DirtyFLRestaurant Inspection Data

CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT

5615 E HWY 100 STE 120

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10800478

  • N/A:No Violations Were Observed

Inspection Date: 3/17/2025

Inspection #: Visit ID: 8998447

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining food contact shelves. Repeat Violation
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining non food contact surfaces.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles have water damage.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents are soiled. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened styrofoam cup of coffee above prep table.
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Establishment is placing containers of food on crates in kitchen. Also piece of wood on 3 compartment sink.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor throughout kitchen, food storage and walk in cooler has old accumulation of food debris. Behind cook line; floor has grease on it.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Oil on floor in kitchen, oil and black beans on floor in dry storage.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between tops of reach in cooler. Spatulas in wall behind 3 compartment sink. Person in charge removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Rags used under cutting board. Person in charge removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves are soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler have black mold like substance on them. Hoods have accumulation of grease on them.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water inside ice machine.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Clothes in aprons that are soiled. Can not have clothes in aprons.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler. Person in charge wiped dry. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. In reach in freezer next to office; empanadas and ground beef not covered. Person in charge covered. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler; Queso 78F, queso 48F; ( Cooling) per person in charge queso was made on the 15Th today is the 17th. Repeat Violation Admin Complaint
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook go from raw chicken, change gloves without washing his hand first. Addressed and cook wash his hands then placed gloves on. The kitchen does not have a hand washing sink near cook line-it's across the kitchen by dishwasher.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed person cutting beef on table the wipe the table with a dry cloth and no sanitizer. B
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer; raw beef over fish. Person in charge moved beef to bottom shelf. Corrected On-Site Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Ice in ice machine contaminated by bottled water.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Avocado cut open through sticker.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight; Pork 54F; ( - Cold Holding) Queso 78F, queso 48F; ( - Cooling) Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overnight; Pork 54F; ( - Cold Holding) Repeat Violation Admin Complaint
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment does not have any chlorine test strips.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Establishment is using tall buckets to cool queso in. Containers can not be more than 4" deep.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled with food debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at bar with ice inside.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By dish machine. Person in charge labeled. Corrected On-Site

Inspection Date: 10/23/2024

Inspection #: Visit ID: 10700976

  • N/A:No Violations Were Observed

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8998035

  • 03D-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 in cooler overnight 53F. Warning - From follow-up inspection 2024-10-22: Cooked pork 43F, refried beans 51F. All in cooler overnight. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers overnight; Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) Warning - From follow-up inspection 2024-10-22: In drawers overnight; chicken 47F, beef 52F, chicken 45F. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight: Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) Warning - From follow-up inspection 2024-10-22: In drawers overnight; chicken 47F, beef 52F, chicken 45F. Admin Complaint

Inspection Date: 10/8/2024

Inspection #: Visit ID: 8787503

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining shelves in kitchen.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile throughout kitchen have black mold like substance on them. Vents are soiled.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In front of dry storage.
  • 08B-38-4:Basic - Food stored on floor. Bags of onions on floor. Container of oil on floor. Margarita mixture on floor. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in kitchen.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.
  • 03D-02-5: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 in cooler overnight 53F. Warning
  • 08A-17-6: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. Raw pork over swai fish in reach in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers overnight; Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight: Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
  • 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 chicken and beef not dated.

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8615105

  • 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment is using non food grade trash cans to store dry rice in. Repeat Violation Warning - From follow-up inspection 2024-02-21: Establishment still has rice in non food grade containers. Rice is in regular trash can. Trash cans must be food grade. Admin Complaint

