SALSAS MEXICAN RESTAURANT

High Priority - - From initial inspection : High Priority - 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. Repeat Violation Admin Complaint - From follow-up inspection 2026-05-11: Steak 45F, flank steak 50F, pork parsta x 2 55F, shrimp 50, corn 47F Cold Holding since 11 am per person in charge. See stop sale. Admin Complaint

High Priority - 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. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed rusted can of tomato purée stored under hand washing station by ice machine. See stop sale.

High Priority - 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. Repeat Violation Admin Complaint

High Priority - Food stored in ice used for drinks. See stop sale. Observed employee drinks stored in drink ice. See stope sale.

High Priority - 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. Corrected On-Site

High Priority - 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.

High Priority - 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. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed bleach wipes stored above salsa pat wait station. Person in charge removed bleach wipes from food area. Corrected On-Site

Intermediate - 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. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermos on cans of jalapeños.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drink cups stacked with visible moisture.

Basic - 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. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light emitting from sides of back door.

Basic - 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. Corrective Action Taken Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.

Basic - 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.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves rusted.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing station by ice machine.

High Priority - 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.

High Priority - 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.

High Priority - 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. Corrected On-Site

High Priority - 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.

High Priority - 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. Corrective Action Taken Warning

High Priority - 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. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in wait station reading 200ppm.

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. Open box of tres leche in keg walk in cooler, per manager box was opened Saturday.

Intermediate - 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. Repeat Violation

Intermediate - 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.

Basic - 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.

Basic - 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.

High Priority - 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. Corrective Action Taken Warning

High Priority - 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. Corrective Action Taken Warning

Intermediate - 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.

Intermediate - 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. Corrective Action Taken

Intermediate - 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. Repeat Violation

Intermediate - 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.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles stored through kitchen and bar area with no product labeling.

Basic - 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. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dish machine, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Walk in cooler missing the cooler door handle.

Basic - Floor tiles missing and/or in disrepair. Cracked missing floor tiles by drain on the service side of the main cook line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the fryer door handles.

Basic - 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. Corrective Action Taken

Basic - 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.

Basic - 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.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container in the prep area with no product labeling.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in the dishwashing area by the mop sink area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the middle dining room wait station, bulk container of salsa on the clean prep table on a ice bath, salsa (51F - Cold Holding) placed out at opening before noon.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the middle dining room wait station, bulk container of salsa on the clean prep table on a ice bath, salsa (51F - Cold Holding) placed out at opening before noon. Operator voluntarily discarded the bulk container of salsa. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Behind the bar, soda dispenser gun at corner of bar the red nozzle has build up of mold like substance. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection no chemical test kits for chlorine or quaternary to check sanitizer levels. Repeat Violation

Intermediate - 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/ At time of inspection person in charge has expired certified food manager card from 01/2022 and has a class scheduled to take, certified food manager for establishment not working the day of the inspection with five food handling employees currently working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by the prep area and server pass through window, paper towel dispenser not operational. At the hand wash sink in the dishwashing area, paper towel dispenser not operational. Operator has replacements for the paper towel dispensers that will be installed. Repeat Violation

Intermediate - 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. At time of inspection all employee food handler training certificates not currently in the building. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles in kitchen area with no product labeling. One chemical spray bottle on the floor by the fryers with fryer cleaner, one chemical spray bottle hanging on shelf by the mop sink in the dish area, one chemical spray bottle on the floor behind the bar area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At bulk ice bin in the hallway between prep area and main kitchen line, two ice buckets stored on the side of the ice bin, not inverted for protection/air drying. Operator flipped the buckets to proper storage level. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in metal pan on top shelf of reach in cooler on main cook line opposite grill. Operator voluntarily discarded the food item. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage rack opposite of the dishwashing machine, clean metal containers stacked while wet. Repeat Violation

Basic - Food stored on floor. In the walk in freezer, boxes of chicken stored on the floor in between shelving units. At server pass through window and entrance to walk in cooler, container of fryer oil stored in the floor. Operator relocated fryer oil to proper storage shelf. In walk in cooler, bag of yellow onions stored on the floor. Operator relocated to proper storage shelf. Corrective Action Taken Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On main cook line opposite the grill, in use knife stored in between the reach in cooler doors. Employee removed the knife to proper storage location. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on main cook line shelf over the reach in cooler has accumulation of food debris at the bottom of the microwave. Repeat Violation

Basic - No copy of latest inspection report available. At time of inspection, copy of last inspection not currently in the building.

Basic - No handwashing sign provided at a hand sink used by food employees. In mens restroom, employee hand wash sink broken off of wall next to hand wash sink mirror.

Basic - Working containers of food removed from original container not identified by common name. At prep table at entrance to kitchen from the wait station, on bottom shelf bulk container of sugar with no product labeling. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw products stored over onions.

High Priority - Stop Sale issued due to adulteration of food product. Chicken being cut on prep line, put into a bus tub over a trash can and in contact with the opening for the can opener holster. Chicken remnants in opening for can opener. One pan of chicken discarded. Corrective Action Taken Repeat Violation

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. Open container or milk in walk in cooler not dated, opened previous day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin has mold like substance. Soda dispenser in server area has build up of mold like substance. Soda gun behind bar has build up of mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop and drink pitcher in two of the kitchen hand washing sinks. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit has come in contact with water, no test strips available at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Three hand washing sinks in kitchen missing paper towels. Manager replaced rolls of paper towels. Corrected On-Site

Intermediate - 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. Manager has training books but no proof of any employee training. Warning

Intermediate - Spray bottle containing toxic substance not labeled. In dish area multiple spray bottles missing labeling.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on main kitchen line have grooving.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on rack over ready to eat food product by dish area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board on main cook line. Employee removed phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area clean containers stored on shelves put away wet. In server area cups stacked while wet.

Basic - Food stored on floor. Multiple containers of chips in large plastic cans stored on floor throughout kitchen. In walk in freezer box of chicken stored on floor. Drink mixtures stored in plastic containers behind bar on the floor, manager poured drink mix into dispensing machine. Person in charge stored all properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, manager removed tongs. 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. In walk in cooler, pan used as scoop stored in shredded beef container. In bulk sugar, water cup used as scoop for sugar.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave over reach in cooler closest to walk in cooler, buildup of food debris.

Basic - Light shield damaged/in disrepair. All lights over grill on kitchen line, missing or not working.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine has build up of food debris in water reservoir. Hood filter over grill has build up of dust. Dry storage shelves have rust build up. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Tin foil lining multiple bottom shelves of prep tables.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored on employees waits. Multiple employees, were instructed to remove towels during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in kitchen prep area not labeled. Person in charge labeled. Corrected On-Site