CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
11043 CRYSTAL SPRINGS RD STE 2, Jacksonville FL 32221 · 904-551-4086
Last inspected Mar 18, 2026 · 11 visits since September 2023
OCT 24
MAR 25
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near triple sink by back door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw beef stored in plastic to-go bag in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; cooked chili rellenos at temperature of 71F on wire rack next to cook line reach in cooler. Person in charge stated chilis were cooked 2 hours prior and are intended to be held hot and heated in microwave for immediate service. Baked beans at temperatures of 101F in container on top of oven. Person in charge stated baked beans were cooked 2 hours prior and are intended to be held hot. Cooked beef st temperatures of 110F in large pot next to cook line. Person in charge stated beef was to be portioned into portion pans and held hot on cook line. All food items were moved to flat top grill for reheating. Cooked chili rellenos (71F - Hot Holding); Baked beans (101F - Hot Holding); Cooked beef (110F - Hot Holding)
Handwash sink used for purposes other than handwashing. Observed raw beef stored in hand wash sink closest to walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at either hand wash sink on cook line.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on prep table near walk-in coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee energy drink stored on prep shelf directly above food items on reach in cooler. Person in charge voluntarily discarded.
Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic cups stacked on top of each other with visible signs of moisture and unable to air dry stored in server station.
In-use tongs stored on equipment door handle between uses. Observed 2 tongs hanging from oven door handle on cook line.
Time/temperature control for safety food thawed in an improper manner. Observed frozen raw pork thawing in standing water near mop sink. Person in charge moved pork to under running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over ready to eat washed tomatoes and pico in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of refried beans stored on shelf above flat top grill. Person in charge stated beans were cooked 45 minutes prior but were intended to be held hot. Beans were placed back on stove top to be reheated to minimum temperature of 165F. Refried beans (115-119F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda gun has mold like substance build up at server station.
Handwash sink used for purposes other than handwashing. Observed metal pan stored in hand wash sink near prep table. Person in charge removed pan.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef with no date marker stored in left walk-in cooler. Person in charge stated beef was cooked morning prior, more than 24 hours. Person in charge date marked.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom right corner of rear exit door and has visible light shining through.
Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor behind bar next to three compartment sink.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between prep table and wall in prep area. Person in charge moved knives to dish area.
In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging from oven door handles on cook line.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as a shelf cover in server station.
Utensils in poor condition. Observed spatula with frayed rubber end stored in dish machine area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket person in charge stated had chlorine solution testing at 0ppm behind bar area. Person in charge replaced with chlorine solution testing at 100ppm.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on server station. Person in charge stated it was sugar and labeled.
Mar 11, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee grabbed raw chicken with gloved hands, then raw beef, then cut tomatoes and cut peppers from drawer cooler. Proceeded to touch spatula handles then grab plates, without changing gloves. Discussed with manager who intervened and had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 58F, raw chicken 57F, raw beef 55F and raw shrimp 56F in drawer cooler on cook line. Per manager items had been in the cooler for about 2 hours. Manager had employee relocate those items to another cooler. Bucket of cheese sauce sitting on top of the oven at 60F. Per manager sitting there for about 1 hr. Discussed with manager proper reheating procedures. Manager put back into the cooler. Chili Relenos sitting on cook line initially temped at 42F. Re temped 30 mins later at 52F. Discussed Time control fr this item and emailed Time as a Public Health Control form.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Two containers of Cheese sauce at 88-120F and 108-119F on cook line steam table right at the two hour mark. Per manager, sauces heated in the steam table. Employee moved to flat top grill. Re-temped 30 mins later at 140-150F. Re-temped again 15 mins later at 160-190.
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 7 high priority.
7 High priority6 Intermediate18 Basic
Show 31 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, two large 5 gallon buckets of refried beans at 52-65F. One 5 gallon bucket of black beans at 59-60F. Per manager both items were made the previous day.
