Blue Agave
Last inspected: Jan 22, 2026
82
Score
Across the available record, Blue Agave has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Jan 22, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around 15 violations to closer to six violations per visit over the last few inspections.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Restaurants in Gainesville average 75, so Blue Agave is doing better than most peers. The record reflects steady performance over time.
11
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. Person in charge cannot provide verifiable proof 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 for six employees. **Warning** - From follow-up inspection 2026-01-22: Establishment has not had employees sign the Employee Health responsibility form **Admin Complaint**
11-26-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any of the six employees that have been employed for 90 days, per Manager. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-22: Establishment does not have food handler training certificates for any of the employees **Admin Complaint**
53B-02-5
82
Nov 12, 2025
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
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
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
17
Jul 22, 2025
Routine - Food
No violations found.
100
Jul 14, 2025
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
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
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
14
May 8, 2025
Food-Licensing Inspection
No violations found.
100
Sep 23, 2024
Routine - Food
2 critical violations. 4 major violations. 21 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer across from dish machine: beef (127F - Hot Holding). Manager stated beef was placed in warmer three hours prior to temperature being taken. Manager placed beef in oven to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took out garbage, returned to kitchen and began handling clean plates without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting boards on steam table across from cook line grill. Deflector plate inside of kitchen ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed out pan with lettuce in kitchen hand washing sink.
31A-11-4
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/. No certified food manager with eight employees working. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No soap provided at handwash sink. No soap and hand towels at bar area hand washing sink.
31B-03-4
Basic - Food stored on floor. Lemons and limes stored on floor in walk-in cooler.
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout the kitchen. **Repeat Violation**
36-17-5
Basic - Floor area(s) covered with standing water. Floor underneath wait station soda machine. **Repeat Violation**
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
24-08-4
Basic - Drain cover(s) missing. Drain in front of kitchen ice machine.
29-18-4
Basic - Dead roaches on premises. Two dead roaches on floor in bar area.
35A-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Cardboard used to line nonfood-contact shelves. Shelves in dry storage room.
14-45-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in bar area.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop cooked rice on cook line.
14-01-5
Basic - Interior of ice machine/bin with rust that has pitted the surface Reach-in freezer in bar area. **Repeat Violation**
14-34-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Doors to cabinet underneath wait station soda machine.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Label present on cut avocado on cook line.
08B-39-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelf in wait station reach-in cooler. Shelf in storage room next to wait station.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf at end of cook line. Manager had employee turn containers over. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line oven.
29-49-6
Basic - Stored food not covered. Fried ice cream stored in reach-in freezer at end of cook line. Manager had employee place lid on container of fried ice cream. **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Containers stored underneath kitchen prep table. Manager placed labels on containers. **Corrected On-Site**
02D-01-5
Basic - Ice bucket not inverted between uses. Ice bucket stored on kitchen ice machine.
10-14-5
Basic - Hole in or other damage to wall. Tiles missing from wall behind cook line.
36-24-5
17
Jun 14, 2024
Routine - Food
7 critical violations. 5 major violations. 12 minor violations.
View 24 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked on cook line grill: chicken (148F - Cooking). Employee stated item precooked for later use. Employee placed chicken on grill and finished cooking chicken, 178F. **Corrected On-Site**
03C-44-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in back corner of kitchen, 0 ppm. **Warning**
22-41-4
High Priority - Employee switched from working with raw food to clean utensils without washing hands. Employee handled raw chicken and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change plates. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Employee washed hands with no soap. Employee washed hands in hand washing sink with no soap, employee only rinsed hands with water. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-20-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw steak in walk-in cooler. Manager moved beef to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers: chicken (44F - Cold Holding); cheese (48F - Cold Holding). Manager stated items placed in drawers two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Blade of can opener on kitchen prep table. Interior of ice bin for kitchen ice machine. Water nozzles for wait station tea machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Jug stored in bar area hand washing sink.
