ANEJO COCINA MEXICANA
20 Homegrown Way
Florida, 32097
Nassau County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 01B-02-5:High Priority - At today’s callback : 2025-02-28. In walk in cooler : Cooked chicken 37°. Cooked beef 38°. Cooked beans 39°. (Overnight temperatures). COMPLIED
- 03D-02-5:High Priority - At today’s callback : 2025-02-28. In walk in cooler : Cooked chicken 37°. Cooked beef 38°. Cooked beans 39°. (Overnight temperatures). COMPLIED
Food safety inspection conducted on 2/28/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 2/27/2025
High Priority
4
Intermediate
0
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - At callback : violation in compliance at time of inspection. No queso being reheated. **Complied*
- 12A-11-4:High Priority - At todays callback : hands washed adequately **Complied**
- 01B-02-5:High Priority - At today’s callback : cooked chicken at 50°. 51°. 50°. In walk in cooler. (Overnight temperatures). Cooked pork 49° 50°. 47° 49°. In walk in cooler. (Overnight temperatures). Cooked beef 50°. 49° 48°. In walk in cooler. (Overnight temperatures). **Admin Complaint**
- 03D-02-5:High Priority - At today’s callback : cooked chicken at 50°. 51°. 50°. In walk in cooler. (Overnight temperatures). Cooked pork 49° 50°. 47° 49°. In walk in cooler. (Overnight temperatures). Cooked beef 50°. 49° 48°. In walk in cooler. (Overnight temperatures). **Admin Complaint**
Food safety inspection conducted on 2/27/2025 revealed 4 total violations (4 high priority, 0 intermediate, 0 basic).
Inspection on 2/26/2025
High Priority
5
Intermediate
1
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Observed: Ceiling tile missing. Missing ceiling tile in corner kitchen. Priority: Basic
- 23-24-4:Basic - Priority: Basic Observed: Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 06-09-1:Basic - Priority: Basic Observed: 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. 5 packages of fully thawed out tuna in walk in cooler. **Repeat Violation**
- 40-06-5:Basic - Priority: Basic Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple jackets / clothing on food containers / food prep areas in kitchen. Moved by manager. **Corrective Action Taken**
- 13-07-4:Basic - Priority: Basic Observed: 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.
- 10-20-4:Basic - Priority: Basic Observed: In-use tongs stored on equipment door handle between uses. Multiple tongs over oven handles. Moved by manager. **Corrective Action Taken**
- 23-03-4:Basic - Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. **Repeat Violation**
- 03D-02-5:High Priority - Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures). **Warning**
- 12A-11-4:High Priority - Priority: High Priority Observed: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom and engaged in food service activity with washing hands second time. Inspector intervened. **Corrective Action Taken** **Warning**
- 01B-13-4:High Priority - Priority: High Priority Observed: Stop Sale issued due to food not being in a wholesome, sound condition. 5 packages of fully thawed out tuna in walk in cooler. **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Priority: High Priority Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures). **Warning**
- 03B-01-6:High Priority - Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (90F, Hot Holding) in warming unit in prep line. Item reheated to 170°. Placed about 1 hr prior. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03D-15-4:Intermediate - Priority: Intermediate Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantities of foods , stacked , covered pans during cooling. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures).
Food safety inspection conducted on 2/26/2025 revealed 13 total violations (5 high priority, 1 intermediate, 7 basic).
Inspection on 12/9/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
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. raw beef and raw chicken (46F - Cold Holding) in reach in cooler drawer under grill on cook line, per manager cooler recently broke and had employees put ice in cooler, items in cooler less then a couple of hours. shredded lettuce (49F - Cold Holding) in over filled container in top section of reach in cooler on cook line, per employee items have been there less then 1 hour, excess lettuce moved. shredded cheese (45F - Cold Holding); raw chicken (46F - Cold Holding); cut tomatoes (46F - Cold Holding) in walk in cooler per manager door to cooler has been consistently open for several hours. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-09: Raw fish and raw chicken 45F in drawer of reach in cooler under cook line, per manager cooler is being replaced today and all items have been in cooler for 1 hour, employee started to moved items to walk in cooler. Shredded cheese 44F, tamales 45F in walk in cooler per manager they just had a delivery and the door was left open for less than 1 hour. **Admin Complaint**
Food safety inspection conducted on 12/9/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/6/2024
High Priority
8
Intermediate
1
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line. At hand wash station at bar area. Employee corrected during inspection
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed tomatoes straight from the box in prep of kitchen.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go to containers in server area in kitchen.
- 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. Reading 0ppm, sanitizer container empty, container replaced and re tested to 100ppm. **Corrected On-Site**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee touched raw beef with gloved hands then handled clean plate with ready to eat food without washing hands or changing gloves between tasks.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in to go bags on cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp ceviche and box of raw hamburgers stored over bag of onions in walk in cooler. Also raw chicken stored over raw shrimp and raw beef in reach in cooler drawers under grill on cook line, items flipped.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Soiled soda line inside bin of drink at bar. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef and raw chicken (46F - Cold Holding) in reach in cooler drawer under grill on cook line, per manager cooler recently broke and had employees put ice in cooler, items in cooler less then a couple of hours. shredded lettuce (49F - Cold Holding) in over filled container in top section of reach in cooler on cook line, per employee items have been there less then 1 hour, excess lettuce moved. shredded cheese (45F - Cold Holding); raw chicken (46F - Cold Holding); cut tomatoes (46F - Cold Holding) in walk in cooler per manager door to cooler has been consistently open for several hours. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth seasoning (119F - Hot Holding) on grill on cook line, per employee sauce has been there less then a couple of hours, sauce moved to warmer part of grill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multiple bottles of all purpose cleaner stored with napkins in cabinet in dining area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station at bar.
Food safety inspection conducted on 12/6/2024 revealed 13 total violations (8 high priority, 1 intermediate, 4 basic).