AGAVE AZUL COCINA MEXICANA

Name: AGAVE AZUL COCINA MEXICANA
Address: 5248 RED BUG LAKE ROAD, WINTER SPRINGS, FL, 32708, US
Rating: 4.5

5248 RED BUG LAKE ROAD, WINTER SPRINGS, FL 32708

License #6904513

🌮 Mexican/Latin ℹ️

4.5 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 20 findings · 5 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 WINTER SPRINGS currently holds an InspectFL Health Score of 4.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 109 total violations — 29 critical, 21 major, 59 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 24, 2025

The latest inspection on September 28, 2026 shows 20 observation rows: 5 critical, 6 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

109

Coverage note

Inspector notes linked where available

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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: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - glass water bottles at kitchen entrance.operator covered
[06-09-2] 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. See stop sale.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - 135°
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
[36-22-4] Floor area(s) covered with standing water. - next to mop sink and ice machine.
[10-14-5] Ice bucket/shovel stored on floor between uses. - operator removed and placed in proper storage
[14-69-4] Ice buildup in walk-in freezer.
[10-12-5] In-use ice paddle stored on soiled surface between uses. - operator corrected
[10-20-4] In-use tongs stored on equipment door handle between uses. - operator removed
[29-17-4] Waste line missing at soda gun holster. -all soda guns at front bar. operator cleaned.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -135°
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw ground beef stored over raw pork in walk-in cooler. Operator corrected.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging with liquor at front bar. - operator removed
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -all soda guns at front bar -mixer head. - can opener - operator cleaned
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next beer taps. Xhand sink in open area behind host stand -operator corrected.
[31B-03-4] No soap provided at handwash sink. -hand sink next beer taps. -hand sink in open area behind host stand -Operator corrected.
[41-17-4] Spray bottle containing toxic substance not labeled. - 2 spray bottles of clear, and blue liquid stored in front area. operator labeled.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. -135°

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Water decanters entrance to kitchen Operator covered
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline 102F Operator removed
[36-62-4] Light not functioning. 2 in hood
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Kitchen Operator put up sign
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Operator flipped
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on top of microwave Operator flipped
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (54F - Cooling)from night before in reach in cooler
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Initially strip did not turn black Operator turned on heat booster Recheck strip turned black
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded cheese in walk in cooler Operator moved
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. cooked pork (54F - Cooling)from night before in reach in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (124F - Hot Holding)for 30 minutes Operator put on stove to heat uprecheck 167
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of chemical hanging on bottle rack in bar with bottles of alcohol Operator moved
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Bar Operator stocked

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean glasses in bar Operator flipped
[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 and tuna not thawed according to instructions on package. Stop Sale
[13-03-4] Employee with no hair restraint while engaging in food preparation. Bar tender He put on a hair net
[36-62-4] Light not functioning. One in hood
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Left bar hand sink Operator put one up
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of hood
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over bins of sauces in walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. guacamole (50F - Cold Holding)per operator made 7 hours prior Salmon and tuna not thawed according to instructions on package.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole (50F - Cold Holding)per operator made 7 hours prior.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. Decent amount of food debris in hand-wash sink n kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink Operator stocked
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Have only 9 certificates and 25-30staff

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone and charger above cook line -employee phone in dry storage with food items
[36-22-4] Floor area(s) covered with standing water. -behind water conditioning unit in chemical storage
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -operator moved to oven to heat water
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Pepsi branded RIC in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -van covers in WIC accumulation of dust
[16-48-4] Old food stuck to clean dishware/utensils.
[33-16-4] Open dumpster lid.
[16-05-4] Wash/Rinse/Sanitizing solution not maintained clean. -sanitizer water not clean
[29-03-4] Water draining onto floor surface. -water from inside dish machine draining onto floor
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -paper towel used as pan liner
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw pork under mechanically tenderized beef
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 53-48F Corn 52-45F Shredded chicken 44-51F Carnitas 63-54
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 53-48F Corn 52-45F Shredded chicken 44-51F Carnitas 63-54
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -139F max reading temp verified by high temp thermometer
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle containing yellow substance at dish machine area

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. - plastic bowl in bulk flour
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - reach in cooler - microwave door handles
[21-16-4] Clean linens stored in improper location. - clean linens stored below chemical bottles
[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. - tuna
[12B-02-4] Employee drinking in a food preparation or other restricted area. - employee drinking from open cup on cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. - knives stored in crack between prep table and wall
[10-20-4] In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
[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. - bulk black beans
[51-13-4] No Heimlich maneuver/choking sign posted. - emailed to manager
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - shrimp in standing water
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - partially cooked bacon wrapped jalapeños over guacamole - eggs over chopped onions
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tuna (48F - Cold Holding); - shrimp ceviche (50F - Cold Holding) - birria date marked 3/11 (50f-55f). Manager states wrong date written on pan
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - at mop sink - faucet in ware wash station - faucet in back area
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - bacon wrapped jalapeño. Emailed forms to operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board - can opener blade soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. - hand wash sink next to mixer storing measuring cup
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - shrimp ceviche - ahi tuna
[31B-03-4] No soap provided at handwash sink. - hand wash sink in bar area

Disposition: Met Inspection Standards
[36-03-4] Cove molding at floor/wall juncture broken/missing. - in ware wash area
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-22-4] Floor area(s) covered with standing water. - next to ice machine
[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. - bulk beans - bulk rice
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - bar area needs sign showing "Hand Wash Sink
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-12-5] Stored food not covered. - ice bin in bar while not in use. Manager states missing lid. Employee used sheet pan
[01B-01-4] Dented/rusted cans present. See stop sale.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee cutting limes. Limes thrown in trash. Employee washed hands, put gloves on and cut new limes.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cosome beef broth 52f held overnight in walk in cooler - birria 50f held overnight in walk in cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - out back
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-03-4] No soap provided at handwash sink. - bar area.