EL AGAVE AZUL JAX

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. 3 containers of tres leches in reach in cooler at server station dated 8/3/2023, per manager that is the date that the tres leches was taken out of the original packaging and placed in individual containers.

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 placed reheated jalapeños on plate for customers with bare hands on cook line. Employee handling quesadillas with bare hands while placing on plate for customers on cook line in kitchen.

High Priority - Food stored in ice used for drinks. See stop sale. Can of Red Bull stored in ice bin of soda machine in drink station in kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects around cook line in kitchen. 1 live flying insect in walk in cooler. 1 flying insect in dining area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Box of raw shell eggs stored over buckets of salsa and hot sauce in walk in cooler, eggs discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 head of brown and slimy cabbage in walk in cooler. Can of Red Bull stored in ice bin of soda machine in drink station in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. queso fresa (59F - Cold Holding) 2 wheels of cheese; half and half (59F - Cold Holding) 3 containers; sour cream (57F - Cold Holding) 1 box; raw shell eggs (61F - Cold Holding) 1 box; raw pork (56F - Cold Holding) 3 packages ; raw chorizo (59F - Cold Holding) 1 package; raw beef (57F - Cold Holding) 2 packages; cook corn on the cob (56F - Cold Holding) 1 container; cooked peppers and onions (56F - Cold Holding) 1 container; whole milk cheese (58F - Cold Holding) 1 container; refried beans (58F - Cold Holding) 2 buckets; salsa (60F - Cold Holding) 2 buckets; beef stock (57F - Cold Holding) 1 bucket; queso cheese sauce (60F - Cold Holding) 1 bucket; cole slaw (58F - Cold Holding) 1 bag. All items in walk in cooler and where made or left in cooler from the previous day, ambient air temperature of cooler at 66F, ceiling is caving in and being held up by braces, per manager a technician in coming out for repairs today and walk in cooler has been in this state for several days. pico de gallo (48F - Cold Holding) 1 container ; Cole slaw (48F - Cold Holding) 1 container ; shredded queso fresca (49F - Cold Holding) 1 container ; half and half (49F - Cold Holding) 1 container ; raw chicken (47F - Cold Holding) 1 container ; sour cream (48F - Cold Holding) 1 container ; salsa (49F - Cold Holding) 1 container. All items in reach in cooler make table on cook line, per manager all items where taken out of the walk in cooler that has been in disrepair for several days with an ambient air temperatures of 66F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso fresa (59F - Cold Holding) 2 wheels of cheese; half and half (59F - Cold Holding) 3 containers; sour cream (57F - Cold Holding) 1 box; raw shell eggs (61F - Cold Holding) 1 box; raw pork (56F - Cold Holding) 3 packages ; raw chorizo (59F - Cold Holding) 1 package; raw beef (57F - Cold Holding) 2 packages; cook corn on the cob (56F - Cold Holding) 1 container; cooked peppers and onions (56F - Cold Holding) 1 container; whole milk cheese (58F - Cold Holding) 1 container; refried beans (58F - Cold Holding) 2 buckets; salsa (60F - Cold Holding) 2 buckets; beef stock (57F - Cold Holding) 1 bucket; queso cheese sauce (60F - Cold Holding) 1 bucket; cole slaw (58F - Cold Holding) 1 bag. All items in walk in cooler and where made or left in cooler from the previous day, ambient air temperature of cooler at 66F, ceiling is caving in and being held up by braces, per manager a technician in coming out for repairs today and walk in cooler has been in this state for several days. pico de gallo (48F - Cold Holding) 1 container ; Cole slaw (48F - Cold Holding) 1 container ; shredded queso fresca (49F - Cold Holding) 1 container ; half and half (49F - Cold Holding) 1 container ; raw chicken (47F - Cold Holding) 1 container ; sour cream (48F - Cold Holding) 1 container ; salsa (49F - Cold Holding) 1 container. All items in reach in cooler make table on cook line, per manager all items where taken out of the walk in cooler that has been in disrepair for several days with an ambient air temperatures of 66F. ceviche (53F - Cold Holding); cooked potatoes (52F - Cold Holding); ceviche with pico de gallo (53F - Cold Holding) in reach in cooler make table on cook line, per manager all of these items where made several hours ago and placed in reach in cooler and are not from the walk in cooler that is is disrepair. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (60F - Hot Holding) in steam well on cook line, per manager cheese has been in steam table for approximately 1 hour, employee placed cheese on stove to reheat. cooked jalapeños (98F - Hot Holding) sitting in pan next to steam table on make line, per manager jalapeños where reheated approximately 1 hour prior, employees discarded jalapeños. Corrective Action Taken Warning

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Interior ceiling of walk in cooler has started to collapse and is being held up with braces, insulation has been knocked down from the ceiling exposing the bare wood ceiling. The ambient air temperature of the walk in cooler is 66F and the temperature of all time/temperature controlled for safety foods in walk in cooler is above 41F. Per manager they have a technician coming out for repairs today and the walk in cooler has been in this condition for several days. Also the reach in cooler make table on the cook line has an ambient air temperature of 49F, per the manager the lid of the cooler has been opened for approximately 1 hour with multiple food items temperature above 41F. Per manager they are able to operate with the remaining coolers in the establishment with what food they have after multiple stop sells. Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in back storage area. Interior of ice bin at bar area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed wood ceiling in the walk in cooler. Acoustic ceiling tiles through out the kitchen, ware washing, and storage areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles throughout the establishment shows signs of water damage. Repeat Violation Warning

Basic - Cove molding at floor/wall juncture broken/missing. Around door to walk in cooler in storage area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee on cook line wearing watch while making food orders.

