When was Blue Agave Cantina last inspected?

The most recent health inspection at Blue Agave Cantina on file is from Oct 16, 2025. The public record contains seven inspections in total.

What is the most common violation at Blue Agave Cantina?

Across the inspection record, “refrigerated storage” has been cited three times, more than any other issue at Blue Agave Cantina.

How does Blue Agave Cantina compare to other restaurants in Houston?

Blue Agave Cantina most recently scored 78 out of 100, which is lower than the Houston average of 88.

Has Blue Agave Cantina's inspection record improved over time?

No. Recent inspections at Blue Agave Cantina have averaged around 10 violations per visit, up from roughly eight earlier in the record.

What does a low risk rating mean?

A low risk rating at Blue Agave Cantina means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Blue Agave Cantina inspected?

Based on the inspection history on file, Blue Agave Cantina is inspected around four times per year on average.

Blue Agave Cantina Health Inspection Score & History — Houston, TX

Oct 16, 2025

Reinspection (002)

5 minor violations. 2 corrected on site.

View 5 violations

General. bulk food removed from original container not stored in a container identifying the food by common name. (corrected on site)

20-21.03(a)(06)

Materials; general. all equipment and utensils not maintained in good repair.

20-21.10(a)

Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.

20-21.21(b)

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

20-21.23(a)

Presence and use, restrictions, conditions of use. poisonous / toxic materials unnecessary for the operation / maintenance of the establishment / cleaning and sanitization of equipment and utensils / control of insects and rodents are prohibited in the food establishment; provided, this requirement does not apply to packaged poisonous / toxic materials that are for retail sale. restricted use pesticides specified in item (03)c of this subsection shall meet the requirements specified in 40 cfr 152, subpart i, classification of pesticides. (corrected on site)

20-21.27(a)(01)

78

Sep 24, 2025

Routine Inspection (001)

16 minor violations. 4 corrected on site.

View 16 violations

Condemnation and disposition of contaminated food. tagged food / equipment used/not held pursuant pending disposition.

20-02

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

20-20(c)

Special requirements. fish. records, creation and retention. when raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready to eat form, and when the fish are raised and fed as specified in section 20-21.01(b)(08), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in item (08)a[04] of this subsection not obtained / not retained in the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish by the person in charge.

20-21.01(b)(08)b[03]

General. bulk food removed from original container not stored in a container identifying the food by common name. (corrected on site)

20-21.03(a)(06)

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”. (corrected on site)

20-21.03(b)(10)b

Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.

20-21.03(b)(01)

Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

20-21.12(g)

Toilet fixtures. easily cleanable receptacles not provided for waste materials.

20-21.18(d)

Hand-washing sink installation. hand-washing sink not accessible to employees at all times. (corrected on site)

20-21.19(a)

Hand-washing sink supplies. supply of hand-cleansing liquid / powder / bar soap not available at each hand-washing sink or group of two adjacent hand-washing sinks. (corrected on site)

20-21.19(c)

Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers.

20-21.20(a)(03)

Controlling pests, generally. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence within the physical facility and its contents and on the contiguous land or property under the control of the permit holder by using appropriate methods of pest control, such as trapping devices or other means of pest control as specified under section 20-21.27 of this code.\r\n

20-21.21(a)(03)

Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.

20-21.21(b)

Cleaning physical facilities. utility facilities. in new / extensively remodeled establishments and in those establishments not required to have a two- or three-compartment utensil-washing sink, at least one utility sink or curbed cleaning facility with a floor drain shall be provided and used for cleaning and for the disposal of mop water or similar liquid wastes.

20-21.23(i)(02)

General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.

20-21.28(a)(01)

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.

20-53(g)

45

Apr 6, 2025

Routine Inspection (001)

10 minor violations. 3 corrected on site.

View 10 violations

Special requirements. fish. records, creation and retention. when raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready to eat form, and when the fish are raised and fed as specified in section 20-21.01(b)(08), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in item (08)a[04] of this subsection not obtained / not retained in the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish by the person in charge.

