Agave Bandido
14531 SW 5 St, Pembroke Pines, FL 33027 · Permanent Food Service · License 1625119
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (fixed on the spot), 7 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2)flip top-; pineapple pico (50°F - Cold Holding); pico de gallo (51°F - Cold Holding); cheese (46°F - Cold Holding), per employee food held less than 4 hours. Observed food stored on double panel. Employee placed both containers in ice bath , moved inside walk in cooler for a quick chill.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
TPHC-4 hours, salsa, sour cream, cut lettuce, cut tomatoes . Expo station-sour cream, salsa , cut tomatoes and cut lettuce. Per manager food on time at 12:00 , employee time label.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength.
Do not use equipment not properly sanitized. Sanitizer Bucket (Quaternary 400+ppm-employee made new sanitizer solution-quaternary sanitizer at 200 ppm).
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Large mop sink, next to cleaning equipment storage rack in main kitchen.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzle, bar area, build up of black like substance. Employee cleaned and sanitized.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Employee bathrooms, men and women. Water temperature (77°F), employee check water heater during inspection - new water temperature (85°F).
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Walk in freezer-3 ice chillers on floor, employee removed to be clean and sanitize.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Metallic cup inside brown sugar, in rear kitchen, employee removed.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cleaning equipment storage rack-all foods container stored wet, employee began to move containers from piles to allow air dry.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Second preparation station in rear kitchen.. employee provided.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Device over storage of clean knives and preparation table.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Dishwasher area and rear kitchen.
Hole in or other damage to wall.
Top of wall, near dishwasher area.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.