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8465896

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 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. 3 compartment sink set up incorrect order. Sanitize was 1st and no rinse sink. Addressed immediately and person in charge set up correctly. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on drawers on cookline are torn.
  • 08B-38-4:Basic - Food stored on floor. Chopped lettuce on floor, oil on floor. Person in charge moved both to store properly. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on dirty surface. Person in charge removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from turbo fan. Person in charge removed tongs. Corrected On-Site Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cooked chicken. Person in charge removed tongs. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge wiped clean. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avacados. Still have stickers on them. Person in charge took avacados and washed them.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Establishment has torn tin foil lining bottoms of prep shelves.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen only has 1 hand washing sink and observed employees changing tasks with out washing hand first. Repeat Violation Warning
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Establishment is storing rice in clean trash can.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment is using non food grade trash cans to store dry rice in. Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked peppers. Person in charge moved pork. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observe waitress pick up dirty dishes, take the to dish and return to work. Repeat Violation 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. At hot holding table on cookline; Refried beans, rice 124F; ( - Hot Holding). Items discarded.
  • 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. Back of house do not have training.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles not labeled. Person in charge labeled. Corrected On-Site

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8466476

  • N/A:No Violations Were Observed

Inspection Date: 8/8/2023

Inspection #: Visit ID: 8465464

  • 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his phone and not wash hands afterwards. Warning - From follow-up inspection 2023-08-08: Observed employee wash hand in 3 compartment sink. Admin Complaint
  • 12A-02-4:High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty dishes to kitchen and not wash his hands afterwards. Observed server toss out trash and then scoop ice without washing hands first. Warning - From follow-up inspection 2023-08-08: Observed server come into the kitchen and get sugar/salt without washing hands first. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; steak 44F; ( - Cold Holding) In drawers; shrimp, tomatoes 51F; ( - Cold Holding). Reach in cooler; lettuce, tomatoes, guacamole, sour cream, cheese 51F, slaw 48F, chicken, salsa 61F, pico 58F; ( - Cold Holding). Could not get answer as to how long items in cooler. Person in charge moved everything to walk in cooler. Warning - From follow-up inspection 2023-08-08: In reach in cooler; pico, salsa, tomatillo, sour cream, cheese, lettuce, guacamole 51F, meat 45F. In drawers; beef, chicken 40F. Admin Complaint

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8386413

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate and on sides.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. No handle on it. Repeat Violation
  • 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. Reach in cooler on kitchen line has ambient temperature of 58F.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed drink on canned goods in storage area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep table on cook line. Person in charge removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glasses are being stacked wet.
  • 08B-38-4:Basic - Food stored on floor. Raw chicken on floor by prep table. Person in charge moved chicken to store properly. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between make tables. Person in charge removed knives. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven doors. Person in charge removed. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Establishment using wet cloth under raw chicken. Person in charge removed cloth.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados in container with lime and avacados have not been washed.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops in mop bucket. Palm Coast hung mops up to dry. Corrected On-Site Repeat Violation
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket with detergent in it. Person in charge emptied and remade bucket. Sanitizer at 50ppm. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee come into kitchen and place gloves on without washing hands. Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple servers touching body without washing hands afterwards. Observed bartender handle money and no hand wash after, then handle clean glasses. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his phone and not wash hands afterwards. Warning
  • 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. Observed server taking queso out to table with hands in queso. Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to put rice and chips in.
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed cook prep raw chicken next to peppers.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty dishes to kitchen and not wash his hands afterwards. Observed server toss out trash and then scoop ice without washing hands first. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; steak 44F; ( - Cold Holding) In drawers; shrimp, tomatoes 51F; ( - Cold Holding). Reach in cooler; lettuce, tomatoes, guacamole, sour cream, cheese 51F, slaw 48F, chicken, salsa 61F, pico 58F; ( - Cold Holding). Could not get answer as to how long items in cooler. Person in charge moved everything to walk in cooler. Warning
  • 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. Establishment does not have procedures in place for vomiting and diarrhea. Emailed to operator during inspection. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at bar is blocked by cases of beer. Person in charge moved cases of beer. 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. Establishment does not have proof of responsibility to report their health activities. Emailed to operator during inspection.
  • 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. Establishment has not done any training since 2.23.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink in kitchen. Person in charge turned a valve on and not hand washing sink has hot water. Corrected On-Site