Cinco de Mayo Authentic Mexican Restaurant

301 E Bay St #1, Jacksonville, FL 32202 · Permanent Food Service · License 2614529

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Jul 10, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 10 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 complaint inspection
4 high priority (3 fixed by the Jul 10 follow-up, 1 fixed on the spot), 5 intermediate (4 fixed on the spot, 2 repeats), 7 basic (4 repeats)
-36
Safety score64

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul72026

Complaint inspection

16 violations found · Inspector came back once

Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 4 High priority
- 5 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed two pieces of fish thawed in reach-in cooler still sealed in package stating to remove prior to thawing. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed shredded cheese, cut tomatoes, cut lettuce (51°F-55°F - Cold Holding) in reach-in cooler drawers below grill. Operator stated items placed in drawers this morning.employee removed items and placed in nearby cooler to chill. Also, cut lettuce (45°F-46°F - Cold Holding) in top of flip top reach-in cooler. Observed lettuce stacked above chill line of cooler. Employee removed some of the lettuce and placed in bottom of reach-in cooler to chill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shelled eggs stored over ready to eat house made salsa in walk-in-cooler.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed one flying insect in prep area.
Intermediate5
- 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 container of milk in reach-in cooler and in walk-in-cooler opened more than 24 hours not date marked. Operator date marked milk.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soda gun at front service area, and white deflector plate in large ice machine soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink next to triple sink and also at hand wash sink in men's restroom. Operator replenished paper towels at both hand wash sinks.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed No soap at hand wash sink in women's restroom. Operator replenished soap.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed Unlabeled Spray bottle containing toxic substance stored on chemical shelf. Operator labeled spray bottle of cleaner.
  Fixed on the spotRepeat violation
Basic7
- Code 06, Food properly thawed: 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.
  Observed two pieces of fish thawed in reach-in cooler still sealed in package stating to remove prior to thawing. See stop sale.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed cardboard lining food storage shelves in dry food storage and in walk-in-cooler.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler drawers unable to maintain temperature of 41°F and below. Ambient temperature 51°F. Observed gasket torn on drawers.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth stored on counter on cook line. Operator removed wet wiping cloth.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets on reach-in cooler drawers below grill and reach-in-cooler next to food warming table soiled.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed clean stacked cups on storage shelf next to soda machine at front service line 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 employees personal belongings on top of boxes of food and next to clean equipment in bar area and prep area. Operator removed employees purses, cups, etc.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
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.