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. Dishwasher handled dirty dishes, then handled clean equipment without washing hands.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In two doomed reach in freezer, raw beef over empanadas, and fish.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee grabbed raw chicken with gloved hands, then raw beef, then cut tomatoes and cut peppers from drawer cooler. Proceeded to touch spatula handles then grab plates, without changing gloves. Discussed with manager who intervened and had employee wash hands and change gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two large 5 gallon buckets of refried beans at 52-65F. One 5 gallon bucket of black beans at 59-60F. Per manager both items were made the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 58F, raw chicken 57F, raw beef 55F and raw shrimp 56F in drawer cooler on cook line. Per manager items had been in the cooler for about 2 hours. Manager had employee relocate those items to another cooler. Bucket of cheese sauce sitting on top of the oven at 60F. Per manager sitting there for about 1 hr. Discussed with manager proper reheating procedures. Manager put back into the cooler. Chili Relenos sitting on cook line initially temped at 42F. Re temped 30 mins later at 52F. Discussed Time control fr this item and emailed Time as a Public Health Control form.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Two containers of Cheese sauce at 88-120F and 108-119F on cook line steam table right at the two hour mark. Per manager, sauces heated in the steam table. Employee moved to flat top grill. Re-temped 30 mins later at 140-150F. Re-temped again 15 mins later at 160-190.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler, opened two days prior per manager.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans and refried beans placed into deep 5 gallon buckets, which doesn't allow the food product to cool down properly due the thick density of the products. Suggested using shallow pans and ice wands.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar and pina colada machine nozzles soiled with black substance.
Handwash sink used for purposes other than handwashing. Observed discarded drink ice in handsink in server area.
No soap provided at handwash sink. Handsink at server end of cook line. Manager filled up soap dispenser.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in the walk-in cooler not date marked. Cooked beans, guacamole with tomato, and refried beans
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine with slight black buildup on it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone by prep area and jacket and purse over tortillas on server side of cook line.
Equipment and utensils not properly air-dried - wet nesting. Stacked drink cups in server area, wet nesting.
Equipment in poor repair. Drawer cooler on cook line missing gaskets and torn on the bottom cooler drawer. Interior of reach in freezer, both doors missing interior cover, exposing the insulation.
Exterior door has a gap at the threshold that opens to the outside. Exterior kitchen door has daylight showing in one corner of it.
Food stored on floor. Multiple buckets of food in walk in cooler on the floor. Manager relocated buckets.
Hole in or other damage to wall. Hole in wall by handsink at end of cook line.
Ice bucket/shovel stored on floor between uses. Ice bucket behind bar
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table cooler and steam table. Manager removed knife.
In-use wet wiping cloth/towel used under cutting board. Under two cutting boards in prep are by walk in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in coolers. Underside of walk in cooler door handles with soil buildup on underside.
Old labels stuck to food containers after cleaning. On a metal container on shelf by dish machine area.
Open dumpster lid. Dumpster in dumpster area with open lid.
Plumbing system in disrepair. Pipe undercook line handsink near walk in coolers.
Reuse of single-service or single-use articles. Dish machine chemical buckets re used for food items in the walk in cooler.
Stored food not covered. Chili Relenos in reach in freezer.
Unclean building components, attachments or fixtures. Fan covers in walk in cooler on the left.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate15 Basic
Show 21 findings ▾
Container of medicine improperly stored. Observed opened first aid kit and bottle of hydrogen peroxide stored on shelf above prep table. Prep table had food items on table at time of inspection. Person in charge moved medicines to office.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw pork in reach in cooler near rear entrance stored of cooked chilis. Person in charge moved cooked chilis to top shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of cooked carnitas on top of stove shelf at 92F. Employee moved pan to flat top grill to reheat to minimum temperature of 165F. Cooked chicken (92F - Hot Holding)
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 gallon of milk in reach in cooler near expo window opened with no date marker. Employee stated she did not know when milk was opened but it was within past two days. Employee date marked milk.
Equipment drain line draining into handwash sink. Observed drain line person in charge stated was from air conditioning unit in bar draining into hand wash sink in dish machine area. Inspector confirmed through plan review that sink was a designated hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance build up on drink machine in server station.
Bowl or other container with no handle used to dispense food. Observed bowl in large container of sugar in server station used for scooping with no handle. Person in charge removed bowl.
Clean utensils stored between equipment and wall. Observed scraping knife stored between hand wash sink and wall by cook line.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with flip top cooler that has grooves and no longer easily cleanable.
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. Observed opened energy drink can stored next to single service items on prep table near bar area. Person in charge discarded beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker and cell phone on shelf above food items in flip top cooler. Person in charge moved to appropriate storage location.
Floor, walls, and ceiling soiled/has accumulation of debris. Observed; floor throughout kitchen area soiled and with missing tiles. Walls behind cook station with grease vapor build up. Soiled ceiling tiles throughout kitchen area. One ceiling tile bulging with visible water damage and dripping water on to floor above prep table.
Food stored on floor. Observed two containers of raw beef stored on floor by prep station near walk-in coolers. Employee moved to appropriate storage location.
Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor in front of drink machine. Person in charge moved ice buckets to proper storage locations.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in dish machine area. Inspector provided hand wash sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach in coolers under flip top coolers on cook line.
Old labels stuck to food containers after cleaning. Observed old labels on containers on drying rack in dish machine area next to hand wash sink. Person in charge removed labels and placed pans in dish machine.
