DirtyFLRestaurant Inspection Data

SALSAS MEXICAN RESTAURANT

SALSAS MEXICAN RESTAURANT has 6 health inspections on file for its JACKSONVILLE location, with an overall rating of 1.0/5. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 6 reports on file

Durbin Pavilion Drive
Florida, 33359
Saint Johns County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13493468

Follow-up Inspection Required

6 high, 5 int, 9 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone in pass through window of cook line. Manager had employee removed cellphone. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server area stacked before properly air drying. Also, on clean dish rack across from office, metal pans stacked before properly air drying.
  • 14-11-5:Basic - Equipment in poor repair. Multiple gaskets on cook line in disrepair. Also, left door on flip top reach in cooler on cook line slanted and not fully shut. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple tiles missing in kitchen in front of walk-in cooler. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on handle of oven in cook line. Manager removed tongs from handle. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior back door not self closing.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, metal to go containers not inverted. Manager flipped stacks of to go containers over. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In server area, white tub of sugar not labeled. Manager added a label. Corrected On-Site Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In bottom of flip top reach in cooler on cook line, cut cabbage kept in non food grade to go bags. Also, in steam table, yellow rice stored in non food grade to go bags.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, top drawer of cooler has raw chicken and bottom drawer has raw beef. Drawers of cooler have large holes in bottom of drawers. Manager flipped raw chicken and raw beef. Also, in walk-in cooler, two metal pans of raw chicken stored on top of pan of raw beef. Manager moved raw chicken to shelf not stored on top of raw beef. Also, in flip top reach in cooler on cook line, bowl of raw beef stored on shelf above can of tomato puree. Manager removed raw beef from cooler. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table, two to go bags of yellow rice (86F-112F - Hot Holding). Rice placed in warmer two hours prior at opening. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, shredded cheese (46F - Cold Holding); cut lettuce (47F - Cold Holding). Manager stated all items were placed in cooler 1.5 hours prior but lids has been open during lunch hours. Manager shut lid to bring temperature down. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, two to go bags of yellow rice (86F-112F - Hot Holding). Rice placed in warmer two hours prior at opening. See stop sale. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On bottom shelf of prep table in kitchen, spray bottle of blue liquid stored on shelf next to clean buckets and equipment. Manager removed spray bottle from shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer of flip top reach in cooler on cook line reading 36F. Inspector took ambient air temperature of 46F at time of inspection.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In flip top reach in cooler on cook line, milk opened yesterday or day before not date marked. Operator marked with oldest date. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No hand soap available at handwash sink next to ice machine. Manager replaced soap. Corrected On-Site Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Lucas L. food handler training expired 5/15/2025. Manager stated books are ordered for retesting. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In dish area, spray bottle of orange liquid and off white liquid not labeled. Manager labeled bottles. Also, on bottom shelf of prep table, spray bottle of blue liquid not labeled. Manager labeled bottle. Corrected On-Site

8/14/2025· 7mo ago

Visit ID: 10885932

Follow-up Inspection Required

5 high, 4 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In white container of sugar in front of bag- in- box soda rack, plastic cup used as scooper. Manager removed cup from product. Also, in container of rice in front of walk-in cooler, metal pan used as scooper. Manager removed pan from product. Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On side of ice machine, two ice buckets not inverted. Manager flipped buckets over. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On metal rack at end of cook line, employee cell phone and keys on top of microwave. Manager removed personal belongings. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple metal pans and plastic glasses stacked before properly air drying. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Multiple gaskets on cook line torn. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple tiles in disrepair in front of walk-in cooler in back of kitchen. Manager stated he has company coming out today to fix tiles. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign in employees bathroom in kitchen near to office. Manager stated the paper got wet so they throw it out but he will print one out and hang in bathroom this afternoon. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen. Also, top of reach in cooler on cook line under flat top grill soiled with debris. Also, fan above triple sink has dust build up. Repeat Violation
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. In produce walk-in cooler, fan covers have dust build up.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At bar, Sanitizer Bucket (Chlorine 0ppm). Manager added more bleach to water and rechecked 50ppm. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In white container in front of bag- in- box soda rack, sugar removed from original container and not labeled. Manager labeled container. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found. Observed 1 live flying insect by prep table next to triple sink.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, pan of plastic wrapped raw beef steaks stored on shelf above cut pineapple. Manager moved raw beef to bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, sour cream (50F - Cold Holding); raw beef (54F - Cold Holding). Manager stated sour cream was put in reach in cooler approximately 2 hours prior but lids have been open since opening. Manager shut lids to help bring temperature down. Manager stated raw beef was pulled from freezer yesterday and put into reach in cooler. Manager voluntarily discarded raw beef. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in steam table, pork (82F - Hot Holding). Manager stated product was put in steam table approximately 15 minutes prior. Manager had employee put pork back on stove to heat to proper temperature. Rechecked at 180F before being placed back into steam table. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On server side of cook line, bottle of fabuloso on bottom shelf next to box of crackers. Manager removed chemical from shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of frosty machine behind bar has black build up. Also, cutting board on reach in cooler on cook line is stained.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to soda machine in kitchen. Manager replaced paper towels. Also, no paper towels in employee bathroom next to office. Manager replaced paper towels. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap provided in employee bathroom in kitchen near to office. Manager replaced soap. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Yasmin A. food handler training expired 4/18/25 and Lucus L. food handler training expired 5/15/25.

