Establishment
Establishment Name AGAVES MEXICAN GRILLE & CANTINA	License Number 41066	Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 10478 S RIDGEVIEW RD Olathe, KS 66061	Telephone 5738257740	Permit Holder AGAVES OLATHE LLC

Inspection Details
Date 10/14/2026	Time In 01:22 PM	Time Out 06:20 PM	Inspection Reason Complaint
Inspector(s) KDA 188*		Follow-Up Required Yes

Risk factors are improper practices or procedures identified as the most prevalent contributing factors of food-borne illness or injury. Public health interventions are control measures to prevent food-borne illness or injury.
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals and physical objects into foods.
Violations cited in this report must be corrected within the time frames entered below, or as stated in sections 8-405.11 of the food code.
P=Priority Violation, Pf=Priority foundation violation, HACCP=Hazard Analysis-Critical Control Point, BHC=Bare Hand Contact, RTE=Ready to Eat, HSP=Highly Susceptible Population, K.S.A.=Kansas Statutes Annotated, All temperatures are measured in degrees Fahrenheit (°F).
IF YOU HAVE ANY QUESTIONS PLEASE VISIT www.agriculture.ks.gov, EMAIL kda.fsl@ks.gov, OR CALL (785) 564-6767.

IN = In compliance OUT = Not in compliance N/O = Not observed N/A = Not applicable * = Corrected on site during inspection (COS) R = Repeat Violation

Risk Factors

Supervision and Demonstration of Knowledge
1	Certification by accredited program, compliance with Code, or correct responses; Duties.	IN
Employee Health/Responding to Contamination Events
2	Management awareness; policy present; cleanup plan.	IN
3	Proper use of reporting, restriction and exclusion.	IN
Good Hygienic Practices
4	Proper eating, tasting, drinking, or tobacco use.	IN
5	No discharge from eyes, nose and mouth.	IN
Preventing Contamination by Hands
6	Hands clean and properly washed.	IN
7	No bare hand contact with RTE foods or approved alternate method properly followed.	IN
8	Adequate handwashing facilities supplied and accessible.	OUT, (*)
Approved Source
9	Food obtained from approved source.	IN
10	Food received at proper temperature.	N/O
11	Food in good condition, safe and unadulterated.	OUT
12	Required records available: shellstock tags, parasite destruction.	N/A
Protection from Contamination
13	Food separated and protected.	OUT, (*)
14	Food-contact surfaces: cleaned and sanitized	OUT, (*)

Protection from Contamination (cont.)
15	Proper disposition of returned, previously served, reconditioned and unsafe food	IN
Temperature Control for Safety Time/Temperature
16	Proper cooking time and temperatures.	N/O
17	Proper reheating for hot holding procedures.	N/O
18	Proper cooling time and temperatures.	N/O
19	Proper hot holding temperatures.	IN
20	Proper cold holding temperatures.	IN
21	Proper date marking and disposition.	OUT, (*)
22	Time as a public health control: procedures and records.	N/A
Consumer Advisory
23	Consumer advisory provided for raw or undercooked foods.	IN
Highly Susceptible Populations
24	Pasteurized foods used; prohibited foods not offered.	N/A
Chemical
25	Food additives: approved and properly used.	N/A
26	Toxic substances properly identified, stored and used.	OUT, (*)
Conformance with Approved Procedures
27	Compliance with equivalent operating plan, specialized process and HACCP plan.	N/A

Good Retail Practices

Safe Food and Water
28	Pasteurized eggs used where required.	N/A
29	Water and ice from approved source.	IN
30	Equivalent operating plan obtained for specialized processing methods.	N/A
Food Temperature Control
31	Proper cooling methods used; adequate equipment for temperature control.	IN
32	Plant food properly cooked for hot holding.	IN
33	Approved thawing methods used.	N/O
34	Thermometers provided and accurate.	IN
Food Identification
35	Food properly labeled; original container.	IN
Prevention of Food Contamination
36	Insects, rodents and animals not present.	IN
37	Contamination prevented during food preparation, storage and display.	IN
38	Personal cleanliness.	IN
39	Wiping cloths: properly used and stored.	OUT, (*)
40	Washing fruits and vegetables.	N/O
Proper Use of Utensils
41	In-use utensils: properly stored.	IN
42	Utensils, equipment and linens: properly stored, dried and handled.	IN

