Salsas Mexican Restaurant
Last inspected: Feb 23, 2026
74
Score
Salsas Mexican Restaurant appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Feb 23, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 84, which Salsas Mexican Restaurant's 74 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of debris inside warewashing machine. Owner started to clean the interior of the dish washer machine **Corrective Action Taken**
16-03-4
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. Raw Salmon
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving for clean plates are started to rust. Owner does have new shelving on order. **Corrective Action Taken**
23-03-4
Basic - Stored food not covered. Observed multiple cooked food and raw products in walk in cooler not cover
08B-12-5
Basic - Walk-in cooler shelving is rusted. Owner has new shelving on order **Corrective Action Taken**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Not labeled sugar Owner label it sugar **Corrected On-Site**
02D-01-5
74
Oct 6, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving is starting to rust **Warning** - From follow-up inspection 2025-10-06: **Time Extended**
14-17-4
95
Aug 4, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Can opener blade was soiled. Owner took the blade to dish washer machine. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink on cook line paper towel dispenser. Ran out of paper towel. Owner refilled paper towels dispenser. **Corrected On-Site** **Warning**
31B-05-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Everybody handling certification expired 7/2025 **Warning**
53B-05-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink next to kitchen order window battery died. Owner replace battery **Corrected On-Site** **Warning**
31B-06-4
Basic - Bowl or other container with no handle used to dispense food. In salsa container and dry black beans food container. Owner discarded the to go bowls with no handle **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to 3 compartment sink. Owner place hand wash sign **Corrected On-Site** **Warning**
31B-04-4
Basic - Salad station 3 door reach in cooler door gaskets are are soiled with old food debris **Warning**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving is starting to rust **Warning**
14-17-4
55
Feb 7, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink on cooked line had a bread cutting knife stored in the sink. Operator removed knife **Corrected On-Site**
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed male bathroom door not completely enclosed with tight fitting. Bottom of the door get will the floor while closing and the floor is preventing the door to close completely
32-04-4
Basic - Bowl or other container with no handle used to dispense food. In salsa container and tortilla flour container. Operator removed both from container. **Corrected On-Site**
14-01-5
82
Sep 23, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon stored in the sink of hand wash sink closer to ice machine. Operator removed it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not labeled bleach. Operator labeled it bleach **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed black beans container and salsa container having a bowl with no handle use as a scoop. Operator discarded the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth and reeducate his employees to not use wiping cloth under cutting board **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dish area not having a handwashing sign. Operator put up and tape a hand was sign up. **Corrected On-Site** **Repeat Violation**
31B-04-4
67
Jan 25, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use Hand Wash Sink on cook line use to fill up a container. Employee is re-educated. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior is soiled with black like substance
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observe in kitchen and wait station area black beans container and container of sugar having cups with no handle as scoops. Operator corrected **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Observed walk in cooler gasket is in poor repair need to be replace
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed Hand Wash Sink by 3 compartment sink in kitchen and in bar area not having a Hand Wash sign. Operator corrected **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed make station flip behind flip top cover is soiled. Operator corrected **Corrected On-Site**
23-03-4
Basic - Wood food-contact surface not properly sealed. Observed wood not seal in kitchen where microwave is located
14-06-4
64
Aug 24, 2023
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
Aug 23, 2023
Complaint Full
16 critical violations. 5 major violations. 27 minor violations.
