Salsas Mexican Restaurant
Last inspected: Mar 26, 2026
19
Score
Inspectors have visited Salsas Mexican Restaurant nine times, with records going back to 2022. Salsas Mexican Restaurant was last inspected on Mar 26, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly 10 violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
4
Major latest
7
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
19
Aug 6, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
29
Mar 27, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At wait station, cut tomatoes held on time have no time marked. Cut tomatoes placed out 2.5 hours earlier. Operator marked time. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, nozzles on frozen drink machine have build up.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, spoon stored in handwash sink. Operator removed. At salsa station by bar, employee emptied sanitizer bucket and rinsed towels in handwash sink. Operator spoke to employee. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at handwash sink. Operator had employee stock. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area ice machine, interior wall and deflection plate have black mold-like substance. **Repeat Violation**
22-20-5
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. At cook line, employees eating at arrival for inspection.
12B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station pass thru window, open bottle water on counter. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees on cook line with no hair protection. Operator had all employees put on hat/hairnets **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pans and plastic cups stacked before air drying.
24-08-4
Basic - Equipment in poor repair. At cook line, interior of microwave has rust/worn finish.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. On cook line, 2 tongs on oven handle. Employee removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. At prep area, exterior of bulk rice and bean containers soiled. At wait station soda dispenser, bottom of soda heads have black mold-like substance. At salsa station by bar, reach-in cooler gasket has build up.
23-03-4
Basic - Stored food not covered. In walk-in freezer, containers of raw pork not covered. Employee covered. **Corrected On-Site**
08B-12-5
41
Oct 16, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line, bags of raw beef stored in same pan as bags of raw chicken. Employee moved beef. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At dish area, splitter at mop sink missing backflow preventer on both ends, hose for chemical dispensers is not connected at time of inspection.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, two spoons in handwash sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has rust. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At prep area in employee restroom, broom stored in front of handwash sink. Operator moved broom. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink, no paper towels or soap. Operator supplied during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. At cook line, plastic cup used in rice. Employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station soda station, top plate in ice bin has black mold-like substance. **Repeat Violation**
22-20-5
Basic - Ice scoop handle in contact with ice. At wait station soda station, scoop in ice has handle touching product. Operator moved scoop. **Corrected On-Site**
10-08-5
Basic - Food stored on floor. In walk-in cooler, bulk container of marinade stored on floor. In walk-in freezer, container of cooked ground beef on floor. Operator moved both items to shelves. **Corrected On-Site**
08B-38-4
Basic - Food storage container/container lid cracked or broken. At prep area, lid on bulk container broken. Operator stated they have new one on order. **Corrective Action Taken**
14-38-4
Basic - Employee beverage container in ice machine/ice bin. At dish area, bottle water stored in ice bin. Operator removed. **Corrected On-Site**
12B-14-4
Basic - Cardboard used to line nonfood-contact shelves. In kitchen dry storage area, cardboard used to line shelf under black pots. Employee removed cardboard. **Corrected On-Site**
14-45-4
35
Jan 30, 2024
Routine - Food
No violations found.
100
Jan 26, 2024
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill at cook line, pork (100F - Hot Holding); beans (89F - Hot Holding); Operator stated items were brought from cooler and reheated, out for 2 hours. On cart at end of cookline rice (101F - Hot Holding). Operator stated rice cooked 2 hours prior and left on cart. Operator had employee stated reheating **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station pass thru and salsa station reach-in cooler by bar, salsa (57, 50F - Cold Holding) Operator stated items have been out for 2.5 hours. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On lower shelf of prep table, can opener blade soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at wait station by pass thru, white chip containers blocking access to sink. Operator moved containers. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at salsa station, pan in sink. Pan removed. Handwash sink at cook line, employee filling bucket at sink. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at cook line and handwash sink in employee restroom. Towels supplied . **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, chili rellenoes made yesterday, not dated.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station, top plate in ice bin has black mold-like substance. At bar, nozzle areas on frozen drink machines have black mold-like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In seasoning at dry storage area and sugar in wait station, plastic cups used as scoops. Operator removed. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves by dish area, metal pans have wet nesting.
