CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT

Name: CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
Address: 5615 E HWY 100 STE 120, PALM COAST, FL, 32164, US
Rating: 83.1

5615 E HWY 100 STE 120, PALM COAST, FL 32164

License #2800907

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

83.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT in PALM COAST currently holds an InspectFL Health Score of 83.1 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 March 23, 2026. Across those visits, inspectors documented 25 total violations — 5 critical, 3 major, 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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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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.

Passed — No Violations

Administrative complaint recommended
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed queso date marked 3/17/26 (50F- Cooling); refried beans date marked 3/17/26 (50-60F - Cooling) in walk-in cooler overnight per person in charge. Observed pot of Birria from sunday per person in charge (45F - Cooling) in walk-in cooler overnight.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard used on storage shelves Observed cardboard used on ice machine.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed queso date marked 3/17/26 (50F- Cooling); refried beans date marked 3/17/26 (50-60F - Cooling) in walk-in cooler overnight per person in charge. Observed pot of Birria from sunday per person in charge (45F - Cooling) in walk-in cooler overnight. See stop sale. Provided Spanish cooling tips hand out and discussed with person in charge.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up on top of dish machine.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen employee handle dirty dishes with gloves on and move on to work with food on prep table without gloves change or hand washing. Discussed with employee and person in charge. Person in charge made employee change gloves and wash hands.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pot of Birria from sunday per person in charge missing date mark. Item stop saled due to cooling temperature abuse. Observed completely frozen cooked chicken in reach in freezer uncovered. Cook prior week per person in charge. Person in charge covered and date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of fryers and grill soiled with grease and chip debris. Observed gaskets on cook line coolers soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station at bar blocked by beer cases. Person in charge partially unblocked by moving cases of beer, however the aluminum rack is still impeding the use of the hand washing station.
[36-73-4] Floor, walls, ceiling soiled/has accumulation of debris. Observed floors in kitchen and at bar soiled with food debris. Observed walls on cooker line soiled with grease and food debris. Observed ceiling tiles in kitchen soiled with grease and dust.
[08B-12-5] Stored food not covered. Observed completely frozen cooked chicken in reach in freezer uncovered. Person in charge covered and date marked.

Administrative complaint recommended
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks above prep table. Person in charge moved drinks.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair on tong hanging from equipment. Person in charge removed tongs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line are soiled. Microwave handle is greasy. Person in charge began to wipe clean.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffed peppers 55F. Per person in charge out for 30 minutes. Put into cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items cooked and in cooler last night; Beans 47F, chicken 57F, queso 52F, carnitas 44F; ( - Cold Holding). Foods did not cool down to 41F within 6 hours.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Grease behind cook line.
[08B-12-5] Stored food not covered. In 3 door reach in freezer on cook line; pork not covered. Onions on floor in dry storage. Person in charge covered and moved onions.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handles used in lard. Bowl used in sugar. Person in charge removed both items.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plates underneath or holding unit not inverted.
[29-49-6] Standing water in bottom of reach-in-cooler. In bottom of reach in cooler on cook line. Person in charge wiped dry.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf with tortillas. Person in charge removed backpack.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled.
[08B-38-4] Food stored on floor. Container of oil on floor. Person in charge picked oil up.

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