SALSA'S MEXICAN RESTAURANT OF PORT ORANGE
3863 S NOVA ROAD SUITE F, Port Orange FL 32127 · 386-767-8237
Last inspected Apr 27, 2026 · 14 visits since August 2023
SEP 24
JAN 25
SEP 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - 4 on dish machine chemicals lines - 1 on reach in drawer thermostat area on the cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026024557 | Feb 25, 2026 | May 4, 2026 | $400 |
| 4--2026016395 | Feb 25, 2026 | Apr 2, 2026 | $800 |
| 4--2025010293 | Jan 23, 2025 | Mar 6, 2025 | $160 |
Inspection history
14 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Togo bags for wraps
Food-contact surface soiled with food debris, mold-like substance or slime. Veg cutter Slicer blade guard Can opener
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 paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
Show the remaining 7 findings ▾
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. New server and dishwasher on duty
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 current employees
Bowl or other container with no handle used to dispense food. In ceviche
Equipment and utensils not properly air-dried - employee towel drying. Operator discussed with employee
Hood filter from automatic fire suppression/exhaust system in disrepair. Large gaps in several
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can storage rack
Time/temperature control for safety food thawed in an improper manner. Beef, left at room temp. Operator turned cool running water on over it.
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 55F, cooked pork 47F overnight in walk in, see stop sale
Dented/rusted cans present. See stop sale. Tomato sauce
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. salsa 49F in the middle overnight in walk in cooler in approximately 32 gallon container. See stop sale
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 server
Feb 26, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 55F, cooked pork 47F overnight in walk in, see stop sale
Dented/rusted cans present. See stop sale. Tomato sauce
Nonfood-grade bags used in direct contact with food. To go bags
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. salsa 49F in the middle overnight in walk in cooler in approximately 32 gallon container. See stop sale
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 server
Feb 25, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority6 Intermediate3 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 55F, cooked pork 47F overnight in walk in, see stop sale
Dented/rusted cans present. See stop sale. Tomato sauce
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. Bottle empty, not dispensing. Employee changed out and 25 ppm cl was reached
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned to prep area after using employee restroom, put gloves on, and began handling food container
Nonfood-grade bags used in direct contact with food. To go bags
Roach activity present as evidenced by live roaches found. - 4 on dish machine chemicals lines - 1 on reach in drawer thermostat area on the cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso 52-56F in oven less than an hour, oven turned off. Operator turned oven on to begin reheating. @ 10:25
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. salsa 49F in the middle overnight in walk in cooler in approximately 32 gallon container. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade corrected on site - slicer blade guard - vegetable cutter
Handwash sink not accessible for employee use at all times. Blocked by cart with dirty dishes.
No cleaning agent for dish machine, operator changed out chemical.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, items dated 2/14, 2/26, 2/27. 2/14 incorrect per operator, day of inspection 2/25
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 server
Accumulation of debris around warewashing machine. Top of machine, around drain area
Equipment and utensils not properly air-dried - wet nesting. Metal pans
Raw fruits/vegetables not washed prior to preparation. Heads of lettuce
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw beef 64F left out prior to preparation approximately 2 hours. Employees began preparing to cook - chorizo 46F, 44F bottom left cookline drawer - right cookline cooler corn 44F, sour cream 48F, salsa 50F, pico 48F, Guac with tomatoes 47F. Just moved on a cart from walk in cooler per operator
Hood filters from automatic fire suppression/exhaust system in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer dripping from ceiling onto the floor
Sep 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salsa enchilada 66F overnight walk in cooler covered plastic 5 gallon container
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa burro 9/18, salsa verde 9/18, Birria 9/19, conzumel 9/19
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw beef 64F left out prior to preparation approximately 2 hours. Employees began preparing to cook - chorizo 46F, 44F bottom left cookline drawer - right cookline cooler corn 44F, sour cream 48F, salsa 50F, pico 48F, Guac with tomatoes 47F. Just moved on a cart from walk in cooler per operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa 70-76F at 10:40; at 11:35, 63-75F. Cooling in approximately 40 gallon container
Food-contact surface soiled with food debris, mold-like substance or slime. Veg cutter
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 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. New employee with no food handler training
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. Salmon
Equipment and utensils not properly air-dried - employee towel drying out of the dish machine
Floor tiles missing and/or in disrepair. Corner of walk in freezer Coved molding behind grill
Hood filters from automatic fire suppression/exhaust system in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer dripping from ceiling onto the floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving Walk in freezer fan cover
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
Jan 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade corrected on site Slicer Veg dicer and slicer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in wait station; shirts dry storage
Jan 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left at room temperature: Refried beans 87- 124F at 3:12. At 4:10, 87-116F. Operator moved to walk in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade corrected on site Slicer Veg dicer and slicer
Clean-out cap missing from plumbing line. Broken, outside back door
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in wait station; shirts dry storage
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler cases over diced vegetables and cooked corn
Jan 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left at room temperature: Refried beans 87- 124F at 3:12. At 4:10, 87-116F. Operator moved to walk in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade corrected on site Slicer Veg dicer and slicer
Clean-out cap missing from plumbing line. Broken, outside back door
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in wait station; shirts dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler cases over diced vegetables and cooked corn
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guac with tomatoes 46F, sour cream 44-48F, corn 46F, shrimp 46F, spinach dip 47F. Right side of cookline cooler. Operator turned unit down.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce moved from cooler to top of oven approximately 3 hours ago 74-94F. Advised to reheat to 165F to hot hold at 135F or above.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef 109-136F in the side of the grill that is turned off Rice 130F in steam table double boiler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left at room temperature: Refried beans 87- 124F at 3:12. At 4:10, 87-116F. Operator moved to walk in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade corrected on site Slicer Veg dicer and slicer
Spray bottle containing toxic substance not labeled.
