CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT

Name: CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
Address: 301 E BAY ST #1, JACKSONVILLE, FL, 32202, US
Rating: 82.6

301 E BAY ST #1, JACKSONVILLE, FL 32202

License #2614529

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

82.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 82.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 29 total violations — 4 critical, 9 major, 16 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

July 17, 2025

The latest inspection on February 2, 2026 included 1 critical violation, 7 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

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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.

Administrative complaint recommended
[08B-38-4] Food stored on floor. Fries in box in walk in freezer, placed on shelf
[02D-01-5] Working containers of food removed from original container not identified by common name. A couple of powders without names, sugar, seasoning and salt
[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 3 new employees, 2 ladies that are servers and one dishwasher, emailed form
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
[14-05-4] Cardboard used to line food-contact shelves. Soiled on shelf by prep cooler, cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent dusty in walk in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon in hand sink by triple sink, employee moved it
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door
[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 bag
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Removed raw fish then changed gloves and grabbed tortillas, explained to him and washed hands, tortillas got to 150f
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow liquid under table, cleaner per employee
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans made yesterday morning, manager wrote dates
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water or cold water in hand sink by triple sink, employee turned them back on
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old build up
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above silverware in cabinet by ice bin
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Vivian Rodriguez took test on 12-30-20, manager couldnt reach her
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By tripe sink

Community reaction

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Community pulse