Anejo Cocina Mexicana
2039 Hendricks Ave Ste 211, Jacksonville, FL 32207 · Permanent Food Service · License 2616354
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection3 high priority (2 fixed on the spot), 9 intermediate (5 fixed on the spot, 5 repeats), 8 basic (2 repeats); intermediate violations cost 18 at most-40
- Administrative complaint on Jul 21Counts in full until a follow-up finds the problems fixed-20
- Safety score40
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw fish (46°F-50°F - Cold Holding) in reach-in cooler drawers. Operator stated fish was placed in drawer this morning when they opened. Retemped at end of inspection and temp dropped 3-4°F.
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed ambient temperature of raw shelled eggs (50°F - Cold Holding) in reach-in cooler across from stove. Employee had eggs out during rush. Operator will keep eggs in cooler to chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed two employees touch their apron and pants, and then handle clean equipment. Discussed with operator. Operator discussed with both employees.
Fixed on the spot
Intermediate9
Code 02, Labeling, date marking and consumer advisory: 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 carton of heavy whipping cream opened more than 24 hours not date marked. Operator date marked heavy cream.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed operator unable to provide a measuring device to measure sanitizer used in high temp dishwashing machine.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed ice chute in large ice machine soiled. Also, soda guns and holsters in bar area and on front service line soiled. Also, blade on can opener at prep area soiled. Also, cutting boards on reach-in cooler across from stove soiled/ stained.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hand wash sink in warewashing area and bar area without hot water. Water with a temperature of 85°F and greater not available at either hand wash sink. Water temperature 72°F. Operator called to have both hand wash sinks serviced.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink in warewashing area used to store containers, and a scrubbie in hand wash sink in prep area. Operator removed items from both hand wash sinks
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed multiple hand wash sinks without paper towels. Operator stated the towels they were sent do not fit dispenser. Requested operator place rolls nearby to hand wash sink. Operator replenished paper towels.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored at triple sink and in bar area. Operator labeled spray bottles of cleaner and bleach.
Fixed on the spot
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
Observed menu stated Red Snapper. Verified in walk in freezer that Caribbean Red Snapper is the product used. Verified on FDA seafood list that the acceptable market name is Snapper.
Administrative complaint
Code 53, Manager certification and employee training: 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/ Observed no CFM present during this inspection where more than 4 employees working.
Repeat violationAdministrative complaint
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed three containers in prep area and front service line that have been removed from their original packaging and not labeled. Operator labels salt, sugar on front service line and flour in dry food storage area
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed cut avocados not washed prior to preparing, sticker still adhered to avocado.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining food contact shelves in front service line area.
Equipment in poor repair.
Observed handle on walk-in-cooler in disrepair. Also, gaskets on reach-in cooler drawers below grill on cook line torn/ in disrepair.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gasket on walk-in-cooler and reach-in cooler drawers on cook line soiled. Also, exterior of multiple nacho chip containers in prep area soiled.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed two ice buckets stored above soda dispenser in front service area. Operator inverted ice buckets.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Observed clean stacked pans on storage shelf and stacked cups near soda dispenser unable to properly air dry
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed multiple personal items stored on cans on storage shelf at front service area. Employee removed jackets, bags and phone charger to properly store.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.