Cinco de Mayo Authentic Mexican Restaurant
5615 E Hwy 100 Ste 120, Palm Coast, FL 32164 · Permanent Food Service · License 2800907
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (fixed by the Sep 8 follow-up), 2 intermediate (1 fixed on the spot, 1 repeat), 11 basic (6 repeats); basic violations cost 12 at most-24
- Complaint after follow-up on Sep 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Cardboard used to line nonfood-contact shelves.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- 1st follow-up visitSep 2, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw chicken 48°F, raw beef 46°F, raw shrimp 48°F, sliced tomatoes 47°F.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Cardboard used to line nonfood-contact shelves.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Floor soiled/has accumulation of debris.
More time given
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.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in pull out drawers on cook line overnight per operator sliced tomatoes (50°F - Cold Holding); raw beef steak (55°F - Cold Holding); raw chicken (52°F - Cold Holding); raw shrimp (49°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in pull out drawers on cook line overnight per operator sliced tomatoes (50°F - Cold Holding); raw beef steak (55°F - Cold Holding); raw chicken (52°F - Cold Holding); raw shrimp (49°F - Cold Holding)
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed heavy build up on can opener blade in kitchen.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink blocked by dishes. Operator removed.
Fixed on the spotRepeat violation
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed stored shredded chicken in walk in cooler not covered.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gaskets in pull out drawers cooler on cook line.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler shelves rusted.
Cardboard used to line nonfood-contact shelves.
Observed cardboard lining on shelves in kitchen.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed top exterior of dishwasher soiled with debris.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on flip top cooler on cook line soiled with dark mold like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed cups at front counter wait station wet nesting.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap at exterior exit door near men's restroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tile in kitchen shows what appears to be water stains.
Floor soiled/has accumulation of debris.
Observed old food debris on floors under and behind equipment in kitchen and dry storage area. Observed standing water on floors near dry storage room.
Repeat violation
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 phone above reach in cooler station.
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.
- 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.