SALSAS MEXICAN RESTAURANT
45 MITCHELL HAMMOCK RD STE 1381, Oviedo FL 32765 · 321-765-4193
Last inspected May 27, 2026 · 8 visits since July 2023
JAN 24
NOV 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2small flying insects on dish area 1small flying insects on bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate11 Basic
What the inspector wrote — 20 findingsThe state's own report →
Live, small flying insects found 2small flying insects on dish area 1small flying insects on bar
Operating with an expired Division of Hotels and Restaurants license. Operator paid Corrected On-SiteCorrected On-Site**
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat burrito sauce, properly placed
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black beans with date of 5-19-2026 Chicken soup with date of 5-19-2026 pork meat with date of 5-18-2026
Show the remaining 16 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black beans with date of 5-19-2026 Chicken soup with date of 5-19-2026 pork meat with date of 5-18-2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 46F, diced tomatoes 46F, sour cream 50F, guajillo sauce sauce 64F, tomatillo sauce 64F all kept cold holding in reach in cooler across from ovens for 3.5 hrs Rechecked after placing in freezer temperatures of 34 to 43F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine dish dis machine
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located on dish area, paper placed
Records/documents for required employee training do not contain all of the required information. Some records with expiration of two years instead of three.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across oven with temperature of 51F.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Cups stored wet on server station
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Pork belly been thawed in standing water. Placed in cooler Corrected On-SiteCorrected On-Site**
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in ladies bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flat top
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened cup stored over make table in cook line, removed
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from oven
Stored food not covered. Raw burger meat stored in walk in cooler and freezer.
Time/temperature control for safety food thawed in an improper manner. Birria meat been thawed at room temperature, placed in cooler
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Welcome bag used as storage for the tortilla bread. Operator switch it to a food grade bag.
Spray bottle containing toxic substance not labeled. Bleach at spray bottle no label at the dish area. Operator label it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
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. Mahi and salmon operator take it out of the bag.
Cutting board has cut marks and is no longer cleanable. Make table area.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food storage container/container lid cracked or broken. Broken container used as covered for rice.
Food stored on floor. Sauce stored on floor at prep area and box of food stored on floor at the walk-in freezer.
In-use tongs stored on equipment door handle between uses. 2 tongs stored on stove handle.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Standing water in bottom of reach-in-cooler. Bottom of make table and under.
Apr 2, 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 used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking at the cook line then go back to prepare food without hand wash or changing his gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (49F - Cold Holding),cut lettuce (48F - Cold Holding) Operator stated they were so busy and they kept the table open and the temperature was good 1.5 hours ago and she did moved the food to the cooler to cool down.
Handwash sink used for purposes other than handwashing. Silver pan and stainless knife stored at the employee hand sink at the kitchen. Operator removed it.
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.
Cutting board has cut marks and is no longer cleanable. Kitchen area make table.
Employee eating/drinking in a food preparation or other restricted area. Observed employee drinking at the cook line.
Food storage container/container lid cracked or broken. In used broken lids to covered the rice at the dishwasher area.
Food stored on floor. A lot of food boxes stored on floor at the walk-in freezer.
In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove handle. Operator removed it.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed portion cup without handle in the salsa used as scoop at the walk-in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelf.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled with food debris. operator cleaned,
Walk-in cooler shelves with rust that has pitted the surface.
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
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. Bar dishwasher chlorine 10 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler red salsa for chips (57F - Cold Holding); milk (45F - Cold Holding); placed overnight. Operator instructed to discard. Milk placed in another cold holding.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 opened 24 hours ago in walk in cooler, not date marked. Operator placed date.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled with food debris. operator cleaned,
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. Karla P. 9-18-2024 FRLA Felix L 9-18-2024 FRLA
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack placed on storage area shelf above marinades. Relocated food.
Equipment in poor repair. Cookline lowboy unit gasket torn.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler gasket soiled with grime.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - white buckets washed and rinsed. No sanitizer
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - zero ppm. Employee changed water. Final read 300ppm
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - birria for hot holding (146-158 - Reheating). Employee put back on stove for further reheating.. Final temp 188f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - tomato salsa (125F - Hot Holding); - tomato salsa (126F - Hot Holding) Employee put on stove for reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on cook line. Employee washed and sanitized
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - bar hand wash sink. Operator changed battery
Bowl or other container with no handle used to dispense food. - bulk salt
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee drink on shelf above make line - cell phone on dishwasher
Equipment in poor repair. - gasket torn on multiple coolers on cook line
Grease receptacle lid open, broken, or missing.
Ice buildup in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - ice scoop at bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. - interior and exterior microwave on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Open dumpster lid.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority4 Intermediate12 Basic
Show 22 findings ▾
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. - chlorine zero ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 in warewash area
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - Consume Birria date marked 6/25/23. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shredded cheese (43F-46F - Cold Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. -
No soap provided at handwash sink. - at bar hand sink
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - at bar hand sink
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.
Accumulation of debris on dish racks or equivalent.
Bowl or other container with no handle used to dispense food. - bulk salt container - sangria in salsa
Clean linens stored in improper location. - inside employee restroom
Clean utensils stored between equipment and wall. - knife at cook line
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. - salmon in walk in cooler
Dead roaches on premises. - 1 on bulk food storage container of Beans
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - open cup of coffee stored above paper towel dispenser
No suitable facilities provided to store employee clothing and other possessions. - cellphone on togo bowl over cookline cooler - cellphone on prep counter in back room
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - vacuum hose stored draped over Ice scooping buckets
Time/temperature control for safety food thawed in an improper manner. - tamales sitting on prep counter thawing
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. - on prep counter in back room
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.