ANEJO COCINA MEXICANA
20 Homegrown Way
Florida, 32097
Nassau County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 4/17/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes away from dish machine in kitchen that it's not working properly, explained to him and he'll set up chlorine **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-17: Same, 144f heat in dish machine **Admin Complaint**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 132f heat in dish machine, explained to employee **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-17: Same, 144f heat in dish machine **Admin Complaint**
Food safety inspection conducted on 4/17/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 4/8/2025
High Priority
6
Intermediate
11
Basic
14
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In salsas and scooping ice with cup
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom **Repeat Violation**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above clean plates, employee discarded it **Corrected On-Site** **Repeat Violation**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating by chips dispenser, they moved to table **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag pack on top of box with tea, employee moved it, ice bin area, jackets above food in storage area, rearranged by employee **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. One torn fryer basket
- 36-22-4:Basic - Floor area(s) covered with standing water. In walk in cooler by dish machine, employee cleaned it **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Container with chips by walk in cooler **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them **Corrected On-Site** **Repeat Violation**
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink, also in hand sink in employee restroom and hand sink at bar, emailed one **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust behind ice machine
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container by walk in cooler, employee said it's flour **Repeat Violation**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed dirty dishes to place in dish machine then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
- 09-01-4: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. Chips touched her inter when she scooped them, explained to her and she moved finger, discarded chips, **Corrected On-Site**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes away from dish machine in kitchen that it's not working properly, explained to him and he'll set up chlorine **Repeat Violation** **Admin Complaint**
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 132f heat in dish machine, explained to employee **Repeat Violation** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on shelf above salsa, employee rearranged reach in cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above raw beef that they cut from a big loin, explained to him and he rearranged drawer unit **Corrected On-Site**
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping ice with cup and has polished nails, explained to her and she got gloves **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 53A-05-6: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/. 5 people touching food **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine, employee placed some, also hand sink by triple sink **Corrected On-Site** **Repeat Violation**
- 11-26-1: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. For new dish washer person and 3 servers mixing certificates **Repeat Violation**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 servers missing certifications, here since last inspection
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Tamales taken out on Saturday, employee wrote date on **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made here yesterday morning, added ingredients to canned salsa, employee wrote date on, flan and tres leches cake made on Friday, dated by employee **Corrected On-Site** **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 at bar, employee stated they are cleaners **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by ice machine, handle turns all the way and no water comes out, also hand sink by triple sink **Repeat Violation**
Food safety inspection conducted on 4/8/2025 revealed 31 total violations (6 high priority, 11 intermediate, 14 basic).
Inspection on 1/8/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/8/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cheese in double pan, employee rearranged prep cooler, 53f cut watermelon in bar cooler, 1/4 cup discarded by mgr **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-12: 40f cheese in double pan, employee rearranged prep cooler, **Admin Complaint**
- 03B-01-6: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. 130f birria bullion, on grill off, moved to grill on, reached 165f **Corrected On-Site** **Warning** - From follow-up inspection 2024-11-12: 117f birria bullion on stove, burner off, employee turned it on **Admin Complaint**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None **Warning** - From follow-up inspection 2024-11-12: Same **Time Extended**
Food safety inspection conducted on 11/12/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
7
Intermediate
10
Basic
13
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 53f bar cooler with ice build up, 53f per my probe thermometer, cut watermelon in **Warning**
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two open drinks at cook line, discarded **Corrected On-Site**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. On prep table, employee discarded his food, **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, got one **Corrected On-Site**
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to him
- 08B-38-4:Basic - Food stored on floor. A couple of containers with food in walk in freezer, employee placed them on shelf, also container with chips by walk in cooler, **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, manager employee removed **Corrected On-Site**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, emailed one **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Two containers with food in freezer, employee placed lid on **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container, employee wrote sugar **Corrected On-Site**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then grabbed veggies, explained to him and he washed hands, veggies got cooked to 145f **Corrected On-Site**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not reaching 160f heat, explained manual sanitation **Warning**
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 151f per my probe thermometer **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above veggies, walk in cooler, employee rearranged **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cheese in double pan, employee rearranged prep cooler, 53f cut watermelon in bar cooler, 1/4 cup discarded by mgr **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f birria bullion, on grill off, moved to grill on, reached 165f **Corrected On-Site** **Warning**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +400 ppm quat in triple sink, explained to employee
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Towel in hand sink by ice bin, employee moved it **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice bin, employee placed some **Corrected On-Site** **Repeat Violation**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None **Warning**
- 11-26-1: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. Several employees here don't have it
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at bar, employee placed one **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs yesterday morning, label by employee **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Red solution by dish machine, cleaner by employee **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by cook line
Food safety inspection conducted on 11/5/2024 revealed 30 total violations (7 high priority, 10 intermediate, 13 basic).