ANEJO COCINA MEXICANA
40 HOMEGROWN WAY SUITE B, Yulee FL 32097 · 904-829-7252
Last inspected Apr 30, 2026 · 10 visits since July 2023
JAN 24
SEP 24
FEB 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Server handling raw lemons for guests drinks in server station near pass through window.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Equipment in poor repair. -Gasket torn on single door cooler under microwave -gaskets on 3 door cooler on cook line flip top cooler in poor repair
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on side of freezer unit
In-use knife/knives stored in cracks between pieces of equipment. -Knives store between wall of prep table near walk in cooler - knives stored in between cooler and steam table
Standing water in bottom of reach-in-cooler. Water in bottom of single door reach in cooler on line next to steamer
Show the remaining 1 finding ▾
Waste line missing at soda gun holster. At bar
Apr 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 70f enchiladas sauce 81f placed on steam table at 10am per cook in kitchen,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 52f sour cream 50f pico salsa 55f Cooked peppers 57f in reach in 3 door cooler, advised to place on ice
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with slime like build up.
Spray bottle containing toxic substance not labeled. clear unlabeled spray bottle with clear substance inside at Bar area no label
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -No hot water at handsink in pickup area near walk in coolers -no hot water at handsink in dish area
Equipment and utensils not properly air-dried - wet nesting. Clear and metal pans stacked wet in back dish area
Equipment in poor repair. -Gasket torn on single door cooler under microwave -gaskets on 3 door cooler on cook line flip top cooler in poor repair
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on side of freezer unit
In-use knife/knives stored in cracks between pieces of equipment. -Knives store between wall of prep table near walk in cooler - knives stored in between cooler and steam table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler heavily soiled with dust and mold like substance
Standing water in bottom of reach-in-cooler. Water in bottom of single door reach in cooler on line next to steamer
Waste line missing at soda gun holster. At bar
Apr 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority6 Intermediate12 Basic
Show 22 findings ▾
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 ppms chlorine kitchen dishwasher -0 ppms bar dishwasher
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 70f enchiladas sauce 81f placed on steam table at 10am per cook in kitchen,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 52f sour cream 50f pico salsa 55f Cooked peppers 57f in reach in 3 door cooler, advised to place on ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 70f enchiladas sauce 81f placed on steam table at 10am per cook in kitchen, heating unit broke per cook in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with slime like build up.
Lack of toilet tissue at each toilet. Men's Restroom
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -no soap At handsink near flyers -no soap at handsink near dish area
Spray bottle containing toxic substance not labeled. clear unlabeled spray bottle with clear substance inside at Bar area no label
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -No hot water at handsink in pickup area near walk in coolers -no hot water at handsink in dish area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper area of ice machine soiled with black mold like residue
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. Snapper thawed in vacuum bag inwalk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on rack with tortillas in back storage area
Equipment and utensils not properly air-dried - wet nesting. Clear and metal pans stacked wet in back dish area
Equipment in poor repair. -Gasket torn on single door cooler under microwave -gaskets on 3 door cooler on cook line flip top cooler in poor repair
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on side of freezer unit
In-use knife/knives stored in cracks between pieces of equipment. -Knives store between wall of prep table near walk in cooler - knives stored in between cooler and steam table
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. -Handwashing sign missing from handsink on cook line -handwashing sign missing at bar handsink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler heavily soiled with dust and mold like substance
Standing water in bottom of reach-in-cooler. Water in bottom of single door reach in cooler on line next to steamer
Waste line missing at soda gun holster. At bar
Sep 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 6 pieces cooked stuff green peppers (52-56F - Cooling), stored in meta pan uncovered in make table reach in cooler on cook line from over night with no additional preparation done today as per manager and employee. Stop sale issued. Manager discarded
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers handling soiled plates and then picking up food to be served without washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Two pieces of ROP individual pack of raw tuna that are completely thawed in pan in walk in cooler not cut, pierce or removed from package. Package has label on it to be removed once thawed. Stop sale issued
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 pieces cooked stuff green peppers (52-56F - Cooling), stored in meta pan uncovered in make table reach in cooler on cook line from over night with no additional preparation done today as per manager and employee. Stop sale issued. Manager discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (112-130F - Hot Holding); black beans (117-129F - Hot Holding), stored on far left side of steam table on cook line. Place there after reheating on stove top for hot holding 2 hrs ago as per employee. Employee reheating. Unit was turn down low.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on non-chemical side of splitter at mop sink
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 37 violations recorded, 10 high priority.
10 High priority10 Intermediate17 Basic
Show 37 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 6 pieces cooked stuff green peppers (52-56F - Cooling), stored in meta pan uncovered in make table reach in cooler on cook line from over night with no additional preparation done today as per manager and employee. Stop sale issued. Manager discarded
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee with gloves on both hands handling raw meat and placing on grill and then handling tortillas with same gloves after wiping hands on dry towel to place on grill. Discussed with manager and employee. Employee washed hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line pulling up pants and touching clothing and then handling food without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beef in walk in cooler on shelf. Moved by manager.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers handling soiled plates and then picking up food to be served without washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Two pieces of ROP individual pack of raw tuna that are completely thawed in pan in walk in cooler not cut, pierce or removed from package. Package has label on it to be removed once thawed. Stop sale issued
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 pieces cooked stuff green peppers (52-56F - Cooling), stored in meta pan uncovered in make table reach in cooler on cook line from over night with no additional preparation done today as per manager and employee. Stop sale issued. Manager discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (112-130F - Hot Holding); black beans (117-129F - Hot Holding), stored on far left side of steam table on cook line. Place there after reheating on stove top for hot holding 2 hrs ago as per employee. Employee reheating. Unit was turn down low.
