SALSAS MEXICAN RESTAURANT
4578 SW HERITAGE OAKS CIR, Lake City FL 32024 · 386.438.8956
Last inspected Aug 21, 2026 · 23 visits since October 2023
OCT 25
OCT 25
DEC 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Two live flies in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021036946 | Jul 21, 2021 | Feb 28, 2022 | $400 |
Inspection history
23 visits, newest first
Aug 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beef (50F - Cold Holding); milk (51F - Cold Holding); cheese (50F - Cold Holding). Manager stated door to walk-in cooler was open during delivery. Manager placed bags of ice on items to reduce temperature to 41F. Item stored on counter across from cook line fryer: cheese (58F - Cold Holding). Manager stated cheese was placed on counter one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F. Items stored in cook line drawers: pork (47F Cold Holding); tomatoes (46F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees.
Aug 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beef (50F - Cold Holding); milk (51F - Cold Holding); cheese (50F - Cold Holding). Manager stated door to walk-in cooler was open during delivery. Manager placed bags of ice on items to reduce temperature to 41F. Item stored on counter across from cook line fryer: cheese (58F - Cold Holding). Manager stated cheese was placed on counter one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F. Items stored in cook line drawers: pork (47F Cold Holding); tomatoes (46F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41F.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line hand washing sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees.
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 36 recorded, 10 high priority.
10 High priority6 Intermediate20 Basic
Show 36 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: cooked pork (50F - Cooling); cooked hamburger (49F - Cooling); cooked peppers (51F - Cooling); cooked chicken (51F - Cooling). Manager stated items prepared the previous day and placed in cooler to cool.
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. Items stored in walk-in cooler: cooked pork (50F - Cooling); cooked hamburger (49F - Cooling); cooked peppers (51F - Cooling); cooked chicken (51F - Cooling). Manager stated items prepared the previous day and placed in cooler to cool.
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. Employee in dish area handled dirty dishes, and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash 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 touched cooked rice with bare hands. Manager had employee reheat rice.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cheese in walk-in cooler. Manager placed eggs on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw chicken on grill and proceeded to handle clean bowl without washing hands and changing gloves. Manager had employee wash, hands, change gloves, and use a new bowl.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beef (50F - Cold Holding); milk (51F - Cold Holding); cheese (50F - Cold Holding). Manager stated door to walk-in cooler was open during delivery. Manager placed bags of ice on items to reduce temperature to 41F. Item stored on counter across from cook line fryer: cheese (58F - Cold Holding). Manager stated cheese was placed on counter one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F. Items stored in cook line drawers: pork (47F Cold Holding); tomatoes (46F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41F.
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Employee reheating rice in cook line microwave without cover. Manager placed cover on rice to finish reheating.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line stove: beans (110F - Hot Holding). Manager stated beans placed on stovetop thirty minutes prior to temperature being taken. Manager began to reheat beans on stovetop, 178F.
Toxic substance/chemical improperly stored. Motor oil stored next to beans in storage shed. Manager removed oil during inspection.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for walk-in cooler reading 55F, ambient temperature 46F.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table soiled with old food debris. Soda gun in bar area soiled with mold like substance. Cutting board on cook line steam table stained. Behind deflector plate of wait station ice machine soiled with mold like substance. Water nozzle of wait station coffee machine.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line hand washing sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in walk-in cooler. Manager stated pork prepared the previous morning.
Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dish area.
Accumulation of debris inside warewashing machine. Dish area dish machine.
Bowl or other container with no handle used to dispense food. Bowl used to scoop salt from container on bottom shelf of kitchen prep table.
Dead roaches on premises. One dead roach on floor in wait station. Manager discarded dead roach.
Drain cover(s) missing. Floor drain in bar area.
Duct tape used to repair nonfood-contact surface. Duct tape on side of cook line drawers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and shelves throughout the kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee Gatorade in cook line reach-in freezer. Manager removed Gatorade during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sun glasses and apron stored on dry storage shelf next to back door.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Floor area(s) covered with standing water. Standing water on floor across from cook line prep table.
Food stored on floor. Cases of soda stored on floor in storage shed.
Hole in or other damage to wall. Hole in wall next to kitchen prep sink. Cove molding of wall across from kitchen prep table.
Ice bucket not inverted between uses. Ice buckets stored on wait station ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers for wait station ice machine dusty. Fan covers in walk-in cooler dusty.
Open dumpster lid. Dumpster behind building.
