Salsas Mexican Restaurant
Last inspected: Feb 3, 2026
19
Score
The health department has logged eight inspections at Salsas Mexican Restaurant, the earliest from 2022. Inspectors last stopped by on Feb 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near 16 violations per visit.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited two times.
Restaurants in Jacksonville average 74, so Salsas Mexican Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
2
Major latest
10
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
19
Aug 12, 2025
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
15
Mar 3, 2025
Routine - Food
5 critical violations. 4 major violations. 11 minor violations.
View 20 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
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
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
8
Jul 23, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
29
Mar 5, 2024
Routine - Food
6 critical violations. 5 major violations. 9 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored. Cold medicine stored on silverware rolling table next to single use napkins and clean silverware. Medicine moved and stored correctly. **Corrected On-Site**
41-07-4
High Priority - Stop Sale issued due to adulteration of food product. Bin of ice in bar area in contact with containers of sauces and fruit - ice used for drinks. Ice discarded.
01B-03-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm. Manager called repair company who came to fix. Re-tested 50ppm. **Corrected On-Site**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled pans in dish area and immediately removed clean strainer from dish area without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In cooler drawer below grill on cook line, two pieces of fish thawed in sealed package. Fish discarded. See stop sale.
01B-13-4
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In prep area of kitchen, pan of raw beef stored on top of container of uncooked dry beans. Items moved and stored correctly. **Corrected On-Site**
08A-24-5
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 written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in corner of server area blocked by rack and ice cooler. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar - employee rinsing out towel inside.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in corner by server station. Hand washing sink in bar. Towels provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Missing for one cook working today.
53B-13-5
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. In cooler drawer below grill on cook line, two pieces of fish thawed in sealed package. Fish discarded. See stop sale.
06-09-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee styrofoam cup with coffee on silverware rolling table in kitchen. Cup discarded. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of dry food items in dry storage area. Jacket moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Red plastic cups in server station. Cups separated and placed on trays. **Corrected On-Site**
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in dry storage area. Floor in bar area.
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Heavy grease build up and trash around shared dumpster outside of establishment. **Repeat Violation**
33-19-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop near ice machine in kitchen stored on top of dirty server trays. Scoop removed. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood shelf in dry food storage area. Cardboard lining shelf in dry food storage area. **Repeat Violation**
14-47-4
Basic - Stored food not covered. In dry storage area, dry white rice in white container. Rice covered. **Corrected On-Site**
08B-12-5
16
Oct 23, 2023
Routine - Food
5 critical violations. 5 major violations. 6 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects at bar area. Approximately 2 live flying insects in kitchen around cook line and server area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes(48F - Cold Holding) in small reach in cooler under service window in server area, per manager tomato's had been placed in cooler several hours prior, tomato's placed in walk in freezer, retemp at 36F. chicken fingers (49F - Cold Holding) in bottom of reach in cooler on cook line, per employee chicken was set out to thaw a couple of hours ago then placed back in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. raw shrimp (78F - Cooling after 3 hours, retemp after 1.5 hours 58F) in reach in cooler drawer under grill on cook line, per employee shrimp was prepared approximately 3 hours before temperature check, then placed in walk in freezer, temperature check after 1.5 hours at 58F.
01B-38-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. raw shrimp (78F - Cooling after 3 hours, retemp after 1.5 hours 58F) in reach in cooler drawer under grill on cook line, per employee shrimp was prepared approximately 3 hours before temperature check, then placed in walk in freezer, temperature check after 1.5 hours at 58F. **Repeat Violation** **Admin Complaint**
03D-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in oven that had been turned off on cook line, per employee rice was made several hours ago, rice placed in working oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Juan Hernandez, expired 1/30/2023, National Registry
53A-03-7
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ On site manager, Cielo Orellana
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in corner of server area blocked with small table. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at bar area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash station in corner of server area. **Repeat Violation**
31B-03-4
Basic - Bathroom facility not clean. Employee bathroom inside kitchen by ware washing area.
32-07-4
Basic - Garbage on the ground and/or pad around dumpster. Inside and around dumpster enclosure has a build up of garbage. Also build up of grease around grease receptacles and enclosure.
33-19-4
Basic - Objectionable odors in bathroom or other areas of the establishment. In men's bathroom. By floor drain in bar area. Around dish machine in back of kitchen.
36-64-5
Basic - Wood food-contact surface not properly sealed. Unsealed wood pallets throughout kitchen area and in walk in cooler.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers of seasoning under table next to cook line.
02D-01-5
Basic - Plumbing system in disrepair. Piping under hand wash station in corner of server area has been disconnected.
29-08-4
21
Apr 3, 2023
Routine - Food
No violations found.
100
Sep 14, 2022
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on splitter at mop sink, on hose side. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-12: Per manager they have ordered vacuum breakers for the mop sink. **Time Extended** - From follow-up inspection 2022-09-14: Splitter at mop sink still missing a vacuum breaker on hose side. **Admin Complaint**
29-42-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Large amounts of grease around exterior of grease receptacles in dumpster enclosure. **Warning** - From follow-up inspection 2022-07-12: 60 day callback **Time Extended** - From follow-up inspection 2022-09-14: Large amounts of grease still around and on grease receptacles in dumpster area. **Admin Complaint**
33-20-4
82
Frequently Asked Questions
When was Salsas Mexican Restaurant last inspected?
The most recent health inspection at Salsas Mexican Restaurant on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Salsas Mexican Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two 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?
Results have been roughly steady. Inspections at Salsas Mexican Restaurant have averaged around 16 violations per visit across the recent 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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