SALSAS MEXICAN RESTAURANT
Durbin Pavilion Drive
Florida, 33359
Saint Johns County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
5
Intermediate
1
Basic
4
Total
10
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. Around deflector plate of large ice machine in kitchen. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks over and on prep tables in prep area and server area in kitchen.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple boxes of unwashed peppers, tomatoes, and other unwashed produce stored over bags of shredded cheese and buckets of sauce in walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths in dish area stored on lips of sinks.
- 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. rice (54F-47F - Cooling) in deep, stacked, covered pans in walk in cooler, per employee rice was cooked yesterday and placed in walk in cooler without any additional preparation.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rice (54F-47F - Cooling) in deep, stacked, covered pans in walk in cooler, per employee rice was cooked yesterday and placed in walk in cooler without any additional preparation.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touching hair with bare hands then continued to handle clean equipment and single serve items without washing hands. Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bag of bread stored in grocery bag in reach in cooler on make line. Employee using piece of to go bag on tortilla press while making tortillas.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (55F - Cooling); pico de gallo (56F - Cooling) in top section of reach in cooler on make line in kitchen, per employee items where taken out of walk in cooler and placed in reach in cooler less then 1 hour prior, lid to reach in cooler closed **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (54F-47F - Cooling) in deep, stacked, covered pans in walk in cooler, per employee rice was cooked yesterday and placed in walk in cooler without any additional preparation. diced tomatoes (55F - Cooling, after 30 minutes 55F); pico de gallo (56F - Cooling, after 30 minutes 55F) in top section of reach in cooler on cook line, lid left open entire inspection, lid closed **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 1/29/2025 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).
Inspection on 3/21/2024
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 3/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/20/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Also manager is not able to provided any proof of parasite destruction or letter of aquaculture of any of the raw shrimp in their ceviche. Warning - From follow-up inspection 2024-03-20: Inspector explained to operator what documentation is needed from their supplier in order to serve the shrimp raw, per operator they are getting their shrimp from U.S Foods and SeaBreeze, operator attempted to call during inspection, but was unable to get documentation. **Time Extended**
- 52-01-4:Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Admin Complaint - From follow-up inspection 2024-03-20: No change Admin Complaint
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Warning - From follow-up inspection 2024-03-20: 60 day callback from original inspection. **Time Extended**
Food safety inspection conducted on 3/20/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 3/19/2024
High Priority
8
Intermediate
5
Basic
2
Total
15
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. Around deflector plate of large ice machine in server area. 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. 2 packages of raw salmon and 2 packages of raw tuna fully thawed out still inside vacuum bags in walk in cooler.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 5 cans of cheese sauce with a build up of surface rust on rack in ware washing area. Repeat Violation Admin Complaint
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched hair and face before handling plated bowls of foods without washing hands between tasks.
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Bottles of alcohol and drink mix stored in ice used for drinks at the bar area.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Also manager is not able to provided any proof of parasite destruction or letter of aquaculture of any of the raw shrimp in their ceviche. Warning
- 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. Open container of raw beef, removed from original packaging, stored over bags of raw seafood in walk in freezer, employee rearranged all items. Corrected On-Site Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of alcohol and drink mix stored in ice used for drinks at the bar area. 2 packages of raw salmon and 2 packages of raw tuna fully thawed out still inside vacuum bags in walk in cooler. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shell eggs (53F - Cold Holding) in double pans in small reach in cooler on make line in kitchen, per employee eggs where cooked yesterday and put in cooler without any additional preparation. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shell eggs (53F - Cold Holding) in double pans in small reach in cooler on make line in kitchen, per employee eggs where cooked yesterday and put in cooler without any additional preparation. rice (53F - Cold Holding) sitting out under steam table on make line, per employee rice was going to be heated up, but they ran out of room on the steam table approximately 1 hour prior, rice placed in walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. queso cheese sauce (58F - Cooling, after 1 hour 56F) in covered stacked metal containers in walk in cooler, employee separated conainters and removed lids. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand wash station in server area next to door to bar to fill container.
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Admin Complaint
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area, employee corrected during inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/19/2024 revealed 15 total violations (8 high priority, 5 intermediate, 2 basic).
Inspection on 9/15/2023
High Priority
4
Intermediate
3
Basic
12
Total
19
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. Bulk ice bin has mold like substance on the deflector plate.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the top shelf of the warewashing area, large metal pots not stored covered or inverted for protection.
- 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 the bottom shelf of the main cook line, employee speaker stored on unwashed avocados. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area,McLean containers stacked while wet. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler door gasket separating at bottom of the door. Repeat Violation
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. At time of inspection all hood filters removed from the main cook line.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor of the walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in cook line door gaskets.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler opposite the fryers and in the flip top reach in cooler closest to the walk in cooler. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water at ambient air temperature in the prep area.
- 14-12-4:Basic - Utensils in poor condition. Wooden plate holders for hot plates served to customers have peeling burnt wood edges.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on prep tables and cutting boards.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs stored over bags of shredded cheese. Employees relocated the raw shell eggs. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler opposite the fryers, chicken tenders (54F - Cold Holding) left out of the reach in cooler during the rush per employee. Operator had employee place ice on the chicken tenders to bring back to temperature range. At conclusion of inspection chicken tenders second temperature (55F - Cold Holding) operator asked employee to discard. In the cook line steam table; rice (101F - Hot Holding); queso (98F - Hot Holding). Operator had employee remove the rice and queso from the steam table and replace with product in temperature. Employee relocated the queso to the oven to bring back to temperature range and employee discarded the rice. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler opposite the fryers, chicken tenders (54F - Cold Holding) left out of the reach in cooler during the rush per employee. Operator had employee place ice on the chicken tenders to bring back to temperature range. At conclusion of inspection chicken tenders second temperature (55F - Cold Holding) operator asked employee to discard. **Corrective Action Taken**
- 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 the cook line steam table; rice (101F - Hot Holding); queso (98F - Hot Holding). Operator had employee remove the rice and queso from the steam table and replace with product in temperature. Employee relocated the queso and rice to the oven to bring back to temperature range. **Corrective Action Taken**
- 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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar counter soda gun has syrup build up on the nozzle. Cutting boards on the main cook line prep station have build up of food residue staining. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the main cook line, employee provided paper towels. Corrected On-Site
Food safety inspection conducted on 9/15/2023 revealed 19 total violations (4 high priority, 3 intermediate, 12 basic).