CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT

Name: CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
Address: 389 PASEO REYES DR STE 208, SAINT AUGUSTINE, FL, 32095, US
Rating: 52.9

389 PASEO REYES DR STE 208, SAINT AUGUSTINE, FL 32095

License #6502301

🌮 Mexican/Latin ℹ️

52.9 Grade F / 100

Failing Health Score

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Latest inspection

May 1, 2026 · 15 findings · 2 critical

Routine - Food

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Usually lower-risk context.

Quick take

CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT in SAINT AUGUSTINE currently holds an InspectFL Health Score of 52.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 74 total violations — 20 critical, 13 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 28, 2025

The latest inspection on May 1, 2026 shows 15 observation rows: 2 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT has a rough inspection history. Would you risk it?

F 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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic to go container without handle used too scoop black beans.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on shelf above food products on cook line. Person in charge removed employee belongs from food area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors in kitchen behind cook line heavily soiled with spilled grease and food debris.
[08B-38-4] Food stored on floor. Observed stock in plastic five gallon bucket on floor in walk-in cooler.
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed shelf on cook line holding microwave next to cutting boards made from pressed wood. Observed pressed wood warn down and flaking.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles on cook line. Discussed with person in charge and they removed tongs from oven handles.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line heavily soiled with food debris.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed desserts and margaritas packaged for grab in go and store in reach in cooler by front point of sale.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled with grease. Observed multiple reach in cooler gaskets heavily soiled with food debris.
[36-50-4] Unclean building components, attachments or fixtures. Observed fire suppression equipment on cook line soiled with dripping grease.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw shell egg and change gloves without handwashing. Discussed with person in charge. Person in charge made employee wash hands.
[41-10-4] Toxic substance/chemical improperly stored. Observed wound disinfectant and iodine stored on cook line above food. Immediately discuss with person in charge and they removed from kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line heavily stained with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station off cook line blocked by utensils and dish soap. Person in charge unblocked hand washing station.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed hand washing station by ice machine unable to dispense paper towels. Discussed with person in charge. Person in charge added roll of paper towels to hand washing station.

Disposition: Warning Issued
[36-24-5] Hole in or other damage to wall. Wall in disrepair by kitchen Hand Wash Sink. Hole in wall by mop sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl as scoop in salsa. Spices
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
[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.
[08B-38-4] Food stored on floor. Bags of rice, beans on floor. Dry goods.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : prep line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler opposite grill.
[08B-12-5] Stored food not covered. Uncovered en in walk in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple Food service employees putting on gloves 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 prepping/cutting avocados with bare hand contact. Manager intervened.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. mop water on ground outside rear exit.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm. Three compartment sink. Manager intervened. 100 after reset.
[31A-11-4] Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink blocked by utensils in sink and large containers in front of sink. Moved by manager
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of all ice bins in establishment.
[36-73-4] Floor soiled/has accumulation of debris. Under prep table in back food storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in server area. Underside of margarita machines at bar.
[08B-12-5] Stored food not covered. Multiple containers of cooking oil and mole seasoning in hallway by back food storage area in kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over container of cut lettuce in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored over cut lettuce in walk in cooler. Raw pork stored over salsa in walk in cooler. All items rearranged.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (122F - Hot Holding) in steam table on make line, per employee cheese was heated up and placed in table less then 1 hour prior, temperature of steam table turned up.
[41-10-4] Toxic substance/chemical improperly stored. Bottles of dish soap stored over bucket of chicken broth base in storage area in back of kitchen.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (46F - Cooling, after 30 minutes 53F); shredded cheese (48F,49F - Cooling, after 30 minutes 56F,57F) all items in reach in cooler on make line, per manager all items where made 1 hour prior and lid and doors constantly open and door to cooler says slightly ajar, employee put ice on items an in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash station in server area blocked with multiple brooms and dust pan over sink, all items removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining dry storage shelves under bags of bulk rice.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in kitchen have build up of dust on the vents and surrounding tiles.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet.
[14-11-5] Equipment in poor repair. Flip top reach in cooler on the main cook line has torn cooler door gasket.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease build up beginning to drip off of hood system over the main cook line.
[08B-38-4] Food stored on floor. Canned goods and container of lard stored on the floor of the dry storage area, operator relocated the items.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored between dishmachine washboards and the wall. On the main cook line knives stored between reach in cooler and steam table. On the main cook line tongs stored on the oven door handles. Operator relocated all utensils.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Old food debris on the plate of the microwave on the main cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in either restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
[08B-12-5] Stored food not covered. In the walk in cooler, uncovered containers of cut tomatoes and salsa.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash sink behind the bar counter has a leak under the sink when used.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler cooked chicken (63/59F - Cold Holding) from the previous day cooling over night in a deep metal container. Operator discarded the cooked chicken.
[09-19-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At time of inspection fruit for beverages behind the bar being cut while using barehands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Plastic grocery bag used in direct contact to store birria meats. Operator relocated the item to be placed in metal container.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer raw fish over bag of open French fries. Relocated the fries to the correct storage location.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler cooked chicken (63/59F - Cold Holding) from the previous day cooling over night in a deep metal container. Operator discarded the cooked chicken.
[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 chicken in the walk in cooler from two days before with no product date marking.