Blue Agave Mexican Bar & Grill

3000 Chapel Hill Rd Ste 105, Douglasville, GA 30135

Mexican / Latin

License: Food Service

Last inspected: Apr 10, 2026

Score

Medium Risk

Inspectors have visited Blue Agave Mexican Bar & Grill three times, with records going back to 2024. Inspectors last stopped by on Apr 10, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.

There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.

When inspectors have written things up, “response procedures for vomiting & diarrheal events” has been the most frequent reason, cited two times.

Blue Agave Mexican Bar & Grill's latest score of 70 falls below the Douglasville average of 86. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 10, 2026

Routine

3 major violations. 1 minor violation. 4 corrected on site.

View 4 violations

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)

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)

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)

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)

Mar 5, 2026

Routine

1 critical violation. 1 major violation.

View 2 violations

6-1A - proper cold holding temperatures

Inspector notes: Observed all TCS foods in all coolers in main kitchen area cold holding greater than 41 degrees (except 3 foods stored with ice inside with the food and one beef in single door prep cooler) see temperature chart. CA: Time/Temperature control for safety food must be cold held at 41 degrees or below. PIC discarded foods in 3 door prep top cooler and moved foods to walk in cooler

511-6-1.04(6)(f)

2-2E - response procedures for vomiting & diarrheal events

Inspector notes: The Person in Charge presented a bleach only used for stains, cleaning and deodorizing with no EPA #. PIC could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. CA: Person in Charge must provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. Must be corrected in 10 days

511-6-1.03(6)

Dec 11, 2024

Routine

1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.

View 4 violations

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: Observed Sanitizer not used in manufactures guidelines. CA: Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing:

511-6-1.05(8)(b)

2-2E - response procedures for vomiting & diarrheal events

Inspector notes: No v&F Documents/ procedure. CA: Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

511-6-1.03(6)

14A - in-use utensils: properly stored

Inspector notes: Observed multiple scoop handles in raw product. Observed bowls and plates being used to portion food or ingredients.

511-6-1.04(4)(k)

14B - utensils, equipment and linens: properly stored, dried, handled

Inspector notes: Observed multiple metal and plastic bins, pans, and other dishes being stacked when wet. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food

511-6-1.05(10)(a)

Frequently Asked Questions

When was Blue Agave Mexican Bar & Grill last inspected?

The most recent health inspection at Blue Agave Mexican Bar & Grill on file is from Apr 10, 2026. The public record contains three inspections in total.

What is the most common violation at Blue Agave Mexican Bar & Grill?

Across the inspection record, “response procedures for vomiting & diarrheal events” has been cited two times, more than any other issue at Blue Agave Mexican Bar & Grill.

How does Blue Agave Mexican Bar & Grill compare to other restaurants in Douglasville?

Blue Agave Mexican Bar & Grill most recently scored 70 out of 100, which is lower than the Douglasville average of 86.

Has Blue Agave Mexican Bar & Grill's inspection record improved over time?

Results have been roughly steady. Inspections at Blue Agave Mexican Bar & Grill have averaged around four violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Blue Agave Mexican Bar & Grill 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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