Basic - Equipment in poor repair. Interior of cabinets under drink station in kitchen have collapsed and are in disrepair. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets in kitchen under drink dispensers. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door to kitchen in storage area. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Inside walk in cooler. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ply wood used to repair wall behind prep sink in back storage area.

High Priority - 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. Dish machine reading 0ppm, employees set up triple sink using quaternary ammonium reading at 250ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef in reach in cooler on cook line, employee moved raw chicken. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per the manager, the establishment offers shrimp ceviche that is only marinated in lime juice and never has any heat applied to the shrimp before serving to the customer, and the manager does not have any proof of parasite destruction for the shrimp or a consumer advisory anywhere on their menu or in the establishment letting the public know that the shrimp is raw. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding) in bottom section of reach in cooler on cook line, per employee bag has consistently been taken in and out of cooler for no more then 2 hours. french fries (36F-58F - Cold Holding) sitting out on table in cook line, per employee fries have been consistently taken in and out of freezer for approximately 1 hour, fries placed back in reach in freezer. raw pork (46F - Cold Holding); raw ground beef (46F - Cold Holding); chili's (46F - Cold Holding) in walk in cooler, per employees door has been consistently opened for approximately three hours. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (101F - Hot Holding); chicken (115F - Hot Holding); rice (129F - Hot Holding); cooked onions (119F - Hot Holding)sitting in pans on stove and flat top grill that are not turned on, per employee all items where made no more then two hours prior, employee turned on flat top and stove to reheat items, all items reheated to over 165F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls of ice machine in prep area, employee corrected during inspection. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per the manager, the establishment offers shrimp ceviche that is only marinated in lime juice and never has any heat applied to the shrimp before serving to the customer, and the manager does not have any proof of parasite destruction for the shrimp or a consumer advisory anywhere on their menu or in the establishment letting the public know that the shrimp is raw. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per the manager, the establishment offers shrimp ceviche that is only marinated in lime juice and never has any heat applied to the shrimp before serving to the customer, and the manager does not have any proof of parasite destruction for the shrimp or a consumer advisory anywhere on their menu or in the establishment letting the public know that the shrimp is raw, inspector provided consumer advisory to the operator, operator posted on wall near the bar. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles throughout kitchen showing signs of water damage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between grill and stove on cook line. In cabinets under sink at bar area. Racks in walk in cooler. Repeat Violation

Basic - Single-service articles stored under leaking water lines. Wrapped to go cups stored under leaking pipes in cabinets under hand wash station at bar area.

Basic - Standing water in bottom of reach-in-cooler. In all reach in coolers at bar, employee corrected during inspection. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At hand wash station on cook line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from grill and fryers. Can opener at the end of the prep table across from dish machine. - From follow-up inspection 2022-05-03: No change Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has no proof of employee training. Warning - From follow-up inspection 2022-05-03: No change Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers across from grill and fryers. - From follow-up inspection 2022-05-03: No change. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture over cook line. - From follow-up inspection 2022-05-03: No change Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill and fryers greasy. - From follow-up inspection 2022-05-03: No change Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over milk in walk-in cooler. Manager placed eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on counter in wait station: salsa (50F - Cold Holding). Manager stated they placed item on counter at 11:00. Manager had employee add ice to ice bath to reduce temperature to 41F. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item on counter next to steam table: onions (118F - Hot Holding). Manager stated item placed on counter one hour prior to temperature being taken. Manager placed item on grill to reheat. Items held on grill on cook line: pork (128F - Hot Holding); beef (121F - Hot Holding). Manager stated items placed on grill at 11:00 am. Manager turned grill on to reheat items. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Hand soap for hand washing sink above bottle of hot sauce, salt and pepper shakers. Manager moved food items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from grill and fryers. Can opener at the end of the prep table across from dish machine.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has no proof of employee training. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan stored in reach-in cooler next to kitchen entrance. Manager had employee place proper date on item. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in wait station.

Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tanks stored outside.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers across from grill and fryers.

Basic - Floor not cleaned when the least amount of food is exposed. Floor behind ovens greasy.

Basic - Food stored on floor. Case of beef on floor in walk-in. Manager placed beef on shelf. Corrected On-Site

Basic - Hole in or other damage to wall. Corner of wall next to mop sink. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture over cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill and fryers greasy.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf across from oven. Manager turned containers over. Corrected On-Site