DirtyFLRestaurant Inspection Data

SALSAS MEXICAN RESTAURANT

SALSAS MEXICAN RESTAURANT has 7 health inspections on file for its TITUSVILLE location, with an overall rating of 1.8/5. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 7 reports on file

2510 S WASHINGTON AVE #100, TITUSVILLE 32780

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13516900

Met Inspection Standards

9 high, 7 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By kitchen exit door
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop salsas by employee next to ice machine Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On bar area 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. Employee jackets, bags and drinks stored on dry storage shelves. Employee water bottles stored on shelves, prep tables across kitchen
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line. Inspector asked employee to put one on. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dry rack by triple sink and cups by ice machone
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets in make table reach in cooler
  • 08B-38-4:Basic - Food stored on floor. Plastic bottled Water stored on walk in cooler floor. Mahi fish and pork belly boxes stored on walk in freezer floor Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled clear liquid in squeeze bottle on cook line
  • 41-07-4:High Priority - Container of medicine improperly stored. On shelf above make table
  • 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. Dishmachine on bar area. First reading 0 ppm. Second reading after priming machine 100 ppm. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched dirty wiping clothes and the trash can, then was about to handle food. Employee washed hands and changed gloves. Corrected On-Site
  • 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 stored over raw beef in walk in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On steam table, cooked pulled chicken reheating for 2 hrs and 15 minutes (113F - Reheating); cooked ground beef reheating for 2hours 15 minutes (86F - Reheating); tomato sauce reheating for 2 hours 15 minutes (144F - Reheating)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa stored on front server area at 55F for 1 hour, new reading after rapid chill for 45 minutes, 43F. Corrected On-Site
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On steam table, cooked pulled chicken reheating for 2 hrs and 15 minutes (113F - Reheating); cooked ground beef reheating for 2hours 15 minutes (86F - Reheating); tomato sauce house made reheating for 2 hours 15 minutes (144F - Reheating) Operator discarded Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On two way splitter on mop sink
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on front salsa station chlorine at 200++ ppm. Operator changed solution. New reading 100 ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handsink by ice machine blocked with beer kegs. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cup stored inside hand sink by can rack in kitchen. Operator removed Corrected On-Site
  • 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/ 6 employees in the restaurant
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink by dishmachine
  • 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. Missing for Jadier, Alejandra, Jeffrey and Jose-Luis
  • 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. Missing for some employees

9/9/2025· 6mo ago

Visit ID: 10943238

Met Inspection Standards

4 high, 4 int, 12 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container with white substance inside with a bowl used as scoop by dish machine area. Operator removed Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dish machine area dry rack
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Ice cream bucket stored in walk in freezer floor and orange juice box in beer walk in cooler floor . Operator removed Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong hanging on oven door handle. Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line Interior of oven used as hot box on cook line
  • 36-62-4:Basic - Light not functioning. 2 lights Above grill in kitchen
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple containers stored in walk in cooler
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in cooler under make table across from oven flaking exposing rust.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container with white substance not labeled in dish machine area. Operator labeled "salt" Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 13 dented cans of tomatoes or jalepenos on the seams. Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found 1 small flying insect in the expo area not landing on food.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee swept floor then went back to touch clean equipment. Inspector coached employee to wash hands and change gloves Corrected On-Site
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Black hose attached to mop sink faucet left hanging in 3 compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to three compartment sink and hand sink next to ice machine Corrected On-Site
  • 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. Salsa and queso containers in walk in cooler. Operator date marked Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter behind ice machine with no date

4/9/2025· 11mo ago

Visit ID: 10732300

Met Inspection Standards

2 high, 3 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles in dish area
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and bracelets.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor Water bottle packs stored on walk in cooler floor.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in employee bathroom located in kitchen .
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of tomatoes sauce 1 can of stewed tomatoes
  • 35A-02-7:High Priority - Live, small flying insects found 2 small flying insects on kitchen
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing towel in hand sink located at bar. Container inside hand sink.
  • 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/ Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink located in employee bathroom inside kitchen

