Anejo Cocina Mexicana
Last inspected: Mar 10, 2026
86
Score
The health department has logged 12 inspections at Anejo Cocina Mexicana, the earliest from 2022. The most recent visit was on Mar 10, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited three times.
Restaurants in Winter Park average 83, so Anejo Cocina Mexicana is doing better than most peers. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Bag with clean cloths inside Hand wash sink at Prep station and bar **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-10: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler **Warning** - From follow-up inspection 2026-03-10: **Time Extended**
29-49-6
86
Jan 8, 2026
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
32
Jul 29, 2025
Routine - Food
No violations found.
100
Jul 21, 2025
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Jan 14, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 60F at prep station
01B-02-5
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. Heavy cream not date marked open more than 24 at prep station
02C-03-5
Intermediate - No soap provided at handwash sink. Next to prep station **Corrected On-Site**
31B-03-4
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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle not labeled in dish area
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at bar 80F
10-07-4
Basic - Equipment in poor repair. Gasket in disrepair at low boy reach in cooler
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on top of single service items in dry storage
40-06-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet in prep station
29-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken, ground beef and steak at ambient temperature overnight
06-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile leaking in dish area
36-32-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at cook line
05-09-4
39
Jul 9, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
70
Jul 3, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken tenders, chicken flautas and pork belly located in reach in cooler next to hot box with temperature between 55-58F left over night. Operator discarded **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken tenders, chicken flautas and pork belly located in reach in cooler next to hot box with temperature between 55-58F left over night. Operator discarded
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over strawberries in walk in freezer **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 2 Tomatoes cans
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked with bag of clean rags **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside of flour container **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. West nesting in plastic containers located in dish area
24-08-4
Basic - Food storage container/container lid cracked or broken. Cracked container in walk in freezer. Operator discarded **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Container with shrimps on floor in walk in freezer **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in reach in cooler in cook line
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No air ambient thermometer inside of reach in cooler next to hot box
05-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler with rusted shelves in prep station
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler located next to hot box
29-49-6
30
Jan 10, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Warning** - From follow-up inspection 2024-01-10: **Time Extended**
22-02-4
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. Only 2 employee certificates available **Warning** - From follow-up inspection 2024-01-10: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Stainless steel chip baskets stored under the paper towel dispenser in the server station **Warning** - From follow-up inspection 2024-01-10: **Time Extended**
24-27-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Gaskets to the 3 door under counter cooler are ripped and need to be replaced - gasket to the walk in freezer is not attached -gasket to the under counter cooler at the range is ripped **Warning** - From follow-up inspection 2024-01-10: Gaskets are on order **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Light not functioning. -in the hood a'in the kitchen **Warning** - From follow-up inspection 2024-01-10: **Time Extended**
36-62-4
70
Jan 3, 2024
Routine - Food
5 critical violations. 9 major violations. 12 minor violations.
View 26 violations
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 the bar no sanitizer connected **Warning**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter 2 door bev air ; milk (59F - Cold Holding); sauce (59F - Cold Holding) unit is not operating properly **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Under counter 2 door bev air ; milk (59F - Cold Holding); sauce (59F - Cold Holding) unit is not operating properly **Warning**
01B-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw Steak stored with ham **Warning**
08A-08-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At the bar or the dish areav **Warning**
16-37-1
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. Milk opened and not datedv **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the can rack blocked by a ladder and 5 gal bucket -hand sink at the dish area the water was off at the vaulted , operator corrected this sink **Warning**
31A-09-4
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/ No manager present **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the can rack **Warning**
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. Only 2 employee certificates available **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan not dated **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Bug glue board has many dead insects and the unit is missing the bottom tray to catch them as they fall , please replace glue board and catch tray **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. In the sugar a plastic cup used to dispense the sugar , **Warning**
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Stainless steel chip baskets stored under the paper towel dispenser in the server station **Warning**
24-27-4
Basic - Equipment in poor repair. -Gaskets to the 3 door under counter cooler are ripped and need to be replaced - gasket to the walk in freezer is not attached -gasket to the under counter cooler at the range is ripped **Warning**
14-11-5
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. At the mop sink **Warning**
36-08-4
Basic - Food stored on floor. Margarita mix in the store room **Warning**
08B-38-4
Basic - Light not functioning. -in the hood a¿¿in the kitchen **Warning**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Line hand sink **Warning**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Spoons at the pick up window stored business end up **Warning**
25-06-4
Basic - Stored food not covered. Sugar **Warning**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados not washed at the line make cooler **Warning**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Pressure real ease valve at the dish washer **Warning**
29-11-4
11
Jul 6, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw snapper stored over cut watermelon and jalapeños peppers in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cooks line **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in drawers at cooks line under grill have soiled gaskets Under grill is soiled
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at cooks line **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Sugar,flour no labels at dry storage area
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cooks line
29-49-6
52
Mar 24, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Aspirin stored next to clean dishes at cooks line Bottle of tums stored over make table at cooks line **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by dish wash area had green scrubbers in the sink **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cooks line and prep area had no paper towels Hand wash sink by storage area had hand sanitizer instead of soap **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on the brunch menu.emailed operator consumer advisory sign
02B-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line grooved and stained
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored over cans
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with rice **Corrected On-Site**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler throughout cooks line
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cooks line across from warmer Reach in cooler at prep area across from stove
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia and salmon in packages that had instructions to remove from package before thawing. Per operator items were pulled from the freezer today.Chef removed tilapia and salmon from packaging **Corrected On-Site**
06-01-5
45
Oct 19, 2022
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
90
Frequently Asked Questions
When was Anejo Cocina Mexicana last inspected?
The most recent health inspection at Anejo Cocina Mexicana on file is from Mar 10, 2026. The public record contains 12 inspections in total.
What is the most common violation at Anejo Cocina Mexicana?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Anejo Cocina Mexicana.
How does Anejo Cocina Mexicana compare to other restaurants in Winter Park?
Anejo Cocina Mexicana most recently scored 86 out of 100, which is higher than the Winter Park average of 83.
Has Anejo Cocina Mexicana's inspection record improved over time?
Yes. Recent inspections at Anejo Cocina Mexicana have averaged around four violations per visit, down from roughly nine 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 four times per year on average.
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