Anejo Cocina Mexicana
Last inspected: Apr 27, 2026
39
Score
Going back to 2022, Anejo Cocina Mexicana has 19 inspections in the public record. The newest entry in the record is dated Apr 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
Restaurants in Ponte Vedra average 69, so Anejo Cocina Mexicana trails the local norm. There are enough flags in the record to merit a second thought.
19
Inspections
2
Critical latest
1
Major latest
11
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - 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.
08A-24-5
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bag used to cover tortillas on cooks line.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle soiled in bar area.
22-02-4
Basic - 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.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board on cooks line. **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on cooks line. **Repeat Violation**
36-17-5
Basic - Ice scoop handle in contact with ice. Handle of scoop touching ice, manager properly stored scoop. **Corrected On-Site**
10-08-5
Basic - Insect control device installed over food preparation area. Hanging sticky fly traps stored over prepped food.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing in employee restroom, bar area and cooks line.
31B-04-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes stacked on shelf above triple sink.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water on prep table across from triple sink.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves. **Repeat Violation**
14-17-4
Basic - 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.
02D-01-5
39
Nov 4, 2025
Routine - Food
No violations found.
100
Nov 3, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. 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, 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-30: Observed cut lettuce 42F, cheese 41F, raw shrimp 37F, fish 38F, raw chicken 40F, cut tomato 42F, guacamole with cut tomato 44F, sour cream 48F and cut tomato 44F. Guacamole, sour cream and cut tomato placed in unit approximately one hour prior. Manager moved products to shallow pans on ice. **Admin Complaint** - From follow-up inspection 2025-10-31: Observed raw chicken 41F, raw shrimp 37F, ham 30F, cut tomato 54F-cooling at 45 minutes, guacamole with cut tomato 56F-cooling at 2 hours, cut lettuce 53F-cooling at 2 hours. Also, sour cream 54F, cheese 58F/53F, macaroni and cheese 52F, corn 50F and sautéed onions and peppers 50F. All products placed in unit between 1-2 hours prior. All products moved to walk in freezer. **Admin Complaint** - From follow-up inspection 2025-11-03: Cut tomato 50F/57F cooling 1 hour, cut lettuce 65F cooling 1 hour. Also, sour cream 46F, cheese 56F/48F, corn 50F, macaroni and cheese 56F, sautéed peppers and onions 50F and guacamole with cut tomato 52F. Per employee, all products placed in unit 1 hour prior. Employees moved some items to walk in cooler and added ice to some products. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-30: No violation. **Time Extended** - From follow-up inspection 2025-10-31: No violation. **Time Extended** - From follow-up inspection 2025-11-03: No violation. **Time Extended**
01B-02-5
74
Oct 31, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. 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, 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-30: Observed cut lettuce 42F, cheese 41F, raw shrimp 37F, fish 38F, raw chicken 40F, cut tomato 42F, guacamole with cut tomato 44F, sour cream 48F and cut tomato 44F. Guacamole, sour cream and cut tomato placed in unit approximately one hour prior. Manager moved products to shallow pans on ice. **Admin Complaint** - From follow-up inspection 2025-10-31: Observed raw chicken 41F, raw shrimp 37F, ham 30F, cut tomato 54F-cooling at 45 minutes, guacamole with cut tomato 56F-cooling at 2 hours, cut lettuce 53F-cooling at 2 hours. Also, sour cream 54F, cheese 58F/53F, macaroni and cheese 52F, corn 50F and sautéed onions and peppers 50F. All products placed in unit between 1-2 hours prior. All products moved to walk in freezer. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-30: No violation. **Time Extended** - From follow-up inspection 2025-10-31: No violation. **Time Extended**
01B-02-5
74
Oct 30, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. 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, 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-30: Observed cut lettuce 42F, cheese 41F, raw shrimp 37F, fish 38F, raw chicken 40F, cut tomato 42F, guacamole with cut tomato 44F, sour cream 48F and cut tomato 44F. Guacamole, sour cream and cut tomato placed in unit approximately one hour prior. Manager moved products to shallow pans on ice. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-30: No violation. **Time Extended**
01B-02-5
74
Oct 29, 2025
Routine - Food
4 critical violations. 3 major violations. 15 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. 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, 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. **Repeat Violation** **Admin Complaint**
03A-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 top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30.