12/2/2024· 1y 3mo ago

Visit ID: 8739254

Met Inspection Standards

1 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups in kitchen wet nesting.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen has gap beneath door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of white substance not labeled. Operator labeled (sugar). 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. Open gallon of milk from yesterday not properly date marked. Operator dated. Corrected On-Site

2/21/2024· 2y ago

Visit ID: 8580625

Met Inspection Standards

1 int, 3 basic

  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board Corrected On-Site Repeat Violation - From follow-up inspection 2024-02-21: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in Both Walk in coolers and drying racks in kitchen are rusted and chipping - From follow-up inspection 2024-02-21: **Time Extended**
  • 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Both soda guns behind bar - From follow-up inspection 2024-02-21: Still no waste line on side/beverage gun at bar **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance. Dispenser nozzles of frozen drink machine behind bar has an accumulation of mold like substance. Operator cleaned Corrected On-Site Repeat Violation - From follow-up inspection 2024-02-21: Observed black mold like substance on dispenser nozzles on frozen beverage unit at bar at the time of the callback Admin Complaint

12/22/2023· 2y 2mo ago

Visit ID: 8482506

Follow-up Inspection Required

4 high, 5 int, 14 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 4oz plastic soufflé cup used as scoop for sauce on flat top. Blue drinking cup being used as scoop in corn granular. Operator discarded Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. Above dish 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. Mostly thawed raw mahi in vacuum sealed packaging bearing thawing requirements. SEE STOP SALE
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over steamwells and prep tables. Operator moved 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 phone on cutting board Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of soup stored on the floor in walk in cooler. Operator moved Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in space between reach in cooler flip top doors and upper frame work of unit. Operator took knives to dish Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler are soiled Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers on cook line are soiled with old food residue/particles
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service Togo containers and lids on shelves near office stored with food contact surface facing upwards near. Operator inverted Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in large pot of standing water on rear prep table. Operator discarded water and moved to refrigeration Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in Both Walk in coolers and drying racks in kitchen are rusted and chipping
  • 29-17-4:Basic - Waste line missing at soda gun holster. Both soda guns behind bar
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic shopping bags with printed ink being used in direct contact of tortillas on cook line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw shelled eggs stored over raw shrimp and raw beef. Raw beef stored over raw mahi and plantains. Operator moved to follow proper hierarchy Corrected On-Site Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mostly thawed raw mahi in vacuum sealed packaging bearing thawing requirements.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink
  • 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/ Daniel Cepeda has been employed as a manager for over 2 months and has not yet acquired manager certificate
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance. Dispenser nozzles of frozen drink machine behind bar has an accumulation of mold like substance. Operator cleaned Corrected On-Site 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 certified manager in establishment with 8+ employees working Second manager Arturo showed up during inspection Corrected On-Site
  • 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. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired in October 2023 Repeat Violation Admin Complaint

8/24/2023· 2y 6mo ago

Visit ID: 8360597

Follow-up Inspection Required

6 high, 4 int, 9 basic

  • 36-36-4:Basic - Ceiling tile missing. -over electrical panel in dishwashing area
  • 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 hat and moisturizing cream stored on top paper towel dispenser in employee restroom, operator relocated Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -ice cream and raw pork stored on the floor inside walk-in freezer, operator relocated Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives stored between triple sink and wall, operator relocated Corrected On-Site Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in bar area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled over cookline
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on shelf, operator removed 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 failed to wash hands prior to putting away clean dishes
  • 01A-03-4:High Priority - Food prepared in a private home. See stop sale. -operator states reselling tres leches cakes prepared at someone's home, operator discarded. Admin Complaint
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -cut lettuce stored in 55 gallon gray trash can in walk-in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored with open bag of bread, operator relocated Corrected On-Site
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine sanitizer bucket exceeding 200ppm, operator diluted with water, retested 100ppm Corrected On-Site
  • 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. -Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. -cutting board on reach-in cooler stained -interior of double door ovens have an accumulation of grease and food debris -inside of ice machine has an accumulation of pink and black, mold-like substances
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink near office batteries dead, operator replaced Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. -Katie's certificate lacking required information Corrected On-Site Repeat Violation