A recent health inspection at Cinco De Mayo Mexican Restaurant in Nashville revealed significant health code violations, leading to a low score of 63. Conducted by the Tennessee Department of Health on November 14, 2025, the inspection highlighted numerous areas for improvement in the restaurant’s food safety practices.
According to the report, the inspection documented five priority violations and 17 minor violations. The establishment’s managerial control was noted as a critical area requiring enhancement. Notably, the restaurant lacked a written employee health policy, and the Person in Charge demonstrated limited knowledge of reportable diseases.
Several specific health concerns were raised during the inspection. There was a notable absence of soap at the hand sink located at the server station. Additionally, raw shell eggs were stored improperly above containers of salsa in the protein walk-in cooler, raising food safety risks.
The report also drew attention to sanitation issues, such as excessive black particulate and grey biofilm found inside the ice machine. Furthermore, sliced tomatoes on the cook-line salad prep table were being held at an unsafe temperature of 51°F, well above the recommended levels.
In terms of equipment, the thermometer in the cook-line grill prep-table cooler was missing, and a broken thermometer was found in the walk-in freezer. Observations included a crawling insect atop the expo steam well and various damaged areas around the restaurant, including the base of the back door and the door sweep.
The inspection report noted that an employee’s drink was stored improperly on top of the grill prep cooler, and tortillas were found in plastic grocery bags at the cook line, further compromising food safety standards. Additional violations included grease droplets forming on the oven hood and damp towels stored improperly on a prep table.
The inspection revealed more serious infrastructural issues, such as water pooling in the base of the cook-line salad prep-table cooler and leaking drain pipes from the three-compartment sink. The report highlighted that the dumpster lids were left open, with significant debris in front of the grease bin, which attracts pests.
A follow-up inspection is anticipated, with the restaurant required to address the identified risk factor violations within ten days of the original inspection. Failure to rectify these issues could result in the revocation of the restaurant’s food service establishment permit.
For those interested, a detailed health inspection report is available online, providing further insights into the conditions observed during the inspection.
