A recent health inspection conducted on November 14, 2025, at the Cinco De Mayo Mexican Restaurant in Nashville, Tennessee, revealed significant health code violations, leading to a low score of 63. The inspection, carried out by the Tennessee Department of Health, highlighted numerous concerns that the restaurant must address promptly.
Key Violations Identified
The inspection report detailed several priority and minor violations. Specifically, the establishment was cited for five priority violations and 17 minor violations. Notably, the report indicated a lack of managerial control, with the Person in Charge demonstrating limited knowledge of reportable diseases.
Among the critical issues noted was the absence of a written employee health policy. In addition, the inspection revealed that there was no soap available at the hand sink for servers, which is essential for maintaining hygiene standards.
The report further identified unsafe food storage practices, such as raw shell eggs being stored above salsa containers in the protein walk-in cooler. Additionally, sliced tomatoes held at 51°F were found on the cook-line salad prep table, which exceeds the safe temperature threshold for perishable items.
Health and Safety Concerns
Other concerning findings included excessive black particulate and grey biofilm inside the ice machine, and the thermometer in the walk-in freezer was reported as broken. An alarming observation noted a crawling insect atop the expo steam well, raising further health and safety concerns.
Further inspection revealed that food storage practices were not in compliance with health regulations. For example, an employee drink was found stored on top of the grill prep cooler, and tortillas were improperly stored in plastic grocery bags.
The report also outlined issues with cleanliness and maintenance, such as damp towels left on a prep table and grease droplets forming on the oven hood. Additionally, the base of the back door and the door sweep were excessively damaged, indicating a need for improved facility maintenance.
The inspection highlighted that the floor under the flattop was dirty, and the interior wall at the cook line hand sink was exposed, presenting potential hazards for food safety.
Next Steps for Compliance
The Tennessee Department of Health has mandated that the restaurant correct these risk factor violations within ten days following the inspection. Failure to address these issues, along with any repeated violations, could lead to the revocation of the restaurant’s food service establishment permit.
A detailed health inspection report is accessible online for public review, providing insights into the restaurant’s current health status and necessary improvements. The management of Cinco De Mayo Mexican Restaurant is expected to take immediate action to rectify the violations and ensure compliance with health regulations moving forward.