31A-11-4
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/. No certified food manager present with 8 employees working. **Repeat Violation** **Admin Complaint**
53A-05-6
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. No proof of employee training. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beans stored in walk-in cooler. Manager stated item prepared on 6/11/2024.
02C-02-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout the kitchen.
36-17-5
Basic - Floor area(s) covered with standing water. Floor underneath reach-in cooler across from cook line.
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bag of onions. Employee removed bag. **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee McDonalds drinks in reach-in freezer at end of cook line.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink from prep table. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk-in cooler floor.
36-06-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in back corner of kitchen.
16-03-4
Basic - Stored food not covered. Container of pork in reach-in freezer at end of cook line. Manager placed lid on container. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above cook line. **Repeat Violation**
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located in bar area. **Repeat Violation**
14-69-4
Basic - Food stored on floor. Pans of cheese sauce stored on walk-in cooler floor. Pans of cheese sauce stored on cook line floor **Repeat Violation**
08B-38-4
12
Nov 17, 2023
Complaint Full
8 critical violations. 4 major violations. 16 minor violations.
View 28 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
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. Cooked chicken stored underneath grill on cook line,88F after cooling for two hours and thirty minutes.
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. Cooked chicken stored underneath grill on cook line,88F after cooling for two hours and thirty minutes.
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line reach-in cooler across from grill: sour cream (46F); tomatoes (47F - Cold Holding); cheese (46F - Cold Holding). Manager stated items placed in cooler at opening. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in cook line reach-in cooler across from grill: sour cream (46F); tomatoes (47F - Cold Holding); cheese (46F - Cold Holding). Manager stated items placed in cooler at opening.
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee sweeping floor then proceeded to handle onions in kitchen without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Nonfood-grade bags used in direct contact with food. Beef stored in to go bag in reach-freezer at end of cook line.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. Blade of can opener on kitchen prep table. Deflector plate inside ice machine next to back door. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in kitchen hand washing sink. Employee removed strainer from hand washing sink. **Corrected On-Site**
31A-11-4
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/. No certified food manager with six employees working. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to dry storage room.
31B-02-4
Basic - Stored food not covered. Fried ice cream and beef in reach-in freezer at end of cook line. **Repeat Violation**
08B-12-5
Basic - Food storage container/container lid cracked or broken. Container of rice on cook line has broken lid.
14-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack next to dish machine. Cups stored in wait station.
24-08-4
Basic - Accumulation of debris inside warewashing machine. Dish machine next to walk-in cooler. **Repeat Violation**
16-03-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below prep table with microwave. **Repeat Violation**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating chicken in kitchen. Employee discarded chicken. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron laying on top of case of tortillas in dry storage area. Employee removed apron. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Onions stored on floor in dry storage area. Container of corn stored on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle not on pad. **Repeat Violation**
33-23-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in bar area.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth beneath cutting board on prep table in kitchen.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of dish machine next to walk-in cooler. Fan covers in walk-in cooler. Area around soda nozzles in wait station. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door to kitchen.
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados in reach-in cooler across from grill, label not removed from avocado.
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Employee turned containers over. **Corrected On-Site** **Repeat Violation**
25-06-4
9
Aug 16, 2023
Routine - Food
No violations found.
100
Jan 31, 2023
Routine - Food
7 critical violations. 9 major violations. 15 minor violations.
