ANEJO COCINA MEXICANA
170 FOUNTAINS WAY STE 2, Saint Johns FL 32259 · 904-829-7252
Last inspected Jun 3, 2026 · 8 visits since December 2023
MAY 24
DEC 24
MAY 25
DEC 25
JUN 26
— STEADY
5 inspections within 50 points of each other. Whatever this kitchen does, it does consistently.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip hanging in middle of prep area by mop sink with excessive accumulation of dead flying insects. Manager removed and discarded fly strip.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Live, small flying insects found. Observed total of 2 flying insects. 1 flying insect in prep area. 1 flying insect at entrance of cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler large pan of raw chicken stored over raw shrimp. Manager removed and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line in steam well Cooked white rice (99F-110F - Hot Holding); Red rice (99F-110F - Hot Holding); Cooked beans (99F-101F - Hot Holding); Queso (99F-106F - Hot Holding). Employee removed and reheated TCS items.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in prep area soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed employee hand sink located in server area used to fill large bucket with water. Manager removed items in sink.
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 4 or more employees engaging in food preparation without a certified manager on duty.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Bowl or other container with no handle used to dispense food. Observed in steam well bowls without handles used to portion rice. Employee removed bowls from rice.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents at entrance to cook line dusty.
Covered waste receptacle not provided in women's bathroom. Observed designated employee restroom without covered trash receptacle.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a bracelet.
Equipment and utensils not properly air-dried - wet nesting. Observed in ware washing area stainless pans wet nesting.
Equipment in poor repair. Observed drawer cooler gasket torn on cook line located under grill.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at the bottom of exit door of kitchen.
Food not stored at least 6 inches off of the floor. Observed open food box in walk in freezer stored on floor. Manager removed and stored properly.
Old labels stuck to food containers after cleaning. Observed stickers still on clean dried dishes and pans.
Dec 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Can of tomato purée with denting along top seaming.
Nonfood-grade bags used in direct contact with food. Grocery bag used to store tortillas on make line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over limes in beer walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken tortillas in walk in cooler prepared on 11/28 and 11/30. Today is 12/19. Manager discarded tortillas.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See stop sale. Observed rice (55F/54F/55F/56F/57F/69F/65F - Reheating at 2.5 hours) in warming cabinet by the kitchen. Per cook, rice began reheating at 9:00. Temperature taken at 11:28.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris.
Handwash sink used for purposes other than handwashing. Ice observed in handwash sink by chip area.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from the fryers. Manager brought paper towels.
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. Manager has only three proof of employee training out of approximately ten employees.
Bowl or other container with no handle used to dispense food. Pan inserts with no handle used as scoops in beans and rice in dry storage. Manager removed the pan inserts.
Damaged/spoiled/recalled food not properly segregated. Can of tomato purée with denting along top seaming not segregated. Manager removed can from rest of supply.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook wearing a bracelet.
Plumbing system in disrepair. Hot water valve on handwash sink at dishmachine is inoperable.
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of flip top reach in cooler in kitchen.
Stored food not covered. Chilis, salt and sugar in dry storage not covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cooked rice in the walk in cooler.
May 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority5 Intermediate12 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. Dented seam can of tomato purée.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handles raw chicken and raw beef with gloves then to ready to eat chicken without washing hands and changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat jello. Operator removed eggs.
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200+ ppm. Operator remade 50 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Guacamole cooling in walk in cooler in covered container. guacamole (46F - Cooling, After an hour 46F moved to walk in freezer, after another hour and half 32F)
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Employee Ramon expired manager certificate. 7/31/19
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink with lemons inside. Operator removed.
Records/documents for required employee training do not contain all of the required information. Three employees with incomplete food handlers certifications.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings vents soiled in kitchen.
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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements.
Damaged/spoiled/recalled food not properly segregated. Dented seam can of tomato purée.
Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food items no separate from public food items.
Equipment and utensils not properly air-dried - wet nesting. Cups in wait station wet nesting.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath back exit door.
Food stored on floor. Boxes of shrimp stored on floor in walk in freezer and bulk container of chips store on floor near kitchen.
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled. Reach in cooler gaskets soiled. Hood filters on cook line soiled.
