Cinco De Mayo Authentic Mexican Restaurant
Last inspected: Mar 23, 2026
100
Score
Cinco De Mayo Authentic Mexican Restaurant has been inspected 16 times since 2022. On Mar 23, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to five violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
That puts the facility ahead of the local pack: the average Palm Coast restaurant scores 79. The full picture is one of consistent compliance.
16
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
No violations found.
100
Mar 18, 2026
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso (80F - Hot Holding); ground beef (120F - Hot Holding) for less than an hour per person in charge. Person in charge placed back on stove to reheat to 165F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen employee handle dirty dishes with gloves on and move on to work with food on prep table without gloves change or hand washing. Discussed with employee and person in charge. Person in charge made employee change gloves and wash hands. **Corrective Action Taken**
12A-09-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed queso date marked 3/17/26 (50F- Cooling); refried beans date marked 3/17/26 (50-60F - Cooling) in walk-in cooler overnight per person in charge. Observed pot of Birria from sunday per person in charge (45F - Cooling) in walk-in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed queso date marked 3/17/26 (50F- Cooling); refried beans date marked 3/17/26 (50-60F - Cooling) in walk-in cooler overnight per person in charge. Observed pot of Birria from sunday per person in charge (45F - Cooling) in walk-in cooler overnight. See stop sale. Provided Spanish cooling tips hand out and discussed with person in charge. **Repeat Violation** **Admin Complaint**
03D-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. Observed milk opened two days prior per person in charge missing date mark. Person in charge added date mark. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at bar blocked by beer cases. Person in charge partially unblocked by moving cases of beer, however the aluminum rack is still impeding the use of the hand washing station. **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pot of Birria from sunday per person in charge missing date mark. Item stop saled due to cooling temperature abuse. Observed completely frozen cooked chicken in reach in freezer uncovered. Cook prior week per person in charge. Person in charge covered and date marked. **Corrective Action Taken**
02C-02-5
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up on top of dish machine.
16-23-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used on storage shelves Observed cardboard used on ice machine.
14-45-4
Basic - Equipment in poor repair. Observed gaskets in drawers on cooker line torn. Observed hoses on top of dish machine leaking chemical causing corrosion.
14-11-5
Basic - Floor, walls, ceiling soiled/has accumulation of debris. Observed floors in kitchen and at bar soiled with food debris. Observed walls on cooker line soiled with grease and food debris. Observed ceiling tiles in kitchen soiled with grease and dust.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of fryers and grill soiled with grease and chip debris. Observed gaskets on cook line coolers soiled with food debris. **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as liner on ice machine.
14-20-4
Basic - Stored food not covered. Observed completely frozen cooked chicken in reach in freezer uncovered. Person in charge covered and date marked. **Corrected On-Site** **Repeat Violation**
08B-12-5
26
Oct 8, 2025
Routine - Food
No violations found.
100
Oct 7, 2025
Routine - Food
3 critical violations. 13 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffed peppers 55F. Per person in charge out for 30 minutes. Put into cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items cooked and in cooler last night; Beans 47F, chicken 57F, queso 52F, carnitas 44F; ( - Cold Holding). Foods did not cool down to 41F within 6 hours. **Repeat Violation** **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. All items cooked and in cooler last night; Beans 47F, chicken 57F, queso 52F, carnitas 44F; ( - Cold Holding). Foods did not cool down to 41F within 6 hours. **Repeat Violation** **Admin Complaint**
03D-02-5
Basic - In-use tongs stored on equipment door handle between uses. Pair on tong hanging from equipment. Person in charge removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Food stored on floor. Container of oil on floor. Person in charge picked oil up. **Corrective Action Taken**
08B-38-4
Basic - Food stored in a prohibited area. Tray of baked chilis on to of garbage can. Person in charge moved peppers. **Corrected On-Site**
08B-37-4
Basic - Floor not cleaned when the least amount of food is exposed. Grease behind cook line. **Repeat Violation**
36-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf with tortillas. Person in charge removed backpack. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks above prep table. Person in charge moved drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled. **Repeat Violation**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Cup with no handles used in lard. Bowl used in sugar. Person in charge removed both items. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Stored food not covered. In 3 door reach in freezer on cook line; pork not covered. Onions on floor in dry storage. Person in charge covered and moved onions. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in cooler on cook line. Person in charge wiped dry. **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Single-service articles not stored inverted or protected from contamination. Plates underneath or holding unit not inverted.
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line are soiled. Microwave handle is greasy. Person in charge began to wipe clean. **Corrective Action Taken** **Repeat Violation**
23-03-4
33
Mar 20, 2025
Routine - Food
No violations found.
