CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
5615 E HWY 100 STE 120, Palm Coast FL 32164 · 9042521144
Last inspected Mar 23, 2026 · 14 visits since August 2023
FEB 24
OCT 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between D 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. Observed server taking queso out to table with hands in queso.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed queso date marked 3/17/26 (50F- Cooling); refried beans date marked 3/17/26 (50-60F - Cooling) in walk-in cooler overnight per person in charge. Observed pot of Birria from sunday per person in charge (45F - Cooling) in walk-in cooler overnight. See stop sale. Provided Spanish cooling tips hand out and discussed with person in charge.
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. Observed queso date marked 3/17/26 (50F- Cooling); refried beans date marked 3/17/26 (50-60F - Cooling) in walk-in cooler overnight per person in charge. Observed pot of Birria from sunday per person in charge (45F - Cooling) in walk-in cooler overnight.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen employee handle dirty dishes with gloves on and move on to work with food on prep table without gloves change or hand washing. Discussed with employee and person in charge. Person in charge made employee change gloves and wash hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso (80F - Hot Holding); ground beef (120F - Hot Holding) for less than an hour per person in charge. Person in charge placed back on stove to reheat to 165F
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 milk opened two days prior per person in charge missing date mark. Person in charge added date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris.
Handwash sink not accessible for employee use at all times. Observed hand washing station at bar blocked by beer cases. Person in charge partially unblocked by moving cases of beer, however the aluminum rack is still impeding the use of the hand washing station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pot of Birria from sunday per person in charge missing date mark. Item stop saled due to cooling temperature abuse. Observed completely frozen cooked chicken in reach in freezer uncovered. Cook prior week per person in charge. Person in charge covered and date marked.
Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up on top of dish machine.
Cardboard used to line nonfood-contact shelves. Observed cardboard used on storage shelves Observed cardboard used on ice machine.
Equipment in poor repair. Observed gaskets in drawers on cooker line torn. Observed hoses on top of dish machine leaking chemical causing corrosion.
Floor, walls, ceiling soiled/has accumulation of debris. Observed floors in kitchen and at bar soiled with food debris. Observed walls on cooker line soiled with grease and food debris. Observed ceiling tiles in kitchen soiled with grease and dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of fryers and grill soiled with grease and chip debris. Observed gaskets on cook line coolers soiled with food debris.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as liner on ice machine.
Stored food not covered. Observed completely frozen cooked chicken in reach in freezer uncovered. Person in charge covered and date marked.
Oct 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority0 Intermediate13 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. All items cooked and in cooler last night; Beans 47F, chicken 57F, queso 52F, carnitas 44F; ( - Cold Holding). Foods did not cool down to 41F within 6 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items cooked and in cooler last night; Beans 47F, chicken 57F, queso 52F, carnitas 44F; ( - Cold Holding). Foods did not cool down to 41F within 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffed peppers 55F. Per person in charge out for 30 minutes. Put into cooler.
Bowl or other container with no handle used to dispense food. Cup with no handles used in lard. Bowl used in sugar. Person in charge removed both items.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks above prep table. Person in charge moved drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf with tortillas. Person in charge removed backpack.
Floor not cleaned when the least amount of food is exposed. Grease behind cook line.
Food stored in a prohibited area. Tray of baked chilis on to of garbage can. Person in charge moved peppers.
Food stored on floor. Container of oil on floor. Person in charge picked oil up.
In-use tongs stored on equipment door handle between uses. Pair on tong hanging from equipment. Person in charge removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line are soiled. Microwave handle is greasy. Person in charge began to wipe clean.
Single-service articles not stored inverted or protected from contamination. Plates underneath or holding unit not inverted.
Standing water in bottom of reach-in-cooler. In bottom of reach in cooler on cook line. Person in charge wiped dry.
Stored food not covered. In 3 door reach in freezer on cook line; pork not covered. Onions on floor in dry storage. Person in charge covered and moved onions.
Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 8 high priority.
8 High priority5 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; Queso 78F, queso 48F; ( Cooling) per person in charge queso was made on the 15Th today is the 17th.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook go from raw chicken, change gloves without washing his hand first. Addressed and cook wash his hands then placed gloves on. The kitchen does not have a hand washing sink near cook line-it's across the kitchen by dishwasher.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed person cutting beef on table the wipe the table with a dry cloth and no sanitizer. B
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer; raw beef over fish. Person in charge moved beef to bottom shelf.
Stop Sale issued due to adulteration of food product. Ice in ice machine contaminated by bottled water.
Stop Sale issued due to food not being in a wholesome, sound condition. Avocado cut open through sticker.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight; Pork 54F; ( - Cold Holding) Queso 78F, queso 48F; ( - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overnight; Pork 54F; ( - Cold Holding)
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment does not have any chlorine test strips.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Establishment is using tall buckets to cool queso in. Containers can not be more than 4" deep.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed hand washing sink at bar with ice inside.
Spray bottle containing toxic substance not labeled. By dish machine. Person in charge labeled.
Cardboard used to line food-contact shelves. Cardboard lining food contact shelves.
Cardboard used to line nonfood-contact shelves. Cardboard lining non food contact surfaces.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles have water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents are soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened styrofoam cup of coffee above prep table.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Establishment is placing containers of food on crates in kitchen. Also piece of wood on 3 compartment sink.
Floor not cleaned when the least amount of food is exposed. Floor throughout kitchen, food storage and walk in cooler has old accumulation of food debris. Behind cook line; floor has grease on it.