24-08-4
Basic - Equipment in poor repair. On cook line, one reach-in cooler gasket torn. **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dry storage area, scoops in seasoning and salt containers have handles touching product. Scoops moved. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table in back kitchen, multiple knives in standing water, 124f. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach-in coolers soiled.
23-03-4
Basic - Stored food not covered. In walk-in freezer, pan of pork and tray of empanadas not covered. Employee covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. On cart at end of cook line, hamburgers thawing at room temperature.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. At dry storage shelf and wait station, salt and sugar bulk containers not labeled.
02D-01-5
27
Jul 17, 2023
Routine - Food
7 critical violations. 3 major violations. 7 minor violations.
View 17 violations
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, two pans of refried beans prepared yesterday and stored overnight 66F. Beans discarded. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 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, two pans of refried beans prepared yesterday and stored overnight 66F. Beans discarded. See stop sale.
01B-36-5
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep cook on cook line sneezed and immediately handled bunch of cilantro without washing hands. Manager coached employee on proper hand washing procedures. See stop sale.
12A-14-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Portioned raw chicken stored with portioned beef. Items moved and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, cooked shredded beef prepared 07/05/23. Beef discarded.
01B-24-5
High Priority - Stop Sale issued due to adulteration of food product. Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep cook on cook line sneezed and immediately handled bunch of cilantro without washing hands. Manager coached employee on proper hand washing procedures. See stop sale.
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart by cook line, rice 56F. Rice placed out approximately 1.5 hours prior. Rice moved to cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by expo line with towel inside. Towel removed. Hand washing sink in dish used as dump sink. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by expo line.
31B-02-4
Basic - Stored food not covered. In walk in cooler, cooked chili peppers. Peppers covered by employee. **Corrected On-Site**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink by expo line. Inspector emailed sign. **Corrected On-Site**
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near cook line, multiple knives stored in water 122F. Water discarded. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored by ice machine in kitchen. Buckets inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles near floor drain by dish machine.
36-17-5
Basic - Equipment in poor repair. Door handle for walk in cooler is broken. Manager states part is on order. **Corrective Action Taken**
14-11-5
Basic - Covered waste receptacle not provided in women's bathroom. Missing in unisex employee restroom in kitchen. Missing in women's restroom in dining area.
32-12-5
18
Jan 23, 2023
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
14
Jul 5, 2022
Complaint Full
5 major violations. 13 minor violations.
View 18 violations
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. Container of milk stored in walk in cooler opened two days prior. Milk labeled. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in kitchen. Soda gun nozzle in bar. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Soiled spoon and metal scrubber in hand washing sink on cook line. Items removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple chemical cleaner stored in women's restroom. Bottle labeled. **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter in server soda station last serviced 05/26/2020.
29-28-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple dead flies on sticky tape traps throughout kitchen. Traps removed and discarded. **Corrected On-Site**
35A-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables and cook line. Drinks discarded. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaged in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. **Repeat Violation**
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in prep area. Ceiling near vents throughout kitchen. **Repeat Violation**
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple traps in kitchen. Traps removed and discarded. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Containers of oil on cook line. Containers of tortilla chips near pass through window.
08B-38-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden plates on cook line. Plates discarded. **Corrected On-Site**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Sides on cooking equipment on cook line. Soda gun holster in bar. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
16-46-4
Basic - Ripped/worn tin foil used as shelf cover. Shelf below prep table in kitchen. Shelf in bar. Foil removed and replaced. **Corrected On-Site**
14-20-4
Basic - Stored food not covered. Multiple items in walk in cooler and dry storage area.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table in back kitchen area. Cloth removed. **Corrected On-Site** **Repeat Violation**
21-12-4
32
Frequently Asked Questions
When was Salsas Mexican Restaurant last inspected?
The most recent health inspection at Salsas Mexican Restaurant on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Salsas Mexican Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Salsas Mexican Restaurant.
How does Salsas Mexican Restaurant compare to other restaurants in Jacksonville?
Salsas Mexican Restaurant most recently scored 19 out of 100, which is lower than the Jacksonville average of 74.
Has Salsas Mexican Restaurant's inspection record improved over time?
No. Recent inspections at Salsas Mexican Restaurant have averaged around 12 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Salsas Mexican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Salsas Mexican Restaurant inspected?
Based on the inspection history on file, Salsas Mexican Restaurant is inspected around two times per year on average.
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