CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT

Name: CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
Address: 5615 E HWY 100 STE 120, PALM COAST, FL, 32164, US
Rating: 86.5

5615 E HWY 100 STE 120, PALM COAST, FL 32164

License #2800907

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

86.5 Grade B / 100

Solid Health Score

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Quick take

CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT in PALM COAST currently holds an InspectFL Health Score of 86.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 31 total violations — 7 critical, 4 major, 20 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 23, 2026

The most recent inspection was clean, with no violations documented on March 23, 2026.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Passed — No Violations

Disposition: Administrative complaint recommended
[36-73-4] Floor, walls, ceiling soiled/has accumulation of debris. Observed floors in kitchen and at bar soiled with food debris. Observed walls on cooker line soiled with grease and food debris. Observed ceiling tiles in kitchen soiled with grease and dust.
[08B-12-5] Stored food not covered. Observed completely frozen cooked chicken in reach in freezer uncovered. Person in charge covered and date marked.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up on top of dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of fryers and grill soiled with grease and chip debris. Observed gaskets on cook line coolers soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station at bar blocked by beer cases. Person in charge partially unblocked by moving cases of beer, however the aluminum rack is still impeding the use of the hand washing station.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened two days prior per person in charge missing date mark. Person in charge added date mark.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen employee handle dirty dishes with gloves on and move on to work with food on prep table without gloves change or hand washing. Discussed with employee and person in charge. Person in charge made employee change gloves and wash hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as liner on ice machine.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso (80F - Hot Holding); ground beef (120F - Hot Holding) for less than an hour per person in charge. Person in charge placed back on stove to reheat to 165F
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed queso date marked 3/17/26 (50F- Cooling); refried beans date marked 3/17/26 (50-60F - Cooling) in walk-in cooler overnight per person in charge. Observed pot of Birria from sunday per person in charge (45F - Cooling) in walk-in cooler overnight.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed queso date marked 3/17/26 (50F- Cooling); refried beans date marked 3/17/26 (50-60F - Cooling) in walk-in cooler overnight per person in charge. Observed pot of Birria from sunday per person in charge (45F - Cooling) in walk-in cooler overnight. See stop sale. Provided Spanish cooling tips hand out and discussed with person in charge.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pot of Birria from sunday per person in charge missing date mark. Item stop saled due to cooling temperature abuse. Observed completely frozen cooked chicken in reach in freezer uncovered. Cook prior week per person in charge. Person in charge covered and date marked.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard used on storage shelves Observed cardboard used on ice machine.
[14-11-5] Equipment in poor repair. Observed gaskets in drawers on cooker line torn. Observed hoses on top of dish machine leaking chemical causing corrosion.

Disposition: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair on tong hanging from equipment. Person in charge removed tongs.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handles used in lard. Bowl used in sugar. Person in charge removed both items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line are soiled. Microwave handle is greasy. Person in charge began to wipe clean.
[29-49-6] Standing water in bottom of reach-in-cooler. In bottom of reach in cooler on cook line. Person in charge wiped dry.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks above prep table. Person in charge moved drinks.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plates underneath or holding unit not inverted.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf with tortillas. Person in charge removed backpack.
[08B-37-4] Food stored in a prohibited area. Tray of baked chilis on to of garbage can. Person in charge moved peppers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffed peppers 55F. Per person in charge out for 30 minutes. Put into cooler.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Grease behind cook line.
[08B-12-5] Stored food not covered. In 3 door reach in freezer on cook line; pork not covered. Onions on floor in dry storage. Person in charge covered and moved onions.
[08B-38-4] Food stored on floor. Container of oil on floor. Person in charge picked oil up.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items cooked and in cooler last night; Beans 47F, chicken 57F, queso 52F, carnitas 44F; ( - Cold Holding). Foods did not cool down to 41F within 6 hours.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. All items cooked and in cooler last night; Beans 47F, chicken 57F, queso 52F, carnitas 44F; ( - Cold Holding). Foods did not cool down to 41F within 6 hours.

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