SALSAS MEXICAN RESTAURANT
8299 W BEAVER ST STE 4, Jacksonville FL 32220 · 904.312.9685
Last inspected Aug 4, 2026 · 8 visits since October 2023
SEP 24
FEB 25
AUG 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 46 points off where it started.
Live, small flying insects found. Observed 1 live flying insect by prep table next to triple sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023025511 | Feb 22, 2023 | Jun 19, 2023 | $800 |
Inspection history
8 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority6 Intermediate13 Basic
Show 24 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. Mop sink located in employee restroom has multiple miscellaneous items(tools, cords, maintenance supplies, etc.)stored inside the mop sink. Operator states used mop water is dumped outside.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready-to-eat sauces in flip top reach in cooler. Operator moved eggs to proper storage. Also, in main walk-in cooler, pan of raw shrimp stored over ready-to-eat sauces. Operator moved shrimp to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed milk (47F - Cold Holding); rice (45F - Cold Holding); raw shrimp (37F - Cold Holding); raw beef (48F - Cold Holding); pork (50F - Cold Holding); beef (45F - Cold Holding); cut tomato (46F - Cold Holding)in flip top reach in cooler in kitchen. Per operator, all products in same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed milk (47F - Cold Holding); rice (45F - Cold Holding); raw shrimp (37F - Cold Holding); raw beef (48F - Cold Holding); pork (50F - Cold Holding); beef (45F - Cold Holding); cut tomato (46F - Cold Holding)in flip top reach in cooler in kitchen. Per operator, all products in same unit overnight.
Toxic substance/chemical improperly stored. Drain cleaner and degreaser stored directly against container of cooked tortilla shells on shelf in kitchen. Operator moved chemicals to proper storage.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for the flip top reach in cooler in kitchen reads 39F on digital display. Inspector's ambient thermometer reads 51F. Also, beer walk-in cooler ambient thermometer reads 35F. Inspector's ambient thermometer reads 48F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in flip top reach in cooler in kitchen not date marked. Employee states opened yesterday morning.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, missing two proof of employee training. Also, food handler training for Ana C. expired on 2/23/2026.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator, missing three employee reporting agreements.
Spray bottle containing toxic substance not labeled. Unlabeled squirt bottle with clear liquid in cabinet in employee restroom. Operator unsure of contents and discarded liquid. Also, employee using unlabeled spray bottle with yellow liquid in employee restroom. Employee identified contents as acid and labeled the spray bottle.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects on sticky fly strip/trap in dishroom. Employee removed and discarded sticky strip.
Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups at soda machine.
Equipment in poor repair. Far right door on flip top reach in cooler in kitchen does not close tightly.
Floor tiles missing and/or in disrepair. Multiple floor tiles missing in front of walk-in coolers.
Floor/wall/ceiling/vent soiled/has accumulation of debris. Wall to right of ice machine has dust. Vents in the kitchen have dust.
Food stored on floor. Case of raw beef and a case of drink mix stored on the floor in the walk-in freezer.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Operator removed tongs from handle.
No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign in employee restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Middle hood filters have grease build up.
Open dumpster lid. Right dumpster lid is open.
Outer openings not protected with self-closing doors. Back exit door is not self-closing.
Time/temperature control for safety food thawed in an improper manner. Beef thawing in prep sink with no running water. Operator moved beef to walk-in cooler.
Water draining onto floor surface. Pipe for ice machine is too short and doesn't reach the drain, water from ice machine drains onto the floor at the drain and standing water in right corner of ice machine. Operator states call for repair has been made. Also, cold water valve on kitchen handwash sink continuously runs and is shut off at the bottom of the sink.
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority5 Intermediate9 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. In bottom of flip top reach in cooler on cook line, cut cabbage kept in non food grade to go bags. Also, in steam table, yellow rice stored in non food grade to go bags.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, top drawer of cooler has raw chicken and bottom drawer has raw beef. Drawers of cooler have large holes in bottom of drawers. Manager flipped raw chicken and raw beef. Also, in walk-in cooler, two metal pans of raw chicken stored on top of pan of raw beef. Manager moved raw chicken to shelf not stored on top of raw beef. Also, in flip top reach in cooler on cook line, bowl of raw beef stored on shelf above can of tomato puree. Manager removed raw beef from cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table, two to go bags of yellow rice (86F-112F - Hot Holding). Rice placed in warmer two hours prior at opening. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, shredded cheese (46F - Cold Holding); cut lettuce (47F - Cold Holding). Manager stated all items were placed in cooler 1.5 hours prior but lids has been open during lunch hours. Manager shut lid to bring temperature down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, two to go bags of yellow rice (86F-112F - Hot Holding). Rice placed in warmer two hours prior at opening. See stop sale.
Toxic substance/chemical improperly stored. On bottom shelf of prep table in kitchen, spray bottle of blue liquid stored on shelf next to clean buckets and equipment. Manager removed spray bottle from shelf.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer of flip top reach in cooler on cook line reading 36F. Inspector took ambient air temperature of 46F at time of inspection.
