ANEJO COCINA MEXICANA

Name: ANEJO COCINA MEXICANA
Address: 335 PINE LAKE DR STE D104, PONTE VEDRA, FL, 32081, US
Rating: 67.6

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

License #6502472

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ANEJO COCINA MEXICANA in PONTE VEDRA currently holds an InspectFL Health Score of 67.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 43 total violations — 12 critical, 4 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 4, 2025

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice. Handle of scoop touching ice, manager properly stored scoop.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle soiled in bar area.
[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.
[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.
[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.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board on 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.
[14-31-5] Nonfood-grade bags used in direct contact with food. Non food grade bag used to cover tortillas 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.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes stacked on shelf above triple sink.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing on cooks line.

Disposition: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gasket of beer walk in cooler is soiled.
[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.
[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.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by cases.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030a¿¿105.
[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.
[12B-02-4] Employee eating in a food preparation or other restricted area. Half eaten crackers on dry storage shelf with customer food.
[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.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for flip top reach in cooler.
[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.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing at walk in freezer entrance.
[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.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
[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.
[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.
[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.
[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.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Operator removed bowl.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse