CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
124 CAPULET DR STE 109 · SAINT AUGUSTINE · St. Johns County · FL 32092
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
22-41-4High 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**
03B-15-5High 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.
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw beef stored over bags of unwashed onions in walk in cooler.
01B-02-5High 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.
03A-02-5High 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**
Intermediate 4
03D-15-4Intermediate – 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.
27-19-4Intermediate – Handwash sink does not have enough water pressure to properly wash hands. In bathrooms furthest from kitchen.
16-53-4Intermediate – Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. In use dish machine only reaching 83F after running multiple times. **Warning**
27-16-4Intermediate – 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.
Basic 4
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Operator making food orders on cook line.
08B-38-4Basic – Food stored on floor. Bucket of chips and seasoning in kitchen. **Repeat Violation**
35B-02-4Basic – Insect control device installed over food preparation area. Fly tape over prep table in prep area by dish machine, tape removed. **Corrected On-Site**
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In hand wash station by triple sink.
Inspector observations synchronized from DBPR on September 3, 2026 12:02 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 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.