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 8
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. Reading 0ppm, sanitizer container empty, container replaced and re tested to 100ppm. **Corrected On-Site**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee touched raw beef with gloved hands then handled clean plate with ready to eat food without washing hands or changing gloves between tasks.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Tortillas stored in to go bags on cook line.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp ceviche and box of raw hamburgers stored over bag of onions in walk in cooler. Also raw chicken stored over raw shrimp and raw beef in reach in cooler drawers under grill on cook line, items flipped.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Soiled soda line inside bin of drink at bar. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef and raw chicken (46F – Cold Holding) in reach in cooler drawer under grill on cook line, per manager cooler recently broke and had employees put ice in cooler, items in cooler less then a couple of hours. shredded lettuce (49F – Cold Holding) in over filled container in top section of reach in cooler on cook line, per employee items have been there less then 1 hour, excess lettuce moved. shredded cheese (45F – Cold Holding); raw chicken (46F – Cold Holding); cut tomatoes (46F – Cold Holding) in walk in cooler per manager door to cooler has been consistently open for several hours. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth seasoning (119F – Hot Holding) on grill on cook line, per employee sauce has been there less then a couple of hours, sauce moved to warmer part of grill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
41-10-4High Priority – Toxic substance/chemical improperly stored. Multiple bottles of all purpose cleaner stored with napkins in cabinet in dining area.
Intermediate 1
31B-03-4Intermediate – No soap provided at handwash sink. At hand wash station at bar.
Basic 4
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line. At hand wash station at bar area. Employee corrected during inspection
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed tomatoes straight from the box in prep of kitchen.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. To go to containers in server area in kitchen.
Inspector observations synchronized from DBPR on September 20, 2026 12:17 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.