Open dumpster lid. Observed dumpster in corner of parking lot with establishments name written on it with an open lid.
Stored food not covered. Observed three containers of cooked chicken in walk-in cooler near prep station with no cover.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket at bar station person in charge stated was chlorine testing at 0ppm. Person in charge remade sanitizer bucket with chlorine test at 100ppm. Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm)
Working containers of food removed from original container not identified by common name. Observed container of beige powder under microwave on cook line with no label. Person in charge stated it was garlic powder and labeled accordingly.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. Two cans of corn in dry storage rack next to walk in cooler are dented at seam. Manager separated the two cans.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near triple sink by back door.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler next to boxed in bag soda in kitchen, raw steak placed over raw shrimp. Manager moved raw shrimp above steak.
Handwash sink used for purposes other than handwashing. Hand wash station by triple sink has scrubber and dish soap container in sink. Manager removed.
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. One employee, who was hired under 60 days per manager, did not have employee responsibility agreement signed. Provided manager DBPR Form HR 5030-103.
No soap provided at handwash sink. At hand wash station by triple sink did not have soap.
Spray bottle containing toxic substance not labeled. Spray bottle under triple sink does not have label. Operator added label.
Bowl or other container with no handle used to dispense food. In walk in cooler, tub of cooked black beans has to go cup as scooper. Manager removed scooper.
Covered waste receptacle not provided in women's bathroom. In women's bathroom waste receptacle not covered.
Floor, walls and or ceilings soiled/has accumulation of debris. Ceiling tiles above fryer and in kitchen area soiled. Floor under reach in cooler by triple sink has build up.
Food stored on floor. Two jugs of sauce on floor in walk in cooler. Manager removed from ground.
Grease receptacle lid open, broken, or missing. Grease receptacle lid open. Manager closed lid.
Ice scoop handle in contact with ice. Ice scooper handle in direct contact with ice. Manager lifted scooper out of ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on make line in kitchen is soiled with old food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and handles of walk in cooler and walk in freezer soiled.
Open dumpster lid. Dumpster lid open. Manager closed lid.
Stored food not covered. At walk in cooler, two uncovered pans of shredded chicken on top shelf were not covered. Manager added cover.
Water leaking from pipe and/or faucet/handle. Triple sink pipe leading to faucet is leaking.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in bar area, (Chlorine 0ppm, remade 100ppm). Manager remade and corrected.
Working containers of food removed from original container not identified by common name. Two containers of seasoning on make line storage rack were not labeled. Manager added label. Container of peppercorn on storage rack next to walk in cooler not labeled. Manager added label.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority7 Intermediate9 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of reach-in cooler, container of mayonnaise stored in pan with raw beef. Operator voluntarily discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right side walk-in cooler, chicken (52F - Cold Holding); cut tomato (51F - Cold Holding); fish (52F - Cold Holding). Operator stated door has been open for delivery. In wait station, salsa (48F - Cold Holding). Operator had employee add ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove on cook line, pork (97F - Hot Holding); employee stated pork out for 1 hour. Employee reheated in oven, pork (169F - Hot Holding)
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 operator DBPR forms 5030-104 and 5030-204
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table, can opener blade has build up. Operator had employee clean.
Handwash sink used for purposes other than handwashing. Handwash sink at wait station used as dump sink as evidenced by ice in sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for 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. Operator stated he has one new employee, no proof of employee responsibility training. Emailed operator DBPR form 5030-103
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, beef cooked yesterday not date marked. Operator placed date on container.
Spray bottle containing toxic substance not labeled. At dish area, spray bottle identified as acid not labeled. Operator labeled.
Cardboard used to line nonfood-contact shelves. In prep area, cardboard lining shelf above prep table. Operator removed.
Ceiling/ceiling tile shows damage or is in disrepair. Leak from ceiling at right side walk-in cooler, outside door.
Covered waste receptacle not provided in women's bathroom. In family restroom by bar area, no covered receptacle in unisex restroom.
Food stored on floor. At bar, container of margarita mix stored on floor. Operator moved off floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, scoop in bulk seasoning container has handle touching product. Operator moved scoop.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Double door reach-in freezer, one door missing stainless steel on interior.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, reach-in cooler gaskets soiled. On cook line, hood filters over flat top have grease build up. In kitchen and coolers, multiple bulk containers have stained exterior. Operator had employee begin discarding.
Outer openings not protected with self-closing doors. Back door does not close tightly without assistance.
Wet mop not stored in a manner to allow the mop to dry. By back door, multiple mops stored in mop buckets. Operator inverted all mops.
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.