Reuse of single-service or single-use articles. Employee on cook line spraying margarine on grill from old Gatorade bottle. Manager had employee discard Gatorade bottle and fill up a ketchup squirt bottle with margarine.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on kitchen shelf. Manager turned pans over during inspection.
Standing water in bottom of reach-in-cooler. Bar area keg coolers.
Stored food not covered. Pan of scallops in cook line reach-in freezer. Manager placed lid on pan.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 1 high priority.
1 High priority3 Intermediate18 Basic
Show 22 findings ▾
Container of medicine improperly stored. Bottle of Pepto-Bismal on shelf over center prep/ pass-through in kitchen. Manager moved to proper storage shelf.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark on gallon of milk in walk-in cooler opened two days prior. Manager marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen soiled with mold-like substances.
Handwash sink used for purposes other than handwashing. Spoon in cookline hand wash sink.
Bowl or other container with no handle used to dispense food. Plate as scoop in rice on cookline.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling a/c vents soiled with dust and grease accumulation.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted or protected.
Cove molding at floor/wall juncture broken/missing. Cove /base missing at wall junction near three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on cookline prep table. Employee discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on center line shelf over food prep tables.
Equipment in poor repair. Exposed insulation on cooler door. Cutting boards grooved throughout kitchen.
Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of exterior back door.
Food stored on floor. Chicken and oil containers on floor of cookline. Manager moved to table and shelf.
Grease receptacle lid open, broken, or missing. Grease receptacle lid open.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan guard soiled with dust accumulation. Reach-in cooler gaskets and walk-in cooler shelves soiled with old food debris.
Old labels stuck to food containers after cleaning. Old labels on containers throughout kitchen and walk-in cooler.
Open dumpster lid. Both lids open.
Stored food not covered. Shrimp n walk-in cooler not covered. Manager covered with wrap.
Utensils in poor condition. Melted knife handle on cookline.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls soiled with dust and grease accumulations.
Dec 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 4 high priority.
4 High priority3 Intermediate19 Basic
Show 26 findings ▾
Container of medicine improperly stored. Medicine on shelf over kitchen prep table. Manager removed.
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. Manager moved chicken under beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen prep table in ice bath: cheese (50F - Cold Holding). In walk-in cooler: beans (46F - Cold Holding); beef (46F, 45F - Cold Holding); milk (45F - Cold Holding); chicken (45F, 46F - Cold Holding); cheese (53F - Cold Holding); rice (51F - Cold Holding).
Toxic substance/chemical improperly stored. Spray bottle of bleach next to clean dishes on cookline shelf. Employee moved to chemical storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser nozzle of slush machine in bar area soiled with mold-like substances. Mold-like substances on white deflector plate of ice machine. Can opener blade soiled with old food debris. Cutting boards throughout kitchen soiled with mold-like substances.
Handwash sink used for purposes other than handwashing. Spoon in handwashing sink at end of cook-line. Bottle of tequila in bar hand wash sink. Manager removed spoon and bottle.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled. Manager labeled.
Bowl or other container with no handle used to dispense food. Plate used to dispense rice from large bin in walk-in cooler. Manager removed plate.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling a/c vents soiled with dust and grease accumulation.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean silverware next to kitchen handwashing sink and under towel dispenser exposed to splash and dripping.
Cove molding at floor/wall juncture broken/missing. Cove /base missing at wall junction near three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and upper shelves throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on shelf over prep tables and upper.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch scooping and serving chips.
Equipment in poor repair. Exposed insulation on cooler door. Cutting boards grooved throughout kitchen.
Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of exterior back door.
Food stored on floor. Liquid butter stored on floor at cook line.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and prep table on cook line. Manager removed.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets and walk-in cooler shelves soiled with old food debris. Shelf over pass-through soiled with old food debris and grease accumulation. Knife handles on magnetic rack soiled with old food debris and mold-like substances.
Old labels stuck to food containers after cleaning. Old labels on containers throughout kitchen and walk-in cooler.
Standing water in bottom of reach-in-cooler. Standing water in bottom of bar reach-in beer cooler.
Stored food not covered. In walk-in cooler: beef, chicken, sauces. Manager placed lid over bins.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler: unwashed celery stored over ready-to-eat cheese. Manager moved celery.
Utensils in poor condition. Knife blade chipped.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls soiled with dust and grease accumulations.
Nov 3, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Walk-In Cooler condenser fins on back of unit bent preventing some airflow. Temperature ranges from 47F to 54F degrees.
