Cinco De Mayo Authentic Mexican Restaurant
Last inspected: Nov 18, 2025
47
Score
Going back to 2022, Cinco De Mayo Authentic Mexican Restaurant has 10 inspections in the public record. Inspectors last stopped by on Nov 18, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 12 violations earlier on.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 81, which Cinco De Mayo Authentic Mexican Restaurant's 47 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (131F - Hot Holding) in steam well on make line in kitchen, per employee sauce was heated up on stove less then 1 hour ago and placed in steam well, temp to steam well turned up. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken stored over container of cooked beef and raw beef, in that order, in walk in cooler.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store cheese and hot peppers in reach in cooler and reach in freezer in kitchen.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles in wait station in kitchen and soda gun nozzles at bar.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee making food on cook line.
13-03-4
Basic - Food stored on floor. Bags of dry beans and large containers of chips dry storage area in kitchen. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda gun holsters in establishment.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go containers on make line in kitchen, employee corrected during inspection. **Corrected On-Site**
25-06-4
47
May 28, 2025
Routine - Food
No violations found.
100
May 23, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm. Three compartment sink. Manager intervened. 100 after reset. **Corrective Action Taken** **Warning**
41-18-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. mop water on ground outside rear exit. **Warning**
28-14-5
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. Food service employee prepping/cutting avocados with bare hand contact. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple Food service employees putting on gloves without washing hands. Manager intervened. **Corrective Action Taken** **Warning**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink blocked by utensils in sink and large containers in front of sink. Moved by manager **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.
41-17-4
Basic - Stored food not covered. Uncovered en in walk in cooler.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in salsa. Spices-
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
23-24-4
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 - Food stored on floor. Bags of rice, beans on floor. Dry goods.
08B-38-4
Basic - Hole in or other damage to wall. Wall in disrepair by kitchen Hand Wash Sink. Hole in wall by mop sink.
36-24-5
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : prep line.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler opposite grill.
22-16-4
30
Feb 17, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Jun 12, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (122F - Hot Holding) in steam table on make line, per employee cheese was heated up and placed in table less then 1 hour prior, temperature of steam table turned up. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottles of dish soap stored over bucket of chicken broth base in storage area in back of kitchen.
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored over cut lettuce in walk in cooler. Raw pork stored over salsa in walk in cooler. All items rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (46F - Cooling, after 30 minutes 53F); shredded cheese (48F,49F - Cooling, after 30 minutes 56F,57F) all items in reach in cooler on make line, per manager all items where made 1 hour prior and lid and doors constantly open and door to cooler says slightly ajar, employee put ice on items an in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in server area blocked with multiple brooms and dust pan over sink, all items removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips.
16-37-1
Basic - Stored food not covered. Multiple containers of cooking oil and mole seasoning in hallway by back food storage area in kitchen.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in server area. Underside of margarita machines at bar.
23-03-4
Basic - Floor soiled/has accumulation of debris. Under prep table in back food storage area.
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of all ice bins in establishment.
22-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over container of cut lettuce in walk in cooler.
08B-17-4
37
Sep 20, 2023
Routine - Food
5 critical violations. 1 major violation. 12 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler cooked chicken (63/59F - Cold Holding) from the previous day cooling over night in a deep metal container. Operator discarded the cooked chicken. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer raw fish over bag of open French fries. Relocated the fries to the correct storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bag used in direct contact to store birria meats. Operator relocated the item to be placed in metal container. **Corrective Action Taken**
14-31-5
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At time of inspection fruit for beverages behind the bar being cut while using barehands.
09-19-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler cooked chicken (63/59F - Cold Holding) from the previous day cooling over night in a deep metal container. Operator discarded the cooked chicken. **Corrective Action Taken**
03D-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in the walk in cooler from two days before with no product date marking. **Repeat Violation**
02C-02-5
Basic - Cardboard used to line food-contact shelves. Cardboard lining dry storage shelves under bags of bulk rice.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in kitchen have build up of dust on the vents and surrounding tiles. **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has torn cooler door gasket. **Repeat Violation**
14-11-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease build up beginning to drip off of hood system over the main cook line.
36-63-4
Basic - Food stored on floor. Canned goods and container of lard stored on the floor of the dry storage area, operator relocated the items. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored between dishmachine washboards and the wall. On the main cook line knives stored between reach in cooler and steam table. On the main cook line tongs stored on the oven door handles. Operator relocated all utensils. **Corrected On-Site**
10-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Old food debris on the plate of the microwave on the main cook line. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in either restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In the walk in cooler, uncovered containers of cut tomatoes and salsa. **Repeat Violation**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink behind the bar counter has a leak under the sink when used.
29-11-4
23
Mar 15, 2023
Complaint Full
5 critical violations. 4 major violations. 12 minor violations.
View 21 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the kitchen area around the hand wash sink closest to the mop sink.
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the sliding door reach in freezer, raw beef over open container of frozen French fries, raw packaged beef over container of ice cream. In the walk in cooler raw chicken stored over raw beef? Operator corrected all items to the proper storage levels. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the server pass through window, 7 containers of carry out salsa stored at ambient air temperature; salsa (75F - Cold Holding. Operator discarded the salsa. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server pass through window, 7 containers of carry out salsa stored at ambient air temperature; salsa (75F - Cold Holding. Operator discarded the salsa. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle at the pass through window hanging off wire shelf by clean utensils and container of avocados. Operator relocated the chemical spray bottle. **Corrected On-Site**
41-10-4
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of debris in the torn flip top reach in cooler door gasket and the make table door gaskets. Can opener on the prep line has old food debris on the blade. Operator relocated the can opener to be washed. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. No soap at the hand wash sink behind the bar counter of a the hand wash sink next to the bulk ice bin. Operator provided soap for both hand wash sinks. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, bulk containers of beef and pork cooked the day before with no product date marking. **Repeat Violation**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container in the waitstation area not identified. Operator requested employee label the container. **Corrective Action Taken**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the bulk flour container in the waitstation area. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the prep table next to the dish machine, wet wiping cloth stored not in solution. Operator relocated the wet wiping cloth. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Stored food not covered. In the walk in cooler multiple containers of salsas stored with no product covering. Operator instructed employee to cover the salsas. **Corrective Action Taken**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease and food debris on the back side of the main cook line. **Repeat Violation**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the hand wash sink in the warewashing area, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles and knife stored in between the steam well and the flip top reach in cooler. Operator relocated the in use utensils to the correct storage locations. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. On the end of the main cook line, fryer lard stored on the floor. In the walk in cooler containers of cut tomatoes and shrimp stored on the floor. Operator relocated items from the floor. Behind the bar counter, bulk containers of margarita mix stored on the floor. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has a torn cooler door gasket. **Repeat Violation**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on bulk container of tortilla chips in the dry storage area. Operator had employee relocate the personal bag. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food In Tupperware container over cooked food for customers in the walk in cooler.
08B-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the kitchen area have accumulation of dust. **Repeat Violation**
36-34-5
17
Feb 27, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line; queso (89F - Hot Holding) stored on the shelf over the flat top grill. Operator had employees place in metal containers and place in the grill to bring back to temperature. At conclusion of inspection; queso second temperature (137F - Reheating) **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the waitstation area, container of salsa (56F - Cold Holding) stored in plastic bin with melted ice. Operator placed more ice in the container to bring back into temperature. At conclusion of inspection salsa second temperature (45F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the stand up reach in freezer, raw pork stored over open metal container of French fries. Operator relocated the French fries. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gasket has mold like substance build up. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, containers of cooked beef and chicken from the previous day with no product date marking.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Flat top grill reach in cooler door handles have build up of soiled residue.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on the ceiling vents and surrounding tiles in the main kitchen area. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee ever age stored on the prep table opposite the pass through window. Operator voluntarily discarded the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets and hat stored in the dry storage area over containers and cans of food products. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the mop sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has a torn cooler door gasket.
14-11-5
Basic - Food stored on floor. At the end of the main cook line, container of fryer oil stored on the floor, at the waitstation area container of chips stored on the floor, margarita mix stored on the floor behind the bar counter. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top reach in cooler and prep table. Operator relocated the knife. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the women's restroom. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the underside of the waitstation soda dispenser, mold like substance build up behind the drink nozzles.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the clean prep table at the pass through window.
21-12-4
27
Oct 27, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
39
Jul 11, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proffered of training for employees. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-11: At time of follow up inspection no proof of employee food handler training. **Admin Complaint**
53B-02-5
90
Frequently Asked Questions
When was Cinco De Mayo Authentic Mexican Restaurant last inspected?
The most recent health inspection at Cinco De Mayo Authentic Mexican Restaurant on file is from Nov 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cinco De Mayo Authentic Mexican Restaurant?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Cinco De Mayo Authentic Mexican Restaurant.
How does Cinco De Mayo Authentic Mexican Restaurant compare to other restaurants in St. Augustine?
Cinco De Mayo Authentic Mexican Restaurant most recently scored 47 out of 100, which is lower than the St. Augustine average of 81.
Has Cinco De Mayo Authentic Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Cinco De Mayo Authentic Mexican Restaurant have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cinco De Mayo Authentic Mexican Restaurant 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 Cinco De Mayo Authentic Mexican Restaurant inspected?
Based on the inspection history on file, Cinco De Mayo Authentic Mexican Restaurant is inspected around three times per year on average.
Nearby Restaurants