SALSAS MEXICAN RESTAURANT

High Priority - Live, small flying insects found. Observed total of 4 flying insects. 2 flying insect in bar area. 2 flying insects in prep area. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches behind paper towel dispenser located on cook line. Manager killed and discarded from premises. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler under grill Raw steak (53F-56F - Cold Holding); Raw chicken (53F-56F - Cold Holding); Raw shrimp (53F-56F - Cold Holding); Cut tomatoes (60F - Cold Holding). Cooler has an ambient temperature of 60F. Manager stated food was placed on line at 10:30 and 11am. Manager had employee remove items and place in walk in cooler. Observed on the left hand side drawer cooler under grill Raw steak (53F-56F - Cold Holding); Raw chicken (53F-56F - Cold Holding); Raw shrimp (53F-56F - Cold Holding); Cut tomatoes (60F - Cold Holding). Cooler has an ambient temperature of 57. Manager stated product was placed on line between 10:30 and 11am. Manager had employee remove items and place in walk in cooler. Observed in reach in cooler at the end of cook line Macaroni and cheese (52F - Cold Holding). Macaroni packets were over filled in pan . Manager had employee remove excess macaroni and cheese and place in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area soiled with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink on cook line blocked with a pan. Employee removed and stored properly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at employee hand sink located near dry storage. Manager provided paper towels. Corrected On-Site

Intermediate - 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. Observed some employee food training expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables on cook line and in prep area. Employees removed and stored properly . Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaging in food preparation without hair restraint. Employees placed hair nets on. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed drawer coolers with torn gaskets under grill.

Basic - Floor soiled/has accumulation of debris. Observed floor under equipment soiled located on cook line.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in kitchen near exit in disrepair.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives on cook line stored in between equipment. Employee removed and stored properly . Corrected On-Site

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One employee scratched head with bare hands then continued to make food orders on cook line without washing hands between tasks.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cheese sauce (89F - Hot Holding) sitting on top of warming unit on wall on cook line over stove, per employee cheese has been there less then a few hours, cheese moved to grill.

High Priority - Live, small flying insects found Approximately 4 live flying insects around end of cook line and prep area leading out to rear exit of kitchen. Repeat Violation Admin Complaint

High Priority - Shell eggs are not clean. See stop sale. 1 broken and soiled shell egg in walk in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 live flying insect in container of diced tomatoes in top section of flip top reach in cooler on cook line. Also 1 dented can of chipotle peppers on rack by walk in cooler. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (47F,45F - Cold Holding); Mac and cheese (53F - Cold Holding); chicken wings (45F - Cold Holding) in small flip top reach in cooler at end of cook line near dry storage area, per manager doors have been consistently opened for several hours for rush. raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) in reach in cooler drawers under grill on cook line, per employees drawers have been consistently opened for several hours during rush. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (52F,46F - Cooling, after 30 minutes 74F(they added room temp water), 46F); birria (61F - Cooling, after 30 minutes 61F); salsa (62F - Cooling, after 30 minutes 62F) in deep container well over 2 inches deep, per manager all items where made 2 hour ago, ice added to all items and separated into smaller containers. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen and in ice bin at bar have a build up of mold like substance. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One food handler on cook line making food orders.

Basic - Food stored on floor. Containers of margarita mix in keg walk in cooler.

Basic - Garbage can soiled. Trash cans stored outside next to rear entrance to kitchen/prep area have a build up of food debris inside cans and flying insects around trash cans. Warning

Basic - Stored food not covered. Multiple items of raw animal food and ready to eat food in walk in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes and green bell peppers stored on top shelve in walk in cooler over bags of shredded cheese and sauces.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2025

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor. In between equipment at bar. Manager killed roach and cleaned up. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled interior of oven.

Intermediate - Handwash sink used for purposes other than handwashing. Rear Hand Wash Sink used for rinsing vegetables.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.

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. No proof of any employee training available. Locked in office. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Soiled oven handle.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer . Left side of blower.

Basic - Plumbing system in disrepair. Men's restroom toilet constantly running.

Basic - Single-service articles improperly stored. To go containers stored under paper towel dispensers. Moved by manager. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of wait-station cooler.

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Also manager is not able to provided any proof of parasite destruction or letter of aquaculture of any of the raw shrimp in their ceviche. Warning - From follow-up inspection 2024-03-20: Inspector explained to operator what documentation is needed from their supplier in order to serve the shrimp raw, per operator they are getting their shrimp from U.S Foods and SeaBreeze, operator attempted to call during inspection, but was unable to get documentation. Time Extended

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Admin Complaint - From follow-up inspection 2024-03-20: No change Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Warning - From follow-up inspection 2024-03-20: 60 day callback from original inspection. Time Extended

High Priority - Dented/rusted cans present. See stop sale. 5 cans of cheese sauce with a build up of surface rust on rack in ware washing area. Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched hair and face before handling plated bowls of foods without washing hands between tasks.