Proper Use of Utensils (cont.)
43	Single-use and single-service articles: properly used.	IN
44	Gloves used properly.	IN
Utensils, Equipment and Vending
45A	Food and non-food contact surfaces cleanable, properly designed, constructed and used - Priority and Priority foundation items.	IN
45B	Food and non-food contact surfaces cleanable, properly designed, constructed and used - Core items.	IN
46	Warewashing facilities: installed, maintained and used; test strips.	IN
47	Non-Food contact surfaces clean.	IN
Physical Facilities
48	Hot and cold water available; adequate pressure.	IN
49	Plumbing installed; proper backflow devices.	IN
50	Sewage and waste water properly disposed.	IN
51	Toilet facilities: properly constructed, supplied and clean.	IN
52	Garbage and refuse properly disposed; facilities maintained.	IN
53	Physical facilities installed, maintained and clean.	IN
54	Adequate ventilation and lighting; designated areas used.	IN
Administrative/Other
55	Other violations	OUT, (*)

Risk Factors

Item	Code Section	Priority	Comment
8	5-205.11(B)	Pf	A HANDWASHING SINK may not be used for purposes other than handwashing. Inspector Comment: The mainline handwash sink was being used to hold a strainer and utensils. The bar handwash sink was being used to dump frozen drinks in. COS: discussed the proper use of the hand sink, hand sinks are for washing hands only, items removed from the basin
8	6-301.12	Pf	Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Inspector Comment: The main line handwash sink did not have any hand drying provisions. COS: paper towels supplied
11	3-101.11	P	FOOD shall be safe, UNADULTERATED, and honestly presented. Inspector Comment: In the walk in cooler (WIC) one pan of jalepenos were found with mold on their surface. COS: education provided, jalepenos discarded
13	3-302.11(A)(1)	P	Cross Contamination (Raw READY-TO-EAT FOOD) Inspector Comment: In the WIC the following items were found stored on wires shelves above ready to eat (RTE) foods: raw steak in a covered pan above an unwrapped pan of foil wrapped cooked potatoes one pan of raw bacon with plastic wrap sitting directly on top of a pan of cooked birria *raw chicken in a pan with a lid directly over RTE pico in a plastic tub with lid No leakage observed. COS: discussed all raw items being kept below so as to lower the risk of contamination, raw items moved to the bottom shelves
13	3-302.11(A)(2)	P	Cross Contamination (Raw Animal FOOD type separation) - FOOD shall be protected from cross contamination by separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: Using separate equipment for each type; Arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented; or Preparing each type of FOOD at different times or in separate areas Inspector Comment: Raw beef steaks in intact packaging was found on a wire shelf above a pan of uncovered raw fish (no leakage observed) COS: education provided, shelves rearranged
14	4-601.11(A)	Pf	Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Inspector Comment: 3 pans stored as clean were found with sticker residue on their surfaces. COS: pans removed from service and rewashed
14	4-702.11	P	Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Inspector Comment: The chlorine in the dishwasher was found at 0PPM. The sani was replaced and run again and still tested at 0PPM. Dishes were being done during the inspection, but not being sanitized as there is no chlorine being pulled thru the machine. There is a large air bubble in the sanitizer line. COS: set up the 3 compartment sink to sanitize dishes after they are washed, this process must be done until the dishwasher has been looked and fixed in order for the dishes to be properly sanitized 10 day follow to check the dishmachine
21	3-501.18(A)(1)	P	P - RTE TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1. Inspector Comment: The following items were found with the following prep dates: made on site (MOS) mango salsa 9/21/26 MOS salsa san jose 10/7/26 MOS mole 9/3/26 diced tomatoes 10/7/26 MOS salsa marinade 9/23/26 MOS cooked chile relleno 10/2/26 cooked nopales 9/27/26 cooked potatoes 9/25/26 MOS birria consume 9/30/26 MOS diablo salsa 9/3/26 MOS zarandiado salsa 8/9/26 enchilada salsa 9/30/26 (2) burrito salsa 10/5/26 (2) MOS salsa 9/24/26 Today is 10/14/26, these are all past 7 days COS: all items discarded voluntarily, education provided
21	3-501.17(A)	Pf	Pf - Date Marking (Prepared on-site, held > 24 hours) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Inspector Comment: Throughout the establishment the following items were found without dates of prep, the PIC stated the following dates is when they were actually prepped: nopales 10/13/26 MOS chipotle salsa 10/12/26 MOS chicken enchiladas 10/10/26 MOS tamales 10/12/26 MOS verde salsa 10/12/26 MOS habanero salsa 10/12/26 MOS salsa 10/11/26 COS: dates given and items labeled, education provided
21	3-501.17(B)	Pf	Pf - Date marking (Commercially prepared, opened, held > 24 hours) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the food is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2)The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on FOOD safety. Inspector Comment: In the main line reach in cooler (RIC) opened fully cooked hot dogs were found open in a baggie inside of a pan with the date 9/17/26. Today is 10/14/26 so this would be pst 7 days, but the PIC stated these were opened 10/9/26 and placed in this pan without changing the date. COS: spoke about always using a clean pan when restocking (hot dogs were stored in a baggie) 10/9 applied to the container
26	7-101.11	Pf	Chemical labels (Original Container) Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label. Inspector Comment: One working spray bottle of yellowish liquid was found in the dish area. The PIC stated this was degreaser. COS: bottle lableled

