Anejo Cocina Mexicana
Last inspected: Jan 12, 2026
90
Score
Going back to 2022, Anejo Cocina Mexicana has 15 inspections in the public record. The most recent report on file is from Jan 12, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about 11 violations before that.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited six times.
Restaurants in Daytona Beach average 71, so Anejo Cocina Mexicana is doing better than most peers. The full picture is one of consistent compliance.
15
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -torn gasket on reach in cooler at cookline **Warning** - From follow-up inspection 2025-10-31: **Time Extended** - From follow-up inspection 2026-01-05: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -prep table next to office **Warning** - From follow-up inspection 2025-10-31: **Time Extended** - From follow-up inspection 2026-01-05: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
14-20-4
90
Jan 5, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -burger menu Capital ceviche **Warning** - From follow-up inspection 2025-10-31: **Time Extended** - From follow-up inspection 2026-01-05: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -torn gasket on reach in cooler at cookline **Warning** - From follow-up inspection 2025-10-31: **Time Extended** - From follow-up inspection 2026-01-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection 2025-10-31: **Time Extended** - From follow-up inspection 2026-01-05: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -prep table next to office **Warning** - From follow-up inspection 2025-10-31: **Time Extended** - From follow-up inspection 2026-01-05: **Time Extended**
14-20-4
78
Oct 31, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -burger menu Capital ceviche **Warning** - From follow-up inspection 2025-10-31: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -torn gasket on reach in cooler at cookline **Warning** - From follow-up inspection 2025-10-31: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection 2025-10-31: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -prep table next to office **Warning** - From follow-up inspection 2025-10-31: **Time Extended**
14-20-4
78
Oct 30, 2025
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
13
May 2, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
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. -In walk in cooler enchilada sauce (61F - Cooling);placed overnight, operator instructed to discard,. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-02: No cooling. **Time Extended**
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 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
01B-36-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : 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/ operator arrived. **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-02: manager no on site, **Time Extended**
53A-05-6
52
May 1, 2025
Routine - Food
4 critical violations. 7 major violations. 3 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In walk in cooler enchilada sauce (61F - Cooling);placed overnight, operator instructed to discard,. **Repeat Violation** **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers raw shrimp (46F - Cold Holding); less than 15 minutes operator placed ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade spiked with food debris. **Warning**
22-02-4
Intermediate - Identity of food or food productt. Blue swimming crab Portunus pelagicus is advertised on menu as Bue Crab a¿¿Callinectes sapidus. Operator removed the word blue from menu. **Corrected On-Site** **Warning**
52-01-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
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/ operator arrived. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No soap provided at wash ware handwash sink. Operator restocked. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
05-06-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone charger placed on top,of front line area , hot holding unit. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Laced between cook line make tables Operator relocated. **Corrected On-Site** **Warning**
10-17-4
Basic - Ripped/worn tin foil used as shelf cover.p, food preparation tables. **Warning**
14-20-4
23
Dec 6, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Dec 5, 2024
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 54f-61f, per employee made yesterday **Warning**
03D-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -shrimp ceviche **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken,beef ,shrimp over ready to eat food in reach in cooler drawers **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce 92f employee placed on stove to reheat **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -tray on handsink at cookline -pitcher in hand sink by dish machine -ice in handsink at wait-station **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Warning**
16-37-1
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. -servers **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Clean utensils stored between equipment and wall. -spatulas between 3 compartment sink and wall **Warning**
24-14-4
Basic - Equipment in poor repair. -walk in cooler shelves rusted **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. -cookline, per manager tiles are scheduled for repair **Warning**
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -top oven **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler next to cookline **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease **Warning**
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. -under dish machine , water ran onto floor when dish machine was run. Employee ran dishmachine again after clean out drain. Drain was is draining very slow. Three compartment sink next to dish machine as separate drain which appears to be draining when 3 compartment sink was drained. Employees clean floor. Manager told employees not to use dish machine. Plumber is scheduled. **Warning**
29-19-4
Basic - Time/temperature control for safety food thawed in an improper manner. -chicken in standing water **Warning**
06-01-5
19
Jun 20, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white and brown cutting boards on prep tables stained **Repeat Violation** **Warning** - From follow-up inspection 2024-06-20: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -significant amount of oil on floor underneath fryer **Warning** - From follow-up inspection 2024-06-20: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler across from stove **Warning** - From follow-up inspection 2024-06-20: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves soiled **Repeat Violation** **Warning** - From follow-up inspection 2024-06-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-06-20: **Time Extended**
14-17-4
74
Jun 18, 2024
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 50F, per operator in drawer reach-in cooler underneath flat top grill less than 1 hour, operator relocated to reach-in freezer to rapidly cool -diced tomatoes 50F, sour cream 47F, shredded lettuce 59F, shredded cheese 45F, pico 48F, per operator less than 2 hours stored in the top of the reach-in cooler, employees placed all items on ice baths to rapidly cool **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee on cookline failed to wash hands prior to putting on gloves, operator educated employee, employee washed hands **Corrected On-Site** **Warning**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white and brown cutting boards on prep tables stained **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at dishwashing area used to store employee cups, employee removed **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. -operator located current license in email, printed, and posted **Corrected On-Site** **Warning**
50-09-4
Basic - Bowl or other container with no handle used to dispense food. -multiple bowls in rice containers in steam table, operator replaced bowls with spoons **Corrected On-Site** **Warning**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking water from open plastic cup **Warning**
12B-12-5
Basic - Floor soiled/has accumulation of debris. -significant amount of oil on floor underneath fryer **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -case of raw chicken stored on the floor in walk-in cooler, employee relocated **Corrected On-Site** **Warning**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife stored between reach-in cooler and prep table, operator removed **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off oven door, employee relocated **Corrected On-Site** **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler across from stove **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves soiled **Repeat Violation** **Warning**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
37
Feb 29, 2024
Routine - Food
No violations found.
