ANEJO COCINA MEXICANA

Name: ANEJO COCINA MEXICANA
Address: 650 E TWINCOURT TRL UNIT 202, ST AUGUSTINE, FL, 32095, US
Rating: 71.5

650 E TWINCOURT TRL UNIT 202, ST AUGUSTINE, FL 32095

License #6502573

🌮 Mexican/Latin ℹ️

71.5 Grade C / 100

Mixed Health Record

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Latest inspection

May 6, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ANEJO COCINA MEXICANA in ST AUGUSTINE currently holds an InspectFL Health Score of 71.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 44 total violations — 15 critical, 10 major, 19 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 6, 2025

The latest inspection on May 6, 2026 shows 12 observation rows: 1 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

Coverage note

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ANEJO COCINA MEXICANA has some meaningful issues on record. Would you still eat here?

C record

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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: Warning Issued
[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. Observed white and salmon fish in reduced oxygen bags thawing in reach in cooler not removed from their reduced oxygen environment. Fish was still semi frozen. Person in charge had employee remove fish from reduced oxygen environment. Provided handout to operator.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on shelves above food in prep area. Observed employee drinks on prep tables in prep area. Discussed with person in charge. All employee drinks removed from food area.
[08B-48-4] Employee preparing food in customer section of dining area. Observed bar employee prepping cut limes and juicing limes at bar in lobby. Discussed with person in charge.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed food pans stored stacked on prep tables with visible moisture. Discuss air drying without wet nesting in a shelf that can drain residual water with person in charge.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor in walk-in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed through out kitchen floor and in walk-in cooler floor soiled with food debris
[08B-38-4] Food stored on floor. Observed bagged ice used for drink ice stored on floor in walk-in freezer. Discussed with person in charge.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line drawer gaskets heavily soiled with food debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat diced peppers and onions. Also above unwashed tomatoes. Discuss with person in charge. Person in charge started having employee rearrange walk-in cooler during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed bar soda gun soiled with food debris. Discussed with person in charge.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed high temperature dish machine used in kitchen and bar without an independent way to measure sanitizing temperature. Discussed with person in charge.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station on cook line missing paper towels. Person in charge added paper towels during inspection.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Bottles of liquid margarine in dry storage area, bottles moved.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Food handler cutting whole tomatoes and onions straight from original packaging without washing them first.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed romaine heads and whole tomatoes stored on top shelf over multiple containers of cut onions and peppers in walk in cooler.
[41-07-4] Container of medicine improperly stored. Bottle of pain reliever stored on shelf over reach in cooler on cook line, bottle moved.
[03C-37-5] Cooked injected meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time and temperature combination as specified in cooking chart. sliced beef (122F - Cooking) on grill on cook line, employee cooked beef then moved it to cooler part of grill and stated beef was done cooking and that it was suppose to be fully cooked, max temperature was 122F, beef moved to hotter part of grill and continued to cooked and rechecked at 158F.
[14-31-5] Nonfood-grade bags used in direct contact with food. Tortillas in to go bag on steam well on cook line, tortillas removed form bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boxes of cheese in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (47F - Cold Holding) very large container of salsa right next to walk in cooler door, manager stated door to cooler was constantly open for less then a couple of hours while employee filled smaller containers for salsa.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (107F - Hot Holding) in standing hot box at end of cook line, per manager rice was made at most 2 hours prior, rice placed in oven on cook line to reheat.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored with clean plates in back dry storage area. Bottle of pesticide stored with various sauce bottles under prep table next to cook line. All bottles removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Both soda gun nozzles at bar have a build up of food debris.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and tres leche in keg walk in cooler without any dates, per manager everything was made Monday.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bow as scoop in rice. Operator discarded item.
[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. Employee drink on prep table.
[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. multiple employees.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Knives between equipment. Moved by manager.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Flavored straws at bar for customer self service not wrapped / covered. Person In Charge moved straws to behind counter.
[08B-02-4] Displayed food not properly protected from contamination. No cover on dried lemons /limes at bar. Covered by manager.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employee entered from outside and engaged in food service activities without washing hands. Manager intervened.
[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. Food service employee touched cooked tostados with bare hand contact. Cookline. Manager intervened.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee retuned from bathroom and engaged in food service activities without washing hands Hans second time. Manager intervened.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temperature Dish machine at 130°. Manager reset Dish machine. 159° after run.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 78°. Rice 79°. In oven. (Overnight temperatures)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 78°. Rice 79°. In oven. (Overnight temperatures)
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwashers unaware of sanitizing and correct ware washing methods.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or Quaternary ammonium test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Replaced by manger.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training for some Food service employees.