CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
With 6 documented inspections, CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT in JACKSONVILLE has achieved a 2.1/5 food safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 6 reports on file
301 E BAY ST #1
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
All Inspection Reports
2/2/2026· 1mo ago
Visit ID: 13457136
Follow-up Inspection Required2 high, 7 int, 11 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scooping ice with cup, explained to her Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By tripe sink Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Soiled on shelf by prep cooler, cook line
- 06-09-1: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. Employee removed them from bag **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above silverware in cabinet by ice bin Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
- 08B-38-4:Basic - Food stored on floor. Fries in box in walk in freezer, placed on shelf Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent dusty in walk in cooler
- 08B-12-5:Basic - Stored food not covered. Beans in walk in cooler at 40f, employee coveted them Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. A couple of powders without names, sugar, seasoning and salt Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Pain killer above prep table, manager moved them to bottom shelf Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Removed raw fish then changed gloves and grabbed tortillas, explained to him and washed hands, tortillas got to 150f Corrected On-Site Repeat Violation Admin Complaint
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Vivian Rodriguez took test on 12-30-20, manager couldn't reach her
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old build up
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand sink by triple sink, employee moved it Corrected On-Site
- 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 3 new employees, 2 ladies that are servers and one dishwasher, emailed form Repeat Violation
- 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. Rice and beans made yesterday morning, manager wrote dates Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid under table, cleaner per employee
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water or cold water in hand sink by triple sink, employee turned them back on Corrected On-Site
7/17/2025· 7mo ago
Visit ID: 13456863
Met Inspection Standards- N/A:No Violations Were Observed
7/9/2025· 8mo ago
Visit ID: 10898510
Follow-up Inspection Required6 high, 4 int, 10 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On dry beans, manager removed it Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By triple sink, only one without chain
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled in walk in cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above box with tea, by soda syrup rack, employee moved it Corrected On-Site Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Employee moved it, ice bin Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, digital not working
- 51-18-6:Basic - No copy of latest inspection report available.
- 08B-12-5:Basic - Stored food not covered. Cut onions in walk in cooler, covered by employee, Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. A couple of containers with white powder on storage shelf by cook line, employee write name on Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine empty sanitizer bucket Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw steak then changed gloves and scooped cheese, explained to him and he washed hands 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 from dish machine as clean and sanitizer is not dispensing since sanitizer bucket is empty Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above ice for consumption when needed, in walk in freezer, manager rearranged 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 beef loin stake cut here, reach in cooler, manager rearranged Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Resin bottle on shelf above napkins, storage across restrooms, moved by employee Corrected On-Site
- 11-27-4: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. Couldn't find
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 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 two new employees Repeat Violation
- 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. Cooked corn cooked on Monday, employee wrote time on, Corrected On-Site
1/13/2025· 1y 1mo ago
Visit ID: 8858570
Met Inspection Standards2 high, 4 int, 8 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On salt, employee removed it Corrected On-Site 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 at cook line, discarded by employee 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. Purse above food packets, storage, manager rearranged Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink at Oreo area by cook line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above garlic, employee rearranged reach in cooler Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128-130f rice and ground beef, manager placed them in oven to reheat **Corrective Action Taken**
- 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Container in hand sink by triple sink at bar, manager moved it Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, manager placed one Corrected On-Site
- 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 one new employee Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned it on, hand sink in prep area by cook line Corrected On-Site
8/13/2024· 1y 7mo ago
Visit ID: 8735803
Met Inspection Standards4 high, 4 int, 11 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On flour and salt
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By triple sink dish washing area
- 06-09-1: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. Raw fish in reach in cooler, employee punctured them **Corrective Action Taken**
- 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. Above soda syrup boxes, employee moved it, open drink at cook line Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
- 36-24-5:Basic - Hole in or other damage to wall. 2 in office/storage
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Container by ice bin dirty, employee changed container and scoop Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pineapples not washed on shelf above flan and cooked meats, explained to employee
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers with white powder, employee wrote sails and flour 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 fish then he touched spoon for cooked meat, explained to him and he washed hands, moved spoon to triple sink Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f salsa made here, on ice half way, employee added ice **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner by bottle salsas and soap above paper towels, storage cubes by bar, employee rearranged Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip turned almost black, employee diluted it to 100 ppm Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket with chlorine
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked plantains opened 4 days ago, employee wrote date on Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 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 2 employees
1/17/2024· 2y 1mo ago
Visit ID: 8589490
Met Inspection Standards2 int, 2 basic
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler at bar
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.