ANEJO COCINA MEXICANA

Name: ANEJO COCINA MEXICANA
Address: 330 A1A N STE 208, PONTE VEDRA, FL, 32082, US
Rating: 15.8

330 A1A N STE 208, PONTE VEDRA, FL 32082

License #6501264

🌮 Mexican/Latin ℹ️

15.8 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 16 findings · 4 critical

Complaint Full

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Quick take

ANEJO COCINA MEXICANA in PONTE VEDRA currently holds an InspectFL Health Score of 15.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 64 total violations — 19 critical, 6 major, 39 minor.

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The latest inspection on October 15, 2026 shows 16 observation rows: 4 critical, 4 major, and 8 minor.

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Inspector notes

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ANEJO COCINA MEXICANA has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in single door reach-in cooler, raw hamburger stored over open bag of plantains.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area, scoop in bulk salt container has handle touching product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets spiked with food debris/residue.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cook line, handwash sink blocked by large pots. Employee moved pots.
[51-18-6] No copy of latest inspection report available. Person in Charge not able to locate last inspection.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 6 food handlers present, only one employee training certificate available.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine, interior walls and top plate have black mold-like substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen area, employees drink on prep table by walk-in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At prep area, hose Bibb at handwash sink by walk-in cooler missing backflow preventer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in warmer box, queso (106F - Hot Holding). Employee reheated to 171f.
[14-01-5] Bowl or other container with no handle used to dispense food. At cook line steam table, cup with no handle used in rice. Employee removes cup. At prep area, multiple plastic togo cups used in bulk containers.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At ice machine area, wall and floor soiled. At front bar, floor under equipment/counter has build up. In beer walk-in cooler, fan guards have dust build up.
[41-07-4] Container of medicine improperly stored. At drink station, bottle of pain relief stored on upper shelf next to plastic togo lids.
[08B-38-4] Food stored on floor. At prep area, open container of oil on floor under counter. At prep area, plastic containers with chips stored on floor. In walk-in cooler, plastic container with salsa stored on floor. In walk-in freezer, multiple food items on floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At front bar, soda gun has build up of residue.
[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/ 6 food handler employees present, no Certified Food Manager present.

Disposition: Warning Issued
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking faucet spray nozzle at Dish machine line.
[36-50-4] Unclean building components, attachments or fixtures. Dusty blower fan in walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cups used as scoops in multiple foods. Sauce, salsa..
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Loose/sagging ceiling tiles by rear dry goods area.
[35A-03-4] Dead roaches on premises. One large dead cockroach on floor by dry goods. Cleaned by manager.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Employee drink containers on prep tables. Kitchen.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on multiple foods , wrapped tortillas at dry goods.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor by walk in cooler threshold.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Large container of cooked rice under kitchen Hand Wash Sink.
[08B-38-4] Food stored on floor. Boxed foods on floor In walk in freezer.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gaskets to coolers In kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
[29-08-4] Plumbing system in disrepair. Missing plumbing from dump sink at Dish machine line.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Onions not washed before cutting. Inspector intervened.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand Wash Sink by Dish machine blocked with standing water.
[08B-12-5] Stored food not covered. Uncovered Bulk food containers of dry rice, dry beans in dry goods area.
[22-41-4] 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 chlorine 0 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw bacon/ pork over ready to eat onions. Walk in cooler Moved by manager.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dairy based sauce in kitchen cooler opposite fryer at 50°. All other items non potentially hazardous (time/temperature control for safety) since last night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy based sauce in kitchen cooler opposite fryer at 50°. Last night. Cut tomato, 50°. cut lettuce , 50°. Salsa 50°. Moved by manager . Made about 45 mins ago.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top and sides of ice machine has black mold-like substance.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line dry storage shelving.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling near fans in walk in cooler has black mold-like substance. Also, fan guards in walk in cooler are soiled.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacle available in womens restroom.
[08B-38-4] Food stored on floor. Trays of cooked peppers stored on the floor in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved tongs to proper storage.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign at kitchen handwash sink by prep area and in dishroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket is soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Two stacked pans on clean pan rack in dishroom have old labels/stickers attached.
[33-16-4] Open dumpster lid. Left dumpster lid is open. Manager closed lid.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef being thawed at room temperature in prep area. Manager moved beef to walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Pan with whole raw chicken stored over pan of raw shrimp in walk in cooler. Manager rearranged products to proper storage. Also, open case of raw chicken stored on top of peppers in walk in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork on stove with no heat applied at 105F. Per employee, pork began reheating at approximately 11:00. Temperature taken at 2:00.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork on stove with no heat applied at 105F. Per employee, pork began reheating at approximately 11:00. Temperature taken at 2:00.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 129F. Per employee, rice placed in warmer 2.5 hours prior. Employee heated rice to 175F.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-104 via email.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at the bar, manager identified contents as sanitizer and labeled.