Miel De Agave
Last inspected: Mar 24, 2026
74
Score
Public records show six inspections at Miel De Agave stretching back to 2024. The latest inspection on file is from Mar 24, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The most common issue across all inspections has been “manual and mechanical warewashing equipment”, showing up three times.
By comparison, the average Phoenix facility scores 97, putting Miel De Agave on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 24, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed mechanical ware washer with chlorine sanitizer measured at 0ppm. PIC reported service is scheduled for this machine. PIC will discontinue use of machine until serviced. Until then all ware washing will be done in 3 compartment sink. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels
4-501.114(A-E)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed hand sinks at bar used for dumping and ware washing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked chicken and cooked beans cooling in covered containers in walk in cooler. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(B)
74
Sep 22, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no hand drying provisions at handwash sink in kitchen area. Person in charge supplied paper towels at time of inspection
6-301.12
90
May 16, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 3 corrected on site.
View 5 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: During the inspection observed an employee actively washing utensils, and containers with 0ppm of QUAT in the sanitizer basin. Upon request the utensils, and containers were rewashed, rinsed and sanitized once a QUAT concentration of 400ppm was established. Please ensure ware washing is conducted with sanitizer at the appropriate chemical concentration
4-501.114(A-E)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: During inspection in the walk in cooler observed a open stainless steel container holding raw shrimp in a storage rack located above an open container holding potatoes tacos. In a second instance observed an open container holding raw tuna located in a storage rack above two open containers holding cooked shrimp. Upon request, all items were stored properly. Please ensure to follow proper food separation at all times to prevent cross contamination
3-302.11(A1-2)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: During inspection, paper towels were not accessible or available at the handwashing station in the kitchen nor at the handwashing station near the plating area. The person in charge provided paper towels at both handwashing stations upon request. Please ensure paper towels are readily available and accessible at handwashing stations
6-301.12
Physical facilities not in good repair
Inspector notes: During inspection observed some missing ceiling panels in the ceiling above the warewashing area. In a second instance observed the ceiling in the bar area to be partially in disrepair. Per the person in charge the specified areas will be repaired. Please ensure to maintain the physical facility in good repair at all times
6-501.11
No certified food protection manager
Inspector notes: No certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
61
Jan 30, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed a large container of Fabuloso cleaner being stored on top of the ice machine in the kitchen. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed the dish machine in the kitchen with 0ppm chlorine concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels for chlorine concentration of 50-100ppm. PIC contacted maintenance to repair and instructed employees to use the 3 compartment sink to wash, rinse, and sanitize until the machine can be repaired
4-501.114(A-E)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed food debris blocking the drain of the handwash sink by the office. Handwashing sinks must not be used for other purposes than handwashing. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
No certified food protection manager
Inspector notes: No certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
64
Oct 24, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed two deep containers of cooked charro beans (113-118'F) being cooled in walk-in unit at time of inspection. PIC stated items were made more than 2 hours prior. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed cooling parameters and proper cooling methods with PIC and chef. Provided cooling guidance documents via email
3-501.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed green linen cloth stored in handwashing sink located by office. PIC removed green linen cloth at time of inspection. Observed employee store container lids in same handwashing sink at a later time during inspection. Lids in question were removed from sink by PIC at time of inspection. Reviewed approved usage of handwashing sinks. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Plumbing system not maintained in good repair
Inspector notes: Observed handwashing sink located by office hanging off the wall and caulking around handwashing sink to be in disrepair. All plumbing must be maintained in good repair at all times. Fix prior to next routine inspection. 2ND CONSECUTIVE VIOLATION
5-205.15(B)
70
Aug 6, 2024
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Food obtained from unapproved source
(corrected on site)
Inspector notes: Observed toasted grasshoppers in the bar area with labels stating it was a product of Mexico. Person in charge could not provide any documentation stating the grasshoppers were coming from an approved source. All food must be obtained from an approved source as defined by law
3-201.11(A-B)
Plumbing system not maintained in good repair
Inspector notes: Observed the handwashing station located in the kitchen hanging off from the wall. Advised person in charge to re-caulk the sink to the wall as soon as possible
5-205.15(B)
Physical facilities not in good repair
Inspector notes: Observed the ceiling at the bar having a water leak. Person in charge states they are in the process of repairing it. Pleaser repair ceiling so that its not leaking over any food/food contact surfaces
6-501.11
78
Frequently Asked Questions
When was Miel De Agave last inspected?
The most recent health inspection at Miel De Agave on file is from Mar 24, 2026. The public record contains six inspections in total.
What is the most common violation at Miel De Agave?
Across the inspection record, “manual and mechanical warewashing equipment” has been cited three times, more than any other issue at Miel De Agave.
How does Miel De Agave compare to other restaurants in Phoenix?
Miel De Agave most recently scored 74 out of 100, which is lower than the Phoenix average of 97.
Has Miel De Agave's inspection record improved over time?
Results have been roughly steady. Inspections at Miel De Agave have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Miel De Agave 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 Miel De Agave inspected?
Based on the inspection history on file, Miel De Agave is inspected around four times per year on average.
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