Cinco de Mayo
13170 Atlantic Blvd Unit 63, Jacksonville, FL 32225 · Permanent Food Service · License 2616084
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 intermediate (fixed on the spot), 5 basic-9
- Safety score91
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 visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Tres leche(milk cakes) no date marks, manager dated
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Yellow substance inside spray bottle, manager labeled bleach and acid
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on coolers torn
Utensils in poor condition.
Wire baskets with wires exposed and loose, manager discarded
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Family restroom
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Family unisex restroom
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In bar area near keg cooler
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.