A recent health inspection conducted on November 14, 2025, by the Tennessee Department of Health revealed significant health code violations at the Cinco De Mayo Mexican Restaurant in Nashville. The establishment received a low score of 63 as a result of the findings, which raised concerns about food safety standards.
The inspection report outlined a range of violations, including five priority infractions and 17 minor issues. One major concern was the lack of effective managerial control over health practices. The report noted that there was no written employee health policy in place and that the Person in Charge demonstrated limited knowledge of reportable diseases.
Several specific violations were highlighted during the inspection, indicating potential risks to customer safety. Notably, the absence of soap at the hand sink in the server station was flagged, along with improper food storage practices. Raw shell eggs were improperly stored above salsa containers in the protein walk-in cooler. Additionally, the inspection revealed excessive black particulate and grey biofilm in the interior of the ice machine.
Temperature control issues were also evident. Sliced tomatoes, prepared at 10 AM, were found to be held at 51°F, exceeding safe holding temperatures. The report indicated that the thermometer in the cook-line grill prep-table cooler was missing, and the one in the walk-in freezer was broken.
Further concerns included the presence of a crawling insect on top of the expo steam well and several structural issues. The base of the back door and its door sweep were reported to be excessively damaged, while a drink belonging to an employee was found stored on top of the grill prep cooler.
Other violations included the improper storage of tortillas in plastic grocery bags, grease accumulation on the oven hood, and damp towels left on a prep table. Knives were improperly stored in a crevice between the expo prep table and the wall, and water was pooling in the base of the cook-line salad prep-table cooler.
In terms of sanitation, the inspection report noted that the drain pipes of the three-compartment sink near the dry-storage closet were leaking heavily onto the floor. The dumpster lids and door were found to be open, with excessive buildup in front of the grease bin.
According to the health inspection report, the restaurant is required to address these risk factor violations within ten days of the inspection. Failure to rectify these issues may lead to the revocation of the eatery’s food service establishment permit.
A detailed health inspection report, including all listed violations, is available online for public review, allowing patrons to stay informed about the restaurant’s compliance with health regulations.