Good Retail Practices

Item	Code Section	Priority	Comment
39	3-304.14(B)(1)	C	Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration. Inspector Comment: Green scrubby sponges found stored in red sani buckets at 0PPM. COS: discussed the proper way to pour and measure sanitizer, and the chlorine tested at 50PPM in the new sani bucket
55	8-304.11(A)	C	Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS. Inspector Comment: No Food establishment license on display for consumers. COS: PIC found the license and is going to print out and put in a frame

Non-Violative Comments

Item	Comment
2	Discussed the Employee illness policy, the big 6 and the bodily fluid clean up policy
19	Hot holding temps: queso 136F rice 144F ground beef 157F
20	cold holding temps: chees 40F pico 39F milk 35F tamales 37F
32	PInto beans cooked and hot held temped at 157F
34	thermometer provided, discussed calibration, sending the thermometer calibration document
46	3 compartment sink temped at 137F 3 compartment sink is used to prewash dishes and then they are run thru the dishwasher.

Published Comment

Complaint number[s] addressed during this Routine Inspection: 31148 This report also serves as your routine inspection All cold-holding units were checked and all food temperatures were in compliance [except as noted]. All hot-holding units were checked and all food temperatures were in compliance [except as noted].

Food Disposals

Item	Disposal Type	Disposition Type	Amount	Description
Other	Trash	Voluntary	200.00	jalapenos, see number 21 for further discarded foods

Guidance Documents Issued

Guidance and template plan Date Marking Cooking Temperatures Daily Self-Inspection Checklist Two-Stage Cooling

Signatures

Person In Charge

Inspector

Score Summary

Risk Level	Risk Factors	Good Retail Practices	Total
Priority	5	0	5
Priority Foundation	6	0	6
Core	0	2	2
None	0	0	0
Total	11	2	13

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Embargo Notification

Inspection Date 10/14/2026	License Number 41066	Inspection No. INSP00307546	Reason Complaint
Business AGAVES MEXICAN GRILLE & CANTINA 10478 S RIDGEVIEW RD Olathe, KS 66061		Phone 5738257740	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
10/14/2026	01:22 PM	06:20 PM

ACTIONS

Number of Products Embargoed: 0

EMBARGO NOTIFICATION

In accordance with K.S.A. 65-660, you are hereby notified that the following described merchandise, now in your possession or custody, is suspected of being adulterated or misbranded under the provisions of the Kansas Food, Drug and Cosmetic Act. The removal or disposal of the merchandise listed below without permission of the inspector or a court of proper jurisdiction is unlawful, and all persons having any interest or right in the embargoed merchandise should be so warned.

Product	Embargo Reason	Embargo Location
No embargoed products listed.

Inspector

Acknowledged Receipt

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Embargo Release

Inspection Date 10/14/2026	License Number 41066	Inspection No. INSP00307546	Reason Complaint
Business AGAVES MEXICAN GRILLE & CANTINA 10478 S RIDGEVIEW RD Olathe, KS 66061		Phone 5738257740	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
10/14/2026	01:22 PM	06:20 PM

Embargo Information

Date of Embargo Order 10/14/2026

Embargo Order # INSP00307546

Released for purpose of Lawful disposal in the following manner: Voluntary

NUMBER OF PRODUCTS TO BE RELEASED FROM EMBARGO

Number of Products Released: 0

PRODUCT INFORMATION

Product	Description	Embargo Location
No embargo-release products listed.

