ANEJO COCINA MEXICANA
20 Homegrown Way
Florida, 32097
Nassau County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 11 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).
Inspection on 4/26/2024
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 4/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/21/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. All ceviche on all menus state the is it raw and has a single asterisk, but asterisk does not lead to the consumer advisory on the menus. Warning - From follow-up inspection 2024-02-21: 60 day warning from initial inspection **Time Extended**
Food safety inspection conducted on 2/21/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/20/2024
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in kitchen. Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of pineapple juice at bar. Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of milk in server area by bar with a date of 2/13.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers (61F - Cold Holding); cooked corn on the cob (54F - Cold Holding) sitting out on counter next to cook line, per employee both items where taken out of walk in cooler no more then a couple of hours ago, both items placed back in walk in cooler. queso dip (48F,48F,48F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (46F - Cold Holding); shredded cheese (44F - Cold Holding) all items in walk in cooler per manager the cooler was being serviced and door was consistently opened approximately 2 hour prior. raw beef (54F - Cold Holding) sitting out in prep area in kitchen, per manager they employees are going to prep beef, but beef was sitting out the duration of the inspection, manager put beef back in walk in cooler. **Corrective Action Taken** 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. tamales (119F - Hot Holding) in warming unit in prep area in kitchen, per employee tamales have been in warmer for several hours, temperature of warmer turned up. **Corrective Action Taken**
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. All ceviche on all menus state the is it raw and has a single asterisk, but asterisk does not lead to the consumer advisory on the menus. Warning
Food safety inspection conducted on 2/20/2024 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 8/7/2023
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 8/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/4/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). Warning - From follow-up inspection 2023-08-04: At time of follow up inspection establishment has had maintenance on the walk in cooler but ambient air temperatures still holding at 48F. All items prepared the night before stored in the walk in beer cooler and relocated to the walk in cooler. In the walk in cooler stop sale on all time/temperature control food for safety cold holding; cooked shrimp 50F, Squid 49F, bacon wrapped peppers 49F, can of peeled tomatoes 48F, birria 49F, cut lettuce 48F, ham 49F, fish 49F, salmon 48F, tuna 48F, shrimp 49F, steak 49F, pork 49F, chicken 48F. 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. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). **Corrective Action Taken** Warning - From follow-up inspection 2023-08-04: At time of follow up inspection establishment has had maintenance on the walk in cooler but ambient air temperatures still holding at 48F. All items prepared the night before stored in the walk in beer cooler and relocated to the walk in cooler. In the walk in cooler stop sale on all time/temperature control food for safety cold holding; cooked shrimp 50F, Squid 49F, bacon wrapped peppers 49F, can of peeled tomatoes 48F, birria 49F, cut lettuce 48F, ham 49F, fish 49F, salmon 48F, tuna 48F, shrimp 49F, steak 49F, pork 49F, chicken 48F. Admin Complaint
Food safety inspection conducted on 8/4/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 8/3/2023
High Priority
7
Intermediate
5
Basic
17
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice machine has accumulation of mold like substance along the top of the ice bin and by the ice chute area. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as an scoop in the bulk sugar container. Operator removed the plastic portion cup. Corrected On-Site Repeat Violation
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves in the dry storage area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets hanging from the bulk ice bin not inverted or covered for protection. Operator inverted the ice buckets. Corrected On-Site
- 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. In the walk in cooler, fully thawed vacuum packaged salmon and tuna packets fully sealed in the reduced oxygen packaging. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on in use prep station. Employee drinks stored on prep table used for chips and salsa. Operator relocated the employee beverages. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on shelf over bulk bags of food in the dry storage area. Operator began to remove the personal items. **Corrective Action Taken** Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink clean containers stacked while wet. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Char grill on the main cook line missing front cover plate, exposing interior of the grill and catch trays.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging on kitchen ceiling over rack of clean glasses. Employee removed the fly tape from the kitchen. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Fryer oil stored on the floor on the side of the main cook line and in the dry storage area. Multiple containers of food stored on the floor in the walk in freezer. Operator asked employee to rearrange the walk in freezer. **Corrective Action Taken** Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in beer cooler have mold like substance build up in the door gaskets.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels attached to clean containers on the shelf over the three compartment sink.
- 08B-12-5:Basic - Stored food not covered. Multiple containers of food in the walk in cooler uncovered. In the walk in freezer uncovered container of frozen beef patties. Repeat Violation
- 14-12-4:Basic - Utensils in poor condition. Bulk container for rice in the dry storage area has cracked lid being held together by tape.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths not stored in sanitizer solution. Sanitizer solution bucket available at 0ppm.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers in the prep area with no product labeling. Operator asked employee to label the bulk containers. **Corrective Action Taken** Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed in the area between the prep station and dish area. One fly observed in the dry storage area.
- 08A-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 walk in freezer uncovered container of raw beef patties stored over plastic wrapped bags of raw fish. Operator asked employee to rearrange the walk in freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw beef patties over container of ready to eat cake.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands, without removing gloves or placing a new glove over the washed glove.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). **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. In a pan on the side of the grill area, shrimp (119F - Hot Holding). Operator asked employee to reheat the shrimp or discard the shrimp. Shrimp to be cooked for employee per operator. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining. Soda gun behind the bar counter has soda syrup build up in the nozzle. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the dish area used to stored wooden plate holder. Operator relocated the item from the hand wash sink. Corrected On-Site Repeat Violation
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only a quaternary test kit available to test the chlorine dish machine.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the hand wash sink at entrance to the dining room from the kitchen the hot water handle is not functioning, faucet handle over torqued and unable to be turned to the on position.
Food safety inspection conducted on 8/3/2023 revealed 29 total violations (7 high priority, 5 intermediate, 17 basic).