouse most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Aguardiente Colombian Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Aguardiente Colombian Steakhouse have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Aguardiente Colombian Steakhouse 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 Aguardiente Colombian Steakhouse inspected?
Based on the inspection history on file, Aguardiente Colombian Steakhouse is inspected around three times per year on average.
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