Cinco De Mayo Authentic Mexican Restaurant
Last inspected: Feb 9, 2026
100
Score
Cinco De Mayo Authentic Mexican Restaurant appears in inspection records 13 times, starting in 2022. The newest entry in the record is dated Feb 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “food stored on floor”, which has been cited seven times.
That puts the facility ahead of the local pack: the average St. Augustine restaurant scores 81. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
No violations found.
100
Feb 5, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Inside of dumper enclosure has a build up of trash and grease with multiple birds/vultures around enclosure. Also build up of grease on grease receptacle and dumpster. **Warning** - From follow-up inspection 2026-02-05: No change, per manager the person who was going to clean the enclosure would be by today and was not able to get to it yesterday due to maintenance emergency at other location. **Time Extended**
33-19-4
95
Feb 2, 2026
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef (48F - Cooling overnight) in covered container more than 2 inches deep in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation done today.
03D-02-5
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. beef (48F - Cooling overnight) in covered container more than 2 inches deep in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation done today.
01B-36-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Packages of raw beef, removed from original packaging, stored over boxes of peppers and other ready to eat items in standing reach in freezer on cook line. Employee moved raw beef. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at bar by triple sink, manager took bucket to ware washing area to be remade. **Corrective Action Taken**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (48F - Cooling overnight) in covered container more than 2 inches deep in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation done today. **Repeat Violation**
03D-15-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. In women's bathroom. **Repeat Violation**
27-19-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager not able to find any test strips of any kind.
16-37-1
Basic - Garbage on the ground and/or pad around dumpster. Inside of dumper enclosure has a build up of trash and grease with multiple birds/vultures around enclosure. Also build up of grease on grease receptacle and dumpster. **Warning**
33-19-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open, manager closed. **Corrected On-Site**
33-29-4
Basic - Stored food not covered. Containers of dry rice and dried peppers in back storage room.
08B-12-5
35
Aug 25, 2025
Routine - Food
No violations found.
100
Aug 7, 2025
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 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. In use dish machine ran multiple times and not reading any sanitizer **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. rice (89F - Hot Holding) in tuned off warmer on cook line, per owner rice was made yesterday and they just haven't throw it away yet.
03B-15-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over bags of unwashed onions in walk in cooler.
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (89F - Hot Holding) in tuned off warmer on cook line, per owner rice was made yesterday and they just haven't throw it away yet.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) sitting out on table next to cook line, per manager eggs sit out for several hours for lunch then they are put back in cooler and eggs have been out for several hours, eggs put in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (64F - Cooling, 64F after 40 minutes ); guacamole (54F - Cooling, 54F after 40 minutes ) in covered containers more then 2 inches deep in walk in cooler, per operator both items made about 3 hours prior.
03D-15-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. In bathrooms furthest from kitchen.
27-19-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. In use dish machine only reaching 83F after running multiple times. **Warning**
16-53-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not work in bathroom closest to kitchen.
27-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator making food orders on cook line.
13-03-4
Basic - Food stored on floor. Bucket of chips and seasoning in kitchen. **Repeat Violation**
08B-38-4
Basic - Insect control device installed over food preparation area. Fly tape over prep table in prep area by dish machine, tape removed. **Corrected On-Site**
35B-02-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In hand wash station by triple sink.
29-20-5
26
Mar 31, 2025
Routine - Food
No violations found.
100
Mar 27, 2025
Routine - Food
9 critical violations. 5 major violations. 5 minor violations.
View 19 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. In use dish machine reading 0ppm, machine ran multiple times and still reading 0ppm. **Warning**
22-41-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands in mop sink for only a few seconds before continuing to make food orders. **Warning**
12A-17-4
High Priority - Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee put raw beef on grill with gloved hands then continued to handle clean plates and utensils while making food orders without changing gloves and washing hands between tasks. **Warning**
12A-12-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Bits of mop strings, plastic utensils, and bits of food in bare ground outside back door to kitchen.
