Anejo Cocina Mexicana
40 Homegrown Way Suite B, Yulee, FL 32097 · Permanent Food Service · License 5501205
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection3 high priority (2 fixed by the Sep 23 follow-up, 1 fixed on the spot, 2 repeats), 5 intermediate (4 fixed on the spot, 3 repeats), 11 basic (2 repeats); basic violations cost 12 at most-39
- Administrative complaint on Sep 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 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 visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. On can storage rack in back hallway, three (3) cans of tomato puree dented along top/bottom edges.
Repeat violationAdministrative complaint
Stop Sale issued due to food not being in a wholesome, sound condition.
In bottom drawer of reach in cooler on cook line, one vacuum sealed package of raw salmon fully thawed out.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator changed jug of sanitizer and ran a few times.
Fixed on the spot
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator provided quaternary test strips but dish machine uses Chlorine along with sanitizer buckets. Inspector provided operator with test strips till more can be ordered.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior nozzles of frozen drink machines at bar soiled with mold-like substance. Also, in and around the nozzles of soda machine in server area soiled with mold-like substance.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot water at handwash sink by prep area/walk-in cooler. Operator stated it is just turned off under the sink and turned on hot water.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels provided at handwash sink at end of cook line, in dish area and behind bar. Operator stocked all paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At register area by front door, spray bottle of purple liquid not labeled. Employee labeled bottle. Also, at host stand, spray bottle of blue liquid not labeled. Operator labeled bottle. Also, at bar, spray bottle of purple liquid not labeled. Operator labeled bottle.
Fixed on the spotRepeat violation
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At end of cook line,container of sugar on bottom shelf of rack not labeled. Operator had employee label.
Fixed on the spot
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.
See stop sale. In bottom drawer of reach in cooler on cook line, one vacuum sealed package of raw salmon fully thawed out.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle of scoop in brown rice on steam table touching product.
In-use tongs stored on equipment door handle between uses.
Observed one pair of tongs on door handle of oven on cook line.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottles stored on bag- in- box soda boxes. Operator moved water bottles. Also, employee soda can stored on top of clean dishes in dish area. Employee removed soda can.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Multiple shelves lined with tin foil that is torn/soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets on reach in coolers on cook line soiled with food debris/torn and in disrepair. Also, hood filters above cook line soiled with grease. Also, top of reach in cooler under grill on cook line soiled with black residue. Also, fan cover in ladies rest room soiled with dust.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
On shelf above cook line reach in coolers p, to go metal pans not inverted. Operator had employee flip over pans.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
No waste line on gun holster behind bar area.
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.
Employee cellphone and charger on box of food product at end of cook line. Operator removed cellphone and charger.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed expired June 1, 2025. Operator printed and displayed current license during inspection.
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.
- 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.