ANEJO COCINA MEXICANA

Name: ANEJO COCINA MEXICANA
Address: 2039 HENDRICKS AVE STE 211, JACKSONVILLE, FL, 32207, US
Rating: 77.2

2039 HENDRICKS AVE STE 211, JACKSONVILLE, FL 32207

License #2616354

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ANEJO COCINA MEXICANA in JACKSONVILLE currently holds an InspectFL Health Score of 77.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 35 total violations — 3 critical, 11 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 20, 2026 included 2 critical violations, 6 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ceviche made 4 days ago
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee took them out from freezer this morning, explained to him and he removed them from the bags
[10-08-5] Ice scoop handle in contact with ice. At bar, employee removed scoop
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For dishwasher, emailed form
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by hand sink next to dish machine is dusty, server area, vent in walk in cooler is dusty
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf above soda syrup boxes and oil jugs in mop sink storage
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 cooks here
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above drink mix in cooler at bar, employee rearranged
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands with gloves on for 5 seconds, after grabbing raw meats, explained to him and he removed gloves and washed for 20 seconds
[25-32-4] Reuse of single-service or single-use articles. Cherry tomatoes washed and left in same container they came in dirty, prep reach in cooler by stove
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Greenish build up around nozzles in ice bin, server area
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Making ceviche with raw shrimp, employee called provider and he emailed letter
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty in server area and by cook line close
[14-11-5] Equipment in poor repair. Gasket torn in drawer unit up under flat grill
[31B-03-4] No soap provided at handwash sink. Hand sink in server are by cook line, next to microwave, employee placed some
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at bar
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In closet by triple sink
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear door by mop sink closet storage
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Couldnt find it

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f bullion and 109f corn on stove off, employee turned stove on, got to 165f
[14-01-5] Bowl or other container with no handle used to dispense food. On flour, employee removed it
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, employee placed it by triple sink to be washed, also build up around nozzles
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine, when handle is moved no water comes out
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened employee drink by prep table, employee discarded it
[29-18-4] Drain cover(s) missing. On mop sink, manager placed it on hole
[32-12-6] Covered waste receptacle not provided in womens bathroom. Employee restroom
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine, employee placed some
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above cooked food in walk in cooler, employee rearranged
[41-17-4] Spray bottle containing toxic substance not labeled. Red substance by triple sink, degreaser per employee
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed them from package
[16-46-4] Old labels stuck to food containers after cleaning. For flan
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty by cook line
[25-32-4] Reuse of single-service or single-use articles. Cut small jug for rice measure, explained to employee, employee discarded it
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made 4 days ago,
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler

Community reaction

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Community pulse