28-14-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee using dish machine for all dishes and pot and pans during inspection reading 0ppm chlorine.
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging, stored over boxes of fully cooked burgers and tamales in reach in freezer on cook line. Also open container of raw beef stored over open container of mixed vegetables in bottom of reach in cooler on make line, beef moved. **Corrective Action Taken**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (45F - Cold Holding); raw pork (44F - Cold Holding) in front section of reach in cooler drawer on make line, per manager drawer has been consistently for 1 hour.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding) in rice warmer on make line, per manager rice was made 1 hour ago and placed in warmer. pork (68F - Hot Holding) sitting on top of stove without any heat being applied to it on cook line, per manager pork was placed there from the walk in cooler 1 hour prior. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at bar reading 200ppm.
41-27-4
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. **Repeat Violation**
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, Bruno Barajas expired 11/6/2024
53A-03-7
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/ The only certified food manager on site certification expired in November of 2024, with at least 5 employees engaged in food handling during inspection.
53A-05-6
Intermediate - No soap provided at handwash sink. At hand wash station at bar.
31B-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink for only a few seconds before continuing to make food orders. **Warning**
12A-03-4
Basic - Food stored on floor. Buckets of cut lettuce in prep area. Bag of onions in walk in cooler. Bucket of raw chicken and raw beef in walk in cooler. All items moved. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce and whole tomatoes in prep area without washing them off first.
08B-39-4
Basic - Standing water in floor drain/floor drain draining very slowly. Drain under triple sink draining very slowly and overflowing, employee using squeegee to contain overflow of water under triple sink and dish machine. Employee cleaned out drain and sink ran for several minutes and no over flow occurred. **Corrected On-Site**
29-19-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over pans of refried beans in walk in cooler. Unwashed lemons and limes stored over buckets of salsa in walk in cooler.
08B-17-4
12
Oct 21, 2024
Routine - Food
2 critical violations. 5 major violations. 13 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam well on make line, ground beef (126F - Hot Holding); shredded chicken (128F - Hot Holding). Both items were in warmer unit for approximately 1.5 hours. Manager turned up temperatures on steam well. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At end of prep table on make line, raw shell eggs (50F - Cold Holding ambient). Manager stated eggs were out of refrigeration for approximately 1 hour. Eggs moved to walk in cooler to lower temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink, no paper towels or soap. Manager supplied both. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee trainings are expired.
53B-14-5
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. Establishment has no clean up plan. Inspector emailed manager clean up plan. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by triple sink had dirty dishes, metal scrubber and dish soap in sink. Manager removed from sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips. Inspectors used personal strips to test sanitizer. Manager stated he will order more strips.
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at end of make line, employee water bottle. Manager removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back room where in box soda are located, employee bags and jackets on boxes. Manager moved employee belongings away from area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on multiple clear plastic containers. Manager separated containers to air dry properly. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gaskets of walk in cooler are torn/hanging.
14-11-5
Basic - Food stored on floor. At dry storage room in back, two cases of cooking oil on ground. Manager removed from ground. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open. **Repeat Violation**
33-29-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of stove on make line. Employee removed tongs from stove handle. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of raw rice in back room, scooper handle in direct contact with product. Manager lifted handle out of product. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers have grease build up. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Shared dumpster lid open. Manager had employee close. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. To go containers not inverted above make line. Manager inverted. **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe of hand wash station by triple sink not connected. Manager reconnected pipe. **Corrected On-Site**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths on cutting board at make line not stored in sanitizer between uses. Manager moved rags back to sanitizer. **Corrected On-Site** **Repeat Violation**
21-12-4
23
Jan 4, 2024
Complaint Full
No violations found.
