SALSAS MEXICAN RESTAURANT
4578 SW HERITAGE OAKS CIR
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/26/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/25/2025
High Priority
8
Intermediate
6
Basic
26
Total
40
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.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. *Bowl without handle use to scoop salsa. * chip scoop does not have a handle. **Repeat Violation**
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Kitchen area near the three compartment sink. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on and above prep tables throughout the restaurant. **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Red Bull over pineapple
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Red beverage cups **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Door handles on double door cooler have sharp edges. Insulation exposed on the interior of the cooler door. **Repeat Violation**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has gap
- 08B-38-4:Basic - Food stored on floor. Oil on floor at the end of the cook line. Walk in cooler: chicken, chorizo
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. All hood filters removed from the hood system.
- 10-14-5:Basic - Ice bucket stored food end up.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Bar and wait area **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Both ends of cook line, knives stored between wall and prep table. Moved during this inspection. **Corrected On-Site**
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on dirty storage shelf on cook line.
- 36-62-4:Basic - Light not functioning. Two lights in the j Hood system
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. * gaskets on reach cooler door and drawers have old food build up. Throughout the restaurant. * walk in cooler shelving **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Throughout the restaurant
- 33-16-4:Basic - Open dumpster lid. **Repeat Violation**
- 25-32-4:Basic - Reuse of single-service or single-use articles. *Gator aide bottles use to stored liquid butter on cook line. * tortillas cut and placed in card board. ( *tortillas stored in non food grade bags
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer coolers
- 08B-12-5:Basic - Stored food not covered. Walk in cooler: chicken, beef, beans,rice, corn **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. 33F Moved to the walk in cooler. **Repeat Violation**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Avocados with cut peppers
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen walls are soiled with dust, grease and soil.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt Labeled during this inspection.
- 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. * cook untouched cheese with bare hands *server dragged beverage cups through the ice to fill *server cut limes and lemons with bare hands **Warning**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp ceviche. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach cooler: raw scallops over vegetables.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went into the walk in cooler and returned to the cook line cut lettuce without removing gloves, washing hands and put on new pair of gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cold Holding: Cheese 54 F , tomatoes 48F, pico 47F, cut lettuce 45F, cheese 48F, chicken tenders 72F Drawers: Chicken 44F, 45F Walk in cooler: Cold Holding: milk 46F, ceviche 47F, beef 49F, 47F Chicken 47F, salsa 47F, pork 48F, rice 48F, guacamole 47F **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. Hot Holding: beef 116F, rice 127F, 95F, 118F **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach next to clean dishes. Moved during this inspection. **Corrected On-Site**
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server wearing nail polish and scooping ice.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the restaurant. ( white, green, red. Small and large)
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. Bar Area Provided during this inspection. **Corrected On-Site**
- 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. Arelo
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Queso and rice made 24 hours prior. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach
Food safety inspection conducted on 2/25/2025 revealed 40 total violations (8 high priority, 6 intermediate, 26 basic).
Inspection on 10/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/14/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler: shrimp (49F - Cold Holding); cheese (49F - Cold Holding); steak (52F - Cold Holding); chicken (51F - Cold Holding); beef (53F - Cold Holding). **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-10-14: In walk-in cooler: shrimp (46F - Cold Holding); cheese (45F - Cold Holding); chicken (46F - Cold Holding); beef (46F - Cold Holding); ambient (49F - Cold Holding). **Admin Complaint**
Food safety inspection conducted on 10/14/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/8/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler: shrimp (49F - Cold Holding); cheese (49F - Cold Holding); steak (52F - Cold Holding); chicken (51F - Cold Holding); beef (53F - Cold Holding). **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 10/8/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/18/2024
High Priority
4
Intermediate
3
Basic
17
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop on bin of rice in walk-in cooler.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles soiled with dust and grease accumulation. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted or protected.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables. **Repeat Violation**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Partially eaten plate of employees rice and beans on prep table near soda machine.of employees
- 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 phone on cookline prep table. Employee speaker on shelf over reach-in cooler prep table. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Cutting boards grooved. Reach-in freezer handles broken exposing sharp edges. Interior panel missing from reach-in freezer exposing insulation. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Oil on floor of cookline, salsa in walk-in cooler, and jalapeños on floor of storage shed. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between sink and prep table. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled with dust accumulation. Grinder exterior soiled with grease accumulation and old food debris. Reach-in freezer frame, bottom, and door soiled with old food debris and mold accumulation. Food racks in walk in cooler soiled with food debris. Exterior bulk chip bin soiled with food debris and grease accumulation. **Repeat Violation**
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food debris on spatula stored on magnetic rack over sink.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Label reside on stored food containers. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Both dumpster lids open.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in freezer. **Repeat Violation**
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Pliers stored on shelf over prep table.
- 08B-12-5:Basic - Stored food not covered. Multiple containers of food stored in walk-in cooler without a cover. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Box of chicken thawing on lower prep table shelf. **Repeat Violation**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaned grill, touched shirt, and changed gloves without washing his hands.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen area.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touches pants and continued food preparation without washing hands and changing gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler: shell eggs (62F - Cold Holding); milk (47F - Cold Holding); rice (53F - Cold Holding); beef (51F - Cold Holding); pico (49F - Cold Holding); rice (51F - Cold Holding). **Repeat Violation** **Admin Complaint**
- 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. No date mark on opened milk container. Manager did not know when it was opened.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar area soiled with mold-like substances. **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink across from soda machine has no hot water. Temperature measured 81F.
Food safety inspection conducted on 9/18/2024 revealed 24 total violations (4 high priority, 3 intermediate, 17 basic).