ANEJO COCINA MEXICANA
2642 LPGA BOULEVARD, Daytona Beach FL 32124 · 386 274 1224
Last inspected Jun 29, 2026 · 15 visits since November 2023
JUN 24
DEC 24
MAY 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between C 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. -employee placed sliced lemon on rim of glass with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025004386 | Dec 6, 2024 | Apr 25, 2025 | $200 |
| 4--2022009569 | Dec 14, 2021 | Apr 13, 2022 | $400 |
Inspection history
15 visits, newest first
Jun 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Bowl or other container with no handle used to dispense food. - rice on cookline - salsa barrel in walk in cooler -flour and brown sugar
Equipment in poor repair. - torn gasket on reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler fans
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - beef, 91F; pork, 114F, less than 1 hour. Corrective action taken: product placed on stove to reheat
Food-contact surface soiled with food debris or residue. Can opener
Handwash sink not accessible for employee use at all times. -trash can in front of hansink
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. -per manager 1 employee 60 days no certificate, other employees less than 60 days
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Bowl or other container with no handle used to dispense food. - rice on cookline - salsa barrel in walk in cooler -flour and brown sugar
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. - salmon and tuna
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag and jackets on shelf above soda boxes
Equipment in poor repair. - torn gasket on reach in freezer
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. -on menu one sections states 20% added for party of 6 or more and the next page states party of 5 or more
Food-contact surface of silverware provided for customers improperly handled. - server grasped mouth contact portion of spoon when placing it in customer's plated food.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler fans
Single-service articles improperly stored. -paper towels stored in employee bathroom
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. -flour
Jan 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. -torn gasket on reach in cooler at cookline
Ripped/worn tin foil used as shelf cover. -prep table next to office
Jan 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -burger menu Capital ceviche
Equipment in poor repair. -torn gasket on reach in cooler at cookline
In-use wet wiping cloth/towel used under cutting board.
Ripped/worn tin foil used as shelf cover. -prep table next to office
Oct 31, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -burger menu Capital ceviche
Equipment in poor repair. -torn gasket on reach in cooler at cookline
In-use wet wiping cloth/towel used under cutting board.
Ripped/worn tin foil used as shelf cover. -prep table next to office
Oct 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority7 Intermediate6 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee with gloved came through back door return to cookline Manager coached employees
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Employee cracked then placed ready to food on grill. Manager coached employee
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. -employee touched clothing with gloved hand,cookline
Raw animal food stored over/not properly separated from ready-to-eat food. -egg over ready to eat food in walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp 46f,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 124f employee reheating
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Handwash sink used for purposes other than handwashing. -spoon stored in handsink -towel, soup and other items in handsink at bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -burger menu Capital ceviche
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 paper towels or mechanical hand drying device provided at handwash sink. -bar
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -on burger menu
Bowl or other container with no handle used to dispense food. -salsa
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. -bag storage on box of food
Equipment in poor repair. -torn gasket on reach in cooler at cookline
In-use wet wiping cloth/towel used under cutting board.
Ripped/worn tin foil used as shelf cover. -prep table next to office
Water leaking from pipe and/or faucet/handle. -waitstation
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In walk in cooler enchilada sauce (61F - Cooling);placed overnight, operator instructed to discard,.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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/ operator arrived.
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.
May 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority7 Intermediate3 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In walk in cooler enchilada sauce (61F - Cooling);placed overnight, operator instructed to discard,.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers raw shrimp (46F - Cold Holding); less than 15 minutes operator placed ice.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade spiked with food debris.
Identity of food or food productt. Blue swimming crab Portunus pelagicus is advertised on menu as Bue Crab a¿¿Callinectes sapidus. Operator removed the word blue from menu.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/ operator arrived.
No soap provided at wash ware handwash sink. Operator restocked.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone charger placed on top,of front line area, hot holding unit. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Laced between cook line make tables Operator relocated.
Ripped/worn tin foil used as shelf cover.p, food preparation tables.
Dec 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 54f-61f, per employee made yesterday
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -shrimp ceviche
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
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. -servers
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.
Clean utensils stored between equipment and wall. -spatulas between 3 compartment sink and wall
Equipment in poor repair. -walk in cooler shelves rusted
Floor tiles missing and/or in disrepair. -cookline, per manager tiles are scheduled for repair
No conspicuously located ambient air temperature thermometer in holding unit. -small cooler next to cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 54f-61f, per employee made yesterday
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -shrimp ceviche
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken,beef,shrimp over ready to eat food in reach in cooler drawers
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce 92f employee placed on stove to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Handwash sink not accessible for employee use at all times. -tray on handsink at cookline -pitcher in hand sink by dish machine -ice in handsink at wait-station
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
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. -servers
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.
