SALSAS MEXICAN RESTAURANT

High Priority - Live, small flying insects found 2small flying insects on dish area 1small flying insects on bar

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid Corrected On-Site** Corrected On-Site

High Priority - 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 Corrected On-Site

High Priority - 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

High Priority - 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

High Priority - 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 Corrected On-Site

Intermediate - 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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located on dish area , paper placed Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Some records with expiration of two years instead of three .

Basic - 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 .

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored wet on server station

Basic - 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-Site** Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in ladies bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flat top

Basic - 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 Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from oven Repeat Violation

Basic - Stored food not covered. Raw burger meat stored in walk in cooler and freezer . Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Birria meat been thawed at room temperature , placed in cooler Corrected On-Site

High Priority - 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 . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bleach at spray bottle no label at the dish area . Operator label it . Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.

Basic - 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 . Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make table area . Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen.

Basic - Food storage container/container lid cracked or broken. Broken container used as covered for rice . Repeat Violation

Basic - Food stored on floor. Sauce stored on floor at prep area and box of food stored on floor at the walk-in freezer . Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 2 tongs stored on stove handle . Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table and under. Repeat Violation

High Priority - 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 .

High Priority - 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 . Corrective Action Taken Repeat Violation

Intermediate - 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 . Corrected On-Site

Intermediate - 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.

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen area make table .

Basic - Employee eating/drinking in a food preparation or other restricted area. Observed employee drinking at the cook line.

Basic - Food storage container/container lid cracked or broken. In used broken lids to covered the rice at the dishwasher area.

Basic - Food stored on floor. A lot of food boxes stored on floor at the walk-in freezer .

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove handle. Operator removed it . Corrected On-Site

Basic - 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 . Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelf .

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table .

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled with food debris. operator cleaned , Corrected On-Site - From follow-up inspection 2024-11-13: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-11-13: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - white buckets washed and rinsed. No sanitizer

High Priority - 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 Corrected On-Site

High Priority - 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 Corrected On-Site

High Priority - 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. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on cook line. Employee washed and sanitized Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - bar hand wash sink. Operator changed battery Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. - bulk salt

Basic - 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 Repeat Violation

Basic - Equipment in poor repair. - gasket torn on multiple coolers on cook line

Basic - Grease receptacle lid open, broken, or missing.

Basic - Ice buildup in walk-in freezer.

Basic - 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 Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - interior and exterior microwave on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Basic - Open dumpster lid.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - - From initial inspection : Intermediate - 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. -multiple employees on duty Warning - From follow-up inspection 2023-02-24: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom missing self-closer Warning - From follow-up inspection 2023-02-24: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2023-02-24: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Warning - From follow-up inspection 2023-02-24: Time Extended

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. 2 spray bottles of cleaner hanging on rack in bar area. 2 spray bottles of cleaner stored on prep table.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at expo used as dump sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Larger cup store in bulk sugar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above prep table

Basic - Equipment in poor repair. Bulk black bean lid taped with blue tape.

Basic - Floor tiles missing and/or in disrepair. Tile and grout in dish prep area.

Basic - Food stored on floor. Prepared beverage mix stored on floor at front bar.

Basic - Ice scoop handle in contact with ice. Drink station in service area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware at rolling station.

Intermediate - 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 milk in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line blocked by trash can.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink next to 3 compartment sink used as a dump sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above cooks preparation area.

Basic - Employee eating while preparing food. Plate of food on prep table while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. Cooks on line

Basic - Food stored on floor. Cases of chicken stored on floor in walk-in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to 3 compartment sink. Corrected On-Site

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Clean utensils next to mop sink.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2021-11-09: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2021-11-09: Time Extended