Open dumpster lid.
Plumbing system in disrepair. Hand wash sink near cold holding unit on cookline in disrepair.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over cut tomatoes.
Dec 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority7 Intermediate8 Basic
Show 22 findings ▾
Container of medicine improperly stored. Package of stomach relief medicine stored on top of coffee maker next to bag of coffee grounds. Manager moved medicine to proper storage.
Dented/rusted cans present. See stop sale. Can of whole peeled tomatoes with two dents along top seaming and one large dent on side of can.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flying insects observed in dry storage room by seasonings and rice.
Nonfood-grade bags used in direct contact with food. Observed cook begin to heat rice by placing into a take out bag then placing in microwave. Manager coached employee and employee heated rice in the oven.
Stop Sale issued due to food not being in a wholesome, sound condition. Individually sealed and completely thawed tuna and salmon in drawers on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in stand up warming unit at 107F. Employee states rice placed in warmer at approximately 11:00. Temperature taken at 2:40. Employee heated rice to 169F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution on service line by soda machine tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in server reach in not dated. Manager states it was opened on Saturday. Today is Tuesday. Manager dated milk.
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. No written procedures available. Provided DBPR HR 5030-104.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Manager on duty, Ramon C, manager certificate expired July 31, 2024. Also, at beginning of inspection, four employees present engaged in food service.
Handwash sink used for purposes other than handwashing. Towel in hand wash sink by stand up warming unit. Observed employee dump water from bucket into hand wash sink by walk in cooler. Manager coached employee on proper use of sinks.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Inspector's minimum/maximum thermometer used to verify temperature.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with yellow and clear liquids on shelf at service station. Unlabeled spray bottle with yellow liquid below handwash sink across from chip holding drawer. Manager stated it is bleach and labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine has black mold-like substance.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip hanging in middle of prep area by mop sink with excessive accumulation of dead flying insects. Manager removed and discarded fly strip.
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. See stop sale. Individually sealed and completely thawed tuna and salmon in drawers on cook line.
Equipment and utensils not properly air-dried - wet nesting. Water observed between plastic stacked cups at soda machine on service line.
Food stored on floor. Pans of raw pork and raw beef stored on the floor in the walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Multiple employee hand wash sinks in kitchen and ware washing have signs that read, "Hand Wash Only". Provided DBPR Form HR 5030-111.
Stored food not covered. Multiple containers of seasonings, rice, peppers, beans and sugar stored uncovered in dry storage room.
Time/temperature control for safety food thawed in an improper manner. Two large pork roasts thawing in standing water at mop sink and two large pork roasts thawing at room temperature on back prep table. Employee moved all to walk in cooler.
Jun 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority6 Intermediate0 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 1 live flying insect around bar area. Approximately 2 live flying insects in kitchen area around walk in cooler door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chorizo (60F - Cold Holding) thawing out on table in prep area, per employee items was sitting out less then 2 hours, item placed back in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (110F - Hot Holding) in hot holding cabinet on cook line, per employee rice was made 1.5 hours prior, temperature to cabinet turned up. vegetable stock (90F - Hot Holding) sitting out on prep table between cook line and walk in cooler, per employee stock was sitting out less then 1 hour stock placed back in warming cabinet.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine ran multiple times and only reads 125F, employee set up triple sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All ceviche items on all menus have an asterisk, but there is not asterisk on the consumer advisory on the menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for sink and surface cleaner that are used for the sanitation buckets
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line near dry storage area. At hand wash station in ware washing area.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station at end of cook line near dry storage area. At hand wash station in ware washing area. At hand wash station in server area at far end of server area. Also no soap at all at hand wash station at bar area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station at end of cook line near walk in cooler.
Dec 22, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for some hand wash sinks. Operator waiting on paper towel delivery later in the day.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean containers in dry storage not inverted.
No Heimlich maneuver/choking sign posted. No choking poster available at time of inspection. Inspector provided printable signage.
No handwashing sign provided at a hand sink used by food employees. All hand wash sink signage states "hand wash sink only" provided printable correct signage.
No child labor law poster. For reporting purposes only. At time of inspection no child labor law poster available.
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.