SALSAS MEXICAN RESTAURANT
Durbin Pavilion Drive
Florida, 33359
Saint Johns County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
7
Intermediate
6
Basic
18
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in server station has accumulation of mold-like substance. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On server station, under table across from soda machine a metal bowl being used as a scooper in bag of corn meal. Manager removed bowl and placed in dish. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back hallway above handwash sink/three compartment sink, ceiling vent has build up of dust. Repeat Violation
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. In common area and all stalls have trash cans but no lids.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Establishment had license that expired June 1st 2024 posted in lobby. Manager on duty printed current license and replaced. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At end of cook line by dry storage, employee drink on prep table.
- 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 open container on top of reach in cooler. Manager discarded drink. Corrected On-Site
- 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 server station, employee had his phone on prep table next to cutting board playing music videos. Manager had employee removed phone from area. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf in back of kitchen, metal pans stacked before properly allowing to dry.
- 08B-38-4:Basic - Food stored on floor. In dry storage room, 2 tubs of liquid margarine, 1 box of liquid margarine and 2 tubs of fry oil stored on floor. Repeat Violation
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. At shared dumpster outside of establishment, trash around dumpsters. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. On server station, ice bin under soda machine handle of ice scooper in ice. Manager removed handle from product. Also, handle of scooper in ice at ice bin at bar. Manager removed handle from product. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs on handle of oven door. Manager removed tongs. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line, microwave on end of line by dry storage has rust on interior or door. Also, interior or ovens on cook like have build up of food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, under flat top grill table soiled with food debris. Also, hood filters above cook line have build up of grease.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On cook line, on shelf above reach in cooler stored metal to go containers not inverted. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Multiple shelves in walk-in freezer rusted.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At bar area, Sanitizer Bucket (Chlorine 10ppm). Manager added more bleach and mixed around. I rechecked. (Chlorine 100ppm)
- 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 was cutting jalapeños on server line with bare hands. Manager stated the jalapeños would be used in the pico. No heat is applied to them.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, pan of raw beef burgers on top shelf over pan of ready to eat pico. Also in walk-in cooler, a large plastic container of raw beef stored on top of ready to eat salsa and pico.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line, washed hands properly and put gloves on. After putting gloves on employee drop lid on floor. Employee picked lid up, put lid in dish area then came to cook like and handled clean equipment with same gloves on entire time.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line in steam table rice (107F - Hot Holding). Manager stated it had been in steam table for 2.5 hours. On server station, 1 pan of cut tomatoes (45F - Cold Holding). Manager stated they had been in cooling unit since yesterday morning.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On server station, cut tomatoes (45F - Cold Holding). Manager stated they had been in cooling unit since yesterday morning. 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 rice (107F - Hot Holding). Manager stated it had been in steam table for 2.5 hours.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. On server station, on bottom shelf of table across from soda machine a box of hand soaps stored on top of a bag of flour. Manager removed chemicals from shelf. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting board on reach in cooler by walk-in cooler soiled heavily. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In server station by soda machine, handwash sink in corner blocked by black cart and boxes on a shelf.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. On cook line, employee used handwash sink to fill up pitcher of water for food preparation. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager stated they do not have test strips for their chlorine sanitizer buckets/ dishwasher.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At handwash sink in bar area, no soap available. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On bottom shelf of table near three compartment sink, big jug of green liquid with pump top not labeled.
Food safety inspection conducted on 3/3/2025 revealed 31 total violations (7 high priority, 6 intermediate, 18 basic).
Inspection on 7/23/2024
High Priority
2
Intermediate
5
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine at server station has mold-like substance.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above triple sink and oven on make line have dust build up.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above flip top cooler in kitchen, employee water bottle. Employee removed bottle. On prep table at server station, employee bag. Manager removed bag. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In dry goods storage closet in kitchen, three cases of cooking oil on ground. Manager removed from ground. In walk in cooler, tub of shredded cheese on ground. Manager removed from ground. Corrected On-Site
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Shared garbage area has excess dried grease on ground. Garbage on ground around shared dumpster. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scooper handle touching ice at drink dispenser at server station. Manager removed. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top cooler and prep table. Employee removed knife. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on shelf above customer food in walk in cooler.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Stored to go containers above make line not inverted.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects around triple sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler on make line, diced tomatoes (47F - Cold Holding, retemp after 40 mins, 42F). Tomatoes were in cooler less than two hours, per manager. Manager moved tomatoes to walk in cooler. Corrected On-Site
- 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 walk in cooler, milk opened three days ago, per manager, did not have date marking.