High Priority - Food stored in ice used for drinks. See stop sale. Bottles of alcohol and drink mix stored in ice used for drinks at the bar area.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Also manager is not able to provided any proof of parasite destruction or letter of aquaculture of any of the raw shrimp in their ceviche. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open container of raw beef, removed from original packaging, stored over bags of raw seafood in walk in freezer, employee rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of alcohol and drink mix stored in ice used for drinks at the bar area. 2 packages of raw salmon and 2 packages of raw tuna fully thawed out still inside vacuum bags in walk in cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shell eggs (53F - Cold Holding) in double pans in small reach in cooler on make line in kitchen, per employee eggs where cooked yesterday and put in cooler without any additional preparation. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shell eggs (53F - Cold Holding) in double pans in small reach in cooler on make line in kitchen, per employee eggs where cooked yesterday and put in cooler without any additional preparation. rice (53F - Cold Holding) sitting out under steam table on make line, per employee rice was going to be heated up, but they ran out of room on the steam table approximately 1 hour prior, rice placed in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. queso cheese sauce (58F - Cooling, after 1 hour 56F) in covered stacked metal containers in walk in cooler, employee separated conainters and removed lids. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand wash station in server area next to door to bar to fill container.

Intermediate - Identity of food or food product misrepresented. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area, employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around deflector plate of large ice machine in server area. Repeat Violation

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. 2 packages of raw salmon and 2 packages of raw tuna fully thawed out still inside vacuum bags in walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked bulk containers of refried beans (48F - Cold Holding); chicken (47F - Cold Holding); beef (47F - Cold Holding); chicken (49F - Cold Holding); shrimp (46F - Cold Holding); shredded chicken (49F - Cold Holding); beef (47F - Cold Holding); beef (48F - Cold Holding); chicken (48F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); shrimp (45F - Cold Holding); refried beans (45/47/48F - Cold Holding); tamale (46F - Cold Holding) all items in walk in cooler overnight, first temperatures taken all over 41F at start of inspection second temperatures taken at conclusion of inspection after leaving walk in freezer door open to assist in cooling process. All items in deep covered metal pans. In reach in cooler under flat top grill on main cook line, shrimp (47F - Cold Holding); chicken (48F - Cold Holding); shredded chicken (47F - Cold Holding); beef (47F - Cold Holding) all food placed in cooler directly from walk in cooler at beginning of the day. All items placed under ice bags at beginning of inspection all temperatures above 41F at conclusion of inspection. Warning Warning

High Priority - Nonfood-grade bags used in direct contact with food. On main kitchen line closest to dry storage area, inside of microwave on shelf, tortillas warmed inside of non food grade grocery bag.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler bulk containers of chicken, beef, beans, refried beans and pork stored in deep metal containers with covered lids overnight over 41F.

Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink on side of main cook line by dry storage room, whisk and empty corona bottle stored in hand wash sink. Employee relocated both items from the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at entrance to kitchen closest to bar opposite pass through window, no paper towels available at hand wash sink. Operator replaced the paper towels roll. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At server station in between kitchen doors in main dining room, on bottom shelf yellow table sanitizer spray bottle missing product labeling. Employee labeled the chemical spray bottle. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container underneath the tea dispenser on the server station line, plastic drink cup used as a scoop. In the bulk salt container in the dry storage area to the side of the kitchen line, plastic bowl used as scoop. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on the ice of the ice bin by rear exit hallway not stored inverted for protection/air drying. Operator inverted the ice buckets to proper storage level. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. At time of inspection license currently displayed at front host stand expired in 2021.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main cook line employee Gatorade stored on shelf opposite fryers on top of clean dishes. In prep area to the side of dishwashing area, by walk in cooler, open employee beverages stored on shelf over in use cutting board. Employee relocated all employee beverages. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in beer cooler, employee personal food, cooked pork not identified as employee food stored over open container of oranges. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. At both server stations at entrances to kitchen area, red drink cups stacked while wet. In dishwashing area on metal storage shelf by opposite dish machine, clean containers stacked while wet.

Basic - Food stored on floor. In dry storage area by main kitchen line, jug of fryer oil stored on the floor. Operator relocated to proper storage shelf. In walk in freezer, box of purée for cocktails stored on floor. In hallway next to server station leading to main dining room, large plastic bins of tortilla chips stored on the floor. Corrective Action Taken Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. In reach in cooler closest to the dry storage area, employee knife stored under flip top reach in cooler door, operator relocated to proper storage location. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In employee restroom by dishwashing area, no employee hand wash signage posted. Operator posted a hand wash sign. Corrected On-Site

Basic - Open dumpster lid. Shared dumpster lids open. Operator closed the dumpster lids. Corrected On-Site

Basic - Single-service articles improperly stored. In dry storage area to the side of the main kitchen line, boxes of single service gloves stored on the floor.

Basic - Standing water in bottom of reach-in-cooler. At the bottom of the reach in cooler closest to the walk in cooler on the main cook line, standing water at base of cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink by employee restroom next to dishwashing area, wet mop stored inside of mop bucket. Outside of rear exterior door from kitchen, wet mop stored in mop bucket to the right of the door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On main cook line closest to walk in cooler, wet wiping cloth stored on in use cutting board. Employee relocated the wiping cloth to proper storage location. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Under server station by tea dispenser, bulk container of sugar with no product labeling. In the dry storage area to the side of the main cook line, bulk container of salt stored on shelf with no product labeling.