SALSAS MEXICAN RESTAURANT
70 DURBIN PAVILION DR #104, Saint Johns FL 32259 · 904-829-7252
Last inspected May 14, 2026 · 11 visits since September 2023
MAR 24
JAN 25
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on floor. In between equipment at bar. Manager killed roach and cleaned up.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Live, small flying insects found. Observed total of 4 flying insects. 2 flying insect in bar area. 2 flying insects in prep area.
May 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Live, small flying insects found. Observed total of 4 flying insects. 2 flying insect in bar area. 2 flying insects in prep area.
Roach activity present as evidenced by live roaches found. Observed 3 live roaches behind paper towel dispenser located on cook line. Manager killed and discarded from premises.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler under grill Raw steak (53F-56F - Cold Holding); Raw chicken (53F-56F - Cold Holding); Raw shrimp (53F-56F - Cold Holding); Cut tomatoes (60F - Cold Holding). Cooler has an ambient temperature of 60F. Manager stated food was placed on line at 10:30 and 11am. Manager had employee remove items and place in walk in cooler. Observed on the left hand side drawer cooler under grill Raw steak (53F-56F - Cold Holding); Raw chicken (53F-56F - Cold Holding); Raw shrimp (53F-56F - Cold Holding); Cut tomatoes (60F - Cold Holding). Cooler has an ambient temperature of 57. Manager stated product was placed on line between 10:30 and 11am. Manager had employee remove items and place in walk in cooler. Observed in reach in cooler at the end of cook line Macaroni and cheese (52F - Cold Holding). Macaroni packets were over filled in pan. Manager had employee remove excess macaroni and cheese and place in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area soiled with mold like substance.
Handwash sink used for purposes other than handwashing. Observed employee hand sink on cook line blocked with a pan. Employee removed and stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at employee hand sink located near dry storage. Manager provided paper towels.
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. Observed some employee food training expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables on cook line and in prep area. Employees removed and stored properly.
Employee with no hair restraint while engaging in food preparation. Observed employees engaging in food preparation without hair restraint. Employees placed hair nets on.
Equipment in poor repair. Observed drawer coolers with torn gaskets under grill.
Floor soiled/has accumulation of debris. Observed floor under equipment soiled located on cook line.
Floor tiles missing and/or in disrepair. Observed floor tiles in kitchen near exit in disrepair.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives on cook line stored in between equipment. Employee removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill soiled with grease.
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One employee scratched head with bare hands then continued to make food orders on cook line without washing hands between tasks.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cheese sauce (89F - Hot Holding) sitting on top of warming unit on wall on cook line over stove, per employee cheese has been there less then a few hours, cheese moved to grill.
Live, small flying insects found Approximately 4 live flying insects around end of cook line and prep area leading out to rear exit of kitchen.
Shell eggs are not clean. See stop sale. 1 broken and soiled shell egg in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 live flying insect in container of diced tomatoes in top section of flip top reach in cooler on cook line. Also 1 dented can of chipotle peppers on rack by walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (47F,45F - Cold Holding); Mac and cheese (53F - Cold Holding); chicken wings (45F - Cold Holding) in small flip top reach in cooler at end of cook line near dry storage area, per manager doors have been consistently opened for several hours for rush. raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) in reach in cooler drawers under grill on cook line, per employees drawers have been consistently opened for several hours during rush.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (52F,46F - Cooling, after 30 minutes 74F(they added room temp water), 46F); birria (61F - Cooling, after 30 minutes 61F); salsa (62F - Cooling, after 30 minutes 62F) in deep container well over 2 inches deep, per manager all items where made 2 hour ago, ice added to all items and separated into smaller containers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen and in ice bin at bar have a build up of mold like substance.
Employee with no hair restraint while engaging in food preparation. One food handler on cook line making food orders.
Food stored on floor. Containers of margarita mix in keg walk in cooler.
Garbage can soiled. Trash cans stored outside next to rear entrance to kitchen/prep area have a build up of food debris inside cans and flying insects around trash cans.
Stored food not covered. Multiple items of raw animal food and ready to eat food in walk in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes and green bell peppers stored on top shelve in walk in cooler over bags of shredded cheese and sauces.
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2025
Roach activity present as evidenced by live roaches found. One live roach on floor. In between equipment at bar. Manager killed roach and cleaned up.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled interior of oven.
Handwash sink used for purposes other than handwashing. Rear Hand Wash Sink used for rinsing vegetables.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash 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 any employee training available. Locked in office.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Soiled oven handle.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Left side of blower.
Plumbing system in disrepair. Men's restroom toilet constantly running.
Single-service articles improperly stored. To go containers stored under paper towel dispensers. Moved by manager.
Standing water in bottom of reach-in-cooler. Standing water in base of wait-station cooler.
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (54F-47F - Cooling) in deep, stacked, covered pans in walk in cooler, per employee rice was cooked yesterday and placed in walk in cooler without any additional preparation.
