CINCO DE MAYO MEXICAN CUISINE
1840 NE JENSEN BEACH BLVD, Jensen Beach FL 34957 · 772-232-6131
Last inspected Aug 21, 2026 · 8 visits since August 2023
SEP 24
FEB 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground raw chorizo over shrimp at reach in cooler cook line. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023049307 | Aug 28, 2023 | Oct 5, 2023 | $400 |
Inspection history
8 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee Touch hair then proceed to handle clean food equipment without washing hands first observed employee properly wash hands after
Metal stem-type thermometer soiled Operator cleaned and sanitized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce 47F cold holding stacked over fill line in container at reach in cooler Per operator food not prepared or portioned say and left out of temperature for appropriately 30 minutes Operator closed reach in cooler to quick chill
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed choked chicken, rice and refried beans in walk in cooler with no date marking Per operator food made at approximately 10 the previous day and over 24 hours. Operator labeled properly
Show the remaining 2 findings ▾
Bowl or other container with no handle used to dispense food. Removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand wash sink filled with ice Advised operator to keep hand washing sink clear and for hand washing only
Bowl or other container with no handle used to dispense food. Observed plate with no handle inside container of cooked beans
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle stored inside container of covered raw beef Observed employee rink stored above clean equipment at dry storage shelf in dish pit
Food stored on floor.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observed tums bottle stored on top of microwave at prep counter. Operator stored items properly
Raw animal food stored over/not properly separated from ready-to-eat food.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed queso with time stamp at 10AM. Items out of temperature more than 4 hour limit. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Observed salsa on counter on time as a public health control with no time marking. Per operator, items placed on front counter at approximately 2:00. Operator placed correct time stamp for remaining time.
Food stored on floor. Observed containers of raw beef stored on floor of walk in freezer. Operator removed
Ice scoop handle in contact with ice at front counter, Bar ice bins. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at Han wash sink in front kitchen next to dish pit. Operator placed correct signage.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Non-food grade "thank you " bags in direct contact with tamales inside walk in freezer. Operator stored all items properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle and discard soiled card board,then proceed to handle clean food equipment in main kitchen without changing gloves or washing hands. Manager reviewed proper hand washing procedures with food handling employees, employee washed hands properly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent in kitchen dry storage area soiled with grease/dust
Food stored on floor. Observed onions,
Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice build up inside reach in freezer at bar.
No handwashing sign provided at a hand sink used by food employees. Observed No hand wash sign at hand wash sink next to triple sink- operator placed hand wash sign.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 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. Observed dish machine in back dish pit at 0 ppm.
Nonfood-grade bags used in direct contact with food. Observed tamales stored in non food grade bags in walk in cooler. Operator stored items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in reach in cooler by cook line. Operator stored items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed house made queso on prep counter at 115F, per operator, items out of temperature for 1 hour. Operator put items on time as a public health control.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink at bar area. Operator provided paper towels.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. food handlers certificate for all current employees expired 4/2024.
Aug 28, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over cooked chicken wings walk-in freezer. Both products not in commercial packaging. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish at walk-in cooler. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flan (50F - Cold Holding); cooked chicken (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, both products held overnight for 12+ hours. See stop sale. Observed flan in small household type reach in cooler at cook line area. Advised operator not to use for any restaurant food which requires temperature control. Observed cooked chicken in large deep tub filled almost to the top in walk in cooler. Advised operator to split batches of cooked proteins and sauces into smaller batches before placing in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House made Flan (50F - Cold Holding); cooked chicken (46F - Cold Holding) Per operator, both products not prepared or portioned today. Per operator, both products held overnight for 12+ hours. See stop sale. Observed flan in small household type reach in cooler at cook line area. Advised operator not to use for any restaurant food which requires temperature control. Observed cooked chicken in large deep tub filled almost to the top in walk in cooler. Advised operator to split batches of cooked proteins and sauces into smaller batches before placing in walk in cooler.
Toxic substance/chemical improperly stored. Observed Hydrogen peroxide and super glue stored over flip top cooler at cook line. Operator stored properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for dish machine, chlorine sanitizer.
Aug 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground raw chorizo over shrimp at reach in cooler cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomato salsa (47F - Cold Holding) Observed pan of house-made diced tomato salsa resting on top of a container of ice. Per operator, out of temperature for 2 hours. Operator moved back to walk in cooler. Advised operator to ensure salsa is mostly submerged in ice bath and continually monitor temperature to ensure process is working if they intend to keep out of cold holding units.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (121F - Cooling) at 1:30 since 1:15 - 121F at 1:45 At current rate of cooling product will not reach 70F within 2 hours. Operator split in half and placed in walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed lack of chemical test strips chlorine sanitizer, dish machine.
Food stored on floor. Observed Cooking oil stored on floor at prep dry storage area by dish room. Operator stored properly.
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.