ANEJO COCINA MEXICANA
20 Homegrown Way
Florida, 32097
Nassau County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 10/21/2024
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 10/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/20/2024
High Priority
9
Intermediate
4
Basic
6
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead flying insects on sticky tape traps hanging in ware washing area. Traps discarded. **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. 7 packages of fully thawed out tuna in walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Margarine on cook line. Multiple packages and boxes of pork, beef, and seafood in walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink on cook line
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in ware washing area stored over container of dry beans.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage over container of cut and peeling onions in walk in cooler.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee grabbed raw chicken with bare hands then changed gloves, and continued to hand clean equipment without washing hands between tasks. Also employee in ware washing area handled soiled dishes then immediately handled clean dishes coming out of dish machine.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects in ware washing area.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tortillas on cook line in grocery bag.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2024 **Admin Complaint**
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Water from container of frozen raw shrimp dripping onto container of dry beans in ware washing area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in reach in cooler drawers on cook line. Also jalapeños wrapped in raw bacon stored over guacamole in walk in cooler.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 packages of fully thawed out tuna in walk in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (88F, 83F - Hot Holding) in warming unit in server area by beer walk in cooler, per manager all cheese sauce was heated and placed in warmer less then 1 hour prior.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of multi surface cleaner stored facing clean glasses and containers at bar area.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (45F - Cooling, after 45 minutes 45F); diced tomatoes (45F - Cooling, after 45 minutes 45F); cut cabbage (45F - Cooling, after 45 minutes 45F) in top section of reach in cooler with lid left open, per manager all items where made around 10am. salsa (70F - Cooling, after 30 minutes 71F); cut lettuce (76F - Cooling, after 30 minutes 74F); enchilada sauce (45F - Cooling, after 30 minutes 45F) in large covered, plastic containers in walk in cooler, per manager all items where made around 10am.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station on cook line blocked by trash can.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station in ware washing area.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. All certificates missing certified manger number and have wrong expiration date.
Food safety inspection conducted on 8/20/2024 revealed 19 total violations (9 high priority, 4 intermediate, 6 basic).