CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
389 PASEO REYES DR STE 208
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In back food storage area of kitchen. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet from hand wash sink next to dish machine.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee's entire hand wash procedure at hand wash station by triple sink lasted less than 5 seconds. Also employee on cook line cracked raw shell eggs on cook line, changed gloves, but did not wash hands
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef in walk in cooler. 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. rice (78F,70F - Hot Holding) inside oven on cook line, per employee rice was made approximately 1.5 hours prior, oven turned on. **Corrective Action Taken** Repeat Violation Admin Complaint
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Rodolfo Torres, expired 11/6/2024, ServeSafe
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station next to dish machine in kitchen.
Food safety inspection conducted on 2/17/2025 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 6/12/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
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. Underside of all ice bins in establishment.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under prep table in back food storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in server area. Underside of margarita machines at bar.
- 08B-12-5:Basic - Stored food not covered. Multiple containers of cooking oil and mole seasoning in hallway by back food storage area in kitchen.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over container of cut lettuce in walk in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored over cut lettuce in walk in cooler. Raw pork stored over salsa in walk in cooler. All items rearranged. Corrected On-Site 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. queso cheese sauce (122F - Hot Holding) in steam table on make line, per employee cheese was heated up and placed in table less then 1 hour prior, temperature of steam table turned up. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of dish soap stored over bucket of chicken broth base in storage area in back of kitchen.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (46F - Cooling, after 30 minutes 53F); shredded cheese (48F,49F - Cooling, after 30 minutes 56F,57F) all items in reach in cooler on make line, per manager all items where made 1 hour prior and lid and doors constantly open and door to cooler says slightly ajar, employee put ice on items an in cooler. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in server area blocked with multiple brooms and dust pan over sink, all items removed. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips.
Food safety inspection conducted on 6/12/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 9/20/2023
High Priority
5
Intermediate
1
Basic
12
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining dry storage shelves under bags of bulk rice.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in kitchen have build up of dust on the vents and surrounding tiles. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has torn cooler door gasket. Repeat Violation
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease build up beginning to drip off of hood system over the main cook line.
- 08B-38-4:Basic - Food stored on floor. Canned goods and container of lard stored on the floor of the dry storage area, operator relocated the items. Corrected On-Site Repeat Violation
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored between dishmachine washboards and the wall. On the main cook line knives stored between reach in cooler and steam table. On the main cook line tongs stored on the oven door handles. Operator relocated all utensils. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Old food debris on the plate of the microwave on the main cook line. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in either restroom.
- 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. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In the walk in cooler, uncovered containers of cut tomatoes and salsa. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink behind the bar counter has a leak under the sink when used.
- 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 the walk in cooler cooked chicken (63/59F - Cold Holding) from the previous day cooling over night in a deep metal container. Operator discarded the cooked chicken. **Corrective Action Taken**
- 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At time of inspection fruit for beverages behind the bar being cut while using barehands.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bag used in direct contact to store birria meats. Operator relocated the item to be placed in metal container. **Corrective Action Taken**
- 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 reach in freezer raw fish over bag of open French fries. Relocated the fries to the correct storage location. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler cooked chicken (63/59F - Cold Holding) from the previous day cooling over night in a deep metal container. Operator discarded the cooked chicken. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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 in the walk in cooler from two days before with no product date marking. Repeat Violation
Food safety inspection conducted on 9/20/2023 revealed 18 total violations (5 high priority, 1 intermediate, 12 basic).