SALSAS MEXICAN RESTAURANT
5559 N WICKHAM RD, Melbourne FL 32940 · 321-622-6645
Last inspected Jul 15, 2026 · 9 visits since August 2023
SEP 24
FEB 25
AUG 25
FEB 26
JUL 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed in kitchen and bar area. Per lisolette supervisor on duty, next unannounced routine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. Operator place paper towels at hand wash sink on cook line
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Operator started started to remove bowls bowls with no handle
Equipment and utensils not properly air-dried - wet nesting.
Show the remaining 4 findings ▾
Floor area(s) covered with standing water. In beer cooler
Ice scoop handle in contact with ice. Operator put ice scoops handle up
In-use knife/knives stored in cracks between pieces of equipment. Operator place removed knives in between places
No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to 3 compartment sink
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of debris inside warewashing machine. Owner started to clean the interior of the dish washer machine
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. Raw Salmon
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving for clean plates are started to rust. Owner does have new shelving on order.
Stored food not covered. Observed multiple cooked food and raw products in walk in cooler not cover
Walk-in cooler shelving is rusted. Owner has new shelving on order
Working containers of food removed from original container not identified by common name. Not labeled sugar Owner label it sugar
Oct 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving is starting to rust
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Can opener blade was soiled. Owner took the blade to dish washer machine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink on cook line paper towel dispenser. Ran out of paper towel. Owner refilled paper towels dispenser.
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. Everybody handling certification expired 7/2025
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink next to kitchen order window battery died. Owner replace battery
Bowl or other container with no handle used to dispense food. In salsa container and dry black beans food container. Owner discarded the to go bowls with no handle
No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to 3 compartment sink. Owner place hand wash sign
Salad station 3 door reach in cooler door gaskets are are soiled with old food debris
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving is starting to rust
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand wash sink on cooked line had a bread cutting knife stored in the sink. Operator removed knife
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed male bathroom door not completely enclosed with tight fitting. Bottom of the door get will the floor while closing and the floor is preventing the door to close completely
Bowl or other container with no handle used to dispense food. In salsa container and tortilla flour container. Operator removed both from container.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed a spoon stored in the sink of hand wash sink closer to ice machine. Operator removed it
Spray bottle containing toxic substance not labeled. Observed spray bottle not labeled bleach. Operator labeled it bleach
Bowl or other container with no handle used to dispense food. Observed black beans container and salsa container having a bowl with no handle use as a scoop. Operator discarded the bowl.
Exterior door has a gap at the threshold that opens to the outside.
In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth and reeducate his employees to not use wiping cloth under cutting board
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dish area not having a handwashing sign. Operator put up and tape a hand was sign up.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee use Hand Wash Sink on cook line use to fill up a container. Employee is re-educated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior is soiled with black like substance
Bowl or other container with no handle used to dispense food. Observe in kitchen and wait station area black beans container and container of sugar having cups with no handle as scoops. Operator corrected
Equipment in poor repair. Observed walk in cooler gasket is in poor repair need to be replace
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees. Observed Hand Wash Sink by 3 compartment sink in kitchen and in bar area not having a Hand Wash sign. Operator corrected
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed make station flip behind flip top cover is soiled. Operator corrected
Wood food-contact surface not properly sealed. Observed wood not seal in kitchen where microwave is located
Aug 24, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed in kitchen and bar area. Per lisolette supervisor on duty, next unannounced routine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Covered waste receptacle not provided in women's bathroom. Employees bathroom without covered trash can
Equipment or utensils not designed or constructed in a durable manner. Handle missing to reach in cooler drawer on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, Exterior of ice bin at bar soiled, bottom shelves of prep table and table legs soiled, gaskets on cooks line and walk in cooler soiled, splash area of soda beverage station soiled with old product
Outer openings not protected during operation and vermin and/or environmental cross contamination present. 2live flies in kitchen and bar areas
Outer openings not protected with self-closing doors. Broken self closure on back door
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. Shelving under microwave in cooks raw exposed wood edge.
Aug 23, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 48 recorded, 16 high priority.
16 High priority5 Intermediate27 Basic
Show 48 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. SEE STOP SALE Item found in walk in cooler, cooked previous day Spanish rice approx 5# (42-49F - Cooling)
Dented/rusted cans present. See stop sale.