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 flip top reach in cooler on cook line, milk opened yesterday or day before not date marked. Operator marked with oldest date.
No soap provided at handwash sink. No hand soap available at handwash sink next to ice machine. Manager replaced soap.
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. Employee Lucas L. food handler training expired 5/15/2025. Manager stated books are ordered for retesting.
Spray bottle containing toxic substance not labeled. In dish area, spray bottle of orange liquid and off white liquid not labeled. Manager labeled bottles. Also, on bottom shelf of prep table, spray bottle of blue liquid not labeled. Manager labeled bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone in pass through window of cook line. Manager had employee removed cellphone.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server area stacked before properly air drying. Also, on clean dish rack across from office, metal pans stacked before properly air drying.
Equipment in poor repair. Multiple gaskets on cook line in disrepair. Also, left door on flip top reach in cooler on cook line slanted and not fully shut.
Floor tiles missing and/or in disrepair. Multiple tiles missing in kitchen in front of walk-in cooler.
In-use tongs stored on equipment door handle between uses. Pair of tongs on handle of oven in cook line. Manager removed tongs from handle.
Open dumpster lid. Dumpster lid open.
Outer openings not protected with self-closing doors. Exterior back door not self closing.
Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, metal to go containers not inverted. Manager flipped stacks of to go containers over.
Working containers of food removed from original container not identified by common name. In server area, white tub of sugar not labeled. Manager added a label.
Aug 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Live, small flying insects found. Observed 1 live flying insect by prep table next to triple sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, pan of plastic wrapped raw beef steaks stored on shelf above cut pineapple. Manager moved raw beef to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, sour cream (50F - Cold Holding); raw beef (54F - Cold Holding). Manager stated sour cream was put in reach in cooler approximately 2 hours prior but lids have been open since opening. Manager shut lids to help bring temperature down. Manager stated raw beef was pulled from freezer yesterday and put into reach in cooler. Manager voluntarily discarded raw beef.
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, pork (82F - Hot Holding). Manager stated product was put in steam table approximately 15 minutes prior. Manager had employee put pork back on stove to heat to proper temperature. Rechecked at 180F before being placed back into steam table.
Toxic substance/chemical improperly stored. On server side of cook line, bottle of fabuloso on bottom shelf next to box of crackers. Manager removed chemical from shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of frosty machine behind bar has black build up. Also, cutting board on reach in cooler on cook line is stained.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to soda machine in kitchen. Manager replaced paper towels. Also, no paper towels in employee bathroom next to office. Manager replaced paper towels.
No soap provided at handwash sink. No soap provided in employee bathroom in kitchen near to office. Manager replaced soap.
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. Employees Yasmin A. food handler training expired 4/18/25 and Lucus L. food handler training expired 5/15/25.
Bowl or other container with no handle used to dispense food. In white container of sugar in front of bag- in- box soda rack, plastic cup used as scooper. Manager removed cup from product. Also, in container of rice in front of walk-in cooler, metal pan used as scooper. Manager removed pan from product.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On side of ice machine, two ice buckets not inverted. Manager flipped buckets over.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On metal rack at end of cook line, employee cell phone and keys on top of microwave. Manager removed personal belongings.
Equipment and utensils not properly air-dried - wet nesting. Multiple metal pans and plastic glasses stacked before properly air drying.
Equipment in poor repair. Multiple gaskets on cook line torn.
Floor tiles missing and/or in disrepair. Multiple tiles in disrepair in front of walk-in cooler in back of kitchen. Manager stated he has company coming out today to fix tiles.
No handwashing sign provided at a hand sink used by food employees. No handwash sign in employees bathroom in kitchen near to office. Manager stated the paper got wet so they throw it out but he will print one out and hang in bathroom this afternoon.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen. Also, top of reach in cooler on cook line under flat top grill soiled with debris. Also, fan above triple sink has dust build up.
Unclean building components, attachments or fixtures. In produce walk-in cooler, fan covers have dust build up.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At bar, Sanitizer Bucket (Chlorine 0ppm). Manager added more bleach to water and rechecked 50ppm.
Working containers of food removed from original container not identified by common name. In white container in front of bag- in- box soda rack, sugar removed from original container and not labeled. Manager labeled container.
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher was handling dirty dishes in dish area, walked to prep table and touched clean can opener. Manager coached employee on proper handwashing procedures. Employee washed hands correctly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer raw ground beef out of commercial packaging in pan over top of raw shrimp. Manager moved beef to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, chicken wing (49F - Cold Holding). Manager stated the cooks have been in and out of cooler all morning. Manager placed wings in walk-in to cool.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on side of ice machine not inverted. Manager inverted ice buckets.
Equipment and utensils not properly air-dried - wet nesting. Drink cups in kitchen by soda machine stacked before allowing to dry.
Equipment in poor repair. Reach in cooler on cook line door is not fully sealed. (Hinge is not part of original equipment).
