Anejo Cocina Mexicana
Last inspected: Dec 19, 2025
22
Score
Inspectors have visited Anejo Cocina Mexicana six times, with records going back to 2023. On Dec 19, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to 20 violations.
Across the inspection history, “dented/rusted cans present” is the issue that surfaces most often, recorded three times.
By comparison, the average St. Johns facility scores 69, putting Anejo Cocina Mexicana on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
5
Critical latest
4
Major latest
7
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over limes in beer walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag used to store tortillas on make line.
14-31-5
High Priority - Dented/rusted cans present. See stop sale. Can of tomato purée with denting along top seaming. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See stop sale. Observed rice (55F/54F/55F/56F/57F/69F/65F - Reheating at 2.5 hours) in warming cabinet by the kitchen. Per cook, rice began reheating at 9:00. Temperature taken at 11:28.
03E-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken tortillas in walk in cooler prepared on 11/28 and 11/30. Today is 12/19. Manager discarded tortillas. **Corrective Action Taken**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in handwash sink by chip area. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from the fryers. Manager brought paper towels. **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. Manager has only three proof of employee training out of approximately ten employees. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Plumbing system in disrepair. Hot water valve on handwash sink at dishmachine is inoperable. **Repeat Violation**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of flip top reach in cooler in kitchen.
29-49-6
Basic - Stored food not covered. Chilis, salt and sugar in dry storage not covered.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cooked rice in the walk in cooler. **Repeat Violation**
08B-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook wearing a bracelet.
13-07-4
Basic - Damaged/spoiled/recalled food not properly segregated. Can of tomato purée with denting along top seaming not segregated. Manager removed can from rest of supply. **Corrected On-Site** **Repeat Violation**
08B-20-4
Basic - Bowl or other container with no handle used to dispense food. Pan inserts with no handle used as scoops in beans and rice in dry storage. Manager removed the pan inserts. **Corrected On-Site**
14-01-5
22
May 5, 2025
Routine - Food
5 critical violations. 5 major violations. 12 minor violations.
View 22 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200+ ppm. Operator remade 50 ppm. **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Dented/rusted cans present. See stop sale. Dented seam can of tomato purée. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handles raw chicken and raw beef with gloves then to ready to eat chicken without washing hands and changing gloves.
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat jello. Operator removed eggs. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. **Repeat Violation** **Admin Complaint**
01B-13-4
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/ Employee Ramon expired manager certificate. 7/31/19 **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with lemons inside. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Three employees with incomplete food handlers certifications.
53B-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Guacamole cooling in walk in cooler in covered container. guacamole (46F - Cooling, After an hour 46F moved to walk in freezer, after another hour and half 32F)
03D-15-4
Basic - Open dumpster lid.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled. Reach in cooler gaskets soiled. Hood filters on cook line soiled.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Boxes of shrimp stored on floor in walk in freezer and bulk container of chips store on floor near kitchen. **Repeat Violation**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath back exit door.
35B-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over cut tomatoes.
08B-17-4
Basic - Plumbing system in disrepair. Hand wash sink near cold holding unit on cookline in disrepair.
29-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in wait station wet nesting. **Repeat Violation**
24-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food items no separate from public food items.
08B-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings vents soiled in kitchen.
36-34-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dented seam can of tomato purée.
08B-20-4
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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. **Repeat Violation**
06-09-1
16
Dec 17, 2024
Routine - Food
7 critical violations. 7 major violations. 8 minor violations.
View 22 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution on service line by soda machine tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in stand up warming unit at 107F. Employee states rice placed in warmer at approximately 11:00. Temperature taken at 2:40. Employee heated rice to 169F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Individually sealed and completely thawed tuna and salmon in drawers on cook line.
01B-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed cook begin to heat rice by placing into a take out bag then placing in microwave. Manager coached employee and employee heated rice in the oven. **Corrected On-Site**
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flying insects observed in dry storage room by seasonings and rice. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. Can of whole peeled tomatoes with two dents along top seaming and one large dent on side of can.
01B-01-4
High Priority - Container of medicine improperly stored. Package of stomach relief medicine stored on top of coffee maker next to bag of coffee grounds. Manager moved medicine to proper storage. **Corrected On-Site**
41-07-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in server reach in not dated. Manager states it was opened on Saturday. Today is Tuesday. Manager dated milk. **Corrected On-Site**
02C-03-5
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 HR 5030-104. **Corrected On-Site**
11-27-4
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, Ramon C, manager certificate expired July 31, 2024. Also, at beginning of inspection, four employees present engaged in food service.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Towel in hand wash sink by stand up warming unit. Observed employee dump water from bucket into hand wash sink by walk in cooler. Manager coached employee on proper use of sinks. **Corrective Action Taken**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Inspector's minimum/maximum thermometer used to verify temperature.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink. **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with yellow and clear liquids on shelf at service station. Unlabeled spray bottle with yellow liquid below handwash sink across from chip holding drawer. Manager stated it is bleach and labeled. **Corrected On-Site**
41-17-4
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. See stop sale. Individually sealed and completely thawed tuna and salmon in drawers on cook line.
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed between plastic stacked cups at soda machine on service line.
24-08-4
Basic - Food stored on floor. Pans of raw pork and raw beef stored on the floor in the walk in freezer.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Multiple employee hand wash sinks in kitchen and ware washing have signs that read, "Hand Wash Only". Provided DBPR Form HR 5030-111.
31B-04-4
Basic - Stored food not covered. Multiple containers of seasonings, rice, peppers, beans and sugar stored uncovered in dry storage room.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Two large pork roasts thawing in standing water at mop sink and two large pork roasts thawing at room temperature on back prep table. Employee moved all to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine has black mold-like substance.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip hanging in middle of prep area by mop sink with excessive accumulation of dead flying insects. Manager removed and discarded fly strip. **Corrected On-Site**
35A-06-4
12
Jun 3, 2024
Complaint Full
No violations found.
100
May 20, 2024
Complaint Full
3 critical violations. 6 major violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (110F - Hot Holding) in hot holding cabinet on cook line, per employee rice was made 1.5 hours prior, temperature to cabinet turned up. vegetable stock (90F - Hot Holding) sitting out on prep table between cook line and walk in cooler, per employee stock was sitting out less then 1 hour stock placed back in warming cabinet. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chorizo (60F - Cold Holding) thawing out on table in prep area, per employee items was sitting out less then 2 hours, item placed back in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 1 live flying insect around bar area. Approximately 2 live flying insects in kitchen area around walk in cooler door.
35A-02-6
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine ran multiple times and only reads 125F, employee set up triple sink. **Corrective Action Taken** **Warning**
22-56-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All ceviche items on all menus have an asterisk, but there is not asterisk on the consumer advisory on the menu. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for sink and surface cleaner that are used for the sanitation buckets
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line near dry storage area. At hand wash station in ware washing area.
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station at end of cook line near dry storage area. At hand wash station in ware washing area. At hand wash station in server area at far end of server area. Also no soap at all at hand wash station at bar area.
31B-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station at end of cook line near walk in cooler.
27-16-5
35
Dec 22, 2023
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
78
Frequently Asked Questions
When was Anejo Cocina Mexicana last inspected?
The most recent health inspection at Anejo Cocina Mexicana on file is from Dec 19, 2025. The public record contains six inspections in total.
What is the most common violation at Anejo Cocina Mexicana?
Across the inspection record, “dented/rusted cans present” has been cited three times, more than any other issue at Anejo Cocina Mexicana.
How does Anejo Cocina Mexicana compare to other restaurants in St. Johns?
Anejo Cocina Mexicana most recently scored 22 out of 100, which is lower than the St. Johns average of 69.
Has Anejo Cocina Mexicana's inspection record improved over time?
No. Recent inspections at Anejo Cocina Mexicana have averaged around 20 violations per visit, up from roughly four 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 three times per year on average.
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