Cinco de Mayo Authentic Mexican Restaurant

124 Capulet Dr Ste 109, Saint Augustine, FL 32092 · Permanent Food Service · License 6502216

Official report

out of 100

Grade F

Safety score 39 of 100

Latest visit: Jul 23, 2026

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
5 high priority (1 repeat), 1 intermediate (fixed on the spot), 7 basic
-41
Administrative complaint on Jul 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score39

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul232026

Routine inspection

13 violations found

First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 5 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. In dry storage room on can rack, 2 cans of pineapple tidbits severely dented at edge of can.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  At cook line reach-in cooler drawer 1.5 packs of tilapia completely thawed, one pack sealed the half piece still in packaging. Package states to keep frozen, remove before thawing.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk-in cooler, milk (44°F - Cold Holding); chicken (45°F - Cold Holding). Door not closed tightly multiple times during inspection.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line steam table, queso (115°F - Hot Holding). Operator stated item placed in service 45 minutes prior.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  At cook line in three door reach-in freezer, raw pork chops in togo bag stored over case of empanadas and pan of pork stored over ears of corn in plastic wrap. Also, at cook line reach-in cooler, raw shell eggs stored of packs of tortillas.
  Repeat violationAdministrative complaint
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  At cook line, large containers of chips blocking access to handwash sink from cook line. Operator moved chip containers.
  Fixed on the spot
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  At wait station, bulk sugar not labeled.
- 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.
  At cook line reach-in cooler drawer 1.5 packs of tilapia completely thawed, one pack sealed the half piece still in packaging. Package states to keep frozen, remove before thawing.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  At cook line, knife stored between 2 reach-in coolers. Operator moved knife.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  At wait station, black bowl used as scoop,in bulk sugar. Operator removed bowl.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line and bar, multiple reach-in cooler/reach-in freezer gaskets soiled with mold-like substance. At cook line, hood filters over flat top,have grease build up.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  At dish area, metal pans stacked before air drying.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Multiple floor tiles throughout kitchen area broken/chipped.
Official report, on the Florida DBPR website

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.
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.