Agave D'Oro Mexican Bar and Grill

3955 W New Haven Ave, West Melbourne, FL 32904 · Permanent Food Service · License 1506629

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 routine inspection
1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 8 basic (3 repeats)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov62026

Routine inspection

12 violations found

First visitNov 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 1 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Six salmon fillets thawed in slack water while still in vacuum seal.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with debris. Moved to ware washing.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand wash sink in back near walk in cooler.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Manuel expired in Aug. of 2026.
Basic8
- Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  Five whole and tilapia fillets being thawed in still water, at 41f drained and moved to walk in cooler.
  Fixed on the spot
  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. Six salmon fillets slack thawed in vacuum seal. Gave flyer to operator.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Onions on floor under rack in walk in cooler.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Four drawer reach in cooler under griddle left upper and lower drawer gaskets torn.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Make table gaskets have food debris in crevices.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean bins wet nesting, operator moved to wash area.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Back door.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  HVAC vents in back kitchen and near ware washing soiled with mold like substance.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.