- 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. Establishment did not have clean up plan. Emailed manager DBPR HR 5030-104. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line has mold-like substance.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station at bar area and on server station had dirty dishes in sink. Manager removed from both sinks. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station by triple sink, no soap. Manager provided soap. Corrected On-Site Repeat Violation
Food safety inspection conducted on 7/23/2024 revealed 16 total violations (2 high priority, 5 intermediate, 9 basic).
Inspection on 3/5/2024
High Priority
6
Intermediate
5
Basic
9
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cooler drawer below grill on cook line, two pieces of fish thawed in sealed package. Fish discarded. See stop sale.
- 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 styrofoam cup with coffee on silverware rolling table in kitchen. Cup discarded. Corrected On-Site
- 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 jacket stored on top of dry food items in dry storage area. Jacket moved and stored correctly. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Red plastic cups in server station. Cups separated and placed on trays. Corrected On-Site
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in dry storage area. Floor in bar area.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Heavy grease build up and trash around shared dumpster outside of establishment. Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop near ice machine in kitchen stored on top of dirty server trays. Scoop removed. Corrected On-Site
- 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. Unsealed wood shelf in dry food storage area. Cardboard lining shelf in dry food storage area. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In dry storage area, dry white rice in white container. Rice covered. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Cold medicine stored on silverware rolling table next to single use napkins and clean silverware. Medicine moved and stored correctly. Corrected On-Site
- 22-41-4:High Priority - 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. Dish machine tested 0ppm. Manager called repair company who came to fix. Re-tested 50ppm. 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 handling soiled pans in dish area and immediately removed clean strainer from dish area without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
- 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In prep area of kitchen, pan of raw beef stored on top of container of uncooked dry beans. Items moved and stored correctly. Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Bin of ice in bar area in contact with containers of sauces and fruit - ice used for drinks. Ice discarded.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cooler drawer below grill on cook line, two pieces of fish thawed in sealed package. Fish discarded. See stop sale.
- 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-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in corner of server area blocked by rack and ice cooler. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar - employee rinsing out towel inside.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in corner by server station. Hand washing sink in bar. Towels provided. Corrected On-Site Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available 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 cook working today.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit door by restrooms blocked by bikes and mop buckets.
Food safety inspection conducted on 3/5/2024 revealed 21 total violations (6 high priority, 5 intermediate, 9 basic).
Inspection on 10/23/2023
High Priority
5
Intermediate
5
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-07-4:Basic - Bathroom facility not clean. Employee bathroom inside kitchen by ware washing area.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Inside and around dumpster enclosure has a build up of garbage. Also build up of grease around grease receptacles and enclosure.
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. In men's bathroom. By floor drain in bar area. Around dish machine in back of kitchen.
- 29-08-4:Basic - Plumbing system in disrepair. Piping under hand wash station in corner of server area has been disconnected.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Unsealed wood pallets throughout kitchen area and in walk in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers of seasoning under table next to cook line.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects at bar area. Approximately 2 live flying insects in kitchen around cook line and server area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes(48F - Cold Holding) in small reach in cooler under service window in server area, per manager tomato's had been placed in cooler several hours prior, tomato's placed in walk in freezer, retemp at 36F. chicken fingers (49F - Cold Holding) in bottom of reach in cooler on cook line, per employee chicken was set out to thaw a couple of hours ago then placed back in reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. raw shrimp (78F - Cooling after 3 hours, retemp after 1.5 hours 58F) in reach in cooler drawer under grill on cook line, per employee shrimp was prepared approximately 3 hours before temperature check, then placed in walk in freezer, temperature check after 1.5 hours at 58F.
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. raw shrimp (78F - Cooling after 3 hours, retemp after 1.5 hours 58F) in reach in cooler drawer under grill on cook line, per employee shrimp was prepared approximately 3 hours before temperature check, then placed in walk in freezer, temperature check after 1.5 hours at 58F. 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. white rice (125F - Hot Holding) in oven that had been turned off on cook line, per employee rice was made several hours ago, rice placed in working oven to reheat. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Juan Hernandez, expired 1/30/2023, National Registry
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ On site manager, Cielo Orellana
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in corner of server area blocked with small table. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at bar area. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station in corner of server area. Repeat Violation
Food safety inspection conducted on 10/23/2023 revealed 16 total violations (5 high priority, 5 intermediate, 6 basic).