100
Mar 17, 2025
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
7
Oct 23, 2024
Routine - Food
No violations found.
100
Oct 22, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight: Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) **Warning** - From follow-up inspection 2024-10-22: In drawers overnight; chicken 47F, beef 52F, chicken 45F. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers overnight; Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) **Warning** - From follow-up inspection 2024-10-22: In drawers overnight; chicken 47F, beef 52F, chicken 45F. **Admin Complaint**
01B-02-5
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. Cooked chicken in cooler overnight 53F. **Warning** - From follow-up inspection 2024-10-22: Cooked pork 43F, refried beans 51F. All in cooler overnight. **Admin Complaint**
03D-02-5
64
Oct 8, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight: Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in cooler overnight 53F. **Warning**
03D-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw pork over swai fish in reach in freezer.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers overnight; Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
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. Cooked chicken and beef not dated.
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.
06-01-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in kitchen.
29-49-6
Basic - Food stored on floor. Bags of onions on floor. Container of oil on floor. Margarita mixture on floor. **Repeat Violation**
08B-38-4
Basic - Floor area(s) covered with standing water. In front of dry storage.
36-22-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile throughout kitchen have black mold like substance on them. Vents are soiled.
36-34-5
Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining shelves in kitchen.
14-05-4
33
Feb 21, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment is using non food grade trash cans to store dry rice in. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-21: Establishment still has rice in non food grade containers. Rice is in regular trash can. Trash cans must be food grade. **Admin Complaint**
14-15-4
86
Feb 19, 2024
Routine - Food
6 critical violations. 2 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding table on cookline; Refried beans, rice 124F; ( - Hot Holding). Items discarded.
03B-01-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observe waitress pick up dirty dishes, take the to dish and return to work. **Repeat Violation** **Warning**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked peppers. Person in charge moved pork. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment is using non food grade trash cans to store dry rice in. **Repeat Violation** **Warning**
14-15-4
High Priority - Food placed in soiled container/equipment. Establishment is storing rice in clean trash can.
08B-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen only has 1 hand washing sink and observed employees changing tasks with out washing hand first. **Repeat Violation** **Warning**
12A-07-5
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. Back of house do not have training.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles not labeled. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink set up incorrect order. Sanitize was 1st and no rinse sink. Addressed immediately and person in charge set up correctly. **Corrected On-Site**
16-13-5
Basic - Equipment in poor repair. Gaskets on drawers on cookline are torn.
14-11-5
Basic - Food stored on floor. Chopped lettuce on floor, oil on floor. Person in charge moved both to store properly. **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on dirty surface. Person in charge removed. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from turbo fan. Person in charge removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cooked chicken. Person in charge removed tongs. **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge wiped clean. **Corrected On-Site**
22-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avacados. Still have stickers on them. Person in charge took avacados and washed them.
08B-39-4
Basic - Ripped/worn tin foil used as shelf cover. Establishment has torn tin foil lining bottoms of prep shelves.
14-20-4
Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
19
Aug 9, 2023
Routine - Food
No violations found.
100
Aug 8, 2023
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; steak 44F; ( - Cold Holding) In drawers; shrimp, tomatoes 51F; ( - Cold Holding). Reach in cooler; lettuce, tomatoes, guacamole, sour cream, cheese 51F, slaw 48F, chicken, salsa 61F, pico 58F; ( - Cold Holding). Could not get answer as to how long items in cooler. Person in charge moved everything to walk in cooler. **Warning** - From follow-up inspection 2023-08-08: In reach in cooler; pico, salsa, tomatillo, sour cream, cheese, lettuce, guacamole 51F, meat 45F. In drawers; beef, chicken 40F. **Admin Complaint**
03A-02-5
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. Observed server take dirty dishes to kitchen and not wash his hands afterwards. Observed server toss out trash and then scoop ice without washing hands first. **Warning** - From follow-up inspection 2023-08-08: Observed server come into the kitchen and get sugar/salt without washing hands first. **Admin Complaint**
12A-02-4
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his phone and not wash hands afterwards. **Warning** - From follow-up inspection 2023-08-08: Observed employee wash hand in 3 compartment sink. **Admin Complaint**
12A-29-4
64
Aug 7, 2023
Routine - Food
8 critical violations. 5 major violations. 13 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; steak 44F; ( - Cold Holding) In drawers; shrimp, tomatoes 51F; ( - Cold Holding). Reach in cooler; lettuce, tomatoes, guacamole, sour cream, cheese 51F, slaw 48F, chicken, salsa 61F, pico 58F; ( - Cold Holding). Could not get answer as to how long items in cooler. Person in charge moved everything to walk in cooler. **Warning**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty dishes to kitchen and not wash his hands afterwards. Observed server toss out trash and then scoop ice without washing hands first. **Warning**
12A-02-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his phone and not wash hands afterwards. **Warning**
12A-29-4
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. Observed multiple servers touching body without washing hands afterwards. Observed bartender handle money and no hand wash after, then handle clean glasses. **Warning**
12A-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee come into kitchen and place gloves on without washing hands. **Warning**
12A-07-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed cook prep raw chicken next to peppers.
