Cinco de Mayo Mexican Cuisine
1840 NE Jensen Beach Blvd, Jensen Beach, FL 34957 · Permanent Food Service · License 5301766
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 Aug 21 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
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 21, 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.
6 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 shredded lettuce 47°F cold holding stacked over fill line in container at reach in cooler Per operator food not prepared or portioned say and left out of temperature for appropriately 30 minutes Operator closed reach in cooler to quick chill
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee Touch hair then proceed to handle clean food equipment without washing hands first observed employee properly wash hands after
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled
Operator cleaned and sanitized
Fixed on the spot
Intermediate1
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.
Observed choked chicken, rice and refried beans in walk in cooler with no date marking Per operator food made at approximately 10 the previous day and over 24 hours. Operator labeled properly
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Removed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.