CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
301 E BAY ST #1, Jacksonville FL 32202 · 904-513-3986
Last inspected Jul 10, 2026 · 8 visits since January 2024
AUG 24
JAN 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed one flying insect in prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Live, small flying insects found Observed one flying insect in prep area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat house made salsa in walk-in-cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed two pieces of fish thawed in reach-in cooler still sealed in package stating to remove prior to thawing. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese, cut tomatoes, cut lettuce (51F-55F - Cold Holding) in reach-in cooler drawers below grill. Operator stated items placed in drawers this morning.employee removed items and placed in nearby cooler to chill. Also, cut lettuce (45F-46F - Cold Holding) in top of flip top reach-in cooler. Observed lettuce stacked above chill line of cooler. Employee removed some of the lettuce and placed in bottom of reach-in cooler to chill.
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 container of milk in reach-in cooler and in walk-in-cooler opened more than 24 hours not date marked. Operator date marked milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun at front service area, and white deflector plate in large ice machine soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to triple sink and also at hand wash sink in men's restroom. Operator replenished paper towels at both hand wash sinks.
No soap provided at handwash sink. Observed No soap at hand wash sink in women's restroom. Operator replenished soap.
Spray bottle containing toxic substance not labeled. Observed Unlabeled Spray bottle containing toxic substance stored on chemical shelf. Operator labeled spray bottle of cleaner.
Cardboard used to line food-contact shelves. Observed cardboard lining food storage shelves in dry food storage and in walk-in-cooler.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler drawers unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed gasket torn on drawers.
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. Observed two pieces of fish thawed in reach-in cooler still sealed in package stating to remove prior to thawing. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal belongings on top of boxes of food and next to clean equipment in bar area and prep area. Operator removed employees purses, cups, etc.
Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked cups on storage shelf next to soda machine at front service line unable to properly air dry
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach-in cooler drawers below grill and reach-in-cooler next to food warming table soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on counter on cook line. Operator removed wet wiping cloth.
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 2 high priority.
2 High priority7 Intermediate11 Basic
Show 20 findings ▾
Container of medicine improperly stored. Pain killer above prep table, manager moved them to bottom shelf
Employee switched from working with raw food to ready-to-eat food without washing hands. Removed raw fish then changed gloves and grabbed tortillas, explained to him and washed hands, tortillas got to 150f
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/ Vivian Rodriguez took test on 12-30-20, manager couldn't reach her
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old build up
Handwash sink used for purposes other than handwashing. Spoon in hand sink by triple sink, employee moved it
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For 3 new employees, 2 ladies that are servers and one dishwasher, emailed form
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans made yesterday morning, manager wrote dates
Spray bottle containing toxic substance not labeled. Yellow liquid under table, cleaner per employee
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water or cold water in hand sink by triple sink, employee turned them back on
Bowl or other container with no handle used to dispense food. Scooping ice with cup, explained to her
Carbon dioxide/helium tanks not adequately secured. By tripe sink
Cardboard used to line food-contact shelves. Soiled on shelf by prep cooler, cook line
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed them from bag
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above silverware in cabinet by ice bin
Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
Food stored on floor. Fries in box in walk in freezer, placed on shelf
In-use tongs stored on equipment door handle between uses. On oven door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent dusty in walk in cooler
Stored food not covered. Beans in walk in cooler at 40f, employee coveted them
Working containers of food removed from original container not identified by common name. A couple of powders without names, sugar, seasoning and salt
Jul 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority4 Intermediate10 Basic
Show 20 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 ppm chlorine empty sanitizer bucket
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw steak then changed gloves and scooped cheese, explained to him and he washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes from dish machine as clean and sanitizer is not dispensing since sanitizer bucket is empty
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above ice for consumption when needed, in walk in freezer, manager rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above beef loin stake cut here, reach in cooler, manager rearranged
Toxic substance/chemical improperly stored. Resin bottle on shelf above napkins, storage across restrooms, moved by employee
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. Couldn't find
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. For two new employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked corn cooked on Monday, employee wrote time on,
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. On dry beans, manager removed it
Carbon dioxide/helium tanks not adequately secured. By triple sink, only one without chain
Cardboard used to line nonfood-contact shelves. Soiled in walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above box with tea, by soda syrup rack, employee moved it
Ice scoop handle in contact with ice. Employee moved it, ice bin
No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, digital not working
No copy of latest inspection report available.
Stored food not covered. Cut onions in walk in cooler, covered by employee,
Working containers of food removed from original container not identified by common name. A couple of containers with white powder on storage shelf by cook line, employee write name on
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above garlic, employee rearranged reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128-130f rice and ground beef, manager placed them in oven to reheat
No handwash sink located in vending machine area where employees service bulk food machines. Container in hand sink by triple sink at bar, manager moved it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, manager placed one
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new employee
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned it on, hand sink in prep area by cook line
Bowl or other container with no handle used to dispense food. On salt, employee removed it
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at cook line, discarded by employee
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above food packets, storage, manager rearranged
In-use knife/knives stored in cracks between pieces of equipment. Employee removed it
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board. Employee removed it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Water leaking from pipe and/or faucet/handle. Hand sink at Oreo area by cook line
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then he touched spoon for cooked meat, explained to him and he washed hands, moved spoon to triple sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f salsa made here, on ice half way, employee added ice
Toxic substance/chemical improperly stored. Cleaner by bottle salsas and soap above paper towels, storage cubes by bar, employee rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip turned almost black, employee diluted it to 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket with 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. Cooked plantains opened 4 days ago, employee wrote date on
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For 2 employees
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. On flour and salt
Carbon dioxide/helium tanks not adequately secured. By triple sink dish washing 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 fish in reach in cooler, employee punctured them
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. Above soda syrup boxes, employee moved it, open drink at cook line
Employee with no hair restraint while engaging in food preparation. Cook cooking
Hole in or other damage to wall. 2 in office/storage
In-use ice scoop stored on soiled surface between uses. Container by ice bin dirty, employee changed container and scoop
In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them
Unwashed fruits/vegetables stored with ready-to-eat food. Pineapples not washed on shelf above flan and cooked meats, explained to employee
Working containers of food removed from original container not identified by common name. Bulk containers with white powder, employee wrote sails and flour
Jan 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No probe thermometer provided to measure temperature of food products.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler at bar
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.