Anejo Cocina Mexicana
Last inspected: Apr 22, 2026
22
Score
Public records show eight inspections at Anejo Cocina Mexicana stretching back to 2022. The newest entry in the record is dated Apr 22, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 14 violations per visit lately, up from roughly one violation before.
The pattern that stands out is “food stored on floor”, which has been cited three times.
Compared to other Ponte Vedra restaurants (averaging 70), there's room to close the gap. There are enough flags in the record to merit a second thought.
8
Inspections
4
Critical latest
0
Major latest
18
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
4 critical violations. 18 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy based sauce in kitchen cooler opposite fryer at 50°. Last night. Cut tomato, 50°. cut lettuce , 50°. Salsa 50°. Moved by manager . Made about 45 mins ago. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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. Dish machine chlorine 0 ppm. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw bacon/ pork over ready to eat onions. Walk in cooler Moved by manager. **Repeat Violation** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dairy based sauce in kitchen cooler opposite fryer at 50°. All other items non potentially hazardous (time/temperature control for safety) since last night. **Warning**
01B-02-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used as scoops in multiple foods. Sauce, salsa..
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Loose/sagging ceiling tiles by rear dry goods area.
36-32-5
Basic - Dead roaches on premises. One large dead cockroach on floor by dry goods. Cleaned by manager. **Corrective Action Taken**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Employee drink containers on prep tables. Kitchen.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on multiple foods , wrapped tortillas at dry goods.
40-06-5
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.
13-07-4
Basic - Floor area(s) covered with standing water. Standing water on floor by walk in cooler threshold.
36-22-4
Basic - Food stored in a location that is exposed to splash/dust. Large container of cooked rice under kitchen Hand Wash Sink.
08B-36-4
Basic - Food stored on floor. Boxed foods on floor In walk in freezer. **Repeat Violation**
08B-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gaskets to coolers In kitchen.
14-36-5
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack. **Repeat Violation**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before cutting. Inspector intervened. **Corrective Action Taken**
08B-39-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand Wash Sink by Dish machine blocked with standing water.
29-20-5
Basic - Stored food not covered. Uncovered Bulk food containers of dry rice, dry beans in dry goods area.
08B-12-5
Basic - Unclean building components, attachments or fixtures. Dusty blower fan in walk in cooler.
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet spray nozzle at Dish machine line.
29-11-4
Basic - Plumbing system in disrepair. Missing plumbing from dump sink at Dish machine line.
29-08-4
22
Nov 3, 2025
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 129F. Per employee, rice placed in warmer 2.5 hours prior. Employee heated rice to 175F. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Pan with whole raw chicken stored over pan of raw shrimp in walk in cooler. Manager rearranged products to proper storage. Also, open case of raw chicken stored on top of peppers in walk in freezer.**Corrected On-Site** **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork on stove with no heat applied at 105F. Per employee, pork began reheating at approximately 11:00. Temperature taken at 2:00.
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork on stove with no heat applied at 105F. Per employee, pork began reheating at approximately 11:00. Temperature taken at 2:00.
03E-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at the bar, manager identified contents as sanitizer and labeled. **Corrected On-Site**
41-17-4
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 written procedures available. Provided DBPR Form HR 5030-104 via email. **Corrected On-Site**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top and sides of ice machine has black mold-like substance.
22-20-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line dry storage shelving.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling near fans in walk in cooler has black mold-like substance. Also, fan guards in walk in cooler are soiled.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in women's restroom.
32-12-6
Basic - Food stored on floor. Trays of cooked peppers stored on the floor in walk in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved tongs to proper storage. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign at kitchen handwash sink by prep area and in dishroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket is soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Two stacked pans on clean pan rack in dishroom have old labels/stickers attached.
16-46-4
Basic - Open dumpster lid. Left dumpster lid is open. Manager closed lid. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed at room temperature in prep area. Manager moved beef to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
14-17-4
23
Feb 28, 2025
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Dec 9, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Feb 21, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. 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. **Warning** - From follow-up inspection 2024-02-21: 60 day warning from initial inspection **Time Extended**
02B-04-5
90
Aug 7, 2023
Routine - Food
No violations found.
