Anejo Cocina Mexicana
Last inspected: Jan 20, 2026
15
Score
Public records show eight inspections at Anejo Cocina Mexicana stretching back to 2024. Inspectors last stopped by on Jan 20, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around 11 violations to closer to 17 violations per visit.
Looking across the full record, “no handwashing sign provided at a hand sink used” is the recurring theme, flagged five times.
Restaurants in Jacksonville average 74, so Anejo Cocina Mexicana trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
8
Major latest
16
Minor latest
Inspection History
Jan 20, 2026
Complaint Full
2 critical violations. 8 major violations. 16 minor violations.
View 26 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Making ceviche with raw shrimp, employee called provider and he emailed letter **Corrected On-Site**
01D-01-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands with gloves on for 5 seconds, after grabbing raw meats, explained to him and he removed gloves and washed for 20 seconds **Corrected On-Site**
12A-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Greenish build up around nozzles in ice bin, server area **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand sink by ice machine, server area, employee moved it, employee filling container with water in hand sink by dish machine **Corrected On-Site**
31A-11-4
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/ 5 cooks here
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Couldn't find it
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line close to stove, employee placed a roll, also hand sink by dish machine **Corrected On-Site** **Repeat Violation**
31B-02-4
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. For dishwasher, emailed form
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink in server are by cook line, next to microwave, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ceviche made 4 days ago **Repeat Violation**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf above soda syrup boxes and oil jugs in mop sink storage
40-06-5
Basic - Equipment in poor repair. Gasket torn in drawer unit up under flat grill
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door by mop sink closet storage
35B-01-4
Basic - Floor area(s) covered with standing water. In walk in cooler by dishwasher
36-22-4
Basic - Ice scoop handle in contact with ice. At bar, employee removed scoop
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by hand sink next to dish machine is dusty, server area, vent in walk in cooler is dusty **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Cherry tomatoes washed and left in same container they came in dirty, prep reach in cooler by stove **Repeat Violation**
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above drink mix in cooler at bar, employee rearranged **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dusty wall behind ice machine, server area **Repeat Violation**
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of ice bin edge, employee placed them on bottom shelf **Corrected On-Site**
12B-07-4
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. Employee took them out from freezer this morning, explained to him and he removed them from the bags **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty in server area and by cook line close **Repeat Violation**
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. In closet by triple sink
51-11-4
Basic - Bowl or other container with no handle used to dispense food. On sugar, server are by cook line, employee removed it **Corrected On-Site** **Repeat Violation**
14-01-5
15
Oct 8, 2025
Routine - Food
2 critical violations. 5 major violations. 16 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f bullion and 109f corn on stove off, employee turned stove on, got to 165f **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Soap above flour in storage by mop sim, manager removed it **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, employee placed it by triple sink to be washed, also build up around nozzles **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine, employee placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made 4 days ago, **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Red substance by triple sink, degreaser per employee
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine, when handle is moved no water comes out **Repeat Violation**
27-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above cooked food in walk in cooler, employee rearranged **Corrected On-Site**
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw ribs on table in kitchen, 32f, employee placed them in cooler **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Soup 41f nit covered in walk in cooler, employee covered it **Corrected On-Site**
08B-12-5
Basic - Reuse of single-service or single-use articles. Cut small jug for rice measure, explained to employee, employee discarded it **Corrected On-Site**
25-32-4
Basic - Old labels stuck to food containers after cleaning. For flan
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine and in employee restroom, also at bar hand sink **Repeat Violation**
31B-04-4
Basic - Food stored on floor. A couple of boxes with food in walk in cooler, manager placed them on shelf **Repeat Violation**
08B-38-4
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. Opened employee drink by prep table, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Drain cover(s) missing. On mop sink, manager placed it on hole **Corrected On-Site**
29-18-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom **Repeat Violation**
32-12-6
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. Employee removed them from package **Corrective Action Taken**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty by cook line **Repeat Violation**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. On flour, employee removed it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. White powder in back storage by mop sink, employee write name, flour **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dusty behind ice machine **Repeat Violation**
36-27-5
20
Apr 17, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 132f heat in dish machine, explained to employee **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-17: Same, 144f heat in dish machine **Admin Complaint**
22-57-6
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes away from dish machine in kitchen that it's not working properly, explained to him and he'll set up chlorine **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-17: Same, 144f heat in dish machine **Admin Complaint**
22-45-4
74
Apr 8, 2025
Routine - Food
6 critical violations. 11 major violations. 14 minor violations.