Oct 31, 2025Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding) Cook-line Coolers cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line cooler drawers: cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding) Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding)
Equipment in poor repair. Walk-In Cooler condenser fins on back of unit bent preventing some airflow. Temperature ranges from 47F to 54F degrees.
Oct 30, 2025Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding) Cook-line Coolers cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line cooler drawers: cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding) Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding)
Equipment in poor repair. Walk-In Cooler condenser fins on back of unit bent preventing some airflow. Temperature ranges from 47F to 54F degrees.
Oct 29, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding) Cook-line Coolers cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line cooler drawers: cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding) Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding)
Equipment in poor repair. Walk-In Cooler condenser fins on back of unit bent preventing some airflow. Temperature ranges from 47F to 54F degrees.
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 5 high priority.
5 High priority2 Intermediate23 Basic
Show 30 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee swept hand over ear to brush back her hair then placed her thumb in plate of food being delivered to a customer.
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 with bare hands dragged cup through ice to fill.
Live, small flying insects found. Two live flies in kitchen.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched gloved hand to pants and continued food prep with no glove change and hand wash. Employee on cookline wiped face with wrist/hand and continued food prep with washing hands and changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On serving line table: potatoes (53F - Cold Holding). In drawer cooler on cookline: tomatoes (48F - Cold Holding); chicken (50F - Cold Holding); pork (51F - Cold Holding); shrimp (47F - Cold Holding). In walk-in cooler: beef (52F, 55F - Cold Holding); chicken (52F - Cold Holding); chicken (53F - Cold Holding); beef (52F - Cold Holding); sausage (51F - Cold Holding); shrimp (51F, 49F - Cold Holding); ceviche (52F - Cold Holding); shell eggs (51F - Cold Holding).
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server wearing nail polish and bracelet dispensing salsa. Server wearing nail polish and scooping ice by dragging cup, no gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled rag on clean plate stored on shelf under steam table. Mold-like substances on white deflector plate of ice machine. Can opener blade soiled with old food debris. Cutting boards soiled with mold-like substances.
Bowl or other container with no handle used to dispense food. No-handle plate used to scoop rice in walk-in cooler.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank outside near back door not secured.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Container of utensils and clean plates on shelf next to handwashing sink across from tea machines exposed to splash.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored not inverted or protected. Plates not inverted or protected near hand wash sink at end of service line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables.
Employee eating in a food preparation or other restricted area. Employee eating in kitchen area at dish machine/prep table.
Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream bars in reach-in freezer not segregated or marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on shelf over prep table. Backpacks, keys, and pullover over open bucket of beans on shelf next to back door.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans on shelf across from three compartment sink.
Equipment in poor repair. Ice buildup in reach-in freezer in storage shed. Reach-in cooler gaskets at cookline torn.
Exterior door has a gap at the threshold that opens to the outside. Daylight visible through bottom gap at back door.
Food stored on floor. Oil on floor near back door. Chicken on floor of walk-in cooler.
In-use tongs stored on equipment door handle between uses. Two pair of tongs on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets throughout soiled with old food debris and mold-like substances. Mold-like substances on backsplash of soda machine next to ice machine.
Old labels stuck to food containers after cleaning. Throughout kitchen and walk-in cooler.
Open dumpster lid. Both lids open.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks in multiple reach-in coolers on prep line.
Reuse of single-service or single-use articles. White sauce in bottle labeled "Sweet Red Chili" in reach-in cooler on cookline. Gatoraide bottle use to stored liquid butter on cook line.
Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler in bar area.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Roll of duct tape on shelf over pass-through service window in kitchen. Round chainsaw file stored on prep table against clean dishes. Metal flat file stored in bin with clean food bin lids. Package of nuts and bolts on top of tea machine.
Stored food not covered. Beans, rice, chicken in walk-in cooler not covered.
Utensils in poor condition. Chipped knife blade on magnetic storage rack. Melted knife handle on magnetic storage rack.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Employee removed.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 40 violations recorded, 8 high priority.
8 High priority6 Intermediate26 Basic
Show 40 findings ▾
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. * cook untouched cheese with bare hands *server dragged beverage cups through the ice to fill *server cut limes and lemons with bare hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp ceviche.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach cooler: raw scallops over vegetables.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went into the walk in cooler and returned to the cook line cut lettuce without removing gloves, washing hands and put on new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cold Holding: Cheese 54 F, tomatoes 48F, pico 47F, cut lettuce 45F, cheese 48F, chicken tenders 72F Drawers: Chicken 44F, 45F Walk in cooler: Cold Holding: milk 46F, ceviche 47F, beef 49F, 47F Chicken 47F, salsa 47F, pork 48F, rice 48F, guacamole 47F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: beef 116F, rice 127F, 95F, 118F
Toxic substance/chemical improperly stored. Spray bottle of bleach next to clean dishes. Moved during this inspection.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server wearing nail polish and scooping ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the restaurant. ( white, green, red. Small and large)
No paper towels or mechanical hand drying device or soap provided at handwash sink. Bar Area Provided during this inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Arelo
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Queso and rice made 24 hours prior.
