ANEJO COCINA MEXICANA

Name: ANEJO COCINA MEXICANA
Address: 335 PINE LAKE DR STE D104, PONTE VEDRA, FL, 32081, US
Rating: 70.1

335 PINE LAKE DR STE D104, PONTE VEDRA, FL 32081

License #6502472

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

70.1 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 70.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 38 total violations — 11 critical, 4 major, 23 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water on prep table across from triple sink.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in cooler drawers on cooks line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle soiled in bar area.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes stacked on shelf above triple sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Label missing on white powdery substance stored in white bin. Manager stated it is salt.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board on cooks line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves.
[35B-02-4] Insect control device installed over food preparation area. Hanging sticky fly traps stored over prepped food.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust on cooks line and ware washing area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer Walk in cooler fan covers are dusty Mold on ceiling in walk in cooler. Exterior of single burner at end of cooks line is soiled with food debris.
[14-31-5] Nonfood-grade bags used in direct contact with food. Non food grade bag used to cover tortillas on cooks line.
[10-08-5] Ice scoop handle in contact with ice. Handle of scoop touching ice, manager properly stored scoop.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing in employee restroom, bar area and cooks line.

Administrative complaint recommended
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open case of salmon stored over prepped tamales in walk in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
[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. Provided DBPR Form HR 5030-104 and 5030-205.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gasket of beer walk in cooler is soiled.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by cases.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030a¿¿105.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing at walk in freezer entrance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat, cell phone and oranges on top of bag in box sodas.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink by dishmachine equipped with a funnel to put water into a pot. Operator removed funnel.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine has black mold-like substance or slime.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for flip top reach in cooler.
[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.
[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 top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30.
[36-50-4] Unclean building components, attachments or fixtures. Fan guards in beer walk in cooler with heavy debris. Also, vent and surrounding ceiling tiles at dishroom are soiled.
[12B-02-4] Employee eating in a food preparation or other restricted area. Half eaten crackers on dry storage shelf with customer food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Interior of bar soda gun with debris.
[08B-38-4] Food stored on floor. Sauces stored on the floor in dry storage. Operator moved sauces to shelving. Also, bagged drink ice on floor in walk in freezer.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Operator removed bowl.

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