100
Oct 31, 2023
Complaint Full
6 critical violations. 5 major violations. 17 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In the walk in cooler, previously frozen prepared tamales with no product date marking. Operator us user when made or thawed. Operator voluntarily discarded the tamales. **Corrective Action Taken** **Warning**
01B-17-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of the oven of the main cook line, queso (101/98F - Hot Holding) stored in plastic buckets. Discussed with operator switching to shallow metal containers or placing in a steam well to correctly hold temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies, flying around the main cook line area. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw chicken stored over unwashed limes. Operator relocated the raw chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line, Chile rellenos (57F - Cold Holding); raw shell eggs (ambient air temperature- Cold Holding) per operator items placed out for the lunch service. Operator had employee discard the items. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line, Chile rellenos (57F - Cold Holding); raw shell eggs (ambient air temperature- Cold Holding) per operator items placed out for the lunch service. Operator had employee discard the items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler cutting board has build up of food residue staining. Behind the bar counter, soda gun has build up of residue on the nozzle. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by the three compartment sink blocked by stacks of buckets and utensils in the hand wash sink Hand wash sink behind the bar counter blocked by utensils in the hand wash sink. Operator removed the items from the hand wash sinks. **Corrected On-Site**
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. At time of inspection establishment has new menus with no consumer advisory posted on the menus or signage posted in establishment while offering undercooked items. Inspector provided consumer advisory and operator posted the signage. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, prepared chicken and beef not stored with product date marking. Per operator thinks items was prepared the previous day. **Repeat Violation**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired 06/01/2023.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored in prep tables on both sides of the main cook line.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage room, employee jacket stored on unopened bag of beans. Employee jacket stored on soda syrup boxes in front of the bulk ice bin. Employee removed jacket from the soda syrup boxes. **Corrective Action Taken**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean metal containers stacked while wet. On the waitstation prep table next to the soda dispenser, plastic cups stacked while wet. **Repeat Violation**
24-08-4
Basic - Floors, Walls and Ceiling soiled/has accumulation of debris. Build up of dust on ceiling vent and surround tile over the main cook line. Build up of debris on the floor under equipment in main kitchen area. Build up of debris and standing water on the floor under the warewashing area.
36-73-4
Basic - Food stored on floor. Queso in bucket cooling on floor on the back side of the cook line. In the walk in cooler bucket of beef and chicken on the floor. Operator had employee relocate all items from the floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. Crease receptacle lid left open.
33-29-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top reach in cooler and prep table. Employee removed the knife. **Corrective Action Taken**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris stuck to spinning plate of the microwave on the main cook line. **Repeat Violation** **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in women's restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in cooler under the grill and sliding door reach in cooler opposite the grill area have build up of food debris in the door gaskets. Build up of debris under the flat top grill area. Air conditioning unit over back exterior door has build up grease/debris. **Repeat Violation** **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler on the main cook line, unwashed cut in half avocado with the sticker still attached.
08B-39-4
Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to create work space at the oven area of the main cook line. **Repeat Violation**
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the main cook line.
29-49-6
Basic - Stored food not covered. In the dry storage area, uncovered bucket of uncooked beans. In the standup reach in freezer containers of tamales and chille rellenos not covered or wrapped. Operator asked employee to cover all items. **Corrective Action Taken** **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head on the floor of the dry storage area. Operator removed the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table at the pass through window.
