SALSAS MEXICAN RESTAURANT
7083 COLLINS ROAD STE 106-108, Jacksonville FL 32244 · 904.513-4014
Last inspected Aug 14, 2026 · 7 visits since October 2023
JUL 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven on cook line, rice (124F - Hot Holding). Operator stated the rice has been in oven approximately 30 minutes and they turned the oven up to heat rice back up to 165.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority6 Intermediate9 Basic
What the inspector wrote — 22 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale. Beef birria in walk-in cooler in large stock pot at 49F. Per manager, birria prepared yesterday(Thursday) at approximately 10:00pm. Temperature taken today(Friday) at approximately 2:15pm.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Repair person arrived during inspection and found the sanitizer tube had corroded and replaced the line, machine now testing at 50ppm chlorine.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook with gloved hands get a portioned bag of raw chicken from the walk-in cooler, place raw chicken on the grill then handle squeeze bottle and spatulas with changing gloves and washing hands, manager coached employee and employee removed gloves and washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Portioned bags of raw beef stored in same pan with portioned bags of raw chicken. Employee moved raw beef to proper storage.
Show the remaining 18 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed one vacuum packaged completely sealed and thawed raw mahi in drawer under flat grill. Also, Beef birria in walk-in cooler in large stock pot at 49F. Per manager, birria prepared yesterday(Thursday) at approximately 10:00pm. Temperature taken today(Friday) at approximately 2:15pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of rice in oven with no heat applied at 119F at 1:00. Per employee, rice placed in the oven at 10:45. Rice heated to 170F and placed into the oven with heat on.
Toxic substance/chemical improperly stored. First aid kit containing hand sanitizer, alcohol swabs, antibiotic cream and burn/first aid cream is stored over the cold bar on expo service line. Also, two spray bottles of chemicals(sanitizer and cleaner)stored on the liquor well in the bar. Operator moved both chemicals to proper storage. Also, ice buckets stored directly against sanitizer on shelf by chip station. Manger moved sanitizer to proper storage.
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. No written procedures available. Provided DBPR Form HR 5030-104 and DBPR Form HR 5030-204.
Handwash sink used for purposes other than handwashing. Handwash sink to left of ice machine has plate and bowl in the sink and is blocked by a cart. Plate and bowl removed from sink and cart moved.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee restroom. No paper towels at bar handwash sink.
No soap provided at handwash sink. No soap in employee restroom. No soap at bar handwash sink.
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. Seven food handlers have expired training.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at table across from three compartment sink. Manager identified contents as bleach and labeled the spray bottle.
Carbon dioxide/helium tanks not adequately secured. Multiple tanks unsecured by bag in box soda rack.
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. See stop sale. Observed one vacuum packaged completely sealed and thawed raw mahi in drawer under flat grill.
Duct tape used to repair nonfood-contact surface. Duct tape used on the corner of the wall to left end of service expo line by the walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on prep table at chip station, on top of a bag in box soda, on dry storage shelf stored over flour and on shelf above steam well on cook line. Manager removed all beverages to proper storage.
Food stored on floor. Cases of oil stored on the floor in dry storage room.
Grease on the ground and/or pad around grease receptacle. Excessive build up of grease on the ground at the grease containers by the dumpsters.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen. Operator moved tongs to proper storage.
Open dumpster lid. Right lid on left shared dumpster is open.
Plumbing system in disrepair. Plumbing at handwash sink to left of ice machine is disconnected at the bottom. Manager states a repair order has already been placed.
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 3 high priority.
3 High priority3 Intermediate18 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, metal bowl of raw beef patties stored on top shelf above covered pan of cooked peppers. Operator moved raw beef to bottoms shelf. Also, interior walk-in cooler, case of raw shelled egg stored above uncovered containers of sauce. Operator had employee begin to move eggs to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven on cook line, rice (124F - Hot Holding). Operator stated the rice has been in oven approximately 30 minutes and they turned the oven up to heat rice back up to 165.
Toxic substance/chemical improperly stored. On bag- in- box soda rack, pill container and bottle of Pepto-Bismol stored on top of soda box. Also, hanging on side of bag- in- box soda rack, four chemical spray bottles. Operator removed medication and spray bottles from bag- in- box soda rack.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of juice nozzles on server line soiled with build up. Also, at bar interior of nozzles for frozen drinks soiled with build up.
Handwash sink used for purposes other than handwashing. Handwash sink on cook line has dirty knife stored in it. Operator removed knife.
Spray bottle containing toxic substance not labeled. On bottom shelf of table near office, two spray bottles of yellowish liquid not labeled. Operator labeled bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold-like substance.