2/13/2025· 1y ago

Visit ID: 8991211

Follow-up Inspection Required

3 high, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on side of ice machine not inverted. Manager inverted ice buckets. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups in kitchen by soda machine stacked before allowing to dry.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler on cook line door is not fully sealed. (Hinge is not part of original equipment). Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign for employee by sink on cook line, in employee bathroom in kitchen and men's room in dining area. Emailed operator copy of hand wash sign. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machine in kitchen around soda nozzles have build up of debris. In walk-in produce cooler fan covers have build up of dust. Multiple gaskets on reach in coolers soiled/torn.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in kitchen on back prep table. Manager moved to walk-in. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in produce cooler, cases of unwashed lemons and limes over crate of washed onions. Manager moved unwashed produce to bottom shelf. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher was handling dirty dishes in dish area, walked to prep table and touched clean can opener. Manager coached employee on proper handwashing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 08A-17-6:High Priority - 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. In walk-in freezer raw ground beef out of commercial packaging in pan over top of raw shrimp. Manager moved beef to lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, chicken wing (49F - Cold Holding). Manager stated the cooks have been in and out of cooler all morning. Manager placed wings in walk-in to cool. Repeat Violation Admin Complaint

9/30/2024· 1y 5mo ago

Visit ID: 8735010

Met Inspection Standards

2 high, 4 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In stored container of raw rice, to go bowl used as scooper. Bowl removed as scooper. Corrected On-Site Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to ice machine. Manager inverted. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table when raw meat is being portioned, employee phone and water bottle. Both removed by employee. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Walk in freezer door held closed by screwdriver. If screw driver removed, nothing stopping door from staying closed.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At drink station by kitchen door, ice scooper in direct contact with scooper handle. Employee lifted out of ice.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two tongs on oven handle. Employee removed from handle. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has build up of food debris.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On shelf above manager door, to go containers not inverted. Employee inverted. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink, raw chicken being thawed without running water. Chicken placed under running water. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler on make line, shredded cheese (48F - Cold Holding). Manager stated flip top was constantly opened and closed. In reach in cooler under flat top grill, raw steak (50F - Cold Holding). Employee stated door was opened and closed from lunch rush. Both items were moved into walk in cooler to lower temp. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris build up.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station on make line, observed employee filling bucket in hand wash sink. Inspector coached employee on using hand wash station for only washing hands. Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM on site when 5 employees are present. Manager arrived at very end of inspection.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station by server drink station, no soap. Employee replaced soap. Corrected On-Site Repeat Violation

2/29/2024· 2y ago

Visit ID: 8528969

Follow-up Inspection Required

6 high, 5 int, 13 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In walk in cooler, plastic container used to scoop salsa in bulk container.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets stored by ice machine in kitchen. Buckets inverted. Corrected On-Site
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Missing in unisex employee restroom in kitchen. Repeat Violation
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink cup with no lid stored near cook line. Drink discarded. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint/beard guard while engaging in food preparation. Cook in cook line working today does not have hair restraint and beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic cups in server station in kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cook line. Tongs moved and stored correctly. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Blue scoop in bulk bean container in kitchen. Scoop moved and stored correctly. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. Shield over drink dispenser in kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in employee restroom in kitchen. Hand washing sink near cook line in kitchen. Hand washing sink in bar area (hand washing only sign). Hand washing sink in women's restroom in dining area. Hand washing sink in men's restroom in dining area. Inspector emailed sign. **Corrective Action Taken** Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf under prep table near walk in cooler is rusted.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near walk in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on bar top in bar area.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating in dining area handled clean forks near cook line in kitchen. Fork removed to be washed. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef and raw chicken stored over ready to eat sour cream. Items moved and stored correctly. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler on cook line, one raw cracked shelled egg stored in pan with eight other shelled eggs. Eggs discarded.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef broth on cook line 107F. Broth reheated approximately three (3) hours prior. Broth discarded. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef broth on cook line 107F. Broth reheated approximately three (3) hours prior. Broth discarded. See stop sale.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet by hand washing sink near cook line.
  • 11-27-4:Intermediate - 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cook line as evidenced by cut tomatoes in juice. Hand washing sink on cook line used as dump sink for employee drink.
  • 11-26-1:Intermediate - 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. Two new employees do not have written proof.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in employee restroom in kitchen. Soap provided. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for one employee working today. Repeat Violation Admin Complaint

10/17/2023· 2y 4mo ago

Visit ID: 8356803

Met Inspection Standards

2 high, 4 int, 8 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unixsex bathroom in kitchen by office.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom in kitchen by office.
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in outside storage shed, employee removed dead roach. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Two cans of chips by large ice machine in kitchen, manager corrected during inspection. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In unisex bathroom by office in kitchen. In men's bathroom in dining area.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to kitchen by office. Door to outside storage shed. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers of seasoning on table by cook line.
  • 22-39-4:High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket in triple sink at bar area reading 0ppm, manager remade to 100ppm Corrected On-Site
  • 09-01-4:High Priority - 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. Employee cutting lemons at bar area with bare hands.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by large ice machine in kitchen, manager corrected during inspection. Corrected On-Site Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee who has worked approximately 5 months does not have proof of any training.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station by large ice machine in kitchen.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with clear liquid on table in cook line.