Casa Agave Mexican Grill
Last inspected: Dec 17, 2025
100
Score
Casa Agave Mexican Grill appears in inspection records 10 times, starting in 2022. The most recent report on file is from Dec 17, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Wildwood average 86, so Casa Agave Mexican Grill is doing better than most peers. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
No violations found.
100
Oct 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-10-28: **Time Extended**
53B-01-5
90
Oct 16, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Birria empanadas dated 9/10/25 **Warning**
02C-01-5
High Priority - Presence of live ants. 16 live ants on wall and top of reach in cooler in cook line area. Operator sprayed area, killed the ants then sanitized. **Corrected On-Site** **Warning**
35A-09-4
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 at bar dish machine **Warning**
22-49-4
High Priority - Container of medicine improperly stored. Mylanta and Tylenol medicine stored on top of reach in cooler. Operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Birria empanadas dated 9/10/25 **Warning**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation** **Warning**
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 - No soap provided at handwash sink. Hand wash sink in bar area **Warning**
31B-03-4
Basic - Food stored on floor. Case of lettuce and avocados stored on the floor in walk in cooler **Warning**
08B-38-4
Basic - Stored food not covered. Multiple buckets of sauce/salsa in walk in cooler **Warning**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
30
Jun 2, 2025
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Live, small flying insects found 1. One fly flying in kitchen, near dish machine. 2. One fly flying behind bar area.
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of Mahi thawed inside reduced oxygen packaging inside reach-in cooler at cookline. Mahi is fully thawed. Package does have a label indicating the Mahi must be removed from packaging prior to thawing.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (55F - Cold Holding). Sliced tomatoes are stored above safe-load line on top of refrigerated make-table at cookline. Employee stated the tomatoes were placed into the unit this morning, but was unsure of the time.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. sliced tomatoes (55F - Cold Holding). Sliced tomatoes are stored above safe-load line on top of refrigerated make-table at cookline. Employee stated the tomatoes were placed into the unit this morning, but was unsure of the time. Stop sale issued. 2. Inside refrigerated drawer below grill: shrimp (55F - Cold Holding). Employee stated the shrimp was thawed and placed into the cooler one hour prior and added ice to the shrimp to rapidly cool to 41F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Blade of can opener soiled with old food debris and/or black substance. 2. Bottom edge of deflector plate inside ice machine soiled with brown substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in bar area completely blocked by ice bucket. Manager moved ice bucket to another area during this inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to locate chlorine test kit for chlorine dish machine.
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two Hospitality Resource Supply, Inc. food handler certificates expired in 2024.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing bleach on edge of three-compartment sink. **Repeat Violation**
41-17-4
Basic - Food-contact surface not smooth and easily cleanable. Cutting board at cookline has deep cut marks and is no longer smooth and cleanable.
14-13-4
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. Four packages of Mahi thawed inside reduced oxygen packaging inside reach-in cooler at cookline. Mahi is fully thawed. Package does have a label indicating the Mahi must be removed from packaging prior to thawing. Stop sale issued.
06-09-1
30
Dec 13, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves, repeatedly adjusted the back of his t-shirt, placed raw meat on grill, then handled dishes and Ready-To-Eat (lettuce) , without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over shrimp in walk-in-cooler **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans at 120F cooling for one hour. Cook placed beans in walk-in-cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice machine deflector. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ).
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( avocado with sticker ) stored over ready-to-eat food ( salsa dishes ) in keg walk in cooler
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on flip-top make table cooler
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( sugar, cumin,salt ) from original container not labelled with name of contents.
02D-01-5
Basic - Stored food not covered. Churros in reach in freezer not covered
08B-12-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut produce ( avocado ) located in flip-top make table with produce stickers still on produce, and sticker sliced on open avocado in flip-top make table cooler **Repeat Violation**
08B-39-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice in ice bin at bar
10-08-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
32-12-5
39
Apr 1, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Dec 7, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in bar area
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink chemical hung on green rack in prep area **Repeat Violation**
41-17-4
Basic - Food stored on floor. Can of tomatoes in prep area
08B-38-4
Basic - Equipment in poor repair. Gasket torn on reach in cooler in bar area
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. In dish machine area of kitchen
36-34-5
Basic - Bowl or other container with no handle used to dispense food. In bulk seasonings in kitchen under prep table **Repeat Violation**
14-01-5
58
Jun 7, 2023
Routine - Food
2 major violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
74
Jun 6, 2023
Routine - Food
8 critical violations. 17 major violations. 13 minor violations.