Cardboard used to line food-contact shelves. In beer walk-in cooler, cardboard used to line shelf with metal red bull cans. Cardboard has mold-like substance.
Equipment and utensils not properly air-dried - wet nesting. On clean dish rack near dish machine, multiple pans stacked before properly air drying.
Exterior door has a gap at the threshold that opens to the outside. Gap under back door near restrooms.
Floor tiles missing and/or in disrepair. Multiple tiles cracked throughout kitchen.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, floor in dry storage room soil with debris. Also, floor under 3 compartment sink soiled with black build up.
Food stored on floor. In dry storage room, two containers of liquid margarine stored on floor.
Grease receptacle lid open, broken, or missing. Establishment grease trap lid open. Operator shut lid.
Hole in or other damage to wall. At end of cook line near walk-in cooler, wall in disrepair with exposed drywall.
In-use tongs stored on equipment door handle between uses. On cook line, toga on handle of reach in cooler under grill. Operator moved tongs to prep table.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage, multiple containers of spices and chicken powder with handles of scoops in products.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen. Also, hood filters above cook line soiled with grease build up. Also, fan cover in beer cooler soiled with mold-like substance.
Open dumpster lid. On shared dumpster, lid open. Operator had employee shut lid.
Time/temperature control for safety food thawed in an improper manner. On cook line on top of flip top reach in cooler, pan of pork thawing out at room temperature. Operator moved pork to sink and ran cold water over product.
Utensils in poor condition. On rack near office, multiple utensils with melted handles.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust build up.
Working containers of food removed from original container not identified by common name. At server line, plastic container of salt and sugar not labeled. Operator labeled containers.
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 6 high priority.
6 High priority3 Intermediate14 Basic
Show 23 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. At beginning of inspection, observed cook chopping cilantro with bare hands. Cilantro is used for topping off dishes and in the house made pico. Neither have heat added to them. When employee saw inspector he washed his hands and put gloves on.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, raw beef patties in metal bowl stored on top of pan of cut tomatoes. Manager had employee remove raw beef and placed on bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw shelled eggs stored on shelf above pan of portion bags of raw beef. Also, in walk-in cooler two pans of portion bags of raw chicken stored on top of pan of raw beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In oven on cook line, 1 pan of orange rice and 1 pan of white rice (67F - Cold Holding). Manager asked employees when rice was placed in oven and employee stated yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, pan of shredded mozzarella (46F - Cold Holding). Manager stated lids have been open all morning. And shut lids to bring temperature down.
Toxic substance/chemical improperly stored. On metal bag- in- box soda rack in server area, spray bottle of multi surface cleaner hanging on rack over top of bag- in- box soda boxes. Manager removed and put in correct place. Also, on top of table top cooler in server area, bottle of rubbing alcohol. Manager discarded. Also, behind bar on bottom shelf, spray bottle of windex stored next to container of margarita mixes. Manager removed windex from shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout kitchen stained/soiled.
Handwash sink not accessible for employee use at all times. Handwash sink in corner of server area to left of horchata machine blocked by black cart and shelving with multiple bags of jasmine rice.
Spray bottle containing toxic substance not labeled. On bottom shelf of table across from triple sink, large container of green liquid with pump top lid not labeled. Manager stated it was dish soap and write on the container with sharpie.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold-like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents through out kitchen and dining room soiled with dust.
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. In reach in cooler on cook line, 2 packs of raw salmon in ROP packages fully thawed out and not removed from pack.
Covered waste receptacle not provided in women's bathroom. No covered trash cans in ladies rooms.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee travel cup on prep table on cook line next to clean equipment. Also, employee open cup on shelf in dry storage on top of clean plates. Manager discarded.
Equipment and utensils not properly air-dried - wet nesting. In back hallway on metal rack across from dishwasher, multiple metal pans stacked before properly air drying.
Floor soiled/has accumulation of debris. Floor under cook line soiled with food debris and grease.
Food stored on floor. In dry storage room across from cook line, 2 containers of fry oil and 1 container of liquid margarine stored on floor.
Ice scoop handle in contact with ice. In both ice bins under soda machines in server area, handles to scoopers in ice. Manager removed handle from ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In multiple spice containers in dry storage room across from cook line, handles of scoopers in products. Manager began removed handles from spices.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line has rust on door and interior top.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn through kitchen. Also, hood filters above cook line soiled with grease. Also, top of reach in cooler under flat top grill has build up of food debris. Also, around soda nozzles on both soda machines in server area and around nozzles on horchata machine.
Open dumpster lid. On shared dumpster to left of establishment, lid open. Manager had employee shut lid.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, multiple shelves have rust on them.