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. Observed server touching sliced lemons for beverage with bare hands, see stop sale. Re-educated and corrected, tongs added to lemon slices
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer washing dishes, food storage containers in 3 compartment sink and only washing and rinsing, not sanitizing as required.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed in kitchen and bar area. Per lisolette supervisor on duty, next unannounced routine
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sliced beef store direct next to raw chicken in same reach in cooler drawers, corrected
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared on site shrimp, prepared on site sauce in walk in cooler not date marked
Sanitizer not used in accordance with the manufacturer's recommendations. Operator using "Neutral Disinfectant" product for surfaces as a ware washing sanitizer at bar. Sink emptied, reset to chlorine 50ppm.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server in dirty dish return area, scrapping plates, and immediately leave area and wipe soiled hands on her pants without first hand washing, brought server back to dish area and pointed out Hand Wash Sink to be used immediately after touching soiled dishes, re-educated
Spray hose at mop sink lower than flood rim of sink. At mop sink chemical line and water hose, corrected
Stop Sale issued due to food not being in a wholesome, sound condition. 2 sliced fresh lemon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line make table ambient are reading 67° cold holding; STOP SALE ITEMS sour cream approx 3# (62F - Cold Holding); guacamole with tomato approx 5# (61F - Cold Holding); shredded lettuce approx #6 (67F - Cold Holding); shredded cheese approx 10# (67F - Cold Holding); diced pico de galo approx 5# (61F - Cold Holding); diced fresh tomatoes approx 5# (61F - Cold Holding); cooked on site from green tomatoes approx 2# (62F - Cold Holding); cooked on site shrimp approx2# (63F - Cold Holding); cooked on site from whole shell eggs 12 each (65F - Cold Holding); cooked on site pulled pork approx 1/2# (65F - Cold Holding); prepared on site pork stuffed tamales approx 24 each (63F - Cold Holding) Spanish rice approx 5# (42-49F - Cooling); raw seasoned diced season beef approx #15 ambient air cooling from over night (47-43F - Cooling); raw season sliced beef strips approx 10# in walk in cooler from over night ambient air cooling (43-46° cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table ambient are reading 67° cold holding; STOP SALE ITEMS sour cream approx 3# (62F - Cold Holding); guacamole with tomato approx 5# (61F - Cold Holding); shredded lettuce approx #6 (67F - Cold Holding); shredded cheese approx 10# (67F - Cold Holding); diced pico de galo approx 5# (61F - Cold Holding); diced fresh tomatoes approx 5# (61F - Cold Holding); cooked on site from green tomatoes approx 2# (62F - Cold Holding); cooked on site shrimp approx2# (63F - Cold Holding); cooked on site from whole shell eggs 12 each (65F - Cold Holding); cooked on site pulled pork approx 1/2# (65F - Cold Holding); prepared on site pork stuffed tamales approx 24 each (63F - Cold Holding)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items found in walk in cooler from prepped previous day, SEE STOP SALE raw seasoned diced season beef approx #15 ambient air cooling from over night (47-43F - Cooling); raw season sliced beef strips approx 10# in walk in cooler from over night ambient air cooling (43-
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked on site pork in hot well at 117-120F hot holding, reheated within 20 mins 188°
Toxic substance/chemical improperly stored. Bleach cleaner stored on prep counter with chopper, corrected.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All cooling items were found with lids attached and stacked in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener soiled, soda guns at beverage station and bar soiled.
Handwash sink used for purposes other than handwashing. Hand Wash Sink at cooks line holding soufflé cup and scrub pad, at bar Hand Wash Sink line$ with plastic shelve liner, both removed
No probe thermometer provided to measure temperature of food products. Only probe thermo on site range 120-220: meat thermo, inspector gave operator thermo.
Spray bottle containing toxic substance not labeled. Degreaser in pressure spray bottle not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled side walls and ice bin at bar soiled interior
Bowl or other container with no handle used to dispense food. Observed cook use small plate as a scoop with out handle to move cooked rice in cooks line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean utensils or equipment stored in rusted drawer or rack.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient reading at 67° for reach in cooler make table cooks line, see stop sale item for food left in unit for prolonged time period. Operator reset breaker to turn unit back on.
Covered waste receptacle not provided in women's bathroom. Employees bathroom without covered trash can
Current Hotel and Restaurant license not displayed. * location fees are current. Not the license is current
Drain cover(s) missing. At bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clean dish rack back pack stored, removed by manager
Equipment and utensils not properly air-dried - wet nesting.
Equipment or utensils not designed or constructed in a durable manner. Handle missing to reach in cooler drawer on cooks line
Food not stored at least 6 inches off of the floor. 55 gallon plastic container storing cooked tortilla chip in direct contact with floor, corrected
In-use knife/knives stored in cracks between pieces of equipment. Prep area knife
In-use tongs stored on equipment door handle between uses. Soiled tongs stored on cold grill between uses.
No conspicuously located ambient air temperature thermometer in holding unit. Beer walk in cooler holding fresh lettuce, no ambient thermo available, corrected by manager
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, Exterior of ice bin at bar soiled, bottom shelves of prep table and table legs soiled, gaskets on cooks line and walk in cooler soiled, splash area of soda beverage station soiled with old product
Old labels stuck to food containers after cleaning. Old label stick to inside lid to food storage pan.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. 2live flies in kitchen and bar areas
Outer openings not protected with self-closing doors. Broken self closure on back door
Raw fruits/vegetables not washed prior to preparation. Observed red onions cut without first being washed, washed avocados with stickers still attached
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of roc drawers under grill heavy soiled.
Reuse of single-service or single-use articles. Tortilla shells in direct contact with print to go bags, remove$ by operator
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and pineapples stored over ready to ready prepped items on walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall and flooring under and behind equipment soiled
Wood food-contact surface not properly sealed. Shelving under microwave in cooks raw exposed wood edge.
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.