ANEJO COCINA MEXICANA

Name: ANEJO COCINA MEXICANA
Address: 335 PINE LAKE DR STE D104, PONTE VEDRA, FL, 32081, US
Rating: 43.7

335 PINE LAKE DR STE D104, PONTE VEDRA, FL 32081

License #6502472

🌮 Mexican/Latin ℹ️

43.7 Grade F / 100

Failing Health Score

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Latest inspection

April 27, 2026 · 14 findings · 2 critical

Routine - Food

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Quick take

ANEJO COCINA MEXICANA in PONTE VEDRA currently holds an InspectFL Health Score of 43.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 100 total violations — 33 critical, 22 major, 45 minor.

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Latest clean pass

November 4, 2025

The latest inspection on April 27, 2026 shows 14 observation rows: 2 critical, 1 major, and 11 minor.

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Inspection coverage

75%

Inspector notes

100

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ANEJO COCINA MEXICANA has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing on cooks line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust on cooks line and ware washing area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board on cooks line.
[10-08-5] Ice scoop handle in contact with ice. Handle of scoop touching ice, manager properly stored scoop.
[35B-02-4] Insect control device installed over food preparation area. Hanging sticky fly traps stored over prepped food.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing in employee restroom, bar area and cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer Walk in cooler fan covers are dusty Mold on ceiling in walk in cooler. Exterior of single burner at end of cooks line is soiled with food debris.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes stacked on shelf above triple sink.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water on prep table across from triple sink.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves.
[02D-01-5] Working containers of food removed from original container not identified by common name. Label missing on white powdery substance stored in white bin. Manager stated it is salt.
[14-31-5] Nonfood-grade bags used in direct contact with food. Non food grade bag used to cover tortillas on cooks line.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in cooler drawers on cooks line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle soiled in bar area.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine has black mold-like substance or slime.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Operator removed bowl.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved green cutting board at prep area and grooved blue cutting board at dishmachine.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on lid to rice bin. Also, heavy ice build up in walk in freezer.
[12B-02-4] Employee eating in a food preparation or other restricted area. Half eaten crackers on dry storage shelf with customer food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat, cell phone and oranges on top of bag in box sodas.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing at walk in freezer entrance.
[08B-38-4] Food stored on floor. Sauces stored on the floor in dry storage. Operator moved sauces to shelving. Also, bagged drink ice on floor in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030a¿¿105.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for flip top reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gasket of beer walk in cooler is soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler. Open employee beverage on bag in box soda.
[36-50-4] Unclean building components, attachments or fixtures. Fan guards in beer walk in cooler with heavy debris. Also, vent and surrounding ceiling tiles at dishroom are soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open case of salmon stored over prepped tamales in walk in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR Form HR 5030-104 and 5030-205.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Interior of bar soda gun with debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink by dishmachine equipped with a funnel to put water into a pot. Operator removed funnel.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by cases.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Womans restroom door left open.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Plate of Employee foods and personal drinks on prep tables.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and clothing on multiple food packages in dry goods / wait-station line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
[36-17-5] Floor tiles missing and/or in disrepair. Missing cracked floor tiles by prep line.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Container of chicken stock under paper towel dispenser. Moved by manager.
[08B-38-4] Food stored on floor. Opened bag of onions on floor by prep line. Tubs of food on floor in walk in cooler. Walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer. Fan, floor and door frame.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 49° 50°. Walk in cooler (overnight temperatures). stop sale issued.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lemons handled with bare hand contact. Manager intervened.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled cooler handles then handled ready to eat foods with same gloves. Manager intervened.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 49° 50°. Walk in cooler (overnight temperatures).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa bowls at 48°,47° , 48,° 48° reach in cooler at wait-station. Placed at about 11am. Items moved to another cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in hot hold trays , made at 11 am at 97°. Reheated to 170-175. Chicken stock made at 11 am at 120°. Reheated to 198°.
[31A-09-4] Handwash sink not accessible for employee use at all times. Multiple kitchen Hand Wash Sinks blocked by equipment and delivery boxes.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils in multiple Hand Wash Sinks.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.
[53A-05-6] 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/ 8 employees with no Certified Food Manager onsite.
[05-08-4] No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof employees have completed health reporting requirements.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All Food service employee training expired.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead flying insects on sticky tape traps hanging in ware washing area. Traps discarded.
[06-09-1] 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. 7 packages of fully thawed out tuna in walk in cooler.
[08B-38-4] Food stored on floor. Margarine on cook line. Multiple packages and boxes of pork, beef, and seafood in walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink on cook line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in ware washing area stored over container of dry beans.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage over container of cut and peeling onions in walk in cooler.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee grabbed raw chicken with bare hands then changed gloves, and continued to hand clean equipment without washing hands between tasks. Also employee in ware washing area handled soiled dishes then immediately handled clean dishes coming out of dish machine.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects in ware washing area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Tortillas on cook line in grocery bag.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 6/1/2024
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Water from container of frozen raw shrimp dripping onto container of dry beans in ware washing area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in reach in cooler drawers on cook line. Also jalapeños wrapped in raw bacon stored over guacamole in walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 7 packages of fully thawed out tuna in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (88F, 83F - Hot Holding) in warming unit in server area by beer walk in cooler, per manager all cheese sauce was heated and placed in warmer less then 1 hour prior.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of multi surface cleaner stored facing clean glasses and containers at bar area.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (45F - Cooling, after 45 minutes 45F); diced tomatoes (45F - Cooling, after 45 minutes 45F); cut cabbage (45F - Cooling, after 45 minutes 45F) in top section of reach in cooler with lid left open, per manager all items where made around 10am. salsa (70F - Cooling, after 30 minutes 71F); cut lettuce (76F - Cooling, after 30 minutes 74F); enchilada sauce (45F - Cooling, after 30 minutes 45F) in large covered, plastic containers in walk in cooler, per manager all items where made around 10am.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash station on cook line blocked by trash can.
[31B-03-4] No soap provided at handwash sink. At hand wash station in ware washing area.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. All certificates missing certified manger number and have wrong expiration date.