View 31 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above raw beef that they cut from a big loin, explained to him and he rearranged drawer unit **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on shelf above salsa, employee rearranged reach in cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 132f heat in dish machine, explained to employee **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes away from dish machine in kitchen that it's not working properly, explained to him and he'll set up chlorine **Repeat Violation** **Admin Complaint**
22-45-4
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. Chips touched her inter when she scooped them, explained to her and she moved finger, discarded chips, **Corrected On-Site**
09-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed dirty dishes to place in dish machine then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
12A-13-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping ice with cup and has polished nails, explained to her and she got gloves **Corrected On-Site**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
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/. 5 people touching food **Corrected On-Site**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine, employee placed some, also hand sink by triple sink **Corrected On-Site** **Repeat Violation**
31B-02-4
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. For new dish washer person and 3 servers mixing certificates **Repeat Violation**
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. 3 servers missing certifications, here since last inspection
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Tamales taken out on Saturday, employee wrote date on **Corrected On-Site**
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made here yesterday morning, added ingredients to canned salsa, employee wrote date on, flan and tres leches cake made on Friday, dated by employee **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 at bar, employee stated they are cleaners **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by ice machine, handle turns all the way and no water comes out, also hand sink by triple sink **Repeat Violation**
27-16-4
Basic - Floor area(s) covered with standing water. In walk in cooler by dish machine, employee cleaned it **Corrected On-Site**
36-22-4
Basic - Food stored on floor. Container with chips by walk in cooler **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. One torn fryer basket
14-11-5
Basic - Bowl or other container with no handle used to dispense food. In salsas and scooping ice with cup
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom **Repeat Violation**
32-12-6
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. Open drink above clean plates, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. Employees eating by chips dispenser, they moved to table **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag pack on top of box with tea, employee moved it, ice bin area, jackets above food in storage area, rearranged by employee **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink, also in hand sink in employee restroom and hand sink at bar, emailed one **Repeat Violation**
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust behind ice machine
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container by walk in cooler, employee said it's flour **Repeat Violation**
02D-01-5
7
Jan 8, 2025
Routine - Food
No violations found.
100
Nov 12, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
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. 130f birria bullion, on grill off, moved to grill on, reached 165f **Corrected On-Site** **Warning** - From follow-up inspection 2024-11-12: 117f birria bullion on stove, burner off, employee turned it on **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cheese in double pan, employee rearranged prep cooler, 53f cut watermelon in bar cooler, 1/4 cup discarded by mgr **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-12: 40f cheese in double pan, employee rearranged prep cooler, **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None **Warning** - From follow-up inspection 2024-11-12: Same **Time Extended**
53B-01-5
67
Nov 5, 2024
Routine - Food
7 critical violations. 10 major violations. 13 minor violations.
View 30 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 151f per my probe thermometer **Warning**
22-57-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not reaching 160f heat, explained manual sanitation **Warning**
22-45-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then grabbed veggies, explained to him and he washed hands, veggies got cooked to 145f **Corrected On-Site**
12A-12-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +400 ppm quat in triple sink, explained to employee
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f birria bullion, on grill off, moved to grill on, reached 165f **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cheese in double pan, employee rearranged prep cooler, 53f cut watermelon in bar cooler, 1/4 cup discarded by mgr **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above veggies, walk in cooler, employee rearranged **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by cook line
27-16-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Towel in hand sink by ice bin, employee moved it **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice bin, employee placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None **Warning**
53B-01-5
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. Several employees here don't have it
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at bar, employee placed one **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs yesterday morning, label by employee **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Red solution by dish machine, cleaner by employee **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, got one **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to him
16-13-5
Basic - Food stored on floor. A couple of containers with food in walk in freezer, employee placed them on shelf, also container with chips by walk in cooler, **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container, employee wrote sugar **Corrected On-Site**
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, manager employee removed **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, emailed one **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Two containers with food in freezer, employee placed lid on **Corrected On-Site**
08B-12-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 53f bar cooler with ice build up, 53f per my probe thermometer, cut watermelon in **Warning**
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
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. Two open drinks at cook line, discarded **Corrected On-Site**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. On prep table, employee discarded his food, **Corrected On-Site**
12B-02-4
7
May 8, 2024
Food-Licensing Inspection
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by dish machine
35A-02-6
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. Emailed one **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chlorine
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at prep area, placed a roll **Corrected On-Site**
31B-05-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom and customer bathroom
32-12-5
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. All handsink, emailed her one
31B-04-4
50
Frequently Asked Questions
When was Anejo Cocina Mexicana last inspected?
The most recent health inspection at Anejo Cocina Mexicana on file is from Jan 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Anejo Cocina Mexicana?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited five times, more than any other issue at Anejo Cocina Mexicana.
How does Anejo Cocina Mexicana compare to other restaurants in Jacksonville?
Anejo Cocina Mexicana most recently scored 15 out of 100, which is lower than the Jacksonville average of 74.
Has Anejo Cocina Mexicana's inspection record improved over time?
No. Recent inspections at Anejo Cocina Mexicana have averaged around 17 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Anejo Cocina Mexicana means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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