Blue Agave Mexican Bar & Grill
Last inspected: Apr 10, 2026
70
Score
A recent inspection on April 10, 2026, at BLUE AGAVE MEXICAN BAR & GRILL, located at 3000 Chapel Hill Rd Ste 105 in Douglasville, GA, resulted in a moderate risk score of 70. This inspection identified three major violations, including issues with food storage and the cleaning and sanitization of food-contact surfaces. Across three recorded inspections, BLUE AGAVE MEXICAN BAR & GRILL has predominantly received medium-risk ratings.
3
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 10, 2026
Routine
3 major violations. 1 minor violation. 4 corrected on site.
70
Mar 5, 2026
Routine
1 critical violation. 1 major violation.
78
Dec 11, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
70
Violations — Apr 10, 2026 Inspection
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed the following foods stored uncovered: 2 containers of red sauce on grill, 1 container of red sauce and pitcher of salt on prep table in the back prep/storage area of main kitchen; tamales in prep top cooler, all foods in steam table (sauces, cheeses, beans, chicken, beef, rice), chip on shelf above prep cooler in grill cook area; cut onion and cilantro cups in reach in cooler and salsa pitchers on shelf in hostess area; ice in ice bin of outside bar. CA: Food shall be stored covered COS: Employees covered foods
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed an excess build up of black residue accumulated on the ceiling inside the ice machine in dish washing area. Observed slight orange residue on white panel inside ice machine in dry storage area. CA: Food contact surfaces shall be cleaned to sight and touch. COS: PIC cleaned ice machine ceiling and panel
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed facility washing dishes with dish machine chlorine sanitizer at concentrations of 0ppm. CA: Dishmachine chlorine must be at proper minimum strength (50-100ppm ) or manufacuturer's instructions. COS: Facility stopped using dishmachine and switched to using 3 comp sink to wash dishes.
511-6-1.05(6)(n)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several containers of the following foods with dates marked: several containers of salsa, beans, meats with prep dates of 04/06 discard 04/13 and prep dates 04/08 discard date of 04/13, and prep dates of 04/09 to discard 04/17; garlic spread date marked prep date of 03/30 and discard 04/10. CA: Prepped Ready to eat TCS foods must be date marked for discard within 7 days from prep - prep date is day one. COS: PIC redate-marked foods
511-6-1.04(6)(g)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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