Spray bottle containing toxic substance not labeled. Bleach
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. *Bowl without handle use to scoop salsa. * chip scoop does not have a handle.
Cove molding at floor/wall juncture broken/missing. Kitchen area near the three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on and above prep tables throughout the restaurant.
Employee personal food not properly identified and segregated from food to be served to the public. Red Bull over pineapple
Equipment and utensils not properly air-dried - wet nesting. Red beverage cups
Equipment in poor repair. Door handles on double door cooler have sharp edges. Insulation exposed on the interior of the cooler door.
Exterior door has a gap at the threshold that opens to the outside. Rear door has gap
Food stored on floor. Oil on floor at the end of the cook line. Walk in cooler: chicken, chorizo
Garbage on the ground and/or pad around dumpster.
Hood filter missing from automatic fire suppression/exhaust system. All hood filters removed from the hood system.
Ice bucket stored food end up.
Ice scoop handle in contact with ice. Bar and wait area
In-use knife/knives stored in cracks between pieces of equipment. Both ends of cook line, knives stored between wall and prep table. Moved during this inspection.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on dirty storage shelf on cook line.
Light not functioning. Two lights in the j Hood system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. * gaskets on reach cooler door and drawers have old food build up. Throughout the restaurant. * walk in cooler shelving
Old labels stuck to food containers after cleaning. Throughout the restaurant
Open dumpster lid.
Reuse of single-service or single-use articles. *Gator aide bottles use to stored liquid butter on cook line. * tortillas cut and placed in card board. ( *tortillas stored in non food grade bags
Standing water in bottom of reach-in-cooler. Beer coolers
Stored food not covered. Walk in cooler: chicken, beef, beans,rice, corn
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. 33F Moved to the walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Avocados with cut peppers
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen walls are soiled with dust, grease and soil.
Working containers of food removed from original container not identified by common name. Salt Labeled during this inspection.
Oct 15, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler: shrimp (49F - Cold Holding); cheese (49F - Cold Holding); steak (52F - Cold Holding); chicken (51F - Cold Holding); beef (53F - Cold Holding).
Oct 8, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler: shrimp (49F - Cold Holding); cheese (49F - Cold Holding); steak (52F - Cold Holding); chicken (51F - Cold Holding); beef (53F - Cold Holding).
Sep 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 4 high priority.
4 High priority3 Intermediate17 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaned grill, touched shirt, and changed gloves without washing his hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touches pants and continued food preparation without washing hands and changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler: shell eggs (62F - Cold Holding); milk (47F - Cold Holding); rice (53F - Cold Holding); beef (51F - Cold Holding); pico (49F - Cold Holding); rice (51F - Cold Holding).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark on opened milk container. Manager did not know when it was opened.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar area soiled with mold-like substances.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink across from soda machine has no hot water. Temperature measured 81F.
Bowl or other container with no handle used to dispense food. Plate used as scoop on bin of rice in walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles soiled with dust and grease accumulation.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted or protected.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables.
Employee eating in a food preparation or other restricted area. Partially eaten plate of employees rice and beans on prep table near soda machine.of employees
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cookline prep table. Employee speaker on shelf over reach-in cooler prep table.
Equipment in poor repair. Cutting boards grooved. Reach-in freezer handles broken exposing sharp edges. Interior panel missing from reach-in freezer exposing insulation.
Food stored on floor. Oil on floor of cookline, salsa in walk-in cooler, and jalapeños on floor of storage shed.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between sink and prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled with dust accumulation. Grinder exterior soiled with grease accumulation and old food debris. Reach-in freezer frame, bottom, and door soiled with old food debris and mold accumulation. Food racks in walk in cooler soiled with food debris. Exterior bulk chip bin soiled with food debris and grease accumulation.
Old food stuck to clean dishware/utensils. Old food debris on spatula stored on magnetic rack over sink.
Old labels stuck to food containers after cleaning. Label reside on stored food containers.
Open dumpster lid. Both dumpster lids open.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in freezer.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Pliers stored on shelf over prep table.