Food not stored at least 6 inches off of the floor. Oil on floor in kitchen, oil and black beans on floor in dry storage.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between tops of reach in cooler. Spatulas in wall behind 3 compartment sink. Person in charge removed.
In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed.
In-use wet wiping cloth/towel used under cutting board. Rags used under cutting board. Person in charge removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves are soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler have black mold like substance on them. Hoods have accumulation of grease on them.
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water inside ice machine.
Soiled dry wiping cloth in use. Clothes in aprons that are soiled. Can not have clothes in aprons.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler. Person in charge wiped dry.
Stored food not covered. In reach in freezer next to office; empanadas and ground beef not covered. Person in charge covered.
Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled.
Oct 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2024Call 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in cooler overnight 53F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers overnight; Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight: Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding)
Oct 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 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. Cooked chicken in cooler overnight 53F.
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. Raw pork over swai fish in reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers overnight; Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight: Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef not dated.
Cardboard used to line food-contact shelves. Soiled cardboard lining shelves in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile throughout kitchen have black mold like substance on them. Vents are soiled.
Floor area(s) covered with standing water. In front of dry storage.
Food stored on floor. Bags of onions on floor. Container of oil on floor. Margarita mixture on floor.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in kitchen.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.
Feb 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade containers used for food storage - direct contact with food. Establishment is using non food grade trash cans to store dry rice in.
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen only has 1 hand washing sink and observed employees changing tasks with out washing hand first.
Food placed in soiled container/equipment. Establishment is storing rice in clean trash can.
Nonfood-grade containers used for food storage - direct contact with food. Establishment is using non food grade trash cans to store dry rice in.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked peppers. Person in charge moved pork.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observe waitress pick up dirty dishes, take the to dish and return to work.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding table on cookline; Refried beans, rice 124F; ( - Hot Holding). Items discarded.
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. Back of house do not have training.
Spray bottle containing toxic substance not labeled. Several spray bottles not labeled. Person in charge labeled.
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink set up incorrect order. Sanitize was 1st and no rinse sink. Addressed immediately and person in charge set up correctly.
Equipment in poor repair. Gaskets on drawers on cookline are torn.
Food stored on floor. Chopped lettuce on floor, oil on floor. Person in charge moved both to store properly.
In-use ice scoop stored on soiled surface between uses. Ice scoop on dirty surface. Person in charge removed.
In-use tongs stored on equipment door handle between uses. Tongs hanging from turbo fan. Person in charge removed tongs.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cooked chicken. Person in charge removed tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge wiped clean.
Raw fruits/vegetables not washed prior to preparation. Unwashed avacados. Still have stickers on them. Person in charge took avacados and washed them.
Ripped/worn tin foil used as shelf cover. Establishment has torn tin foil lining bottoms of prep shelves.
Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled.
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2023Call 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 ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his phone and not wash hands afterwards.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty dishes to kitchen and not wash his hands afterwards. Observed server toss out trash and then scoop ice without washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; steak 44F; ( - Cold Holding) In drawers; shrimp, tomatoes 51F; ( - Cold Holding). Reach in cooler; lettuce, tomatoes, guacamole, sour cream, cheese 51F, slaw 48F, chicken, salsa 61F, pico 58F; ( - Cold Holding). Could not get answer as to how long items in cooler. Person in charge moved everything to walk in cooler.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 8 high priority.
8 High priority5 Intermediate13 Basic
Show 26 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee come into kitchen and place gloves on without washing 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. Observed multiple servers touching body without washing hands afterwards. Observed bartender handle money and no hand wash after, then handle clean glasses.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his phone and not wash hands afterwards.
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. Observed server taking queso out to table with hands in queso.
Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to put rice and chips in.
Raw animal food not separated from ready-to-eat food during preparation. Observed cook prep raw chicken next to peppers.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty dishes to kitchen and not wash his hands afterwards. Observed server toss out trash and then scoop ice without washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; steak 44F; ( - Cold Holding) In drawers; shrimp, tomatoes 51F; ( - Cold Holding). Reach in cooler; lettuce, tomatoes, guacamole, sour cream, cheese 51F, slaw 48F, chicken, salsa 61F, pico 58F; ( - Cold Holding). Could not get answer as to how long items in cooler. Person in charge moved everything to walk in cooler.
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. Establishment does not have procedures in place for vomiting and diarrhea. Emailed to operator during inspection.
Handwash sink not accessible for employee use at all times. Hand washing sink at bar is blocked by cases of beer. Person in charge moved cases of beer.
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. Establishment does not have proof of responsibility to report their health activities. Emailed to operator during inspection.
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. Establishment has not done any training since 2.23.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink in kitchen. Person in charge turned a valve on and not hand washing sink has hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate and on sides.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. No handle on it.
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. Reach in cooler on kitchen line has ambient temperature of 58F.
Employee eating in a food preparation or other restricted area. Observed drink on canned goods in storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep table on cook line. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Clean glasses are being stacked wet.
Food stored on floor. Raw chicken on floor by prep table. Person in charge moved chicken to store properly.
In-use knife/knives stored in cracks between pieces of equipment. Knives in between make tables. Person in charge removed knives.
In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven doors. Person in charge removed.
In-use wet wiping cloth/towel used under cutting board. Establishment using wet cloth under raw chicken. Person in charge removed cloth.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados in container with lime and avacados have not been washed.
Wet mop not stored in a manner to allow the mop to dry. 2 wet mops in mop bucket. Palm Coast hung mops up to dry.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket with detergent in it. Person in charge emptied and remade bucket. Sanitizer at 50ppm.
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.