ANEJO COCINA MEXICANA
20 Homegrown Way
Florida, 32097
Nassau County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 11 health inspection reports
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All Inspection Reports
Inspection on 5/7/2025
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 5/7/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/6/2025
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 at 49 50. Walk in cooler (overnight temperatures). stop sale issued. Warning - From follow-up inspection 2025-05-06: At today's callback : cooked ground beef. 50° cooked ground beef 49°. Cooked beans 49°. (Overnight temperatures). 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. Cooked chicken at 49 50. Walk in cooler (overnight temperatures). Warning - From follow-up inspection 2025-05-06: At today's callback : queso , made at 9 am at 125°. Stop sale issued. Chicken stock made at 9 am at 100° in kitchen At today's callback : cooked ground beef. 50° cooked ground beef 49°. Cooked beans 49°. (Overnight temperatures). Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in hot hold trays , made at 11 am at 97. Reheated to 170-175. Chicken stock made at 11 am at 120. Reheated to 198. **Corrective Action Taken** Warning - From follow-up inspection 2025-05-06: At today's callback : queso , made at 9 am at 125°. Stop sale issued. Chicken stock made at 9 am at 100° in kitchen Admin Complaint
Food safety inspection conducted on 5/6/2025 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 4/28/2025
High Priority
6
Intermediate
8
Basic
10
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Woman's restroom door left open.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Plate of Employee foods and personal drinks on prep tables.
- 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 bags and clothing on multiple food packages in dry goods / wait-station line.
- 13-07-4:Basic - 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.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing cracked floor tiles by prep line.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Container of chicken stock under paper towel dispenser. Moved by manager. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Opened bag of onions on floor by prep line. Tubs of food on floor in walk in cooler. Walk in freezer.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer. Fan, floor and door frame.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
- 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 at 49° 50°. Walk in cooler (overnight temperatures). stop sale issued. 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. Lemons handled with bare hand contact. Manager intervened. **Corrective Action Taken** Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled cooler handles then handled ready to eat foods with same gloves. Manager intervened. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 49° 50°. Walk in cooler (overnight temperatures). Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa bowls at 48°,47° , 48,° 48° reach in cooler at wait-station. Placed at about 11am. Items moved to another cooler. **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. Queso in hot hold trays , made at 11 am at 97°. Reheated to 170-175. Chicken stock made at 11 am at 120°. Reheated to 198°. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple kitchen Hand Wash Sinks blocked by equipment and delivery boxes. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in multiple Hand Wash Sinks.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees with no Certified Food Manager onsite.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
- 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. No proof employees have completed health reporting requirements.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All Food service employee training expired. Warning
Food safety inspection conducted on 4/28/2025 revealed 24 total violations (6 high priority, 8 intermediate, 10 basic).
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).
Inspection on 4/2/2024
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 4/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/25/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 28-26-5:High Priority - - From initial inspection : High Priority - Sewage/wastewater backing up through floor drains. Drain under dish machine in ware washing area drain waste water onto floor where employees walk, employee snaked out drain, drain no longer backs up onto floor. Also plastic sink in ware washing area used as a dump sink that does not have any plumbing, discussed with manager about removing sink. Warning - From follow-up inspection 2024-03-25: Per manager they have called the plumbers to install piping under the plastic sink used as a dump sink and that should be done within a few days. **Time Extended**
- 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states the consumer advisory. 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. Repeat Violation Warning - From follow-up inspection 2024-03-25: No change, discussed with manager what needed to be changed on the menus. Admin Complaint
Food safety inspection conducted on 3/25/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 1/22/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
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 large ice machine in server area in kitchen. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At any hand wash station throughout establishment. Repeat Violation
- 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Drain under dish machine in ware washing area drain waste water onto floor where employees walk, employee snaked out drain, drain no longer backs up onto floor. Also plastic sink in ware washing area used as a dump sink that does not have any plumbing, discussed with manager about removing sink. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with tomatoes (53F - Cold Holding) in small reach in cooler on bottom of table in server area, per employee guacamole placed in cooler
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jose Cortez, expired 2/5/2023, ServeSafe
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles around margarita machines at bar. Repeat Violation
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states the consumer advisory. 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. Repeat Violation Warning
Food safety inspection conducted on 1/22/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 10/25/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna ceviche not identified as being served raw. Establishment has consumer advisory but no asterisk next to item or not stated as served raw. Warning - From follow-up inspection 2023-10-17: At time of follow up inspection employee states that the person in charge has new menus ordered and just left to pick up the menus prior to inspector arrival. **Time Extended** - From follow-up inspection 2023-10-25: At time of follow up inspection establishment utilizing menus from initial inspection with raw tuna ceviche not identified as a raw item on the menu. Admin Complaint
Food safety inspection conducted on 10/25/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/17/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna ceviche not identified as being served raw. Establishment has consumer advisory but no asterisk next to item or not stated as served raw. Warning - From follow-up inspection 2023-10-17: At time of follow up inspection employee states that the person in charge has new menus ordered and just left to pick up the menus prior to inspector arrival. **Time Extended**
Food safety inspection conducted on 10/17/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/18/2023
High Priority
4
Intermediate
4
Basic
13
Total
21
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 bin has mold like substance build up.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled handles on the reach in cooler adjacent to the fryer.
- 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 raw tuna and tilapia in sealed reduced oxygen packaging. Operator cut open the vacuum packaged fish. **Corrective Action Taken** Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. At the host stand, license currently displayed expired 06/01/2023.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green and blue cutting boards with deep groove marks on the edges of the cutting boards. Operator removed the boards to replace with new cutting boards. **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. Employee speaker and tablet stored on top of meat grinder at the pass through window prep table. Operator relocated the personal items. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean containers stacked while wet. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles. Operator relocated the tongs. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand washing signage at multiple hand wash sinks. Some sinks with signage of hand washing only. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
- 08B-12-5:Basic - Stored food not covered. Uncovered bulk container of flour in the dry storage area. Operator covered the bulk container. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the clean prep table at the pass through window. Operator relocated the wet wiping cloth. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk salt container in the prep area with no product labeling. Operator labeled the bulk container. Corrected On-Site Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on the main cook line handle raw chicken with gloved hands then proceed to handle spatula and mix cooked food on the flat top grill with no change of gloves or hand wash. Operator had all employees on the cook line wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. In the employee restroom, one can of raid pesticide stored by the hand wash sink. Operator discarded the can of raid. **Corrective Action Taken**
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. On the main cook line, raw mahi and steak over spinach dip and ready to eat vegetables. Operator asked employees to swap the storage levels. **Corrective Action Taken**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in beer cooler, cardboard flat of raw shell eggs with 5 eggs in the flat some cracked and other in tact eggs contaminated by cracked eggs. Operator discarded the flat of raw shell eggs. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards with food residue staining build up. Wait station soda dispenser gun has soda syrup residue build up. Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna ceviche not identified as being served raw. Establishment has consumer advisory but no asterisk next to item or not stated as served raw. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit available. Repeat Violation
Food safety inspection conducted on 8/18/2023 revealed 21 total violations (4 high priority, 4 intermediate, 13 basic).