Cinco De Mayo Authentic Mexican Restaurant
Last inspected: Feb 2, 2026
21
Score
Cinco De Mayo Authentic Mexican Restaurant has been inspected six times since 2024. The most recent report on file is from Feb 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around 13 violations each.
“No proof provided that food employees are informed” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 74, which Cinco De Mayo Authentic Mexican Restaurant's 21 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
2
Critical latest
7
Major latest
11
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 7 major violations. 11 minor violations.
View 20 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Removed raw fish then changed gloves and grabbed tortillas, explained to him and washed hands, tortillas got to 150f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Container of medicine improperly stored. Pain killer above prep table, manager moved them to bottom shelf **Corrected On-Site**
41-07-4
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/ Vivian Rodriguez took test on 12-30-20, manager couldn't reach her
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old build up
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand sink by triple sink, employee moved it **Corrected On-Site**
31A-11-4
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. For 3 new employees, 2 ladies that are servers and one dishwasher, emailed form **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans made yesterday morning, manager wrote dates **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid under table, cleaner per employee
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water or cold water in hand sink by triple sink, employee turned them back on **Corrected On-Site**
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. By tripe sink **Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves. Soiled on shelf by prep cooler, cook line
14-05-4
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. Employee removed them from bag **Corrective Action Taken**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above silverware in cabinet by ice bin **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
13-03-4
Basic - Food stored on floor. Fries in box in walk in freezer, placed on shelf **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent dusty in walk in cooler
23-03-4
Basic - Stored food not covered. Beans in walk in cooler at 40f, employee coveted them **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. A couple of powders without names, sugar, seasoning and salt **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Scooping ice with cup, explained to her **Repeat Violation**
14-01-5
21
Jul 17, 2025
Routine - Food
No violations found.
100
Jul 9, 2025
Routine - Food
6 critical violations. 4 major violations. 10 minor violations.
View 20 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw steak then changed gloves and scooped cheese, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above beef loin stake cut here, reach in cooler, manager rearranged **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above ice for consumption when needed, in walk in freezer, manager rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes from dish machine as clean and sanitizer is not dispensing since sanitizer bucket is empty **Warning**
22-45-4
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. 0 ppm chlorine empty sanitizer bucket **Warning**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Resin bottle on shelf above napkins, storage across restrooms, moved by employee **Corrected On-Site**
41-10-4
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. Couldn't find
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
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. For two new employees **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked corn cooked on Monday, employee wrote time on, **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above box with tea, by soda syrup rack, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice scoop handle in contact with ice. Employee moved it, ice bin **Corrected On-Site**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, digital not working
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Stored food not covered. Cut onions in walk in cooler, covered by employee, **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. A couple of containers with white powder on storage shelf by cook line, employee write name on **Corrected On-Site**
02D-01-5
Basic - Cardboard used to line nonfood-contact shelves. Soiled in walk in cooler
14-45-4
Basic - Carbon dioxide/helium tanks not adequately secured. By triple sink, only one without chain
51-11-4
Basic - Bowl or other container with no handle used to dispense food. On dry beans, manager removed it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
17
Jan 13, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above garlic, employee rearranged reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128-130f rice and ground beef, manager placed them in oven to reheat **Corrective Action Taken**
03B-01-6
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Container in hand sink by triple sink at bar, manager moved it **Corrected On-Site**
31A-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, manager placed one **Corrected On-Site**
31B-02-4
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. For one new employee **Repeat Violation**
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned it on, hand sink in prep area by cook line **Corrected On-Site**
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it **Corrected On-Site**
21-04-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it **Corrected On-Site**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above food packets, storage, manager rearranged **Corrected On-Site**
40-06-5
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. Open drink at cook line, discarded by employee **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Bowl or other container with no handle used to dispense food. On salt, employee removed it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at Oreo area by cook line
29-11-4
33
Aug 13, 2024
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip turned almost black, employee diluted it to 100 ppm **Corrected On-Site**
41-27-4
High Priority - Toxic substance/chemical improperly stored. Cleaner by bottle salsas and soap above paper towels, storage cubes by bar, employee rearranged **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f salsa made here, on ice half way, employee added ice **Corrective Action Taken**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then he touched spoon for cooked meat, explained to him and he washed hands, moved spoon to triple sink **Corrected On-Site**
12A-12-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket with chlorine
16-33-4
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. Cooked plantains opened 4 days ago, employee wrote date on **Corrected On-Site**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
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. For 2 employees
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. On flour and salt
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By triple sink dish washing area
51-11-4
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. Raw fish in reach in cooler, employee punctured them **Corrective Action Taken**
06-09-1
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. Above soda syrup boxes, employee moved it, open drink at cook line **Corrected On-Site**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
13-03-4
Basic - Hole in or other damage to wall. 2 in office/storage
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses. Container by ice bin dirty, employee changed container and scoop **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them **Corrected On-Site**
10-20-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pineapples not washed on shelf above flan and cooked meats, explained to employee
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers with white powder, employee wrote sails and flour **Corrected On-Site**
02D-01-5
21
Jan 17, 2024
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler at bar
22-16-4
74
Frequently Asked Questions
When was Cinco De Mayo Authentic Mexican Restaurant last inspected?
The most recent health inspection at Cinco De Mayo Authentic Mexican Restaurant on file is from Feb 2, 2026. The public record contains six inspections in total.
What is the most common violation at Cinco De Mayo Authentic Mexican Restaurant?
Across the inspection record, “no proof provided that food employees are informed” has been cited four times, more than any other issue at Cinco De Mayo Authentic Mexican Restaurant.
How does Cinco De Mayo Authentic Mexican Restaurant compare to other restaurants in Jacksonville?
Cinco De Mayo Authentic Mexican Restaurant most recently scored 21 out of 100, which is lower than the Jacksonville average of 74.
Has Cinco De Mayo Authentic Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Cinco De Mayo Authentic Mexican Restaurant have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cinco De Mayo Authentic Mexican Restaurant 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 Cinco De Mayo Authentic Mexican Restaurant inspected?
Based on the inspection history on file, Cinco De Mayo Authentic Mexican Restaurant is inspected around three times per year on average.
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