03E-02-5
High Priority - 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.
08A-02-6
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-02-5
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. Provided DBPR Form HR 5030-104 and 5030-205. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Interior of bar soda gun with debris.
22-02-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - 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.
36-50-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler. Open employee beverage on bag in box soda.
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gasket of beer walk in cooler is soiled.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for flip top reach in cooler. **Repeat Violation**
05-09-4
Basic - No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030a¿¿105.
51-13-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.
10-20-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing at walk in freezer entrance. **Repeat Violation**
36-17-5
Basic - 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. **Repeat Violation**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Half eaten crackers on dry storage shelf with customer food.
12B-02-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on lid to rice bin. Also, heavy ice build up in walk in freezer.
14-71-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved green cutting board at prep area and grooved blue cutting board at dishmachine.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - 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.
22-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
14-17-4
19
May 7, 2025
Routine - Food
No violations found.
100
May 6, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in hot hold trays , made at 11 am at 97. Reheated to 170-175. Chicken stock made at 11 am at 120. Reheated to 198. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-06: At today's callback : queso , made at 9 am at 125°. Stop sale issued. Chicken stock made at 9 am at 100° in kitchen **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 49 50. Walk in cooler (overnight temperatures). **Warning** - From follow-up inspection 2025-05-06: At today's callback : queso , made at 9 am at 125°. Stop sale issued. Chicken stock made at 9 am at 100° in kitchen At today's callback : cooked ground beef. 50° cooked ground beef 49°. Cooked beans 49°. (Overnight temperatures). **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 49 50. Walk in cooler (overnight temperatures). stop sale issued. **Warning** - From follow-up inspection 2025-05-06: At today's callback : cooked ground beef. 50° cooked ground beef 49°. Cooked beans 49°. (Overnight temperatures). **Admin Complaint**
03D-02-5
64
Apr 28, 2025
Routine - Food
6 critical violations. 8 major violations. 10 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 49° 50°. Walk in cooler (overnight temperatures). stop sale issued. **Warning**
03D-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lemons handled with bare hand contact. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled cooler handles then handled ready to eat foods with same gloves. Manager intervened. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 49° 50°. Walk in cooler (overnight temperatures). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa bowls at 48°,47° , 48,° 48° reach in cooler at wait-station. Placed at about 11am. Items moved to another cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in hot hold trays , made at 11 am at 97°. Reheated to 170-175. Chicken stock made at 11 am at 120°. Reheated to 198°. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Multiple kitchen Hand Wash Sinks blocked by equipment and delivery boxes. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in multiple Hand Wash Sinks.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager. **Corrected On-Site**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees with no Certified Food Manager onsite.
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
Intermediate - 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. No proof employees have completed health reporting requirements.
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All Food service employee training expired. **Warning**
53B-05-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
22-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Plate of Employee foods and personal drinks on prep tables.
12B-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Bathroom door left open other than during cleaning or maintenance. Woman's restroom door left open.
32-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer. Fan, floor and door frame.
14-69-4
Basic - Food stored on floor. Opened bag of onions on floor by prep line. Tubs of food on floor in walk in cooler. Walk in freezer.
08B-38-4
Basic - Food stored in a location that is exposed to splash/dust. Container of chicken stock under paper towel dispenser. Moved by manager. **Corrective Action Taken**
08B-36-4
Basic - Floor tiles missing and/or in disrepair. Missing cracked floor tiles by prep line.
36-17-5
Basic - 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.
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and clothing on multiple food packages in dry goods / wait-station line.
40-06-5
11
Oct 21, 2024
Complaint Partial
No violations found.
100
Aug 20, 2024
Routine - Food
9 critical violations. 4 major violations. 6 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of multi surface cleaner stored facing clean glasses and containers at bar area.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (88F, 83F - Hot Holding) in warming unit in server area by beer walk in cooler, per manager all cheese sauce was heated and placed in warmer less then 1 hour prior.
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 packages of fully thawed out tuna in walk in cooler.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in reach in cooler drawers on cook line. Also jalapeños wrapped in raw bacon stored over guacamole in walk in cooler.
08A-20-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Water from container of frozen raw shrimp dripping onto container of dry beans in ware washing area.
08A-14-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2024 **Admin Complaint**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Tortillas on cook line in grocery bag.
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects in ware washing area.
