AGAVE AZUL COCINA MEXICANA

Name: AGAVE AZUL COCINA MEXICANA
Address: 5855 WINTER GARDEN VINELAND STE 100, WINDERMERE, FL, 34786, US
Rating: 0

5855 WINTER GARDEN VINELAND STE 100, WINDERMERE, FL 34786

License #5814944

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 12 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AGAVE AZUL COCINA MEXICANA in WINDERMERE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 115 total violations — 23 critical, 24 major, 68 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on October 22, 2026 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

115

Coverage note

Inspector notes linked where available

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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
[08B-56-4] Squeeze bottles of juice in ice bin at bar, ice for drinks. See stop sale.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 127f
[21-05-5] Cloth used as a food-contact surface. Cloth napkins used to line bottom of tortilla wrap container in cooler at cook line
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet at handsink at cook line leaking
[31A-11-4] Handwash sink used for purposes other than handwashing. Container stored in basin of hand sink at cook line Hand sink at bar has ice in basin of sink, using as a dump sink Pan and silverware in basin of hand sink at ware wash area and blocked by clean rolling rack of glasses
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Blu tooth speaker on top of container of croutons at cookline
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical bottle at bar not labeled
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door at cook line
[35B-12-4] Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Sliding glass windows at bar that are opened to the outside and inside bar, dont have fan/air curtains on during hours of operating. Manager turned on fans
[08B-02-4] Condiments, cut fruits food not properly protected from contamination. Condiments for drinks at the end of the bar exposed to possible customer contamination to entering the bar area and dining room area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food./flour, sugar and cooked shrimp ceviche containers/
[06-09-1] 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./salmon in cook line cold drawers/all packages cut immediately/
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on prep table outside beer walk in cooler/
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees cellphone on prep table outside beer walk in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair./cook line reach in cooler left door cannot closed completely.
[08B-38-4] Food stored on floor./containers of chips, cook line/
[33-06-4] Trash receptacles not provided where needed in establishment./kitchen entrance two hand sinks with no trash can nearby.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food./unwashed limes and tomatoes stored over ready to eat salsa, walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cheese 47F, cook line reach in cooler for less than 4 hours/moved to walk in cooler/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles at the bar/
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served raw/all menus marked immediately/
[41-17-4] Spray bottle containing toxic substance not labeled./one chemical liquid spray bottle, dish room/

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/metal panel, outside beer walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food./plastic quart container used to scoop salt, sugar, beans.
[50-09-4] Current Hotel and Restaurant license not displayed./displayed license from 2021.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drinks stored to to food/jar of butter and cleaned utensils/cook line entrance small prep table/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
[36-17-5] Floor tiles missing and/or in disrepair./broken tiles, bar station in kitchen.
[08B-38-4] Food stored on floor./3 containers of cut vegetables on walk in cooler floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled. Beer walk in cooler fan cover soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up.
[08B-12-5] Stored food not covered./cut fruits at the bar.
[33-06-4] Trash receptacles not provided where needed in establishment./bar station side hand sink with no waste basket nearby.
[08B-56-4] Food stored in ice used for drinks. See stop sale./a bottle of alcohol stored inside bar ice bin/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over sauces, cook line reach in cooler/
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Horchata cold holding at 44F, beer walk on cooler for less than 4 hours/removed lid to allow air flow.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing./a knife stored inside bar hand sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served raw not indicated on the menu/consumer advisory on menu/added asterisk on all menu/
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels./dish room paper dispenser.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue liquid bottle at bar prep area. Several liquid bottles at dish washing room not labeled.