AMERICAN KITCHEN/AGAVE FRESCO POOL BAR

Name: AMERICAN KITCHEN/AGAVE FRESCO POOL BAR
Address: 1905 HOTEL PLAZA BLVD, LAKE BUENA VISTA, FL, 32830, US
Rating: 84.9

1905 HOTEL PLAZA BLVD, LAKE BUENA VISTA, FL 32830

License #5800816

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AMERICAN KITCHEN/AGAVE FRESCO POOL BAR in LAKE BUENA VISTA currently holds an InspectFL Health Score of 84.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 5 major, 9 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on January 15, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[31B-03-4] No soap provided at handwash sink. Observed no soap provided at hand wash sink located in the back area. Observed no soap provided for hand wash sink located in the bar area.
[08B-02-4] Displayed food not properly protected from contamination. Observed cream cheese not properly protected underneath sneeze guard.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed two dish machine gauges cracked on the dish machine wash and pre washed, not working accurately recommend to change notify dish machine company.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine not sanitizing properly final rinse not reaching 160°f spoke to Chef must set up three compartment sink to wash, rinse sanitize.Rechecked final rinse 160°f Recommend daily log to be checked spoke to Director of Food and Beverage.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright on the counter in the expo line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located in the back area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the dish machine near drain board. Engineering notify at time of inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw chicken wings 48°f stored inside walk in cooler less than 4 hours per Chef recommend quick chill product.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed bowls on the buffet line used for cereals not properly protected Chef inverted at time of inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup stored in the server area.
[29-03-4] Water draining onto floor surface. Observed water draining on the floor near the ice machine. Engineering notify at time of inspection

Disposition: Inspection Completed - No Further Action
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine not sanitizing properly at time of inspection final rinse only reaching 150°f wash cycle 120°f Spoke to Engineering Manager notify dish machine company, recommend to use three compartment sink wash, rinse and sanitize, until dish machine is repaired. Rechecked dish machine final rinse reaching 160°f
[27-17-4] Water pressure lacking at fixtures that require the use of water. Checked hand wash sink lacks water pressure (smoke room)
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed five water filters attached to ice machine has no inspection date label.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked sausage temperature 133°f stored inside oven recommend to reheat the product. Chef reheated sausage rechecked temperature 200°f
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels unable to dispense at hand wash sink located back prep kitchen.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand wash sink located in the prep kitchen.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Checked dishmachine gauges not working accurately pre rinse and wash cycle, recommend Engineering Manager to have gauges to replace.
[29-03-4] Water draining onto floor surface. Observed water draining onto floor surface the floor in the kitchen per Food Beverage Manager plumbing company notify.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse