Anejo Cocina Mexicana
Last inspected: Sep 11, 2025
41
Score
The health department has logged nine inspections at Anejo Cocina Mexicana, the earliest from 2022. The newest entry in the record is dated Sep 11, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around 10 violations to closer to 15 violations.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited three times.
The city-wide average sits at 71, which Anejo Cocina Mexicana's 41 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
6
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 11, 2025
Routine - Food
6 critical violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on non-chemical side of splitter at mop sink **Warning** - From follow-up inspection 2025-09-11: Still the same **Time Extended**
29-42-4
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. White rice (112-130F - Hot Holding); black beans (117-129F - Hot Holding), stored on far left side of steam table on cook line. Place there after reheating on stove top for hot holding 2 hrs ago as per employee. Employee reheating. Unit was turn down low. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-11: Still the same. Pan of white rice on far left side of steam table reheated in microwave at 10am as per employee and place on steam table to hot hold. White rice at 112-124F hot hot holding. Employee reheating. Far end of steam table on cook line not working properly. Advised manager to place items in other steam table in smaller pans until unit is fixed **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 pieces cooked stuff green peppers (52-56F - Cooling), stored in meta pan uncovered in make table reach in cooler on cook line from over night with no additional preparation done today as per manager and employee. Stop sale issued. Manager discarded **Warning** - From follow-up inspection 2025-09-11: Operator has another 6 cooked stuff peppers with cheese in reach in cooler on cook line from overnight at 51-55F cooling and no additional preparation done today as per manager and employee. Stop sale issued Operator has same 2 ROP raw tuna in pan in walk in cooler not discarded. Validated with employee and manager that it's same fish. Stop sale issued and observed manager discarded both packages in trash **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two pieces of ROP individual pack of raw tuna that are completely thawed in pan in walk in cooler not cut, pierce or removed from package. Package has label on it to be removed once thawed. Stop sale issued **Warning** - From follow-up inspection 2025-09-11: Still the same. Operator has same 2 ROP raw tuna in pan in walk in cooler not discarded. Validated with employee and manager that it's same fish. Stop sale issued and observed manager discarded both packages in trash. **Admin Complaint**
01B-13-4
High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers handling soiled plates and then picking up food to be served without washing hands. **Warning** - From follow-up inspection 2025-09-11: Still the same **Admin Complaint**
12A-02-4
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 6 pieces cooked stuff green peppers (52-56F - Cooling), stored in meta pan uncovered in make table reach in cooler on cook line from over night with no additional preparation done today as per manager and employee. Stop sale issued. Manager discarded **Warning** - From follow-up inspection 2025-09-11: Operator has another 6 cooked stuff peppers with cheese in reach in cooler on cook line from overnight at 51-55F cooling and no additional preparation done today as per manager and employee. Stop sale issued **Admin Complaint**
03D-02-5
41
Sep 10, 2025
Routine - Food
10 critical violations. 10 major violations. 17 minor violations.
View 37 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beef in walk in cooler on shelf. Moved by manager. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Cleaning spray chemical bottles stored on top of double oven in kitchen **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (112-130F - Hot Holding); black beans (117-129F - Hot Holding), stored on far left side of steam table on cook line. Place there after reheating on stove top for hot holding 2 hrs ago as per employee. Employee reheating. Unit was turn down low. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 pieces cooked stuff green peppers (52-56F - Cooling), stored in meta pan uncovered in make table reach in cooler on cook line from over night with no additional preparation done today as per manager and employee. Stop sale issued. Manager discarded **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two pieces of ROP individual pack of raw tuna that are completely thawed in pan in walk in cooler not cut, pierce or removed from package. Package has label on it to be removed once thawed. Stop sale issued **Warning**
01B-13-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers handling soiled plates and then picking up food to be served without washing hands. **Warning**
12A-02-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line pulling up pants and touching clothing and then handling food without washing hands. **Warning**
12A-10-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee with gloves on both hands handling raw meat and placing on grill and then handling tortillas with same gloves after wiping hands on dry towel to place on grill. Discussed with manager and employee. Employee washed hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 6 pieces cooked stuff green peppers (52-56F - Cooling), stored in meta pan uncovered in make table reach in cooler on cook line from over night with no additional preparation done today as per manager and employee. Stop sale issued. Manager discarded **Warning**
03D-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on non-chemical side of splitter at mop sink **Warning**
29-42-4
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee preparing raw shrimp in back kitchen with bare hands to be stored away for later.
09-17-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server employees preparing food with artificial nails/nail polish and wearing no gloves
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzle at bar area with black build up
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar pads stored inside hand wash sink at bar area. Bucket stored in back kitchen hand wash sink next to dish machine
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operas no chlorine test strips when using chlorine to sanitize
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has several servers hired over 60 days with no proof of training **Repeat Violation** **Admin Complaint**
53B-02-5
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. Operator has several employees hired with no proof of form
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Operator has several food handler certificates missing date of birth
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid stored at front wait station unlabeled. Employee stated it chemical table cleaner
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink on wait station. Water was turned off. Manager put back on and water is 85F. **Corrected On-Site**
27-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipments on dry storage shelf wet nesting **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Walk in cooler with torn gasket. Reach in cooler on cook line with torn gasket
14-11-5
Basic - Floor area(s) covered with standing water. At bar under. In dining area in front of bar due to drink machine leaking on floor
36-22-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line **Repeat Violation**
36-73-4
Basic - Food stored on floor. Case of food on floor in walk in freezer
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's at bar stored in 56F standing water
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cook line with soiled gaskets. Hood filters with grease build up
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go pans on shelf at wait station not inverted **Repeat Violation**
25-06-4
Basic - Stored food not covered. Cooked tamales in walk in cooler not covered
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at wait station with leaking pipe. Manager had this sink turned off due to leak.
29-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates in back area on rack not in use is not inverted
24-05-4
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. Two pieces of ROP individual pack of raw tuna that are completely thawed in pan in walk in cooler not cut, pierce or removed from package. Package has label on it to be removed once thawed. Stop sale issued **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open cup drink stored on cook line prep area next to food
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 Bluetooth speaker stored above dry storage food on shelf in kitchen on cook line. Employee aprons stored on dry storage food in kitchen
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with hair restraint. Employee with facial beard preparing foods with no beard guard. **Repeat Violation**
13-03-4
4
Apr 21, 2025
Routine - Food
1 major violation.
View 1 violation
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. No proof of training for any employee. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-21: Employee food handler training still not completed. Manager states he will purchase training books today. **Admin Complaint** **Corrective Action Taken**
53B-01-5
90
Feb 19, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
41
Sep 18, 2024
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 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. Server handling raw lemons for guests drinks in server station near pass through window.
09-01-4
High Priority - Toxic substance/chemical improperly stored. Multiple spray bottle containing chemical cleaners stored on shelf in bar with bar mixers. Bottles moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager working today. Manager states she is scheduled to take exam. **Corrective Action Taken**
53A-03-7
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One training record provided today.
53B-09-4
Basic - Covered waste receptacle not provided in women's bathroom. Missing in both unisex employee restroom in kitchen and in women's restroom in dining area.
32-12-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black straws on bar top in bar. Straws moved behind bar. **Corrected On-Site**
25-27-4
Basic - Single-service articles not stored inverted or protected from contamination. On shelf above pass through window, foil containers are not inverted.
25-06-4
Basic - Silverware/utensils dried with a towel/cloth. Employee in back dining area drying silverware. Employee stopped drying. **Corrective Action Taken**
24-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can of tea in beer walk in cooler. Drink discarded. **Corrected On-Site**
12B-13-4
Basic - Food stored on floor. Container of oil on floor near hand washing sink by cook line. Oil moved and stored correctly. Case of beef on floor in walk in freezer. Beef moved and stored correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor area(s) covered with standing water. Beer walk in cooler floor.
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
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. Employee drink cup on side server station in dining area. Employee drink cup on pass through window in kitchen. Both drinks covered with lids. **Corrected On-Site**
12B-12-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two shelves below prep tables in back kitchen are rusted.
14-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at end of cook line near walk in cooler. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
35
Jan 24, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to fill foil pan.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. One cook on line no hair restraint
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Bags of ice and cases of chicken on walk in freezer floor.
08B-47-4
70
Jul 5, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Handsink at bar area used to store mats in the sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink on line in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. Handsink in expo area
31B-03-4
Basic - Missing drain plug at dumpster. All restaurants in plaza that uses dumpster responsible for dumpster
33-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen, placed on hair net **Corrected On-Site**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on table of pick up window Personal drink in drink station area Moved **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on fan covers in walk in cooler. **Repeat Violation**
36-34-5
61
Jan 9, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
70
Jul 6, 2022
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
22
Frequently Asked Questions
When was Anejo Cocina Mexicana last inspected?
The most recent health inspection at Anejo Cocina Mexicana on file is from Sep 11, 2025. The public record contains nine inspections in total.
What is the most common violation at Anejo Cocina Mexicana?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Anejo Cocina Mexicana.
How does Anejo Cocina Mexicana compare to other restaurants in Yulee?
Anejo Cocina Mexicana most recently scored 41 out of 100, which is lower than the Yulee average of 71.
Has Anejo Cocina Mexicana's inspection record improved over time?
No. Recent inspections at Anejo Cocina Mexicana have averaged around 15 violations per visit, up from roughly 10 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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