Agave Social
14803 N Dale Mabry Hwy, Tampa, FL 33618 · Permanent Food Service · License 3911733
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection3 high priority (1 fixed by the Jul 24 follow-up, 2 fixed on the spot), 2 intermediate (fixed on the spot), 2 basic (1 repeat)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed roast pineapple salsa , and tomato pico at 48f, manager discarded items
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed roast pineapple salsa , and tomato pico at 48f, manager discarded items
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken hot holding at 128f, and roast pork at 111f, manager reheated items to 165f, and placed in hot holding unit. Corrected On-Site Corrected On-Site Warning
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed glass bottles stored in handwashing sink behind bar , employee removed items from handwashing sink .
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At handwashing sink behind the bar, employee placed paper towels at handwashing sink.
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink in back kitchen on food storage shelf , and an open drink on a food storage shelf on the front line close to the fryers, employees moved drink containers.
Fixed on the spotRepeat violation
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee drink in cooler across from the grill 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.
- Stop sale
- An order that the food can’t be sold or served.