Stored food not covered. Multiple containers of food stored in walk-in cooler without a cover.
Time/temperature control for safety food thawed in an improper manner. Box of chicken thawing on lower prep table shelf.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding); chicken (44F - Cold Holding); cooked beef (46F - Cold Holding) in walk in cooler, fans blowing at 38F, multiple items cooling in cooler. tomatoes (45F - Cold Holding); chicken (46F - Cold Holding); beef (46,47F - Cold Holding) items in pull out drawers under grill, thermometer reads 43F, manager stated during busy lunch rush the drawers are opened constantly.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over corn in walk in cooler. Raw beef patty directly under hamburger bun, operator discarded hamburger bun.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding); chicken (44F - Cold Holding); cooked beef (46F - Cold Holding) in walk in cooler, fans blowing at 38F, multiple items cooling in cooler. tomatoes (45F - Cold Holding); chicken (46F - Cold Holding); beef (46,47F - Cold Holding) items in pull out drawers under grill, thermometer reads 43F, manager stated during busy lunch rush the drawers are opened constantly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter with hose attached at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar. Interior oven on cooks line. Multiple cutting boards heavily soiled on cooks line and clean dish rack.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was turned off at Handwash sink next to pass through window in kitchen, operator turned hot water on.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelf above prep area and on prep table on cooks line. Operator started moving drinks to the bottom shelves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and jackets on shelf above uncooked chips and tortillas by back door.
Equipment in poor repair. Multiple cutting boards with deep cut marks, one green board the finish is peeling off. Reach in freezer left side door has exposed insulation. Some food racks in walk in cooler is starting to rust.
Food stored on floor. Canned jalapeños and tomatoes on floor in storage shed. Operator placed on shelves.
In-use knife/knives stored in cracks between pieces of equipment. Multiple between prep table and wall on cooks line. One between table and prep sink, operator moved all knives to magnetic strip. Tongs on oven door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. Food racks in walk in cooler soiled. Exterior bulk chip bin.
Old labels stuck to food containers after cleaning. Multiple old labels on containers in walk in cooler (tomato label on raw chicken container, and others peeling away with wrong label of foods indicating old labels.)
Open dumpster lid. Grease receptacle also open, operator closed all lids.
Single-service articles improperly stored. Togo cups on floor in shed. Operator placed on shelf. Reuse of Gatorade drink bottles used for liquid butter on cooks line.
Standing water in bottom of reach-in-cooler. Keg cooler and beer cooler behind bar.
Time/temperature control for safety food thawed in an improper manner. Fish in standing water on prep sink, operator turned water on. French fries on storage shelf by back door, operator placed back in cooler.
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items and cold holding temperatures in the Walk-in Cooler: Ground beef (45F - Cold Holding); Chicken wings (46F - Cold Holding); steak (45F - Cold Holding) all items had been in the walk-in-cooler overnight. Ambient temperature of walk-in-cooler 45F. Manager moved to walk-in-cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Ground beef (45F - Cold Holding); Chicken wings (46F - Cold Holding); steak (45F - Cold Holding) all items had been in the walk-in-cooler overnight. Ambient temperature of walk-in-cooler 45F.
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority2 Intermediate9 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. Observed the following items and cold holding temperatures in the Walk-in Cooler: Ground beef (45F - Cold Holding); Chicken wings (46F - Cold Holding); steak (45F - Cold Holding) all items had been in the walk-in-cooler overnight. Ambient temperature of walk-in-cooler 45F. Manager moved to walk-in-cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Ground beef (45F - Cold Holding); Chicken wings (46F - Cold Holding); steak (45F - Cold Holding) all items had been in the walk-in-cooler overnight. Ambient temperature of walk-in-cooler 45F.
Toxic substance/chemical improperly stored. Observed chemical disinfectant spray bottle stored above prep table. Manager removed spray bottle
Food-contact surface soiled with food debris, mold-like substance or slime Observed black/green mold-like substance on the interior ice deflector of the ice machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink entering the kitchen. Manager had dispenser restocked
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust and grease
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over prep table. manager discarded drinks
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep table.
Equipment in poor repair. Observed handles of reach in freezer on cook line in disrepair.
Food stored on floor. Observed buckets of salsa stored on the floor of walk-in-cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Observed ice machine filter soiled with dust. Manager removed and had cleaned
Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers after cleaning on the clean ware rack.
Time/temperature control for safety food thawed in an improper manner. Observed fries and beef thawing at ambient room temperature. Both items were still less than 41 F
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.