Inspector

Acknowledged Receipt

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Notice of Non-Compliance

Inspection Date 10/14/2026	License Number 41066	Inspection No. INSP00307546	Reason Complaint
Business AGAVES MEXICAN GRILLE & CANTINA 10478 S RIDGEVIEW RD Olathe, KS 66061		Phone 5738257740	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
10/14/2026	01:22 PM	06:20 PM

NOTICE OF NON COMPLIANCE WITH KANSAS LAW

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012 includes K.S.A. 65-655 et seq. and regulations promulgated pursuant thereto and grants the Kansas Department of Agriculture the authority to regulate food establishments and food processing plants

The Kansas Food, Drug and Cosmetic Act requires that all violations shall be corrected no later than 10 days after this inspection unless otherwise directed on this form.

Failure to comply with the food safety law and its regulations may result in embargo of non-compliant products; immediate closure of your establishment; civil penalties of up to $1,000.00 per violation; denial of license renewal, modification, suspension and /or revocation of any license or authority issued pursuant to the food safety law; and/or any other penalty authorized by law. Pursuant to K.S.A 65-655 et seq, licensees issued authority under Kansas Food, Drug and Cosmetic Act may apply to the secretary for an extension of the time prescribed above.

PLEASE CALL (785) 564-6767 IF YOU HAVE ANY QUESTIONS

Follow up Scheduled: 10/24/2026

Inspector

Acknowledged Receipt

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Voluntary Closure Statement

Inspection Date 10/14/2026	License Number 41066	Inspection No. INSP00307546	Reason Complaint
Business AGAVES MEXICAN GRILLE & CANTINA 10478 S RIDGEVIEW RD Olathe, KS 66061		Phone 5738257740	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
10/14/2026	01:22 PM	06:20 PM

VOLUNTARY CLOSURE STATEMENT

Because of deficiencies noted on the attached Kansas Department of Agriculture inspection report, The person in charge voluntarily agrees to close this establishment and cease operation until needed corrections have been completed and further agrees not to reopen prior to the re-inspection by the KDA Food, Drug, and Lodging Surveyor.

Reinspection is currently scheduled for:

Inspector

Acknowledged Receipt

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Voluntary Destruction

Inspection Date 10/14/2026	License Number 41066	Inspection No. INSP00307546	Reason Complaint
Business AGAVES MEXICAN GRILLE & CANTINA 10478 S RIDGEVIEW RD Olathe, KS 66061		Phone 5738257740	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
10/14/2026	01:22 PM	06:20 PM

Actions

Number of Products Voluntarily Destroyed: 1

VOLUNTARY DESTRUCTION REPORT

has this day voluntarily destroyed, or caused to be destroyed, the merchandise described below. Said merchandise found in the establishment was unfit for human consumption, misbranded, or otherwise unlawful. Destruction and final disposition of said merchandise has been made in a manner approved by the above named inspector, representative of the Kansas Department of Agriculture.

, representing the establishment, hereby releases the Kansas Department of Agriculture, and its members, agents, and representatives from any and all liability.

Product	Disposal Type	Value	Description
Other	Trash	$200.00	jalapenos, see number 21 for further discarded foods

Inspector

Acknowledged Receipt

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Field Warning Letter

Inspection Date 10/14/2026	License Number 41066	Inspection No. INSP00307546	Reason Complaint
Business AGAVES MEXICAN GRILLE & CANTINA 10478 S RIDGEVIEW RD Olathe, KS 66061		Phone 5738257740	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
10/14/2026	01:22 PM	06:20 PM

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012, K.S.A. 65-655 et seq. and regulations promulgated pursuant thereto, grants the Kansas Department of Agriculture authority to regulate food establishments and food processing plants. The Kansas Food Code is adopted and amended by K.A.R. 4-28-8 through 15.

During the inspection today of the Food Establishment listed below, violations of the Kansas Food Code were observed. The violations are documented in the attached Kansas Food Establishment Inspection Report.

Although we will not take further action at this time based on this inspection report, repeated violations observed during future inspections may result in:

Embargo of non-compliant products;
Immediate closure of your establishment;
civil penalties of up to $1,000.00 per violation;
denial of license renewal;
modification, suspension and/or revocation of any license or authority issued pursuant to the Kansas Food, Drug and Cosmetic Act;
and/or any other penalty authorized by law.

Future inspections will be initiated during the next routine inspection cycle, unless we receive a complaint about the food establishment.

Inspector

Acknowledged Receipt