Clean-out cap missing from plumbing line. Broken, outside back door
Employee eating in a food preparation or other restricted area. Server area of kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Server cooler. Operator moved to walk in cooler in separate container
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in wait station; shirts dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler cases over diced vegetables and cooked corn
Gas hot water heater venting partially into kitchen
Sep 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 53F in the middle in covered deep half pan over night walk in cooler
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. Adding lime wedge to beverage. Discussed with employee.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sopa 9/20, queso. 9/18, salsa enchilada 9/16, biria broth 9/16, biria 9/16, salsa verde 9/18
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.queso heated/ made less than 2 hours ago and stored on the oven 97F. Advised to reheat to 165F to hot hold at 135F or above. Returned to oven
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.
Food-contact surface soiled with food debris, mold-like substance or slime. a¿¿ Can opener blade heavily encrusted - slicer blade guard
Handwash sink not accessible for employee use at all times. Cookline, blocked by trash can and covered with cardboard
No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom
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. New server with no food handler training
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. Tilapia. See stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline
Food stored under dripping water - walk in cooler dripping condensation from ceiling onto containers of food
Outer openings not protected with self-closing doors. Back door
Time/temperature control for safety food thawed in an improper manner. Queso in third pan on top of oven thawing. Operator returned to walk in cooler
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -CHLORINE sanitizer exceeding 200ppm, operator diluted with water, retested 100ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in salsa cooler, per operator opened on Saturday, 1/27/2024, operator dated
Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine has an accumulation of pink, mold-like substance
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal items stored on top of ice machine, operator removed -employee cell phone on beverage station, operator removed
Food not stored at least 6 inches off of the floor. -raw fish stored in a bucket on the floor in the walk-in cooler, operator relocated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
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 remove gloves and wash hands prior to putting away clean dishes
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 filled basket of tortilla chips with bare hands
Nonfood-grade bags used in direct contact with food. -trash bag used to line garbage can used to store tortilla chips
Nonfood-grade containers used for food storage - direct contact with food. -HDX buckets used to store various foods in walk-in cooler
Open food re-served to customers. -employee took half empty bowl of tortilla chips off table and refilled
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -multiple employees not changing gloves when soiled
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -right side reach-in cooler below flat top grill, digital ambient thermometer reading 68F, all foods stored within temped at 41F or below
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of black/pink, mold-like substance
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken, per operator more than 24 hours, operator dated
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. -apparent water damage to ceiling tile over dishwashing area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and wallet stored on shelf above prep table, operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch, operator educated employee, employee removed
Equipment in poor repair. -walk-in freezer door
Floor tiles missing and/or in disrepair. -broken/missing tiles underneath dishwasher
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -aluminum tray used to catch dripping grease on cookline overflowed -walk-in cooler door has an accumulation of grease and food debris -handwash sink, paper towel dispenser, and soap dispenser next to bag-in-box sodas have an accumulation of grease and food debris -hood filters over flat top grill have an accumulation of grease and food debris
Single-service articles improperly stored. -case of paper towel rolls stored on floor in dry storage area
Wall soiled with accumulated grease, food debris, and/or dust. -walls above and around handwash sink next to bag-in-box sodas have an accumulation of grease and food debris
Water leaking from pipe and/or faucet/handle. -handwash sink nearest entrance to kitchen, water leaking from faucet handle while in operation
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.