AGAVE BANDIDO

Name: AGAVE BANDIDO
Address: 14531 SW 5 ST, PEMBROKE PINES, FL, 33027, US
Rating: 36.9

14531 SW 5 ST, PEMBROKE PINES, FL 33027

License #1625119

🌮 Mexican/Latin ℹ️

36.9 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 13 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AGAVE BANDIDO in PEMBROKE PINES currently holds an InspectFL Health Score of 36.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 84 total violations — 19 critical, 22 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 21, 2026

The latest inspection on October 13, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

73%

Inspector notes

Coverage note

Inspector notes linked where available

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AGAVE BANDIDO 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
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC-4 hours, salsa, sour cream, cut lettuce, cut tomatoes . Expo station-sour cream, salsa , cut tomatoes and cut lettuce. Per manager food on time at 12:00 , employee time label.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack-all foods container stored wet, employee began to move containers from piles to allow air dry.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee bathrooms, men and women. Water temperature (77F), employee check water heater during inspection - new water temperature (85F).
[36-22-4] Floor area(s) covered with standing water. Dishwasher area and rear kitchen.
[35B-02-4] Insect control device installed over food preparation area. Device over storage of clean knives and preparation table.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Second preparation station in rear kitchen.. employee provided.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Large mop sink, next to cleaning equipment storage rack in main kitchen.
[08B-38-4] Food stored on floor. Walk in freezer-3 ice chillers on floor, employee removed to be clean and sanitize.
[36-24-5] Hole in or other damage to wall. Top of wall, near dishwasher area.
[22-53-4] Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer Bucket (Quaternary 400+ppm-employee made new sanitizer solution-quaternary sanitizer at 200 ppm).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle, bar area, build up of black like substance. Employee cleaned and sanitized.
[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. Metallic cup inside brown sugar, in rear kitchen, employee removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2)flip top-; pineapple pico (50F - Cold Holding); pico de gallo (51F - Cold Holding); cheese (46F - Cold Holding), per employee food held less than 4 hours. Observed food stored on double panel. Employee placed both containers in ice bath , moved inside walk in cooler for a quick chill.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside kitchen, two ice machines, employee cleaned and sanitized
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic and metallic food containers stacked wet.
[14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Cook line, all hood filters missing, per employee filters are being clean. Employee placed back all filters during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Two pair tongs on soiled stove handle, employee removed.
[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. Plastic container inside flour, employee removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Salsa station-serving scoop in water temperature (77F), employee removed to be clean and sanitized.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3rd. Attempt, Dishwasher (Chlorine 00ppm)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer- raw pork ribs and steak over containers of fruit purée. Employee placed raw items on lower shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prepared or portioned today. Front counter-; salsa (46F - Cold Holding); diced tomatoes (50F - Cold Holding) per manager food held less than 4 hours. Observed both containers in low ice, employee ice bath containers for a quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit-; baked beans (112F - Hot Holding); vegetables stock (115F - Hot Holding), per manager food hot held less than two hours, employee reheated on microwave to (167-169F).
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dishwasher employee not using chlorine test kit to verify proper sanitizer function of dishwasher machine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cook line- garbage can in front, employee removed.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working in food preparation, at the time of inspection..Javiera Fantori.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided.
[31B-03-4] No soap provided at handwash sink. Cook line- employee provided.
[02D-02-4] Packaged food not labeled as specified by law. Container of flour, container of sugar, employee labeled both.

Disposition: Warning Issued
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Cooking pots and plastic containers stored on soiled rack, above triple sink
[14-12-4] Utensils in poor condition. Expo station- two broken flip tops covers.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- green sauce (47F - Cooling- overnight) See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- green sauce (47F - Cooling- overnight) . Employee discarded two containers.
[08B-56-4] Food stored in ice used for drinks. Container of lemons on top of ice, employee removed container and discarded ice
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Expo station-flip top - pico de gallo (47F - Cold Holding); sour cream (48F - Cold Holding); salsa (47F - Cold Holding); mix shredded cheese (51F - Cold Holding); guacamole (48F - Cold Holding), observed broken covers of flip top. -Sautéed station; cooked pork belly (51F - Cold Holding); sausages (48F - Cold Holding); cooked petite potatoes (49F - Cold Holding); garlic butter (52F - Cold Holding). Per manager food held less than 4 hours, employee placed ice on container of foods and moved to a working cooler unit.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7/19/2023
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. 1 1 1 one bottle containing blue chemical, in bar area, Second bottle containing sanitizer in cook line Employee labeled both bottles