Anejo Cocina Mexicana
13586 Village Park Dr Ste 304, Orlando, FL 32837 · Permanent Food Service · License 5812101
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection5 high priority (2 fixed by the Jul 29 follow-up, 2 fixed on the spot), 4 intermediate (2 fixed on the spot), 7 basic-35
- Safety score65
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 visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
More time given
Intermediate1
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Cold holding equipment not maintained in good repair.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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
- First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Can of tomato sauce
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shredded cheese,cut lettuce,cut tomatoes and guacamole with cut tomatoes all temping between 50°F-56°F per operator items were in reach in cooler under 4 hours.operator moved to walk in freezer for temperature recovery
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw steak at walk in cooler Frozen bags of raw shrimp stored over bags of tostones at walk in freezer
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Tortilla stored in thank you bag at cooks line,operator removed and discarded bag
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener on prep table
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Container of cleaning solution in hand washing sink at bar. Operator moved to triple sink
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand washing sink at bar. Operator bought over roll of paper towel
Fixed on the spot
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Oven and grill cleaner and glass cleaner both in generic spray bottles at dish wash area
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar in clear container at wait staff area. Operator made label and placed on container
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At bar operator put handle in upright position Tongs hanging from oven handle door,operator moved tongs to prep table Knives stored between make tables on cooks line operator removed and placed in dish wash area
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in container of flour at dry storage
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Around door of walk in freezer
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. Reach in cooler in the middle of the cooks line has ice build up covering the motor
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Women's bathroom door
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door at back of kitchen
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.
- Stop sale
- An order that the food can’t be sold or served.