La Salsa Verde
Last inspected: Apr 1, 2026
82
Score
Inspectors have visited La Salsa Verde seven times, with records going back to 2023. La Salsa Verde was last inspected on Apr 1, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
That falls roughly in the middle of the pack for Riviera Beach restaurants. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
53A-03-7
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. Emailed and printed out **Corrected On-Site**
11-27-4
82
Dec 17, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on to work with food without washing hands first ; manager educated and employee washed hands; **Corrected On-Site**
12A-07-5
High Priority - 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 grating cabbage for salads touching food with bare hands; food will not be reheated to 145 F or above ; operator educated employee;
09-01-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- on the flat top; removed **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (55F - Cold Holding); rice (47F - Cold Holding);in small cooler by handwashing sink; food not prepared or portioned today; food out of temperature for approximately 2 hours; foods placed in ice; **Corrective Action Taken**
03A-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); advised operator to fix to 50-100 ppm;
21-07-4
Basic - Bowl or other container with no handle used to dispense food- to dispense corn; removed **Corrected On-Site**
14-01-5
50
Feb 12, 2025
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Sep 17, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Observed: 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. double door reach in cooler - shredded beef (48F - Cold Holding); beef sauce (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. double door reach in cooler - shredded beef (48F - Cold Holding); beef sauce (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Priority: High Priority
03A-02-5
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary test strips. **Repeat Violation** Priority: Intermediate
16-37-1
67
Mar 29, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
67
Jan 19, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cooler#1 mozzarella cheese (52F - Cold Holding). At cooler #2 House made salsa (52F - cold holding). Operator stated that items were not prepared or portioned today and both items were being stored in flip top cooler above the cold zone overnight, see stop sale.
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At 3 compartment sink (not set up) cooking pot washed, rinsed but not sanitized before use. Educated operator on proper sanitizing procedures. Operator set up triple sink to 200ppm to re-wash, rinse and sanitize dishes. **Corrective Action Taken**
22-45-4
High Priority - 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. At Cooler#1 mozzarella cheese (52F - Cold Holding). At cooler #2 House made salsa (52F - cold holding). Operator stated that items were not prepared or portioned today and both items were being stored in flip top cooler above the cold zone overnight, see stop sale.
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Operator could not produce probe thermometer.
05-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. At cook line bacon being thawed in standing water. Educated operator on proper thawing procedure, operator moved container of bacon to under cool running water. **Corrected On-Site**
06-01-5
55
Jan 17, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was La Salsa Verde last inspected?
The most recent health inspection at La Salsa Verde on file is from Apr 1, 2026. The public record contains seven inspections in total.
What is the most common violation at La Salsa Verde?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at La Salsa Verde.
How does La Salsa Verde compare to other restaurants in Riviera Beach?
La Salsa Verde most recently scored 82 out of 100, which is about the same as the Riviera Beach average of 83.
Has La Salsa Verde's inspection record improved over time?
Results have been roughly steady. Inspections at La Salsa Verde have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Salsa Verde means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Salsa Verde inspected?
Based on the inspection history on file, La Salsa Verde is inspected around two times per year on average.
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