CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT

Name: CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
Address: 301 E BAY ST #1, JACKSONVILLE, FL, 32202, US
Rating: 81.9

301 E BAY ST #1, JACKSONVILLE, FL 32202

License #2614529

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

81.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 81.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, DBPR recorded 40 total findings; InspectFL has imported detailed violation rows for 31 of them so far.

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.

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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

July 17, 2025

The latest inspection on February 2, 2026 included 2 critical violations, 6 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

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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: Administrative complaint recommended
[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. For 3 new employees, 2 ladies that are servers and one dishwasher, emailed form
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Removed raw fish then changed gloves and grabbed tortillas, explained to him and washed hands, tortillas got to 150f
[14-01-5] Bowl or other container with no handle used to dispense food. Scooping ice with cup, explained to her
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent dusty in walk in cooler
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water or cold water in hand sink by triple sink, employee turned them back on
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon in hand sink by triple sink, employee moved it
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By tripe sink
[02D-01-5] Working containers of food removed from original container not identified by common name. A couple of powders without names, sugar, seasoning and salt
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Vivian Rodriguez took test on 12-30-20, manager couldnt reach her
[08B-12-5] Stored food not covered. Beans in walk in cooler at 40f, employee coveted them
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door
[41-07-4] Container of medicine improperly stored. Pain killer above prep table, manager moved them to bottom shelf
[08B-38-4] Food stored on floor. Fries in box in walk in freezer, placed on shelf
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above silverware in cabinet by ice bin
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans made yesterday morning, manager wrote dates
[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. Employee removed them from bag
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old build up

Disposition: Administrative complaint recommended
[10-08-5] Ice scoop handle in contact with ice. Employee moved it, ice bin
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw steak then changed gloves and scooped cheese, explained to him and he washed hands
[41-10-4] Toxic substance/chemical improperly stored. Resin bottle on shelf above napkins, storage across restrooms, moved by employee
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By triple sink, only one without chain
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above box with tea, by soda syrup rack, employee moved it
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above beef loin stake cut here, reach in cooler, manager rearranged
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked corn cooked on Monday, employee wrote time on,
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, digital not working
[14-01-5] Bowl or other container with no handle used to dispense food. On dry beans, manager removed it
[14-45-4] Cardboard used to line nonfood-contact shelves. Soiled in walk in cooler
[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. For two new employees
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine empty sanitizer bucket

Community reaction

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