Mar 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 7 high priority.
7 High priority6 Intermediate18 Basic
Show 31 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. Employee was cutting jalapeños on server line with bare hands. Manager stated the jalapeños would be used in the pico. No heat is applied to them.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, pan of raw beef burgers on top shelf over pan of ready to eat pico. Also in walk-in cooler, a large plastic container of raw beef stored on top of ready to eat salsa and pico.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line, washed hands properly and put gloves on. After putting gloves on employee drop lid on floor. Employee picked lid up, put lid in dish area then came to cook like and handled clean equipment with same gloves on entire time.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line in steam table rice (107F - Hot Holding). Manager stated it had been in steam table for 2.5 hours. On server station, 1 pan of cut tomatoes (45F - Cold Holding). Manager stated they had been in cooling unit since yesterday morning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On server station, cut tomatoes (45F - Cold Holding). Manager stated they had been in cooling unit since yesterday morning.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in steam table rice (107F - Hot Holding). Manager stated it had been in steam table for 2.5 hours.
Toxic substance/chemical improperly stored. On server station, on bottom shelf of table across from soda machine a box of hand soaps stored on top of a bag of flour. Manager removed chemicals from shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting board on reach in cooler by walk-in cooler soiled heavily.
Handwash sink not accessible for employee use at all times. In server station by soda machine, handwash sink in corner blocked by black cart and boxes on a shelf.
Handwash sink used for purposes other than handwashing. On cook line, employee used handwash sink to fill up pitcher of water for food preparation.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager stated they do not have test strips for their chlorine sanitizer buckets/ dishwasher.
No soap provided at handwash sink. At handwash sink in bar area, no soap available.
Spray bottle containing toxic substance not labeled. On bottom shelf of table near three compartment sink, big jug of green liquid with pump top not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in server station has accumulation of mold-like substance.
Bowl or other container with no handle used to dispense food. On server station, under table across from soda machine a metal bowl being used as a scooper in bag of corn meal. Manager removed bowl and placed in dish.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back hallway above handwash sink/three compartment sink, ceiling vent has build up of dust.
Covered waste receptacle not provided in women's bathroom. In common area and all stalls have trash cans but no lids.
Current Hotel and Restaurant license not displayed. Establishment had license that expired June 1st 2024 posted in lobby. Manager on duty printed current license and replaced.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At end of cook line by dry storage, employee drink on prep table.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open container on top of reach in cooler. Manager discarded drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On server station, employee had his phone on prep table next to cutting board playing music videos. Manager had employee removed phone from area.
Equipment and utensils not properly air-dried - wet nesting. On shelf in back of kitchen, metal pans stacked before properly allowing to dry.
Food stored on floor. In dry storage room, 2 tubs of liquid margarine, 1 box of liquid margarine and 2 tubs of fry oil stored on floor.
Garbage on the ground and/or pad around dumpster. At shared dumpster outside of establishment, trash around dumpsters.
Ice scoop handle in contact with ice. On server station, ice bin under soda machine handle of ice scooper in ice. Manager removed handle from product. Also, handle of scooper in ice at ice bin at bar. Manager removed handle from product.
In-use tongs stored on equipment door handle between uses. On cook line, tongs on handle of oven door. Manager removed tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line, microwave on end of line by dry storage has rust on interior or door. Also, interior or ovens on cook like have build up of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, under flat top grill table soiled with food debris. Also, hood filters above cook line have build up of grease.
Single-service articles not stored inverted or protected from contamination. On cook line, on shelf above reach in cooler stored metal to go containers not inverted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Multiple shelves in walk-in freezer rusted.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At bar area, Sanitizer Bucket (Chlorine 10ppm). Manager added more bleach and mixed around. I rechecked. (Chlorine 100ppm)
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects around triple sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler on make line, diced tomatoes (47F - Cold Holding, retemp after 40 mins, 42F). Tomatoes were in cooler less than two hours, per manager. Manager moved tomatoes to walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, milk opened three days ago, per manager, did not have date marking.
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. Establishment did not have clean up plan. Emailed manager DBPR HR 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line has mold-like substance.
Handwash sink used for purposes other than handwashing. Hand wash station at bar area and on server station had dirty dishes in sink. Manager removed from both sinks.
No soap provided at handwash sink. At hand wash station by triple sink, no soap. Manager provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine at server station has mold-like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above triple sink and oven on make line have dust build up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above flip top cooler in kitchen, employee water bottle. Employee removed bottle. On prep table at server station, employee bag. Manager removed bag.
