AGAVE BANDIDO

Name: AGAVE BANDIDO
Address: 14531 SW 5 ST, PEMBROKE PINES, FL, 33027, US
Rating: 74.9

14531 SW 5 ST, PEMBROKE PINES, FL 33027

License #1625119

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AGAVE BANDIDO in PEMBROKE PINES currently holds an InspectFL Health Score of 74.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 21, 2026. Across those visits, inspectors documented 33 total violations — 8 critical, 10 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 1, 2026

The latest inspection on May 21, 2026 shows 5 observation rows: 1 critical, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water on bottom inside flip top cooler 1, at cook line. Operator removed water during inspection.
[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. Observed scoop stored inside guacamole container, handle in contact with food, inside flip top cooler 2. Operator properly stored.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee ear buds stored on flip top cooler cutting board, at cook line. Employee removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine, in kitchen. Operator had employee clean and sanitize during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above tres leches cake, inside walk in cooler. Operator properly stored.

Disposition: Warning Issued
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic and metallic food containers stacked wet.
[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)
[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.
[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.
[02D-02-4] Packaged food not labeled as specified by law. Container of flour, container of sugar, employee labeled both.
[31B-03-4] No soap provided at handwash sink. Cook line- employee provided.
[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.
[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.
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cook line- garbage can in front, employee removed.
[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).
[10-20-4] In-use tongs stored on equipment door handle between uses. Two pair tongs on soiled stove handle, 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.

Community reaction

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Community pulse