No handwashing sign provided at a hand sink used by food employees. No hand wash sign for employee by sink on cook line, in employee bathroom in kitchen and men's room in dining area. Emailed operator copy of hand wash sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machine in kitchen around soda nozzles have build up of debris. In walk-in produce cooler fan covers have build up of dust. Multiple gaskets on reach in coolers soiled/torn.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in kitchen on back prep table. Manager moved to walk-in.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in produce cooler, cases of unwashed lemons and limes over crate of washed onions. Manager moved unwashed produce to bottom shelf.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler on make line, shredded cheese (48F - Cold Holding). Manager stated flip top was constantly opened and closed. In reach in cooler under flat top grill, raw steak (50F - Cold Holding). Employee stated door was opened and closed from lunch rush. Both items were moved into walk in cooler to lower temp.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris build up.
Handwash sink used for purposes other than handwashing. Hand wash station on make line, observed employee filling bucket in hand wash sink. Inspector coached employee on using hand wash station for only washing hands.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM on site when 5 employees are present. Manager arrived at very end of inspection.
No soap provided at handwash sink. At hand wash station by server drink station, no soap. Employee replaced soap.
Bowl or other container with no handle used to dispense food. In stored container of raw rice, to go bowl used as scooper. Bowl removed as scooper.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to ice machine. Manager inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep table when raw meat is being portioned, employee phone and water bottle. Both removed by employee.
Equipment in poor repair. Walk in freezer door held closed by screwdriver. If screw driver removed, nothing stopping door from staying closed.
Ice scoop handle in contact with ice. At drink station by kitchen door, ice scooper in direct contact with scooper handle. Employee lifted out of ice.
In-use tongs stored on equipment door handle between uses. Two tongs on oven handle. Employee removed from handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has build up of food debris.
Single-service articles not stored inverted or protected from contamination. On shelf above manager door, to go containers not inverted. Employee inverted.
Time/temperature control for safety food thawed in an improper manner. In triple sink, raw chicken being thawed without running water. Chicken placed under running water.
Feb 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority5 Intermediate13 Basic
Show 24 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating in dining area handled clean forks near cook line in kitchen. Fork removed to be washed. Manager coached employee on proper hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef and raw chicken stored over ready to eat sour cream. Items moved and stored correctly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler on cook line, one raw cracked shelled egg stored in pan with eight other shelled eggs. Eggs discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef broth on cook line 107F. Broth reheated approximately three (3) hours prior. Broth discarded. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef broth on cook line 107F. Broth reheated approximately three (3) hours prior. Broth discarded. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet by hand washing sink near cook line.
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 used for purposes other than handwashing. Hand washing sink on cook line as evidenced by cut tomatoes in juice. Hand washing sink on cook line used as dump sink for employee drink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees do not have written proof.
No soap provided at handwash sink. Hand washing sink in employee restroom in kitchen. Soap provided.
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. Missing for one employee working today.
Bowl or other container with no handle used to dispense food. In walk in cooler, plastic container used to scoop salsa in bulk container.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets stored by ice machine in kitchen. Buckets inverted.
Covered waste receptacle not provided in women's bathroom. Missing in unisex employee restroom in kitchen.
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 drink cup with no lid stored near cook line. Drink discarded.
Employee with no hair restraint/beard guard while engaging in food preparation. Cook in cook line working today does not have hair restraint and beard guard.
Equipment and utensils not properly air-dried - wet nesting. Clean plastic cups in server station in kitchen.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cook line. Tongs moved and stored correctly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Blue scoop in bulk bean container in kitchen. Scoop moved and stored correctly.
Light shield damaged/in disrepair. Shield over drink dispenser in kitchen.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in employee restroom in kitchen. Hand washing sink near cook line in kitchen. Hand washing sink in bar area (hand washing only sign). Hand washing sink in women's restroom in dining area. Hand washing sink in men's restroom in dining area. Inspector emailed sign.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf under prep table near walk in cooler is rusted.
Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on bar top in bar area.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket in triple sink at bar area reading 0ppm, manager remade to 100ppm
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 cutting lemons at bar area with bare hands.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by large ice machine in kitchen, manager corrected during inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee who has worked approximately 5 months does not have proof of any training.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station by large ice machine in kitchen.
Spray bottle containing toxic substance not labeled. Chemical spray bottle with clear liquid on table in cook line.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unixsex bathroom in kitchen by office.
Covered waste receptacle not provided in women's bathroom. In unisex bathroom in kitchen by office.
Dead roaches on premises. 1 dead roach in outside storage shed, employee removed dead roach.
Floor soiled/has accumulation of debris. Under cooking equipment on cook line.
Food stored on floor. Two cans of chips by large ice machine in kitchen, manager corrected during inspection.
No handwashing sign provided at a hand sink used by food employees. In unisex bathroom by office in kitchen. In men's bathroom in dining area.
Outer openings not protected with self-closing doors. Back door to kitchen by office. Door to outside storage shed.
Working containers of food removed from original container not identified by common name. Multiple containers of seasoning on table by 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.