ANEJO COCINA MEXICANA
330 A1A N STE 208 · PONTE VEDRA · St. Johns County · FL 32082
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures). **Warning**
12A-11-4High Priority – Priority: High Priority Observed: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom and engaged in food service activity with washing hands second time. Inspector intervened. **Corrective Action Taken** **Warning**
01B-13-4High Priority – Priority: High Priority Observed: Stop Sale issued due to food not being in a wholesome, sound condition. 5 packages of fully thawed out tuna in walk in cooler. **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Priority: High Priority Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures). **Warning**
03B-01-6High Priority – Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (90F, Hot Holding) in warming unit in prep line. Item reheated to 170°. Placed about 1 hr prior. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 1
03D-15-4Intermediate – Priority: Intermediate Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantities of foods , stacked , covered pans during cooling. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures).
Basic 7
36-36-4Basic – Observed: Ceiling tile missing. Missing ceiling tile in corner kitchen. Priority: Basic
23-24-4Basic – Priority: Basic Observed: Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
06-09-1Basic – Priority: Basic Observed: 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. 5 packages of fully thawed out tuna in walk in cooler. **Repeat Violation**
40-06-5Basic – Priority: Basic Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple jackets / clothing on food containers / food prep areas in kitchen. Moved by manager. **Corrective Action Taken**
13-07-4Basic – Priority: Basic Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
10-20-4Basic – Priority: Basic Observed: In-use tongs stored on equipment door handle between uses. Multiple tongs over oven handles. Moved by manager. **Corrective Action Taken**
23-03-4Basic – Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. **Repeat Violation**
Inspector observations synchronized from DBPR on September 14, 2026 2:06 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.