100
Jan 3, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
27
Aug 26, 2022
Routine - Food
5 critical violations. 1 major violation. 17 minor violations.
View 23 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle personal phone then wrap prepped food in plastic wrap and stored in the walk in cooler. Employee washed hands with gloves still on then discarded the gloves and placed on new gloves.
12A-09-4
High Priority - Toxic substance/chemical improperly stored. At time of inspection, containers of lighter fluid stored on shelf over prep table with bowls for tortilla chips and salsa. Operator relocated the lighter fluid to the proper storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink, no back flow preventer on either side of the connected hoses after the splitter. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw beef stored in container of raw shell eggs stored over bulk container of sour cream. Operator relocated the eggs and beef to the proper storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. At time of inspection, chlorine dish,aching at 0ppm, operator set up the three compartment sink to 100ppm chlorine. **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. At time of inspection, hand wash sinks in main kitchen area used for other purposes as evident by a lemon stored in the hand wash sink at the entrance to the kitchen from the dining room and a raw shrimp stored in the hand wash sink closest to the prep area and walk in cooler. Employee removed all items from hand wash sinks. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has accumulation of mold like substance spots at the interior ice chute. **Repeat Violation**
22-20-5
Basic - Cardboard used to line food-contact shelves. In the back dry storage hallway, cardboard lining metal storage shelf with packages or tortillas stored on the shelf. **Repeat Violation**
14-05-4
Basic - Ceiling tile missing. In the main kitchen area, three missing ceiling tiles.
36-36-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean and sanitized metal pots stored under the employee hand wash sink at the end of the main cook line, operator had employee invert the pans until a better storage space could be determined. **Corrective Action Taken**
24-27-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. At time of inspection, blue ice buckets stored on the floor in front of the bulk ice bin. Employee relocated the ice buckets to the proper storage location. **Corrected On-Site**
24-07-4
Basic - Employee eating in a food preparation or other restricted area. At time of inspection, employee plate of food and employee beverage stored on clean prep table on the service side of the main cook line closest to the prep area. Employee discarded the employee food and beverage. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the bottom shelf of the main prep table in front of the bulk ice bin, employee personal jacket stored on case of unwashed avocados.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On metal storage over the dishwashing area, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. On the main cook line, jug of fryer oil stored on the floor. In the walk in cooler bucket of cut lettuce stored on the floor. In the walk in freezer container of raw frozen shrimp stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line flip top reach in cooler, knife stored inbetween the cracks of the flip top reach in cooler door and the side of the equipment. Operator removed the knife to the property storage location. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at the hand wash sink at the end of the main cook line opposite the walk in cooler. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the waitstation area on the underside of the soda dispenser plate, mold like substance build up behind the soda nozzles.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At the end of the main cook line and waitstaff area, single service tin carry out containers not stacked inverted or covered for protection.
25-06-4
Basic - Stored food not covered. In the walk in cooler, multiple containers of salsa,beef,pork and chicken stored with no protection. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection, raw frozen squid stored thawing in bucket of water on the floor at ambient air temperature in front of the the entrance to the walk in cooler from the prep area. Operator relocated the squid to the walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At time of inspection, multiple soiled wet wiping cloths stored on the steam table, under cutting boards and on the reach in coolers on the main cook line. Operator instructed employees to keep wiping cloths in sanitizer solution. **Corrective Action Taken**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. On the service side of the main cook line by the prep area, bulk container of flour stored with no product label.
02D-01-5
18
Frequently Asked Questions
When was Anejo Cocina Mexicana last inspected?
The most recent health inspection at Anejo Cocina Mexicana on file is from Apr 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Anejo Cocina Mexicana?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Anejo Cocina Mexicana.
How does Anejo Cocina Mexicana compare to other restaurants in Ponte Vedra?
Anejo Cocina Mexicana most recently scored 22 out of 100, which is lower than the Ponte Vedra average of 70.
Has Anejo Cocina Mexicana's inspection record improved over time?
No. Recent inspections at Anejo Cocina Mexicana have averaged around 14 violations per visit, up from roughly one 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 two times per year on average.
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