Anejo Cocina Mexicana
330 A1A N Ste 208, Ponte Vedra, FL 32082 · Permanent Food Service · License 6501264
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 15 complaint inspection4 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 8 basic (4 repeats)-46
- Administrative complaint on Oct 15Counts in full until a follow-up finds the problems fixed-20
- Safety score34
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line in warmer box, queso (106°F - Hot Holding). Employee reheated to 171f.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At cook line in single door reach-in cooler, raw hamburger stored over open bag of plantains.
Repeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At prep area, hose Bibb at handwash sink by walk-in cooler missing backflow preventer.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
At drink station, bottle of pain relief stored on upper shelf next to plastic togo lids.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At front bar, soda gun has build up of residue.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At cook line, handwash sink blocked by large pots. Employee moved pots.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 food handler employees present, no Certified Food Manager present.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 6 food handlers present, only one employee training certificate available.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
At prep area, open container of oil on floor under counter. At prep area, plastic containers with chips stored on floor. In walk-in cooler, plastic container with salsa stored on floor. In walk-in freezer, multiple food items on floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
At prep area, scoop in bulk salt container has handle touching product.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In kitchen area, employees drink on prep table by walk-in cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At cook line steam table, cup with no handle used in rice. Employee removes cup. At prep area, multiple plastic togo cups used in bulk containers.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
At ice machine, interior walls and top plate have black mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple reach-in cooler gaskets spiked with food debris/residue.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At ice machine area, wall and floor soiled. At front bar, floor under equipment/counter has build up. In beer walk-in cooler, fan guards have dust build up.
Repeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Person in Charge not able to locate last inspection.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.