Toxic substance/chemical improperly stored. Cleaning spray chemical bottles stored on top of double oven in kitchen
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on non-chemical side of splitter at mop sink
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee preparing raw shrimp in back kitchen with bare hands to be stored away for later.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server employees preparing food with artificial nails/nail polish and wearing no gloves
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzle at bar area with black build up
Handwash sink used for purposes other than handwashing. Bar pads stored inside hand wash sink at bar area. Bucket stored in back kitchen hand wash sink next to dish machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operas no chlorine test strips when using chlorine to sanitize
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has several servers hired over 60 days with no proof of training
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. Operator has several employees hired with no proof of form
Records/documents for required employee training do not contain all of the required information. Operator has several food handler certificates missing date of birth
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid stored at front wait station unlabeled. Employee stated it chemical table cleaner
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink on wait station. Water was turned off. Manager put back on and water is 85F.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates in back area on rack not in use is not inverted
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. Two pieces of ROP individual pack of raw tuna that are completely thawed in pan in walk in cooler not cut, pierce or removed from package. Package has label on it to be removed once thawed. Stop sale issued
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open cup drink stored on cook line prep area next to food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored above dry storage food on shelf in kitchen on cook line. Employee aprons stored on dry storage food in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Employee with no hair restraint while engaging in food preparation. Employee preparing food with hair restraint. Employee with facial beard preparing foods with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Clean equipments on dry storage shelf wet nesting
Equipment in poor repair. Walk in cooler with torn gasket. Reach in cooler on cook line with torn gasket
Floor area(s) covered with standing water. At bar under. In dining area in front of bar due to drink machine leaking on floor
Floor soiled/has accumulation of debris. Under cooking equipment on cook line
Food stored on floor. Case of food on floor in walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's at bar stored in 56F standing water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cook line with soiled gaskets. Hood filters with grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled
Single-service articles not stored inverted or protected from contamination. To go pans on shelf at wait station not inverted
Stored food not covered. Cooked tamales in walk in cooler not covered
Water leaking from pipe and/or faucet/handle. Hand wash sink at wait station with leaking pipe. Manager had this sink turned off due to leak.
Apr 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No proof of training for any employee.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. In bar area, spray bottle containing chemical cleaner stored next to drink mixers. Bottle moved and stored correctly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In beer walk in cooler, container of milk opened yesterday morning does not have date. Manager dated milk.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment advertising "capital ceviche" but product is not identified as a raw item.
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/ No proof of manager certification for anyone with six (6) employees present. Certified food manager arrived during inspection.
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. No proof of training for any employee.
No soap provided at handwash sink. Hand washing sink across from cook line has no soap. Soap provided.
Employee with no hair restraint while engaging in food preparation. One employee working with food in prep area. Employee placed on hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar under equipment.
Single-service articles not stored inverted or protected from contamination. On top shelf on cook line, foil containers not inverted. Employee inverted containers.
Time/temperature control for safety food thawed in an improper manner. In back prep area, shrimp thawing in standing water. Manager turned on water to run.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
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. Server handling raw lemons for guests drinks in server station near pass through window.
Toxic substance/chemical improperly stored. Multiple spray bottle containing chemical cleaners stored on shelf in bar with bar mixers. Bottles moved and stored correctly.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager working today. Manager states she is scheduled to take exam.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One training record provided today.
Covered waste receptacle not provided in women's bathroom. Missing in both unisex employee restroom in kitchen and in women's restroom in dining area.
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. Employee drink cup on side server station in dining area. Employee drink cup on pass through window in kitchen. Both drinks covered with lids.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floor area(s) covered with standing water. Beer walk in cooler floor.
Food stored on floor. Container of oil on floor near hand washing sink by cook line. Oil moved and stored correctly. Case of beef on floor in walk in freezer. Beef moved and stored correctly.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink at end of cook line near walk in cooler. Inspector emailed sign.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two shelves below prep tables in back kitchen are rusted.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can of tea in beer walk in cooler. Drink discarded.
Silverware/utensils dried with a towel/cloth. Employee in back dining area drying silverware. Employee stopped drying.
Single-service articles not stored inverted or protected from contamination. On shelf above pass through window, foil containers are not inverted.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black straws on bar top in bar. Straws moved behind bar.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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.
Handwash sink used for purposes other than handwashing. Handsink used to fill foil pan.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
Employee with no hair restraint while engaging in food preparation. One cook on line no hair restraint
Food not stored at least 6 inches off of the floor. Bags of ice and cases of chicken on walk in freezer floor.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Handsink at bar area used to store mats in the sink
No paper towels or mechanical hand drying device provided at handwash sink. Handsink on line in kitchen
No soap provided at handwash sink. Handsink in expo area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on fan covers in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on table of pick up window Personal drink in drink station area Moved
Employee with no hair restraint while engaging in food preparation. Cook in kitchen, placed on hair net
Missing drain plug at dumpster. All restaurants in plaza that uses dumpster responsible for dumpster
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.