ANEJO COCINA MEXICANA
2039 HENDRICKS AVE STE 211, Jacksonville FL 32207 · 904-666-5134
Last inspected Jul 21, 2026 · 9 visits since May 2024
NOV 24
APR 25
OCT 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 29 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by dish machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority9 Intermediate8 Basic
What the inspector wrote — 20 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed two employees touch their apron and pants, and then handle clean equipment. Discussed with operator. Operator discussed with both employees.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed ambient temperature of raw shelled eggs (50F - Cold Holding) in reach-in cooler across from stove. Employee had eggs out during rush. Operator will keep eggs in cooler to chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (46F-50F - Cold Holding) in reach-in cooler drawers. Operator stated fish was placed in drawer this morning when they opened. Retemped at end of inspection and temp dropped 3-4F.
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 carton of heavy whipping cream opened more than 24 hours not date marked. Operator date marked heavy cream.
Show the remaining 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute in large ice machine soiled. Also, soda guns and holsters in bar area and on front service line soiled. Also, blade on can opener at prep area soiled. Also, cutting boards on reach-in cooler across from stove soiled/ stained.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in warewashing area used to store containers, and a scrubbie in hand wash sink in prep area. Operator removed items from both hand wash sinks
Identity of food or food product misrepresented. Observed menu stated Red Snapper. Verified in walk in freezer that Caribbean Red Snapper is the product used. Verified on FDA seafood list that the acceptable market name is Snapper.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no CFM present during this inspection where more than 4 employees working.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed operator unable to provide a measuring device to measure sanitizer used in high temp dishwashing machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed multiple hand wash sinks without paper towels. Operator stated the towels they were sent do not fit dispenser. Requested operator place rolls nearby to hand wash sink. Operator replenished paper towels.
Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored at triple sink and in bar area. Operator labeled spray bottles of cleaner and bleach.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink in warewashing area and bar area without hot water. Water with a temperature of 85F and greater not available at either hand wash sink. Water temperature 72F. Operator called to have both hand wash sinks serviced.
Cardboard used to line food-contact shelves. Observed cardboard lining food contact shelves in front service line area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed two ice buckets stored above soda dispenser in front service area. Operator inverted ice buckets.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple personal items stored on cans on storage shelf at front service area. Employee removed jackets, bags and phone charger to properly store.
Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf and stacked cups near soda dispenser unable to properly air dry
Equipment in poor repair. Observed handle on walk-in-cooler in disrepair. Also, gaskets on reach-in cooler drawers below grill on cook line torn/ in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on walk-in-cooler and reach-in cooler drawers on cook line soiled. Also, exterior of multiple nacho chip containers in prep area soiled.
Raw fruits/vegetables not washed prior to preparation. Observed cut avocados not washed prior to preparing, sticker still adhered to avocado.
Working containers of food removed from original container not identified by common name. Observed three containers in prep area and front service line that have been removed from their original packaging and not labeled. Operator labels salt, sugar on front service line and flour in dry food storage area
Jan 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate16 Basic
Show 26 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands with gloves on for 5 seconds, after grabbing raw meats, explained to him and he removed gloves and washed for 20 seconds
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Making ceviche with raw shrimp, employee called provider and he emailed letter
Food-contact surface soiled with food debris, mold-like substance or slime. Greenish build up around nozzles in ice bin, server area
Handwash sink used for purposes other than handwashing. Pitcher in hand sink by ice machine, server area, employee moved it, employee filling container with water in hand sink by dish machine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 cooks here
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Couldn't find it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line close to stove, employee placed a roll, also hand sink by dish machine
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 dishwasher, emailed form
No soap provided at handwash sink. Hand sink in server are by cook line, next to microwave, employee placed some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ceviche made 4 days ago
Bowl or other container with no handle used to dispense food. On sugar, server are by cook line, employee removed it
Carbon dioxide/helium tanks not adequately secured. In closet by triple sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty in server area and by cook line close
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 took them out from freezer this morning, explained to him and he removed them from the bags
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of ice bin edge, employee placed them on bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf above soda syrup boxes and oil jugs in mop sink storage
Equipment in poor repair. Gasket torn in drawer unit up under flat grill
Exterior door has a gap at the threshold that opens to the outside. Rear door by mop sink closet storage
Floor area(s) covered with standing water. In walk in cooler by dishwasher
Ice scoop handle in contact with ice. At bar, employee removed scoop
In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by hand sink next to dish machine is dusty, server area, vent in walk in cooler is dusty
Reuse of single-service or single-use articles. Cherry tomatoes washed and left in same container they came in dirty, prep reach in cooler by stove
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above drink mix in cooler at bar, employee rearranged
Wall soiled with accumulated grease, food debris, and/or dust. Dusty wall behind ice machine, server area
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate16 Basic
Show 23 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f bullion and 109f corn on stove off, employee turned stove on, got to 165f
Toxic substance/chemical improperly stored. Soap above flour in storage by mop sim, manager removed it
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, employee placed it by triple sink to be washed, also build up around nozzles
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine, employee placed some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made 4 days ago,
Spray bottle containing toxic substance not labeled. Red substance by triple sink, degreaser per employee
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine, when handle is moved no water comes out
Bowl or other container with no handle used to dispense food. On flour, employee removed it
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty by cook line
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 package
Covered waste receptacle not provided in women's bathroom. Employee restroom
Drain cover(s) missing. On mop sink, manager placed it on hole
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened employee drink by prep table, employee discarded it
Food stored on floor. A couple of boxes with food in walk in cooler, manager placed them on shelf
No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine and in employee restroom, also at bar hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler
Old labels stuck to food containers after cleaning. For flan
Reuse of single-service or single-use articles. Cut small jug for rice measure, explained to employee, employee discarded it
Stored food not covered. Soup 41f nit covered in walk in cooler, employee covered it
Time/temperature control for safety food thawed in an improper manner. Raw ribs on table in kitchen, 32f, employee placed them in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above cooked food in walk in cooler, employee rearranged
Wall soiled with accumulated grease, food debris, and/or dust. Dusty behind ice machine
Working containers of food removed from original container not identified by common name. White powder in back storage by mop sink, employee write name, flour
Apr 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes away from dish machine in kitchen that it's not working properly, explained to him and he'll set up chlorine
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 132f heat in dish machine, explained to employee
Apr 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 6 high priority.
