SALSAS MEXICAN RESTAURANT
120 PALENCIA VILLAGE DRIVE S 101, Saint Augustine FL 32095 · 904.429.9467
Last inspected May 12, 2026 · 11 visits since September 2023
JUN 24
OCT 24
MAR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Food service employee cutting limes with bare hand contact. Manager intervened.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 11, 2026Call 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. Observed drawers chicken, beef, shrimp (47-50F - Cold Holding) for less than two hours per person in charge. Person in charge placed ice on product.
May 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 8 high priority.
8 High priority1 Intermediate9 Basic
Show 18 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed bar triple sink sanitizer not set up, however wash and rinse cycle being used. Person in charge set up sanitizer at 100ppm chlorine and sanitized bar utensils.
Dented/rusted cans present. See stop sale. Observed rusted can of tomato purée stored under hand washing station by ice machine. See stop sale.
Evidence of mop/cleaning wastewater dumped onto ground. Observed food debris mixed with water, grease as evidence of mop water dumped onto ground outside back door. Discussed with person in charge.
Food stored in ice used for drinks. See stop sale. Observed employee drinks stored in drink ice. See stope sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bar triple sink sanitizer not set up, however wash and rinse cycle being used. Person in charge set up sanitizer at 100ppm chlorine and sanitized bar utensils.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee drinks stored bottle stored in drink ice used for customer drinks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers chicken, beef, shrimp (47-50F - Cold Holding) for less than two hours per person in charge. Person in charge placed ice on product.
Toxic substance/chemical improperly stored. Observed bleach wipes stored above salsa pat wait station. Person in charge removed bleach wipes from food area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in hand washing station in kitchen. Person in charge added paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermos on cans of jalapeños.
Equipment and utensils not properly air-dried - wet nesting. Observed drink cups stacked with visible moisture.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed triple sink at bar set up as dump sink, plain water, water and soap without sanitizer in any sink. Dish machine at bar is out of order per person in charge. Person in charge had employee correctly set up triple sink.
Exterior door has a gap at the threshold that opens to the outside. Observed light emitting from sides of back door.
Food stored on floor. Observed margaritas mix stored in plastic container on floor at bar. Person in charge placed on counter. Observed several cardboard cases of food stored on floor in walk-in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler and flip-top cooler torn Observed gasket on drawers on cook line torn.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves rusted.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing station by ice machine.
Nov 19, 2025Call 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. queso cheese sauce (52F - Cold Holding) sitting out on top of double oven on cook line, per employee cheese sauce has been sitting out for 30 minutes, cheese put in walk in cooler. cut tomatoes (47F - Cold Holding); red and green salsa (47F,47F - Cold Holding) all items in small table top reach in cooler in server section of kitchen by walk in cooler, per manager lid was left open for less then a couple of hours prior, lid closed. raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); raw beef (45F - Cold Holding) in reach in cooler drawers under grill on cook line, per manager drawers must have been consistently open for a few hours prior and sometimes drawers are not shut all the way when closed.
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. Entire bare ground behind kitchen is wet with bits of food and grayish water, and it has not rained in area for several weeks.
Nonfood-grade bags used in direct contact with food. Tortilla in grocery bag on cook line. Cooked beef in grocery bags in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Plate of raw fish and flat of raw shell eggs stored over various boxes of produce in walk in cooler, fish and eggs moved.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Line pan with flan in keg walk in cooler, per manager flan was made last Tuesday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso cheese sauce (52F - Cold Holding) sitting out on top of double oven on cook line, per employee cheese sauce has been sitting out for 30 minutes, cheese put in walk in cooler. cut tomatoes (47F - Cold Holding); red and green salsa (47F,47F - Cold Holding) all items in small table top reach in cooler in server section of kitchen by walk in cooler, per manager lid was left open for less then a couple of hours prior, lid closed. raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); raw beef (45F - Cold Holding) in reach in cooler drawers under grill on cook line, per manager drawers must have been consistently open for a few hours prior and sometimes drawers are not shut all the way when closed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (113F - Hot Holding sitting on top of part of steam well that is not working, per manager rice has been out for less then a few hours, rice placed in stove on cook line.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in wait station reading 200ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open box of tres leche in keg walk in cooler, per manager box was opened Saturday.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station on cook line. At hand wash station next to dish washer. Also soap dispenser empty at both of those hand wash stations.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Line pan with flan in keg walk in cooler, per manager flan was made last Tuesday.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink at bar set up from left to right as dump sink, rinse, wash. No sanitizer in any sink and per manager bar dish machine is broken.
Food stored on floor. Multiple boxes of food in walk in freezer right by the door, blocking further access to the rest of the walk in freezer.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 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. Food service employee cutting limes with bare hand contact. Manager intervened.
Toxic substance/chemical improperly stored. Chemical spray bottle, degreaser, by single service items. Moved by manager.