21-12-4
11
Jul 31, 2023
Routine - Food
5 critical violations. 4 major violations. 14 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, covered plastic bucket of refried beans at 61F from the previous day. Operator asked employee to remove the refried beans. **Corrective Action Taken**
03D-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lemons in the walk in cooler. Operator relocated the raw shell eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in the drawers of the reach in cooler opposite the flat top grill. Operator asked employee to switch the storage levels. **Corrective Action Taken**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, covered plastic bucket of refried beans at 61F from the previous day. Operator asked employee to remove the refried beans. On the main kitchen line; quesadilla (87F - Hot Holding); Chile rellenos (95/102F - Hot Holding). Employee voluntarily disposed of both items.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main kitchen line; quesadilla (87F - Hot Holding); Chile rellenos (95/102F - Hot Holding). Employee voluntarily disposed of both items. **Repeat Violation** **Admin Complaint**
03B-01-6
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the steam table has build up of food residue staining. Soda nozzle behind the bar counter area has build up of soda syrup around the nozzle. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the warewashing area used to store soiled utensils. Employee removed the utensils from the hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
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 in on the walk in cooler stored overnight with no product labeling. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots at the bottom of the deflector plate. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the bulk seasoning in the dry storage area. Metal bowl used as scoop in bulk ice bin. Operator removed the bowls. **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Employees food and beverages stored on the prep table on the service side of the pass through window. Employee relocated the employee food. **Corrective Action Taken**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink clean metal and plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on floors through warewashing area. Employee removed the standing water. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over center of the kitchen and the prep table. Employee removed the fly sticky tape. **Corrected On-Site** **Repeat Violation**
35B-08-4
Basic - Food stored on floor. Behind the bar counter, margarita mix stored on the floor. Operator asked employee to relocate the margarita mix. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing from the main cook line during inspection. Operator states hood filters aren't being dried out back. **Corrective Action Taken**
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging off the oven door handles on the main cook line.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under in use cutting board on the prep line. Operator removed the wet wiping cloth. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the service side of the pass through window has accumulation of food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has build up of mold like substance along the door gasket. **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line oven next to fryer and bottom shelf of the prep table on the service side of the pass through window.
14-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sausages thawing at ambient air temperatures on the shelf opposite the three compartment sink. Operator had employee relocated the sausages to the walk in cooler. **Corrected On-Site**
06-01-5
16
Dec 1, 2022
Routine - Food
5 critical violations. 4 major violations. 14 minor violations.
View 23 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling a personal cell phone place on gloves and began to plate food with no hand wash.
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly on the main cook line, fly landed on clean plates, operator removed the plate to be rewashed and was able to kill and dispose of the fly. In the main dining room, one fly observed landing on tables and bar. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw fish stored over frozen ice cream balls and raw bacon stored over unwashed peppers. Operator rearranged the storage in the reach in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw beef stored over unwashed container of lemons. Operator relocated the beef to the correct storage location. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the side of the flat top grill, pork (98F - Hot Holding). Operator placed the pork back on the stove top to properly reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep table has old food debris on the blade. Operator had the can opener cleaned sanitized and replaced. Soda gun behind the bar counter has food debris residue build up. Operator had employee clean and sanitize the soda gun. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the main cook line blocked by large trash bin. Operator relocated the trash bin to allow access to the hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at the hand wash sink on the main cook line. Operator replaced the hand soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked container of pork, tamales and chile rellenos stored with no product date marking. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance spots on the deflector plate. **Repeat Violation**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. On the fly sticky tape over the main kitchen line, accumulation of dead flies.
35A-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Behind the bar counter, employee jacket and bag stored on containers of bottles and canned beverages.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf opposite the three compartment sink, clean containers stacked while wet. In the wait station area, clean Pepsi drink cups stacked while wet.