6 High priority11 Intermediate14 Basic
Show 31 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed dirty dishes to place in dish machine then grabbed clean dishes, explained to him and he washed hands
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. Chips touched her inter when she scooped them, explained to her and she moved finger, discarded chips,
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes away from dish machine in kitchen that it's not working properly, explained to him and he'll set up chlorine
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 132f heat in dish machine, explained to employee
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on shelf above salsa, employee rearranged reach in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above raw beef that they cut from a big loin, explained to him and he rearranged drawer unit
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping ice with cup and has polished nails, explained to her and she got gloves
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 people touching food
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine, employee placed some, also hand sink by triple sink
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 new dish washer person and 3 servers mixing certificates
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. 3 servers missing certifications, here since last inspection
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Tamales taken out on Saturday, employee wrote date on
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made here yesterday morning, added ingredients to canned salsa, employee wrote date on, flan and tres leches cake made on Friday, dated by employee
Spray bottle containing toxic substance not labeled. 2 at bar, employee stated they are cleaners
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by ice machine, handle turns all the way and no water comes out, also hand sink by triple sink
Bowl or other container with no handle used to dispense food. In salsas and scooping ice with cup
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Covered waste receptacle not provided in women's bathroom. Employee restroom
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above clean plates, employee discarded it
Employee eating in a food preparation or other restricted area. Employees eating by chips dispenser, they moved to table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag pack on top of box with tea, employee moved it, ice bin area, jackets above food in storage area, rearranged by employee
Equipment in poor repair. One torn fryer basket
Floor area(s) covered with standing water. In walk in cooler by dish machine, employee cleaned it
Food stored on floor. Container with chips by walk in cooler
In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink, also in hand sink in employee restroom and hand sink at bar, emailed one
Wall soiled with accumulated grease, food debris, and/or dust. Dust behind ice machine
Working containers of food removed from original container not identified by common name. Bulk container by walk in cooler, employee said it's flour
Jan 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cheese in double pan, employee rearranged prep cooler, 53f cut watermelon in bar cooler, 1/4 cup discarded by mgr
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f birria bullion, on grill off, moved to grill on, reached 165f
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 7 high priority.
7 High priority10 Intermediate13 Basic
Show 30 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then grabbed veggies, explained to him and he washed hands, veggies got cooked to 145f
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not reaching 160f heat, explained manual sanitation
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 151f per my probe thermometer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above veggies, walk in cooler, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cheese in double pan, employee rearranged prep cooler, 53f cut watermelon in bar cooler, 1/4 cup discarded by mgr
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f birria bullion, on grill off, moved to grill on, reached 165f
Warewashing sanitizing solution exceeding the maximum concentration allowed. +400 ppm quat in triple sink, explained to employee
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink
Handwash sink used for purposes other than handwashing. Towel in hand sink by ice bin, employee moved it
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice bin, employee placed some
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None
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. Several employees here don't have it
No soap provided at handwash sink. Hand sink at bar, employee placed one
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs yesterday morning, label by employee
Spray bottle containing toxic substance not labeled. Red solution by dish machine, cleaner by employee
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by cook line
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 53f bar cooler with ice build up, 53f per my probe thermometer, cut watermelon in
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. Old one
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two open drinks at cook line, discarded
Employee eating in a food preparation or other restricted area. On prep table, employee discarded his food,
Employee with no hair restraint while engaging in food preparation. Cook cooking, got one
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to him
Food stored on floor. A couple of containers with food in walk in freezer, employee placed them on shelf, also container with chips by walk in cooler,
In-use tongs stored on equipment door handle between uses. On oven handle, manager employee removed
No Heimlich maneuver/choking sign posted. Emailed one
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, emailed one
Stored food not covered. Two containers with food in freezer, employee placed lid on
Working containers of food removed from original container not identified by common name. Bulk container, employee wrote sugar
May 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by dish machine
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chlorine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at prep area, placed a roll
Covered waste receptacle not provided in women's bathroom. Employee restroom and customer bathroom
No Heimlich maneuver/choking sign posted. Emailed one
No handwashing sign provided at a hand sink used by food employees. All handsink, emailed her one
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.