SALSAS MEXICAN RESTAURANT
1115 CORNERSTONE BLVD SUITE 1115U, Daytona Beach FL 32117 · 386 281 5008
Last inspected Jul 24, 2026 · 15 visits since September 2023
AUG 24
SEP 24
AUG 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
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 placed cut lemons on rim of glass with barehands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026015058 | Dec 3, 2025 | Mar 30, 2026 | $200 |
Inspection history
15 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Exterior door has a gap at the threshold that opens to the outside. -rear door
Jul 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 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. -walk in cooler Cheese sauce 45f to 47f, Black beans 51f Per manager prepared yesterday
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler by oven sour cream,shrimp,guacamole with tomatoes,tcs sauces 49f to 51f less than 4 hours Product being placed in another cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
Handwash sink not accessible for employee use at all times. -trash can in front of handsink in ware washing area
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 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. -new hire
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar
Cardboard used to line nonfood-contact shelves.
Cleaned and sanitized equipment or utensils not properly stored. -fork and spoons not present handle first on front line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Exterior door has a gap at the threshold that opens to the outside. -rear door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Ripped/worn tin foil used as shelf cover. -spoiled tin foils wrap around shelf on cookline
Stored food not covered. -soup in walk in cooler
Worn, torn and/or soiled floors/carpeting. -floor soiled in drink walk in cooler
Dec 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Container of medicine improperly stored.
Metal stem-type thermometer soiled.
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.
Clean plates not stored inverted or in a protected manner. -plates next to steam table.
Employee jacket stored on dry food storage shelf.
No conspicuously located ambient air temperature thermometer in holding unit. -cookline reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris, dust on wire shelving in kitchen.
Dec 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Container of medicine improperly stored.
Metal stem-type thermometer soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -enchilada sauce at 114°f at 10:45 am, reheating since 8:30 am. Burrito sauce at 134°f at 10:45 am, reheating since 8:30 am. -cooked rice between 108°f and 140°f at 11:20am, reheating since 9:00 am. -refried betweens between 114°f and 116°f at 11:20am, reheating since 9:00 am. -queso between 96°f and 108°f at 11:30 am, reheating since 9:00 am.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -enchilada sauce at 114°f at 10:45 am, reheating since 8:30 am. Burrito sauce at 134°f at 10:45 am, reheating since 8:30 am. -cooked rice between 108°f and 140°f at 11:20am, reheating since 9:00 am. -refried betweens between 114°f and 116°f at 11:20am, reheating since 9:00 am. -queso between 96°f and 108°f at 11:30 am, reheating since 9:00 am.
Handwash sink used for purposes other than handwashing. -employee beverage stored in handwashing sink in bar area.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in bar area.
Cardboard used to line food-contact shelves.
Cardboard used to line nonfood-contact shelves at cookline.
Clean plates not stored inverted or in a protected manner. -plates next to steam table.
Employee jacket stored on dry food storage shelf.
In-use knife/knives stored in cracks between pieces of equipment.
No conspicuously located ambient air temperature thermometer in holding unit. -cookline reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris, dust on wire shelving in kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -per manager waiting on parts for bar dish machine
Equipment in poor repair. -gaskets torn reach in cooler and reach in freezer on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner build up of grease -hood filters
Aug 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawer cut tomatoes,sausage,beef 44f - 46f
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -per manager waiting on parts for bar dish machine
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -gaskets torn reach in cooler and reach in freezer on cookline
Food stored on floor. -drink mix in 5 gallon containers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner build up of grease -hood filters
Aug 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 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. -0 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawer cut tomatoes,sausage,beef 44f - 46f
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice 97f-163f,Taco meat 99f to 152f not reheated to 165f in 2 hours. 2.5 hours -see stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Handwash sink not accessible for employee use at all times. -wink and spoon stored in handsink
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 soap provided at handwash sink. -bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling and vent soiled in storage room
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -per manager waiting on parts for bar dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -gaskets torn reach in cooler and reach in freezer on cookline
Food stored on floor. -drink mix in 5 gallon containers
Ice buildup in mug cooler at bar.