24-08-4
Basic - Floor area(s) covered with standing water. Through the kitchen walkways floors slick with water from the dishwashing area. **Repeat Violation**
36-22-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple sticky fly tapes stored over the main cook line and server pass through window. **Repeat Violation**
35B-08-4
Basic - Food stored on floor. Behind the bar counter, bulk containers of margarita mix stored on the floor. In the dry storage area, bulk container of salt stored on the floor. Operator relocated the salt to the correct storage location. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, two knives stored in between the hot hold line and the flip top reach in cooler. Operator relocated the knives. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the unisex or womens restroom. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser has build up of mold like substance on the underside of the dispenser behind the nozzles.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. On the top shelf of the main cook line, single service carry out tins not stored inverted or covered. **Repeat Violation**
25-06-4
Basic - Stored food not covered. In the walk in cooler, containers of prepared chicken and pork stored with no cover. Operator placed lid on the containers. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the main cook line. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. In the dry storage room, bulk container of salt stored with no product labeling. Operator labeled the bulk container. **Corrected On-Site** **Repeat Violation**
02D-01-5
16
Aug 3, 2022
Routine - Food
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on main cook line crack raw shell eggs on the grill then continue to work with spatulas and other foods on the flat top grill. Operator instructed employee to wash hands and educated about washing hands and switching gloves inbetween tasks. **Corrected On-Site**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies flying around the dirty dishes stored in the three compartment sink by the rear exterior door. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef stored on shelf over open bulk container of salsa. Operator relocated the beef to proper storage shelf. In the walk in cooler raw beef stored over unwashed whole lettuce. Operator relocated raw beef. In the standup reach in freezer on the main cook line by the entrance to the bar area, raw frozen fish stored over frozen prepared tamales stored wrapped on a sheet tray. **Corrective Action Taken**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. On the storage shelf opposite the three compartment sink, jug of bleach stored on the shelf over clean container lids. Operator relocated the bleach to the proper storage location. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the prep table across from the dishwashing machine, can opener with old food on the blade. At the soda dispenser in the waitstation area, mold like substance build up around the Pepsi and Diet Pepsi soda nozzles. At the soda dispenser behind the bar, build up of syrup residue on the soda gun nozzle. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink located between dry storage and the dishwashing area, dirty container to be washed stored in employee hand wash sink. Operator removed the containers from the hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, bulk containers of chicken,pork and beef cooked the previous morning stored with no date marking. Operator placed date marker on all the bulk containers. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. On the bottom storage shelf of the dishwashing machine, red chemical spray bottle with no product label. Operator instructed employee to label the chemical spray bottle. **Corrective Action Taken**
41-17-4
Basic - Open dumpster lid. Shared dumpster lid open. **Repeat Violation**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. On the top shelf of the main cook line, single services tin bowls stored with top containers not protected, one single service carry out tin bowl in contact with sticky fly tape. Operator voluntarily discarded the single service bowl.
25-06-4
Basic - Stored food not covered. In the walk in cooler, multiple containers of sauce and salsa with no cover. In the walk in cooler containers of pork,beef,chicken with no cover, operator covered the pork,beef and chicken with plastic lids. **Corrective Action Taken**
08B-12-5
Basic - Utensils in poor condition. On the main cook line, chefs knife with broken tip. Operator voluntarily disposed of the broken chefs knife. **Corrected On-Site**
14-12-4
Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the wait station prep table bulk container of sugar stored with no product label. **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin next to the waitstation area has mold like substance spots along the top of the deflector plate. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk container of sugar on the bottom shelf of the prep table, salsa bowl used as a scoop stored in the container of sugar. **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal frozen pizza stored on shelf in the walk in freezer over frozen Chile rellenos.
08B-49-4
Basic - Floor area(s) covered with standing water. Build up of standing water on the floor in front of the three compartment sink and dishwasher.
36-22-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly sticky tape devices hanging over the main cook line and server pass through window.
35B-08-4
Basic - Food stored on floor. At wait station area in kitchen, bulk container of chips stored on the floor. Behind the bar area, frozen drink mixes stored on the floor. In the dry storage room, container of uncooked beans stored on the floor. Operator relocated the uncooked beams to the proper storage location. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging off the oven door handles. Operator instructed employee to relocate the tongs. **Corrective Action Taken** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. On the end of the service side of the main cook line closest to the rear exterior door, wet wiping cloth stored under in use cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the unisex restroom. **Repeat Violation**
31B-04-4
18
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 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cinco De Mayo Authentic Mexican Restaurant?
Across the inspection record, “food stored on floor” has been cited seven 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 St. Augustine?
Cinco De Mayo Authentic Mexican Restaurant most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
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 four violations per visit across the recent 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 four times per year on average.
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