AGAVE AZUL COCINA MEXICANA

Name: AGAVE AZUL COCINA MEXICANA
Address: 4750 S KIRKMAN RD UNIT 16, ORLANDO, FL, 32811, US
Rating: 48.3

4750 S KIRKMAN RD UNIT 16, ORLANDO, FL 32811

License #5812002

🌮 Mexican/Latin ℹ️

48.3 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

AGAVE AZUL COCINA MEXICANA in ORLANDO currently holds an InspectFL Health Score of 48.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 49 total violations — 9 critical, 10 major, 30 minor.

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Record snapshot

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The latest inspection on October 19, 2026 shows 12 observation rows: 2 critical, 4 major, and 6 minor.

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

AGAVE AZUL COCINA MEXICANA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board stained
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to reach in freezer -operator moved to grill, water temp 115F
[31A-11-4] Handwash sink used for purposes other than handwashing. -dishes and food debris in hand wash sink at bar -manager discussed with employee
[35A-02-8] Live, small flying insects found. -1 flying insect at host counter
[16-48-4] Old food stuck to clean dishware/utensils.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs next to flat top
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink of server table
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -operator called and received letter during inspection
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle with yellow substance at hand wash sink at kitchen entrance

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -in flour and corn containers
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -bowls -operator moved
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cook line cooler LEFT
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on dish storage line in kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. -reach in freezer on cookline gaskets torn
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -side kitchen door
[36-22-4] Floor area(s) covered with standing water. -inside walk in beer cooler and next to dish machine at bar
[36-17-5] Floor tiles missing and/or in disrepair. - cracked floor tiles in walk in cooler
[33-15-4] Garbage can located outside has no lid or lid open/broken. -recycle bin lid missing
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -ice scoop handle in contact with ice
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer guard soiled
[16-48-4] Old food stuck to clean dishware/utensils.
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -avocados
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -100ppm -300ppm
[12A-13-4] 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.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -dicer
[35A-02-7] Live, small flying insects found -3 small flying insects at prep area by office landing on food contact surfaces -2 small flying insects inside office -3 small flying insects at server station -1 small flying insect at bar landing on food item
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -small flying insect landing on coffee beans used as garnish
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso (107F - Hot Holding) -queso (145F - Hot Holding)
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk not date marked with date of opening
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cooler RIGHT cutting board stained -dicer not cleaned after use
[11-26-1] 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. -Sophia