08A-14-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to put rice and chips in.
14-15-4
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. Observed server taking queso out to table with hands in queso. **Warning**
09-01-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink in kitchen. Person in charge turned a valve on and not hand washing sink has hot water. **Corrected On-Site**
27-16-4
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. Establishment does not have procedures in place for vomiting and diarrhea. Emailed to operator during inspection. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at bar is blocked by cases of beer. Person in charge moved cases of beer. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Establishment does not have proof of responsibility to report their health activities. Emailed to operator during inspection.
11-26-1
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. Establishment has not done any training since 2.23.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. No handle on it. **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate and on sides.
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on kitchen line has ambient temperature of 58F.
14-74-7
Basic - Employee eating in a food preparation or other restricted area. Observed drink on canned goods in storage area.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep table on cook line. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glasses are being stacked wet.
24-08-4
Basic - Food stored on floor. Raw chicken on floor by prep table. Person in charge moved chicken to store properly. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between make tables. Person in charge removed knives. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven doors. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Establishment using wet cloth under raw chicken. Person in charge removed cloth.
21-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados in container with lime and avacados have not been washed.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops in mop bucket. Palm Coast hung mops up to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket with detergent in it. Person in charge emptied and remade bucket. Sanitizer at 50ppm. **Corrected On-Site**
21-03-4
10
Feb 21, 2023
Routine - Food
No violations found.
100
Sep 16, 2022
Routine - Food
6 critical violations. 6 major violations. 13 minor violations.
View 25 violations
High Priority - Container of medicine improperly stored. Medicine with bar glasses and liquor at bar. **Repeat Violation**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. Observed can of condensed milk dented. **Warning**
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch his face with gloves on and not wash his hands. Addressed immediately and person washed hands and put gloves on. **Corrected On-Site** **Repeat Violation**
12A-07-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In side freezer; raw pork over churros, raw seafood over churros, peppers, egg rolls. Churros, peppers, egg rolls were open. **Repeat Violation** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In wic; Peppers 48F, refried beans 78F, chicken 45F, salsa 42F, tomatillo 43F; ( - Cold Holding)per person in charge items had been out of cooler while restocking. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 85F; ( - Hot Holding). Sitting on top of stove. Ground beef 124F hot holding. **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - No soap provided at handwash sink. Missing at front hand washing sink.
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. Newer employees do not have training.
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. No food in walk in cooler dated. Per person in charge all food made yesterday. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in hand washing sink in kitchen. Faucet is broken. It is the only hand washing sink in the kitchen.
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging by soda boxes. **Repeat Violation**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar, corn meal not labeled. **Repeat Violation**
02D-01-5
Basic - Stored food not covered. In walk in cooler; peppers, fish, refried beans not covered. In side freezer; churros, peppers, egg rolls not covered. Condensation could drip into open pans. **Repeat Violation**
08B-12-5
Basic - Standing water in bottom of walk-in-cooler.
29-49-6
Basic - Ripped/worn tin foil used as shelf cover. Torn tin foil Ling bottom shelf of prep table.
14-20-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avacados not washed before prep.
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. In dry storage; onion, soda boxes, oil, and beans on floor. In walk in cooler; beef, sausages on floor. On cookline; lettuce on floor. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Walk in Cooler is 58F. Condensation is leaking onto floor and food containers.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean Glasses in back next to dishwasher are wet nesting.
24-08-4
12
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 Mar 23, 2026. The public record contains 16 inspections in total.
What is the most common violation at Cinco De Mayo Authentic Mexican Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six 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 Palm Coast?
Cinco De Mayo Authentic Mexican Restaurant most recently scored 100 out of 100, which is higher than the Palm Coast average of 79.
Has Cinco De Mayo Authentic Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Cinco De Mayo Authentic Mexican Restaurant have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Cinco De Mayo Authentic Mexican Restaurant 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 Cinco De Mayo Authentic Mexican Restaurant inspected?
Based on the inspection history on file, Cinco De Mayo Authentic Mexican Restaurant is inspected around five times per year on average.
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