AGAVE AZUL COCINA MEXICANA

High Priority - 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

High Priority - 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 Corrected On-Site

High Priority - 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 Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. cooked pork (54F - Cooling)from night before in reach in cooler Repeat Violation

High Priority - 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 Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical hanging on bottle rack in bar with bottles of alcohol Operator moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Bar Operator stocked Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Water decanters entrance to kitchen Operator covered Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline 102F Operator removed Corrected On-Site Repeat Violation

Basic - Light not functioning. 2 in hood

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen Operator put up sign Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Operator flipped Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of microwave Operator flipped Corrected On-Site

High Priority - 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. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole (50F - Cold Holding)per operator made 7 hours prior. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Decent amount of food debris in hand-wash sink n kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink Operator stocked Corrected On-Site

Intermediate - 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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean glasses in bar Operator flipped Corrected On-Site

Basic - 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

Basic - Employee with no hair restraint while engaging in food preparation. Bar tender He put on a hair net Corrected On-Site

Basic - Light not functioning. One in hood

Basic - No handwashing sign provided at a hand sink used by food employees. Left bar hand sink Operator put one up Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of hood Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over bins of sauces in walk in cooler

High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2024-03-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - bacon wrapped jalapeño. Emailed forms to operator Warning - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - 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 Warning - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2024-03-12: Time Extended

High Priority - Dented/rusted cans present. See stop sale.

High Priority - 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. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - 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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - out back

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink. - bar area.

Basic - Cove molding at floor/wall juncture broken/missing. - in ware wash area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. - next to ice machine

Basic - 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

Basic - No handwashing sign provided at a hand sink used by food employees. - bar area needs sign showing "Hand Wash Sink

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. - ice bin in bar while not in use. Manager states missing lid. Employee used sheet pan Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - hanging on hand sink in bar Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb. - faucet in back - faucet in ware wash station Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - bar items stored in bar hand sink Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. - on oven door Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - cook line cooler Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. - bar area Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner hanging on hand sink. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located in dishwasher area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front bar

Intermediate - No soap provided at handwash sink. Front bar

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of clear liquid stored on prep table. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Permeated Anti- seize lubricant stored on shelf above bulk rice containers on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees items stored On drying rack in dishwasher area.

Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the kitchen area.

Basic - Food stored on floor. Walk-in freezer

Basic - Ice scoop handle in contact with ice. Service area for servers at drink station.

Basic - In-use tongs stored on equipment door handle between uses. On cooks line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Front bar

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons on expo Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk flour, Salt, in back prep area. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked rice121° operator said employee pulled from oven early. Operator placed in oven to reheat to 165° Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of bug killer stored with food in back area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. can opener Mixer head White cutting boards on cooks line

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt stored on shelf in dry storage area.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Working containers of food removed from original container not identified by common name. Bulk salt stored in in back area.