CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT

Name: CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
Address: 124 CAPULET DR STE 109, SAINT AUGUSTINE, FL, 32092, US
Rating: 76

124 CAPULET DR STE 109, SAINT AUGUSTINE, FL 32092

License #6502216

🌮 Mexican/Latin ℹ️

76 Grade C / 100

Mixed Health Record

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Latest inspection

July 23, 2026 · 13 findings · 5 critical

Routine - Food

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Quick take

CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT in SAINT AUGUSTINE currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 23, 2026. Across those visits, inspectors documented 13 total violations — 5 critical, 1 major, 7 minor.

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The latest inspection on July 23, 2026 shows 13 observation rows: 5 critical, 1 major, and 7 minor.

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CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT 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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. In dry storage room on can rack, 2 cans of pineapple tidbits severely dented at edge of can.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At cook line reach-in cooler drawer 1.5 packs of tilapia completely thawed, one pack sealed the half piece still in packaging. Package states to keep frozen, remove before thawing.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, queso (115F - Hot Holding). Operator stated item placed in service 45 minutes prior.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored between 2 reach-in coolers. Operator moved knife.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line and bar, multiple reach-in cooler/reach-in freezer gaskets soiled with mold-like substance. At cook line, hood filters over flat top,have grease build up.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cook line, large containers of chips blocking access to handwash sink from cook line. Operator moved chip containers.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles throughout kitchen area broken/chipped.
[02D-01-5] Working containers of food removed from original container not identified by common name. At wait station, bulk sugar not labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, milk (44F - Cold Holding); chicken (45F - Cold Holding). Door not closed tightly multiple times during inspection.
[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. At cook line reach-in cooler drawer 1.5 packs of tilapia completely thawed, one pack sealed the half piece still in packaging. Package states to keep frozen, remove before thawing.
[14-01-5] Bowl or other container with no handle used to dispense food. At wait station, black bowl used as scoop,in bulk sugar. Operator removed bowl.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line in three door reach-in freezer, raw pork chops in togo bag stored over case of empanadas and pan of pork stored over ears of corn in plastic wrap. Also, at cook line reach-in cooler, raw shell eggs stored of packs of tortillas.