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. rice (54F-47F - Cooling) in deep, stacked, covered pans in walk in cooler, per employee rice was cooked yesterday and placed in walk in cooler without any additional preparation.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touching hair with bare hands then continued to handle clean equipment and single serve items without washing hands.
Nonfood-grade bags used in direct contact with food. Bag of bread stored in grocery bag in reach in cooler on make line. Employee using piece of to go bag on tortilla press while making tortillas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (55F - Cooling); pico de gallo (56F - Cooling) in top section of reach in cooler on make line in kitchen, per employee items where taken out of walk in cooler and placed in reach in cooler less then 1 hour prior, lid to reach in cooler closed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (54F-47F - Cooling) in deep, stacked, covered pans in walk in cooler, per employee rice was cooked yesterday and placed in walk in cooler without any additional preparation. diced tomatoes (55F - Cooling, after 30 minutes 55F); pico de gallo (56F - Cooling, after 30 minutes 55F) in top section of reach in cooler on cook line, lid left open entire inspection, lid closed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around deflector plate of large ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks over and on prep tables in prep area and server area in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Multiple boxes of unwashed peppers, tomatoes, and other unwashed produce stored over bags of shredded cheese and buckets of sauce in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths in dish area stored on lips of sinks.
Mar 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2024Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Also manager is not able to provided any proof of parasite destruction or letter of aquaculture of any of the raw shrimp in their ceviche.
Identity of food or food product misrepresented. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw.
Mar 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority5 Intermediate2 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 5 cans of cheese sauce with a build up of surface rust on rack in ware washing area.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched hair and face before handling plated bowls of foods without washing hands between tasks.
Food stored in ice used for drinks. See stop sale. Bottles of alcohol and drink mix stored in ice used for drinks at the bar area.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Also manager is not able to provided any proof of parasite destruction or letter of aquaculture of any of the raw shrimp in their ceviche.
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. Open container of raw beef, removed from original packaging, stored over bags of raw seafood in walk in freezer, employee rearranged all items.
Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of alcohol and drink mix stored in ice used for drinks at the bar area. 2 packages of raw salmon and 2 packages of raw tuna fully thawed out still inside vacuum bags in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shell eggs (53F - Cold Holding) in double pans in small reach in cooler on make line in kitchen, per employee eggs where cooked yesterday and put in cooler without any additional preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shell eggs (53F - Cold Holding) in double pans in small reach in cooler on make line in kitchen, per employee eggs where cooked yesterday and put in cooler without any additional preparation. rice (53F - Cold Holding) sitting out under steam table on make line, per employee rice was going to be heated up, but they ran out of room on the steam table approximately 1 hour prior, rice placed in walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. queso cheese sauce (58F - Cooling, after 1 hour 56F) in covered stacked metal containers in walk in cooler, employee separated conainters and removed lids.
Handwash sink used for purposes other than handwashing. Employee using hand wash station in server area next to door to bar to fill container.
Identity of food or food product misrepresented. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area, employee corrected during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around deflector plate of large ice machine in server area.
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. 2 packages of raw salmon and 2 packages of raw tuna fully thawed out still inside vacuum bags in walk in cooler.
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs stored over bags of shredded cheese. Employees relocated the raw shell eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler opposite the fryers, chicken tenders (54F - Cold Holding) left out of the reach in cooler during the rush per employee. Operator had employee place ice on the chicken tenders to bring back to temperature range. At conclusion of inspection chicken tenders second temperature (55F - Cold Holding) operator asked employee to discard. In the cook line steam table; rice (101F - Hot Holding); queso (98F - Hot Holding). Operator had employee remove the rice and queso from the steam table and replace with product in temperature. Employee relocated the queso to the oven to bring back to temperature range and employee discarded the rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler opposite the fryers, chicken tenders (54F - Cold Holding) left out of the reach in cooler during the rush per employee. Operator had employee place ice on the chicken tenders to bring back to temperature range. At conclusion of inspection chicken tenders second temperature (55F - Cold Holding) operator asked employee to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line steam table; rice (101F - Hot Holding); queso (98F - Hot Holding). Operator had employee remove the rice and queso from the steam table and replace with product in temperature. Employee relocated the queso and rice to the oven to bring back to temperature range.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar counter soda gun has syrup build up on the nozzle. Cutting boards on the main cook line prep station have build up of food residue staining.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the main cook line, employee provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the top shelf of the warewashing area, large metal pots not stored covered or inverted for protection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the bottom shelf of the main cook line, employee speaker stored on unwashed avocados.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area,McLean containers stacked while wet.
Equipment in poor repair. Walk in cooler door gasket separating at bottom of the door.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. At time of inspection all hood filters removed from the main cook line.
Floor area(s) covered with standing water. Standing water on the floor of the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in cook line door gaskets.
Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler opposite the fryers and in the flip top reach in cooler closest to the walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water at ambient air temperature in the prep area.
Utensils in poor condition. Wooden plate holders for hot plates served to customers have peeling burnt wood edges.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on prep tables and cutting boards.
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.