20-21.01(b)(08)b[03]

General. food stored in locker rooms / dressing rooms / garbage room / mechanical rooms / toilet room / vestibule / under open stairwell / other sources of contamination. (corrected on site)

20-21.03(a)(03)

Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.

20-21.03(b)(01)

Storage. utensils and equipment not air-dried before being stored / not stored in a self-draining position. utensils and equipment may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (corrected on site)

20-21.14(b)(02)

Toilet fixtures. easily cleanable receptacles not provided for waste materials.

20-21.18(d)

Hand-washing sink installation. hand-washing sink not accessible to employees at all times. (corrected on site)

20-21.19(a)

Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.

20-21.19(g)

Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.

20-21.20(a)(03)

Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.

20-21.21(b)

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

20-21.23(g)

61

Nov 19, 2024

Reinspection (002)

5 minor violations.

View 5 violations

Special requirements. fish. records, creation and retention. except as specified in subsection (b)(08)a of this section and part [02] of this subitem, raw, raw-marinated, partially cooked, or marinated-partially cooked fish served / sold in ready to eat form, the person in charge failed to record the freezing temperature and time to which the fish were subjected / failed to retain and have accessible the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. if the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under section 20-21.03(b)(08) of this code, may substitute for the records specified under part [01] of this subitem.

20-21.01(b)(08)b[01]

Cooking time/temperature controlled for safety (tcs) foods. permit holder failed to inform consumers of the significantly increased risk of consuming foods by way of a disclosure and reminder, as specified in items (06) and (07) of this subsection by using brochures / deli case or menu advisories / label statements / table tents / placards / other effective written means when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish is served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection).

20-21.04(c)(05)

Materials; general. all equipment and utensils not maintained in good repair.

20-21.10(a)

General. cleaning and sanitizing machine not properly installed / not maintained in good repair.

20-21.13(a)

Toilet fixtures. toilet room not provided with at least one covered waste receptacle.

20-21.18(d)

78

Oct 27, 2024

Routine Inspection (001)

17 minor violations. 6 corrected on site.

View 17 violations

General. bulk food removed from original container not stored in a container identifying the food by common name. (corrected on site)

20-21.03(a)(06)

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

20-20(c)

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”. (corrected on site)

20-21.03(b)(10)b

General. container of food not stored a minimum of 6 inches above the floor. (corrected on site)

20-21.03(a)(02)

Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.

20-21.03(b)(01)

Cooking time/temperature controlled for safety (tcs) foods. permit holder failed to inform consumers of the significantly increased risk of consuming foods by way of a disclosure and reminder, as specified in items (06) and (07) of this subsection by using brochures / deli case or menu advisories / label statements / table tents / placards / other effective written means when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish is served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection).

20-21.04(c)(05)

Thawing time/temperature controlled for safety (tcs) food. reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration as specified in item (01) of this subsection, or prior to, or immediately upon completion of thawing using procedures specified in item (02) of this subsection. (corrected on site)

20-21.04(j)

Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use. (corrected on site)

20-21.10(a)

Cleaning frequency. equipment, food-contact surfaces, and utensils not clean to sight and touch.

20-21.11(a)(13)

General. automatic detergent dispensers / wetting agent dispensers / liquid sanitizer injectors, if any, not properly installed / maintained. (corrected on site)

20-21.13(a)

Chemicals. machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization not providing an approved chemical sanitizer / not providing and using a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter.

20-21.13(g)(06)

Toilet fixtures. easily cleanable receptacles not provided for waste materials.

20-21.18(d)

Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.

20-21.19(g)

Hand-washing sink maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.

20-21.19(d)

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

20-21.23(a)

Presence and use, restrictions, conditions of use. using pesticides that have not been properly registered and approved by appropriate governmental authorities for the purpose of maintaining food service establishments in a sanitary condition.

20-21.27(a)(02)

General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.

20-21.28(a)(01)

43

Blue Agave Cantina

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