SALSAS MEXICAN RESTAURANT
Durbin Pavilion Drive
Florida, 33359
Saint Johns County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
5
Intermediate
4
Basic
18
Total
27
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. Ice bin has black mold like substance inside.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in spices. **Repeat Violation**
- 14-05-4:Basic - Cardboard used to line food-contact shelves. In storage; cardboard under onions, and in kitchen spice racks are lined with cardboard.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and server hallway.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Behind mop sink and all along wall on that side.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above dish washer.
- 14-11-5:Basic - Equipment in poor repair. Broken pitcher used as scoop in rice.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind cook top. **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in front of walk in cooler and in bar are broken. **Repeat Violation**
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Prep table by bar; where margaritas are on shelf under; it still has plastic coating on shelf.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer.
- 10-17-4:Basic - In-use knife/knives/spatulas stored in cracks between pieces of equipment. Spatula is in between was and 3 compartment sink.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. One pair of tongs hanging from oven doors. Person in charge removed tongs. **Corrected On-Site**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle laying in ice at bar.
- 14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface Ice bin is soiled with rust like material.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have grease accumulation.
- 25-05-4:Basic - Single-service articles improperly stored. Clean empty pots on floor in front of walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook has a wet towel hanging from his waist band. Addressed and he removed towel. **Corrected On-Site**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice made yesterday 58F, 56F. Did not cool to 41F within. 6 hours.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person place gloves on without washing hands 1st. Addressed and person washed his hands then placed gloves on. **Corrective Action Taken**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observe cook go from raw chicken to onion/peppers with same pair of gloves on. Addressed and person in charge washed hands and changed gloves. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice made yesterday 58F, 56F. Did not cool to 41F within. 6 hours.
- 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 top; Beef 122F; ( - Cold Holding). Person in charge reheated to 165F **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. At bar 1 of 2 soda nozzles is soiled. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Baskets in hand washing sink in back across from dish pit. In bar; hand washing sink is blocked by brooms.
- 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. Some employee's certificates have expired.
- 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. Cooked rice on cook line not dated. In walk in cooler cooked pork, cooked chicken, rice, tomatoes not dated. **Repeat Violation**
Food safety inspection conducted on 2/17/2025 revealed 27 total violations (5 high priority, 4 intermediate, 18 basic).
Inspection on 9/11/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 97F, rice 81F, queso 102F, bean 97F. Bean reheated to 188, rice 186. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-09-11: No hot holding temperatures to observe. **Time Extended**
Food safety inspection conducted on 9/11/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/9/2024
High Priority
8
Intermediate
8
Basic
5
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in spices. **Repeat Violation**
- 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. Fish thawing in rop package.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, food pep and walk in cooler are soiled. **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Leak under 3 compartment sink. **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on walls in back of kitchen and storage areas.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans cooling overnight; 56F.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in kitchen and 2 in dry storage and 1 at bar. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw pork over rte wing, in walk in cooler chicken over tomatoes. Person in charge rearranged all to store properly.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach where hand washing sink was removed. 1 dead roach in back alarm. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa 52F. In cooler overnight. Black beans 56F cooling.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Quest 53F, white rice 52F, salsa 52. All in cooler overnight. **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. Chicken 97F, rice 81F, queso 102F, bean 97F. Bean reheated to 188, rice 186. **Corrective Action Taken** **Repeat Violation** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical(fabuloso) by silverware. Person in charge removed chemical.
- 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 does not have proof of training.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans cooled in a deep plastic container.
- 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/ Food managers card expired 1.23.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and microwave soiled.
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In back area hand washing sink removed from wall. **Warning**
- 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 with 4 or more people on staff.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap on cookline.
- 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. No food is dated marked in walk in cooler. **Repeat Violation**
Food safety inspection conducted on 9/9/2024 revealed 21 total violations (8 high priority, 8 intermediate, 5 basic).