In-use knife/knives stored in cracks between pieces of equipment. -cookline
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner build up of grease -hood filters
Stored food not covered. -walk in coolers and walk in freezer tcs soup,beef and dessert
Sep 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling over wait station slightly bulging
Equipment in poor repair. -shelf under prep tables rusted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -drink walk in cooler gaskets soiled
Sep 27, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority3 Intermediate13 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cheese sauce 46f to 60f per manager hot milk added the cheese last night more than 6 hours
Employee washed hands with gloves on.
Medicine not labeled properly. -total beets on shelf above crackers
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. -warming cabinet cheese sauce 96f,98f refried beans 124f,refried beans 129f less than 4 hours -steam table cheese sauce 123f less than 4 hours
Toxic substance/chemical improperly stored. -pledge on shelf with bottle drinks -green chemical spray bottle stored on shelf with cream pans
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Misrepresentation of a fruit or fruit juice. -drink menu Casarita, Jalapeno,Skinny margarita states fresh orange juice using store bought
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked corn
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling over wait station slightly bulging
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks on liquor shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone and keys on shelf next to microwave
Equipment in poor repair. -shelf under prep tables rusted
Exterior door has a gap at the threshold that opens to the outside. -rear door
Ice scoop handle in contact with ice. -bar
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -uncooked beans
No handwashing sign provided at a hand sink used by food employees. -employee bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -drink walk in cooler gaskets soiled
Stored food not covered. -walk in cooler cooked corn,cooked chicken wings
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -gasket torn on on 2 reach in coolers on cookline
Food stored on floor. -drink mix at bar
No handwashing sign provided at a hand sink used by food employees. -ware washing area -employee bath room -ladies room
Stored food not covered. -walk in cooler
Aug 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken,enchiladas sauce,burrito sauce ranchato sauce,beef,black bean,cheese sauce 104f to 124f no reheated to 165f with in 2 hours
Handwash sink not accessible for employee use at all times. -table blocking path to handsink end of cookline towards drink walk in cooler
Handwash sink used for purposes other than handwashing. -pan stored on hand sink
No paper towels or mechanical hand drying device provided at handwash sink. -waitstation area
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -gasket torn on on 2 reach in coolers on cookline
Food stored on floor. -drink mix at bar
No handwashing sign provided at a hand sink used by food employees. -ware washing area -employee bath room -ladies room
Stored food not covered. -walk in cooler
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine small amount
Exterior door has a gap at the threshold that opens to the outside. -rear door
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority6 Intermediate11 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. -manager discarded
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler raw chicken over raw beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef 44f,sausage 44f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -refried beans 124f,cheese sauce 84f placing stove to reheat
Toxic substance/chemical improperly stored. -chemical spray bottles store by animal crackers
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Handwash sink not accessible for employee use at all times. -trash can in front of sink by warewashing
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. -bar
No soap provided at handwash sink. -bar
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine small amount
Covered waste receptacle not provided in women's bathroom. -employee restroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottles on table at cookline
Equipment in poor repair. -lid to black bean container missing piece
Exterior door has a gap at the threshold that opens to the outside. -rear door
Food stored on floor. -bar container of drink mix
Ice scoop handle in contact with ice. -bar
In-use knife/knives stored in cracks between pieces of equipment. -Cookline
No handwashing sign provided at a hand sink used by food employees. -bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease over grill
Stored food not covered. -walk in cooler
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Reach-in cooler shelves with rust that has pitted the surface. -shelves under to prep tables
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 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 placed cut lemons on rim of glass with barehands
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked corn,walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hot holding cabinet on cookline refried beans,cheese sauce,cheese sauce 77f- 124f
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.
Handwash sink not accessible for employee use at all times. -prep table on front of handsink
No paper towels or mechanical hand drying device provided at handwash sink. -bar
No soap provided at handwash sink. -bar
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -employee bathroom
Bowl or other container with no handle used to dispense food. -seasoning
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bar
Food stored on floor. -box of food on floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Reach-in cooler shelves with rust that has pitted the surface. -shelves under to prep tables
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.