Food stored on floor. In dry goods storage closet in kitchen, three cases of cooking oil on ground. Manager removed from ground. In walk in cooler, tub of shredded cheese on ground. Manager removed from ground.
Garbage on the ground and/or pad around dumpster. Shared garbage area has excess dried grease on ground. Garbage on ground around shared dumpster.
Ice scoop handle in contact with ice. Ice scooper handle touching ice at drink dispenser at server station. Manager removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top cooler and prep table. Employee removed knife.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on shelf above customer food in walk in cooler.
Single-service articles not stored inverted or protected from contamination. Stored to go containers above make line not inverted.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate9 Basic
Show 21 findings ▾
Container of medicine improperly stored. Cold medicine stored on silverware rolling table next to single use napkins and clean silverware. Medicine moved and stored correctly.
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. Dish machine tested 0ppm. Manager called repair company who came to fix. Re-tested 50ppm.
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 handling soiled pans in dish area and immediately removed clean strainer from dish area without washing hands. Manager coached employee on proper hand washing procedures.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In prep area of kitchen, pan of raw beef stored on top of container of uncooked dry beans. Items moved and stored correctly.
Stop Sale issued due to adulteration of food product. Bin of ice in bar area in contact with containers of sauces and fruit - ice used for drinks. Ice discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In cooler drawer below grill on cook line, two pieces of fish thawed in sealed package. Fish discarded. See stop sale.
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
Handwash sink not accessible for employee use at all times. Hand washing sink in corner of server area blocked by rack and ice cooler.
Handwash sink used for purposes other than handwashing. Hand washing sink in bar - employee rinsing out towel inside.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in corner by server station. Hand washing sink in bar. Towels provided.
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. Missing for one cook working today.
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. In cooler drawer below grill on cook line, two pieces of fish thawed in sealed package. Fish discarded. See stop sale.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee styrofoam cup with coffee on silverware rolling table in kitchen. Cup discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of dry food items in dry storage area. Jacket moved and stored correctly.
Equipment and utensils not properly air-dried - wet nesting. Red plastic cups in server station. Cups separated and placed on trays.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in dry storage area. Floor in bar area.
Garbage on the ground and/or pad around dumpster. Heavy grease build up and trash around shared dumpster outside of establishment.
In-use ice scoop stored on soiled surface between uses. Ice scoop near ice machine in kitchen stored on top of dirty server trays. Scoop removed.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood shelf in dry food storage area. Cardboard lining shelf in dry food storage area.
Stored food not covered. In dry storage area, dry white rice in white container. Rice covered.
Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit door by restrooms blocked by bikes and mop buckets.
Oct 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority5 Intermediate6 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects at bar area. Approximately 2 live flying insects in kitchen around cook line and server area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes(48F - Cold Holding) in small reach in cooler under service window in server area, per manager tomato's had been placed in cooler several hours prior, tomato's placed in walk in freezer, retemp at 36F. chicken fingers (49F - Cold Holding) in bottom of reach in cooler on cook line, per employee chicken was set out to thaw a couple of hours ago then placed back in reach in cooler.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. raw shrimp (78F - Cooling after 3 hours, retemp after 1.5 hours 58F) in reach in cooler drawer under grill on cook line, per employee shrimp was prepared approximately 3 hours before temperature check, then placed in walk in freezer, temperature check after 1.5 hours at 58F.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. raw shrimp (78F - Cooling after 3 hours, retemp after 1.5 hours 58F) in reach in cooler drawer under grill on cook line, per employee shrimp was prepared approximately 3 hours before temperature check, then placed in walk in freezer, temperature check after 1.5 hours at 58F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in oven that had been turned off on cook line, per employee rice was made several hours ago, rice placed in working oven to reheat.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Juan Hernandez, expired 1/30/2023, National Registry
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ On site manager, Cielo Orellana
Handwash sink not accessible for employee use at all times. Hand wash station in corner of server area blocked with small table.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at bar area.
No soap provided at handwash sink. At hand wash station in corner of server area.
Bathroom facility not clean. Employee bathroom inside kitchen by ware washing area.
Garbage on the ground and/or pad around dumpster. Inside and around dumpster enclosure has a build up of garbage. Also build up of grease around grease receptacles and enclosure.
Objectionable odors in bathroom or other areas of the establishment. In men's bathroom. By floor drain in bar area. Around dish machine in back of kitchen.
Plumbing system in disrepair. Piping under hand wash station in corner of server area has been disconnected.
Wood food-contact surface not properly sealed. Unsealed wood pallets throughout kitchen area and in walk in cooler.
Working containers of food removed from original container not identified by common name. Multiple containers of seasoning under table next to cook line.
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.