Anejo Cocina Mexicana
Last inspected: Nov 19, 2025
25
Score
Across the available record, Anejo Cocina Mexicana has four inspections on file, the first dated 2024. The most recent report on file is from Nov 19, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly nine violations before.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical St. Augustine restaurant, which scores around 81. There are enough flags in the record to merit a second thought.
4
Inspections
7
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
7 critical violations. 2 major violations. 3 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Tortillas in to go bag on steam well on cook line, tortillas removed form bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boxes of cheese in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (47F - Cold Holding) very large container of salsa right next to walk in cooler door, manager stated door to cooler was constantly open for less then a couple of hours while employee filled smaller containers for salsa.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (107F - Hot Holding) in standing hot box at end of cook line, per manager rice was made at most 2 hours prior, rice placed in oven on cook line to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored with clean plates in back dry storage area. Bottle of pesticide stored with various sauce bottles under prep table next to cook line. All bottles removed. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Bottle of pain reliever stored on shelf over reach in cooler on cook line, bottle moved. **Corrected On-Site**
41-07-4
High Priority - Cooked injected meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time and temperature combination as specified in cooking chart. sliced beef (122F - Cooking) on grill on cook line, employee cooked beef then moved it to cooler part of grill and stated beef was done cooking and that it was suppose to be fully cooked, max temperature was 122F, beef moved to hotter part of grill and continued to cooked and rechecked at 158F. **Corrected On-Site**
03C-37-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda gun nozzles at bar have a build up of food debris. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and tres leche in keg walk in cooler without any dates, per manager everything was made Monday.
02C-02-5
Basic - Raw fruits/vegetables not washed prior to preparation. Food handler cutting whole tomatoes and onions straight from original packaging without washing them first.
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed romaine heads and whole tomatoes stored on top shelf over multiple containers of cut onions and peppers in walk in cooler.
08B-17-4
Basic - Food stored on floor. Bottles of liquid margarine in dry storage area, bottles moved. **Corrected On-Site**
08B-38-4
25
Mar 6, 2025
Routine - Food
No violations found.
100
Mar 5, 2025
Routine - Food
7 critical violations. 5 major violations. 6 minor violations.
View 18 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. Food service employee touched cooked tostados with bare hand contact. Cookline. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee retuned from bathroom and engaged in food service activities without washing hands Hans second time. Manager intervened. **Corrective Action Taken** **Warning**
12A-11-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temperature Dish machine at 130°. Manager reset Dish machine. 159° after run. **Corrected On-Site**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 78°. Rice 79°. In oven. (Overnight temperatures) **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. Rice 78°. Rice 79°. In oven. (Overnight temperatures) **Warning**
03B-01-6
High Priority - Displayed food not properly protected from contamination. No cover on dried lemons /limes at bar. Covered by manager. **Corrected On-Site**
08B-02-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employee entered from outside and engaged in food service activities without washing hands. Manager intervened. **Corrective Action Taken** **Warning**
12A-16-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwashers unaware of sanitizing and correct ware washing methods.
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or Quaternary ammonium test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Replaced by manger. **Corrected On-Site**
31B-02-4
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. No employee training for some Food service employees.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Bow as scoop in rice. Operator discarded item. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
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. multiple employees.
13-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Knives between equipment. Moved by manager. **Corrected On-Site**
10-12-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Flavored straws at bar for customer self service not wrapped / covered. Person In Charge moved straws to behind counter. **Corrective Action Taken**
25-27-4
16
Aug 8, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
95
Frequently Asked Questions
When was Anejo Cocina Mexicana last inspected?
The most recent health inspection at Anejo Cocina Mexicana on file is from Nov 19, 2025. The public record contains four inspections in total.
What is the most common violation at Anejo Cocina Mexicana?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Anejo Cocina Mexicana.
How does Anejo Cocina Mexicana compare to other restaurants in St. Augustine?
Anejo Cocina Mexicana most recently scored 25 out of 100, which is lower than the St. Augustine average of 81.
Has Anejo Cocina Mexicana's inspection record improved over time?
No. Recent inspections at Anejo Cocina Mexicana have averaged around 12 violations per visit, up from roughly nine 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.
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