Handwash sink used for purposes other than handwashing. Employee rinsing utensils in rear Hand Wash Sink. Manager intervened.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at rear Hand Wash Sink.
Bathroom facility not clean. Men's restroom not clean. Odor
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Cleaned and sanitized equipment or utensils not properly stored. Utensils rinsed in Hand Wash Sink and left in Hand Wash Sink. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer by condensation line.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Wait-station. Moved by manager
Standing water in bottom of reach-in-cooler. Standing water in prep line reach in cooler.
Toilet/urinal not flushing/functioning properly. Urinal not flushing.
Oct 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. refried beans (46F-51F - Cooling over 6 hours) 4 pans of stacked, covered, deep containers in walk in cooler, per manager all where made yesterday without any additional preparation today.
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. refried beans (46F-51F - Cooling over 6 hours) 4 pans of stacked, covered, deep containers in walk in cooler, per manager all where made yesterday without any additional preparation today.
Dented/rusted cans present. See stop sale. 1 dented can of tomato sauce next to hand wash station in server area by office in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (71F - Hot Holding) sitting on top of stove on cook line. Per manager cheese was previously heated and placed on stove no more the. A couple of hours prior, cheese placed back on stove to reheat.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (46F-51F - Cooling over 6 hours) 4 pans of stacked, covered, deep containers in walk in cooler, per manager all where made yesterday without any additional preparation today.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No soap provided at handwash sink. At main sink in men's bathroom.
Bowl or other container with no handle used to dispense food. Pan used to dispense salsa in container in walk in cooler.
Current Hotel and Restaurant license not displayed. Last year's license displayed in dining area.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink are bar set up as dump sink, rinse sink, then wash sink.
Equipment in poor repair. Missing door handle in walk in cooler.
Food stored on floor. Boxes of shrimp and beef in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
Stored food not covered. Pan of cinnamon sugar on cook line not in use not covered, employee corrected during inspection.
Working containers of food removed from original container not identified by common name. Bulk containers of seasoning at end of cook line do not have labels.
Jun 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in walk in cooler, beef moved
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (46F - Cooling, after 30 minutes 46F); shredded chicken (48F - Cooling, after 30 minutes ) in large covered containers in walk in cooler, manager uncovered and stirred both products. diced tomatoes (46F - Cooling, after 30 minutes 53F); salsa (46F - Cooling, after 30 minutes 46F) in small reach in cooler near service window in server area of kitchen, manager reset unit and lowered temperature.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink at bar set up as dump sink in the left compartment, sanitizer in the middle compartment, and soapy water/washing in the right compartment.
Equipment in poor repair. Missing door handle to walk in cooler.
Food stored on floor. Bucket of chips in server area. Boxes of fries in walk in freezer. Employee corrected during inspection.
No copy of latest inspection report available.
Stored food not covered. Pan of chilis in walk in freezer. Pot of butter and Conor raw beef in walk in cooler.
Oct 19, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line, cut lettuce (51F - Cold Holding); pico de gallo (51F - Cold Holding); sour cream (53F - Cold Holding); beef patties (53F - Cold Holding); Chile rellenos (52F - Cold Holding); chicken tenders (54F - Cold Holding); French fries (52F - Cold Holding); tamales (53/52F - Cold Holding) operator had employee remove all time/temperature control food for safety that was stored in the reach in cooler overnight to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, cut lettuce (51F - Cold Holding); pico de gallo (51F - Cold Holding); sour cream (53F - Cold Holding); cheese (52F - Cold Holding); beef patties (53F - Cold Holding); Chile rellenos (52F - Cold Holding); chicken tenders (54F - Cold Holding); French fries (52F - Cold Holding); tamales (53/52F - Cold Holding) operator had employee remove all time/temperature control food for safety that was stored in the reach in cooler overnight to be discarded.
Employee applied hand antiseptic in place of washing hands as required. Observed employee handle soiled dishes, use hand sanitizer then handle clean customer dishes with no hand wash.
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. On the main prep line, green and red cutting board with build up of food residue staining. Waitstation soda gun for horchata has build up of soda syrup residue.
No paper towels or mechanical hand drying device provided at handwash sink. At time of inspection no paper towels in the dispensers at the hand wash sinks on the main cook line, prep line and warewashing line.
Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles stored through kitchen and bar area with no product labeling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on shelf over the main cook line reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dish machine, clean metal containers stacked while wet.
Equipment in poor repair. Walk in cooler missing the cooler door handle.
Floor tiles missing and/or in disrepair. Cracked missing floor tiles by drain on the service side of the main cook line.
In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the fryer door handles.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under in use cutting board. Operator spoke with employee to remove the wiping cloth.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of the reach in cooler under the flat top grill have build up of food debris.
Stored food not covered. Bulk container of sugar stored in the prep area uncovered. In the walk in freezer uncovered tray of empanadas and chile rellenos.
Working containers of food removed from original container not identified by common name. Bulk sugar container in the prep area with no product labeling.
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.