ANEJO COCINA MEXICANA

Name: ANEJO COCINA MEXICANA
Address: 330 A1A N STE 208, PONTE VEDRA, FL, 32082, US
Rating: 72.4

330 A1A N STE 208, PONTE VEDRA, FL 32082

License #6501264

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

72.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ANEJO COCINA MEXICANA in PONTE VEDRA currently holds an InspectFL Health Score of 72.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 37 total violations — 12 critical, 2 major, 23 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.

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•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.

Call Back - Admin. complaint recommended
[08A-05-6] Not observed at callback.
[01B-02-5] Not observed at callback
[03A-02-5] Observed cut tomatoes at 52F, House made Salsa 50F, Sour cream 52F, Mozzarella cheese 52F ,Queso 52F. Cooler has an ambient temperature of 46F-49F. Manager stated all product was placed in reach in cooler from the walk in cooler at 9am. Manager will ice bath the items on top, and remove all TCS items stored underneath and place in walk in cooler.

Warning Issued
[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.
[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.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking faucet spray nozzle at Dish machine line.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
[35A-03-4] Dead roaches on premises. One large dead cockroach on floor by dry goods. Cleaned by manager.
[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.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gaskets to coolers In kitchen.
[36-50-4] Unclean building components, attachments or fixtures. Dusty blower fan in walk in cooler.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in kitchen.
[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.
[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.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Large container of cooked rice under kitchen Hand Wash Sink.
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Loose/sagging ceiling tiles by rear dry goods area.
[08B-38-4] Food stored on floor. Boxed foods on floor In walk in freezer.

Inspection Completed - No Further Action
[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.
[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.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.
[33-16-4] Open dumpster lid. Left dumpster lid is open. Manager closed lid.
[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.
[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.
[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.
[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.
[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.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacle available in womens restroom.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
[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.
[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.
[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.

Community reaction

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