100
Jan 30, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ceviche and tuna **Warning** - From follow-up inspection 2024-01-30: Operator took action to correct menus during follow-up inspection. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Misrepresentation of a fruit or fruit juice. -"fresh" lime juice on drink menu, operator utilizing lime juice concentrate **Warning** - From follow-up inspection 2024-01-30: Operator took action to correct menus during follow-up inspection. **Time Extended**
52-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents rusty/dusty above dishwashing area **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
36-34-5
78
Nov 28, 2023
Routine - Food
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
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. -employee placed sliced lemon on rim of glass with bare hands **Warning**
09-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna and shrimp, operator received proof of parasite destruction via email during the inspection **Corrected On-Site** **Warning**
01D-01-5
High Priority - Raw animal food stored over or with unwashed produce. -raw shrimp ceviche stored above unwashed produce in walk-in cooler **Warning**
08A-04-5
High Priority - Toxic substance/chemical improperly stored. -bottle of hydrogen peroxide stored on top of paper towel dispenser to left of triple sink, operator removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at end of cookline used to fill pan with water **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ceviche and tuna **Warning**
02B-01-5
Intermediate - Misrepresentation of a fruit or fruit juice. -"fresh" lime juice on drink menu, operator utilizing lime juice concentrate **Warning**
52-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -women's restroom handwash sink -both handwash sinks in dishwashing area **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. -handwash sink across from office door, operator installed new soap **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled -inside of ice machine has an accumulation of black, mold-like substance -green cutting board on prep table at end of cookline lightly stained **Repeat Violation** **Warning**
22-02-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -reach-in cooler at entrance to kitchen, operator relocated **Corrected On-Site** **Warning**
05-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents rusty/dusty above dishwashing area **Warning**
36-34-5
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. -raw tuna in walk-in cooler **Warning**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator reorganized **Corrected On-Site** **Warning**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. -pot of raw ground beef and seasonings stored on floor, operator relocated **Corrected On-Site** **Warning**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink across from the office, provided handwash signs **Warning**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on top of black beans container, operator removed **Corrected On-Site** **Warning**
21-12-4
21
May 25, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
37
Nov 8, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 53F, shredded cheese 47F, cut leafy greens 53F, pico 51F, tcs chipotle sauce 56F, per operator all products less than 2 hours, operator placed products on ice bath **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-11-08: Shredded mozzarella 50F, Sour cream 53F, cut leafy greens 53F, guacamole 49F, pico 48F all products less than 4 hours and placed on ice bath **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen **Warning** - From follow-up inspection 2022-11-08: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi tuna ceviche **Warning** - From follow-up inspection 2022-11-08: **Time Extended**
02B-01-5
70
Frequently Asked Questions
When was Anejo Cocina Mexicana last inspected?
The most recent health inspection at Anejo Cocina Mexicana on file is from Jan 12, 2026. The public record contains 15 inspections in total.
What is the most common violation at Anejo Cocina Mexicana?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Anejo Cocina Mexicana.
How does Anejo Cocina Mexicana compare to other restaurants in Daytona Beach?
Anejo Cocina Mexicana most recently scored 90 out of 100, which is higher than the Daytona Beach average of 71.
Has Anejo Cocina Mexicana's inspection record improved over time?
Yes. Recent inspections at Anejo Cocina Mexicana have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Anejo Cocina Mexicana means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Anejo Cocina Mexicana inspected?
Based on the inspection history on file, Anejo Cocina Mexicana is inspected around five times per year on average.
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