LA SALSA VERDE
1260 PLAZA CIR, Riviera Beach FL 33404 · 561-480-8431
Last inspected Jul 15, 2026 · 7 visits since January 2024
SEP 24
FEB 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Emailed and printed out
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cashing out customers using the register and put gloves on and started to work with foods before washing hands; educated; employee washed hands;
In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 89 F on the flat top at cook line Utensils removed
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Emailed and printed out
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on to work with food without washing hands first; manager educated and employee washed hands;
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 grating cabbage for salads touching food with bare hands; food will not be reheated to 145 F or above; operator educated employee;
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- on the flat top; removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (55F - Cold Holding); rice (47F - Cold Holding);in small cooler by handwashing sink; food not prepared or portioned today; food out of temperature for approximately 2 hours; foods placed in ice;
Bowl or other container with no handle used to dispense food- to dispense corn; removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); advised operator to fix to 50-100 ppm;
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Tortillas stored underneath paper towel dispenser - operator removed.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. double door reach in cooler - shredded beef (48F - Cold Holding); beef sauce (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. double door reach in cooler - shredded beef (48F - Cold Holding); beef sauce (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Priority: High Priority
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary test strips. Priority: Intermediate
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. At dry storage shelf 2 cans of cheddar cheese sauce dented, see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer raw hamburger patties stored over frozen French fries, operator repositioned raw burgers to be under French fries.
Unwashed fruits/vegetables stored with ready-to-eat food. At reach in cooler plastic thank you bag of avocados with stickers still attached in same container as ready to eat celery stored over precooked ground beef, operator removed bag of avacados
Working containers of food removed from original container not identified by common name. Squeeze bottle containing cooking oil not labeled, operator labeled bottle as containing cooking oil.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At 3 compartment sink (not set up) cooking pot washed, rinsed but not sanitized before use. Educated operator on proper sanitizing procedures. Operator set up triple sink to 200ppm to re-wash, rinse and sanitize dishes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cooler#1 mozzarella cheese (52F - Cold Holding). At cooler #2 House made salsa (52F - cold holding). Operator stated that items were not prepared or portioned today and both items were being stored in flip top cooler above the cold zone overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cooler#1 mozzarella cheese (52F - Cold Holding). At cooler #2 House made salsa (52F - cold holding). Operator stated that items were not prepared or portioned today and both items were being stored in flip top cooler above the cold zone overnight, see stop sale.
No probe thermometer provided to measure temperature of food products. Operator could not produce probe thermometer.
Time/temperature control for safety food thawed in an improper manner. At cook line bacon being thawed in standing water. Educated operator on proper thawing procedure, operator moved container of bacon to under cool running water.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.