CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
124 CAPULET DR STE 109
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
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 3/31/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2025
High Priority
9
Intermediate
5
Basic
5
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Buckets of cut lettuce in prep area. Bag of onions in walk in cooler. Bucket of raw chicken and raw beef in walk in cooler. All items moved. **Corrected On-Site** **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce and whole tomatoes in prep area without washing them off first.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Drain under triple sink draining very slowly and overflowing, employee using squeegee to contain overflow of water under triple sink and dish machine. Employee cleaned out drain and sink ran for several minutes and no over flow occurred. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over pans of refried beans in walk in cooler. Unwashed lemons and limes stored over buckets of salsa in walk in cooler.
- 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. In use dish machine reading 0ppm, machine ran multiple times and still reading 0ppm. **Warning**
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands in mop sink for only a few seconds before continuing to make food orders. **Warning**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee put raw beef on grill with gloved hands then continued to handle clean plates and utensils while making food orders without changing gloves and washing hands between tasks. **Warning**
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Bits of mop strings, plastic utensils, and bits of food in bare ground outside back door to kitchen.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee using dish machine for all dishes and pot and pans during inspection reading 0ppm chlorine.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging, stored over boxes of fully cooked burgers and tamales in reach in freezer on cook line. Also open container of raw beef stored over open container of mixed vegetables in bottom of reach in cooler on make line, beef moved. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (45F - Cold Holding); raw pork (44F - Cold Holding) in front section of reach in cooler drawer on make line, per manager drawer has been consistently for 1 hour.
- 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 (109F - Hot Holding) in rice warmer on make line, per manager rice was made 1 hour ago and placed in warmer. pork (68F - Hot Holding) sitting on top of stove without any heat being applied to it on cook line, per manager pork was placed there from the walk in cooler 1 hour prior. **Repeat Violation** **Admin Complaint**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at bar reading 200ppm.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink for only a few seconds before continuing to make food orders. **Warning**
- 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. **Repeat Violation**
- 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/ Manager on duty, Bruno Barajas expired 11/6/2024
- 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/ The only certified food manager on site certification expired in November of 2024, with at least 5 employees engaged in food handling during inspection.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station at bar.
Food safety inspection conducted on 3/27/2025 revealed 19 total violations (9 high priority, 5 intermediate, 5 basic).
Inspection on 10/21/2024
High Priority
2
Intermediate
5
Basic
13
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at end of make line, employee water bottle. Manager removed drink. **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back room where in box soda are located, employee bags and jackets on boxes. Manager moved employee belongings away from area. **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on multiple clear plastic containers. Manager separated containers to air dry properly. **Corrective Action Taken** **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Gaskets of walk in cooler are torn/hanging.
- 08B-38-4:Basic - Food stored on floor. At dry storage room in back, two cases of cooking oil on ground. Manager removed from ground. **Corrected On-Site** **Repeat Violation**
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of stove on make line. Employee removed tongs from stove handle. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of raw rice in back room, scooper handle in direct contact with product. Manager lifted handle out of product. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers have grease build up. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Shared dumpster lid open. Manager had employee close. **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. To go containers not inverted above make line. Manager inverted. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe of hand wash station by triple sink not connected. Manager reconnected pipe. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths on cutting board at make line not stored in sanitizer between uses. Manager moved rags back to sanitizer. **Corrected On-Site** **Repeat Violation**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At end of prep table on make line, raw shell eggs (50F - Cold Holding ambient). Manager stated eggs were out of refrigeration for approximately 1 hour. Eggs moved to walk in cooler to lower temperature. **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. At steam well on make line, ground beef (126F - Hot Holding); shredded chicken (128F - Hot Holding). Both items were in warmer unit for approximately 1.5 hours. Manager turned up temperatures on steam well. **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. Establishment has no clean up plan. Inspector emailed manager clean up plan. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by triple sink had dirty dishes, metal scrubber and dish soap in sink. Manager removed from sink. **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. Inspectors used personal strips to test sanitizer. Manager stated he will order more strips.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink, no paper towels or soap. Manager supplied both. **Corrected On-Site**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee trainings are expired.
Food safety inspection conducted on 10/21/2024 revealed 20 total violations (2 high priority, 5 intermediate, 13 basic).