View 38 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher washed soiled gloves hands at hand sink. Discussed proper hand wash procedures with employee. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies observed in rear ware wash and storage areas. 4 flies observed in and around cook line, Two observed landing on food (lettuce), and a cutting board in use. **Warning**
35A-02-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped soiled gloved hands on soiled shirt, then continued to prepare food without washing hands or changing gloves. **Warning**
12A-28-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put on a hairnet and didn't wash his hands to begin work again. **Warning**
12A-25-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Dishwasher rubbed hands during the process for 7 seconds. Discussed proper process with employee. **Corrective Action Taken** **Warning**
12A-17-4
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. Dishwasher putting dirty dishes in dish machine, pulling out clean dishes, without washing hands. **Warning**
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. Found two cans of tomatoes on rack, dented. **Warning**
01B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Lettuce in cold prep reach in cooler had a fly land on it several times. Operator pulled the lettuce out and discarded it voluntarily. **Warning**
01B-13-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
11-03-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strips on site. **Warning**
16-33-4
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple food prep surfaces, cooking surfaces in kitchen area and cook line, soiled with food debris. Multiple cutting boards are stained and soiled. Had conversation with the operator to remedy. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Rear storage and ware washing area hand sink used to house hard bristle brushes, fountain drink area hand sink used to fill sanitizer buckets. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer for wiping cloths.. **Repeat Violation** **Warning**
16-37-1
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/ 3 servers, 2 cooks, 1 prep cook and 1 dishwasher with no certified food manager on duty **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, hand sink in rear storage and ware washing area, no hand towels. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator couldn't provide a functioning thermometer at time of the inspection. **Warning**
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand sink at the bar. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle of chemical stored near stove in kitchen no labeled or identified. **Warning**
41-21-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Refried beans being held at room temperature in rear storage area by cooler, were not properly temperature monitored. **Warning**
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. Operator could not provide a thermometer to use in properly monitoring temperatures of food at any time in a cooking/cooling process **Warning**
05-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of chemical stored near stove in kitchen no labeled or identified. **Repeat Violation** **Warning**
41-17-4
Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Cobia listed on menu, cannot find on site, operators doesn't know where any is, what's been found on site is tilapia. **Admin Complaint**
52-08-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee had personal electronics above food prep area and food, in the kitchen area **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook had no hair net on when we walked in. **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in ware washing area (pans) as well as at the soda fountains (cups). **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. Behind cooking equipment, cooling equipment, soda fountain areas, ice machine, and storage racks. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine, grill, stove, and cook line coolers are soiled. **Warning**
23-03-4
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
Basic - Uncovered food stored on stove exposed to splash. Hood was leaking water above stove, water dripping from the hood and splashing into food being cooked. **Warning**
08B-54-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer for wiping cloths measured over 200ppm (chlorine). No test strips on site, wrong bleach used. Operator went to the store to get the proper bleach. Re-tested at 50-100ppm and explained the procedure. **Corrected On-Site** **Warning**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Men's room door propped open by trash can. **Warning**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Scoop being used for beans has no handle. Discussed with operator, a new scoop with a handle was used. **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling panels above dry food storage area are falling down. Metal divider out of shape to hold them. **Warning**
36-32-5
3
Nov 7, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2022-10-04: **Time Extended** - From follow-up inspection 2022-11-07: **Time Extended**
51-18-6
95
Frequently Asked Questions
When was Casa Agave Mexican Grill last inspected?
The most recent health inspection at Casa Agave Mexican Grill on file is from Dec 17, 2025. The public record contains 10 inspections in total.
What is the most common violation at Casa Agave Mexican Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Casa Agave Mexican Grill.
How does Casa Agave Mexican Grill compare to other restaurants in Wildwood?
Casa Agave Mexican Grill most recently scored 100 out of 100, which is higher than the Wildwood average of 86.
Has Casa Agave Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Casa Agave Mexican Grill have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Casa Agave Mexican Grill 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 Casa Agave Mexican Grill inspected?
Based on the inspection history on file, Casa Agave Mexican Grill is inspected around three times per year on average.
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