Clean utensils stored between equipment and wall. -spatulas between 3 compartment sink and wall
Equipment in poor repair. -walk in cooler shelves rusted
Floor tiles missing and/or in disrepair. -cookline, per manager tiles are scheduled for repair
Interior of oven/microwave has accumulation of black substance/grease/food debris. -top oven
No conspicuously located ambient air temperature thermometer in holding unit. -small cooler next to cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Standing water in floor drain/floor drain draining very slowly. -under dish machine, water ran onto floor when dish machine was run. Employee ran dishmachine again after clean out drain. Drain was is draining very slow. Three compartment sink next to dish machine as separate drain which appears to be draining when 3 compartment sink was drained. Employees clean floor. Manager told employees not to use dish machine. Plumber is scheduled.
Time/temperature control for safety food thawed in an improper manner. -chicken in standing water
Jun 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -white and brown cutting boards on prep tables stained
Floor soiled/has accumulation of debris. -significant amount of oil on floor underneath fryer
No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler across from stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves soiled
Walk-in cooler shelves with rust that has pitted the surface.
Jun 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee on cookline failed to wash hands prior to putting on gloves, operator educated employee, employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 50F, per operator in drawer reach-in cooler underneath flat top grill less than 1 hour, operator relocated to reach-in freezer to rapidly cool -diced tomatoes 50F, sour cream 47F, shredded lettuce 59F, shredded cheese 45F, pico 48F, per operator less than 2 hours stored in the top of the reach-in cooler, employees placed all items on ice baths to rapidly cool
Food-contact surface soiled with food debris, mold-like substance or slime. -white and brown cutting boards on prep tables stained
Handwash sink used for purposes other than handwashing. -handwash sink at dishwashing area used to store employee cups, employee removed
Bowl or other container with no handle used to dispense food. -multiple bowls in rice containers in steam table, operator replaced bowls with spoons
Current Hotel and Restaurant license not displayed. -operator located current license in email, printed, and posted
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 drinking water from open plastic cup
Floor soiled/has accumulation of debris. -significant amount of oil on floor underneath fryer
Food not stored at least 6 inches off of the floor. -case of raw chicken stored on the floor in walk-in cooler, employee relocated
In-use knife/knives stored in cracks between pieces of equipment. -knife stored between reach-in cooler and prep table, operator removed
In-use tongs stored on equipment door handle between uses. -tongs hanging off oven door, employee relocated
No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler across from stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves soiled
Walk-in cooler shelves with rust that has pitted the surface.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ceviche and tuna
Misrepresentation of a fruit or fruit juice. -"fresh" lime juice on drink menu, operator utilizing lime juice concentrate
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents rusty/dusty above dishwashing area
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority6 Intermediate7 Basic
Show 17 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. -employee placed sliced lemon on rim of glass with bare hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna and shrimp, operator received proof of parasite destruction via email during the inspection
Raw animal food stored over or with unwashed produce. -raw shrimp ceviche stored above unwashed produce in walk-in cooler
Toxic substance/chemical improperly stored. -bottle of hydrogen peroxide stored on top of paper towel dispenser to left of triple sink, operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled -inside of ice machine has an accumulation of black, mold-like substance -green cutting board on prep table at end of cookline lightly stained
Handwash sink used for purposes other than handwashing. -handwash sink at end of cookline used to fill pan with water
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ceviche and tuna
Misrepresentation of a fruit or fruit juice. -"fresh" lime juice on drink menu, operator utilizing lime juice concentrate
No paper towels or mechanical hand drying device provided at handwash sink. -women's restroom handwash sink -both handwash sinks in dishwashing area
No soap provided at handwash sink. -handwash sink across from office door, operator installed new soap
Ambient air thermometer not located in the warmest part of the cold holding unit. -reach-in cooler at entrance to kitchen, operator relocated
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents rusty/dusty above dishwashing area
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. -raw tuna in walk-in cooler
Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator reorganized
Food not stored at least 6 inches off of the floor. -pot of raw ground beef and seasonings stored on floor, operator relocated
No handwashing sign provided at a hand sink used by food employees. -handwash sink across from the office, provided handwash signs
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on top of black beans container, operator removed
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.