35A-02-6
High Priority - Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee grabbed raw chicken with bare hands then changed gloves, and continued to hand clean equipment without washing hands between tasks. Also employee in ware washing area handled soiled dishes then immediately handled clean dishes coming out of dish machine.
12A-12-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (45F - Cooling, after 45 minutes 45F); diced tomatoes (45F - Cooling, after 45 minutes 45F); cut cabbage (45F - Cooling, after 45 minutes 45F) in top section of reach in cooler with lid left open, per manager all items where made around 10am. salsa (70F - Cooling, after 30 minutes 71F); cut lettuce (76F - Cooling, after 30 minutes 74F); enchilada sauce (45F - Cooling, after 30 minutes 45F) in large covered, plastic containers in walk in cooler, per manager all items where made around 10am.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station on cook line blocked by trash can.
31A-09-4
Intermediate - No soap provided at handwash sink. At hand wash station in ware washing area.
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. All certificates missing certified manger number and have wrong expiration date.
53B-10-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead flying insects on sticky tape traps hanging in ware washing area. Traps discarded. **Corrected On-Site**
35A-06-4
Basic - 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. 7 packages of fully thawed out tuna in walk in cooler.
06-09-1
Basic - Food stored on floor. Margarine on cook line. Multiple packages and boxes of pork, beef, and seafood in walk in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink on cook line
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in ware washing area stored over container of dry beans.
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage over container of cut and peeling onions in walk in cooler.
08B-17-4
13
Apr 2, 2024
Routine - Food
No violations found.
100
Mar 25, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Plumbing Installed; Proper Backflow Devices
FL-28
78
Jan 22, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with tomatoes (53F - Cold Holding) in small reach in cooler on bottom of table in server area, per employee guacamole placed in cooler
03A-02-5
High Priority - Sewage/wastewater backing up through floor drains. Drain under dish machine in ware washing area drain waste water onto floor where employees walk, employee snaked out drain, drain no longer backs up onto floor. Also plastic sink in ware washing area used as a dump sink that does not have any plumbing, discussed with manager about removing sink. **Warning**
28-26-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jose Cortez, expired 2/5/2023, ServeSafe
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles around margarita machines at bar. **Repeat Violation**
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states the consumer advisory. All ceviche on all menus state the is it raw and has a single asterisk, but asterisk does not lead to the consumer advisory on the menus. **Repeat Violation** **Warning**
02B-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in server area in kitchen. **Repeat Violation**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. At any hand wash station throughout establishment. **Repeat Violation**
31B-04-4
50
Oct 25, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna ceviche not identified as being served raw. Establishment has consumer advisory but no asterisk next to item or not stated as served raw. **Warning** - From follow-up inspection 2023-10-17: At time of follow up inspection employee states that the person in charge has new menus ordered and just left to pick up the menus prior to inspector arrival. **Time Extended** - From follow-up inspection 2023-10-25: At time of follow up inspection establishment utilizing menus from initial inspection with raw tuna ceviche not identified as a raw item on the menu. **Admin Complaint**
02B-01-5
90
Oct 17, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna ceviche not identified as being served raw. Establishment has consumer advisory but no asterisk next to item or not stated as served raw. **Warning** - From follow-up inspection 2023-10-17: At time of follow up inspection employee states that the person in charge has new menus ordered and just left to pick up the menus prior to inspector arrival. **Time Extended**
02B-01-5
90
Aug 18, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Received at Proper Temperature
FL-12
19
Jan 18, 2023
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
5
Oct 6, 2022
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
70
Frequently Asked Questions
When was Anejo Cocina Mexicana last inspected?
The most recent health inspection at Anejo Cocina Mexicana on file is from Apr 27, 2026. The public record contains 19 inspections in total.
What is the most common violation at Anejo Cocina Mexicana?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Anejo Cocina Mexicana.
How does Anejo Cocina Mexicana compare to other restaurants in Ponte Vedra?
Anejo Cocina Mexicana most recently scored 39 out of 100, which is lower than the Ponte Vedra average of 69.
Has Anejo Cocina Mexicana's inspection record improved over time?
Yes. Recent inspections at Anejo Cocina Mexicana have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Anejo Cocina Mexicana means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Anejo Cocina Mexicana inspected?
Based on the inspection history on file, Anejo Cocina Mexicana is inspected around five times per year on average.
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