View 31 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked veggies in cook line drawers. Manager placed raw fish in bottom drawer. **Corrected On-Site**
08A-05-6
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. Employee handled clean dishes after handling dirty dishes and not washing hands. Manager stopped employee and had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with clean dishes in dish area after entering the kitchen from outside without washing hands. Manager stopped employee and had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-16-4
High Priority - Toxic substance/chemical improperly stored. Bottle of dawn dish detergent stored next to bag of rice. Manager moved bottle of dawn. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items held underneath grill on cook line: chicken (100F - Hot Holding); beef (98F - Hot Holding); chicken (112F - Hot Holding). Manager stated items cooked three hours prior to temperature being taken. Manager had employee place items on grill to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: pico (48F - Cold Holding); cheese (49F - Cold Holding); tomatoes (50F - Cold Holding); sour cream (48F - Cold Holding); sour cream (48F - Cold Holding). Manager stated items were stored in cooler overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from cook line: pico (48F - Cold Holding); cheese (49F - Cold Holding); tomatoes (50F - Cold Holding); sour cream (48F - Cold Holding); sour cream (48F - Cold Holding). Manager stated items were stored in cooler overnight. **Warning**
01B-02-5
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. Container of milk and open cheesecake in wait station reach-in cooler. Employees stated items opened two days prior. Manager placed correct date on item. **Corrected On-Site**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment has no written procedure available. Inspector provided written procedure to operator.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained. Interior of ice machine door. Deflector plate inside of ice machine.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dispenser blocking hand washing sink in bar area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bottles stored in bar area hand washing sink. **Repeat Violation**
31A-11-4
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/. Five employees working with no certified food manager present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels or soap at bar area hand washing sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
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. Establishment has no proof of employee reporting responsibility.
11-26-1
Basic - Cardboard used to line food-contact shelves. Cardboard on shelf where sodas are stored in wait station.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Ceiling/ceiling vent shows damage or is in disrepair. Air conditioning vent in back of kitchen.
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding underneath cook line.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line microwave. Manager discarded drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Coffee from Dunkin Donuts in wait station reach-in cooler.
08B-49-4
Basic - Food stored on floor. Tomatoes stored on floor in dry storage room at end of cook line.
08B-38-4
Basic - Light shield damaged/in disrepair. No light shield for lite fixture in back of kitchen.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Greasy vent on cook line. Reach-in freezer gasket for reach-in freezer at end of cook line. Fan cover in walk-in cooler. Area around soda nozzles for soda machine in dining room.
23-03-4
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut avocado on cook line with sticker on outside of avocado. Manager had employee rewash avocado. **Corrective Action Taken**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on kitchen prep table. Employee turned containers over. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawed at room temperature in back of kitchen. Manager moved items to walk-in cooler to finish thawing. **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Leaky faucet handle for hand washing sink at end of cook line.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on cook line floor. Manager placed bucket on shelf. **Corrected On-Site**
21-38-4
7
Jul 7, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
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 hot well: rice at 114F. ALSO, shredded pork, 119F. The items were then being reheated to 165F, and the units were turned up. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed the bar hand wash sink with plastic ware in it. **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed tea and soda nozzles with an accumulation of debris in each. One was disassembled for review.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the vent in the wait station is soiled.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Observed the posted license is not the current license.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 3 drinks on prep areas in the kitchen. These were moved below. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Observed gaskets on reach-in cooler, at the cook line, which are warped. Gaskets have been ordered. **Corrective Action Taken**
14-11-5
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed shrimp thawing, no running water. The shrimp is being removed from the water and being put in the walk-in cooler. **Corrected On-Site**
06-08-5
Basic - Water leaking from pipe and/or faucet/handle. Observed 2 hand wash sinks in the kitchen which leak at the base of the spout. Also, at the bar, the 3 compartment sink has a constant leak at the base of the faucet.
29-11-4
52
Frequently Asked Questions
When was Blue Agave last inspected?
The most recent health inspection at Blue Agave on file is from Jan 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Blue Agave?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Blue Agave.
How does Blue Agave compare to other restaurants in Gainesville?
Blue Agave most recently scored 82 out of 100, which is higher than the Gainesville average of 75.
Has Blue Agave's inspection record improved over time?
Yes. Recent inspections at Blue Agave have averaged around six violations per visit, down from roughly 15 earlier in the record.
What does a low risk rating mean?
A low risk rating at Blue Agave 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 Blue Agave inspected?
Based on the inspection history on file, Blue Agave is inspected around three times per year on average.
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