Agave Fresh Mex
1474 W Granada Blvd Unit S435, Ormond Beach, FL 32174 · Permanent Food Service · License 7407158
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 Sep 11 routine inspection5 high priority (4 fixed by the Sep 21 follow-up, 1 fixed on the spot), 6 intermediate (1 fixed on the spot, 2 repeats), 4 basic (1 repeat); intermediate violations cost 18 at most-38
- Safety score62
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 visitSep 21, 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 visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-salsa in ice bath at 65°f. Advised operator to change to a container that allows ice to surround container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-cooked rice at 118°f. In unit 1.5 hours. Advised operator to not double pan rice and to reheat to 165°f.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw burger stored over tamales and raw chicken stored over sauces in reach in cooler.
Code 12, Handwashing and hygienic practices: Employee handled cleaning chemicals and then began to put on gloves to handle food without washing hands.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Fixed on the spot
Intermediate6
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 31, Handwash sinks and supplies: Handwash sink in kitchen (next to hot holding cabinet) has drain line disconnected.
Repeat violation
Handwash sink not accessible for employee use at all times.
-items stored in handwash sink.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Fixed on the spot
Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
-Red snapper on menu and establishment using Caribbean red snapper.
Basic4
Code 16, Dishwashing facilities and test kits: Soiled dish racks on floor in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
-heavy buildup of grease and food debris on table under flat grill.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-heavy buildup of grease and food debris under cooking equipment.
Code 40, Employee personal belongings: Employee cellphone in food preparation 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.