Anejo Cocina Mexicana
Last inspected: Nov 3, 2025
23
Score
Anejo Cocina Mexicana is a restaurant located at 330 A1A N Ste 208, Ponte Vedra, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
7
Inspections
4
Critical latest
2
Major latest
13
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
23
Feb 28, 2025
Routine - Food
2 critical violations.
74
Dec 9, 2024
Routine - Food
1 critical violation.
86
Feb 21, 2024
Routine - Food
1 major violation.
90
Aug 7, 2023
Routine - Food
No violations found.
100
Jan 3, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
27
Aug 26, 2022
Routine - Food
5 critical violations. 1 major violation. 17 minor violations.
18
Violations — Nov 3, 2025 Inspection
Basic - 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.
22-20-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line dry storage shelving.
14-45-4
Basic - 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.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in women's restroom.
32-12-6
Basic - Food stored on floor. Trays of cooked peppers stored on the floor in walk in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved tongs to proper storage. **Corrected On-Site**
10-20-4
Basic - 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.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket is soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Two stacked pans on clean pan rack in dishroom have old labels/stickers attached.
16-46-4
Basic - Open dumpster lid. Left dumpster lid is open. Manager closed lid. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.
29-49-6
Basic - 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. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
14-17-4
High Priority - 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.**Corrected On-Site** **Corrected On-Site**
08A-17-6
High Priority - 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.
01B-02-5
High Priority - 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.
03E-02-5
High Priority - 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. **Corrective Action Taken**
03B-01-6
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at the bar, manager identified contents as sanitizer and labeled. **Corrected On-Site**
41-17-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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