View 48 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. SEE STOP SALE Item found in walk in cooler, cooked previous day Spanish rice approx 5# (42-49F - Cooling) **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
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. Observed server touching sliced lemons for beverage with bare hands, see stop sale. Re-educated and corrected, tongs added to lemon slices **Corrected On-Site**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer washing dishes, food storage containers in 3 compartment sink and only washing and rinsing, not sanitizing as required. **Warning**
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed in kitchen and bar area. Per lisolette supervisor on duty, next unannounced routine **Warning**
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sliced beef store direct next to raw chicken in same reach in cooler drawers, corrected **Corrected On-Site** **Warning**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared on site shrimp, prepared on site sauce in walk in cooler not date marked **Warning**
02C-01-5
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Operator using "Neutral Disinfectant" product for surfaces as a ware washing sanitizer at bar. Sink emptied, reset to chlorine 50ppm. **Corrected On-Site** **Warning**
41-28-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server in dirty dish return area, scrapping plates, and immediately leave area and wipe soiled hands on her pants without first hand washing, brought server back to dish area and pointed out Hand Wash Sink to be used immediately after touching soiled dishes, re-educated **Corrective Action Taken** **Warning**
12A-02-4
High Priority - Spray hose at mop sink lower than flood rim of sink. At mop sink chemical line and water hose, corrected **Corrected On-Site**
29-37-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 sliced fresh lemon. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line make table ambient are reading 67° cold holding; STOP SALE ITEMS sour cream approx 3# (62F - Cold Holding); guacamole with tomato approx 5# (61F - Cold Holding); shredded lettuce approx #6 (67F - Cold Holding); shredded cheese approx 10# (67F - Cold Holding); diced pico de galo approx 5# (61F - Cold Holding); diced fresh tomatoes approx 5# (61F - Cold Holding); cooked on site from green tomatoes approx 2# (62F - Cold Holding); cooked on site shrimp approx2# (63F - Cold Holding); cooked on site from whole shell eggs 12 each (65F - Cold Holding); cooked on site pulled pork approx 1/2# (65F - Cold Holding); prepared on site pork stuffed tamales approx 24 each (63F - Cold Holding) Spanish rice approx 5# (42-49F - Cooling); raw seasoned diced season beef approx #15 ambient air cooling from over night (47-43F - Cooling); raw season sliced beef strips approx 10# in walk in cooler from over night ambient air cooling (43-46° cooling) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table ambient are reading 67° cold holding; STOP SALE ITEMS sour cream approx 3# (62F - Cold Holding); guacamole with tomato approx 5# (61F - Cold Holding); shredded lettuce approx #6 (67F - Cold Holding); shredded cheese approx 10# (67F - Cold Holding); diced pico de galo approx 5# (61F - Cold Holding); diced fresh tomatoes approx 5# (61F - Cold Holding); cooked on site from green tomatoes approx 2# (62F - Cold Holding); cooked on site shrimp approx2# (63F - Cold Holding); cooked on site from whole shell eggs 12 each (65F - Cold Holding); cooked on site pulled pork approx 1/2# (65F - Cold Holding); prepared on site pork stuffed tamales approx 24 each (63F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items found in walk in cooler from prepped previous day, SEE STOP SALE raw seasoned diced season beef approx #15 ambient air cooling from over night (47-43F - Cooling); raw season sliced beef strips approx 10# in walk in cooler from over night ambient air cooling (43- **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked on site pork in hot well at 117-120F hot holding, reheated within 20 mins 188° **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bleach cleaner stored on prep counter with chopper, corrected. **Warning**
41-10-4
Intermediate - No probe thermometer provided to measure temperature of food products. Only probe thermo on site range 120-220: meat thermo, inspector gave operator thermo.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in pressure spray bottle not labeled. **Corrected On-Site**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All cooling items were found with lids attached and stacked in walk in cooler **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener soiled, soda guns at beverage station and bar soiled . **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand Wash Sink at cooks line holding soufflé cup and scrub pad, at bar Hand Wash Sink line$ with plastic shelve liner, both removed **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean utensils or equipment stored in rusted drawer or rack.
24-06-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient reading at 67° for reach in cooler make table cooks line, see stop sale item for food left in unit for prolonged time period. Operator reset breaker to turn unit back on. **Warning**
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom. Employees bathroom without covered trash can
32-12-5
Basic - Current Hotel and Restaurant license not displayed. * location fees are current. Not the license is current
50-09-4
Basic - Drain cover(s) missing. At bar
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clean dish rack back pack stored, removed by manager **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Handle missing to reach in cooler drawer on cooks line
14-10-4
Basic - Food not stored at least 6 inches off of the floor. 55 gallon plastic container storing cooked tortilla chip in direct contact with floor, corrected **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep area knife **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Soiled tongs stored on cold grill between uses.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Beer walk in cooler holding fresh lettuce, no ambient thermo available, corrected by manager **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, Exterior of ice bin at bar soiled, bottom shelves of prep table and table legs soiled, gaskets on cooks line and walk in cooler soiled, splash area of soda beverage station soiled with old product
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old label stick to inside lid to food storage pan.
16-46-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. 2live flies in kitchen and bar areas
35B-05-4
Basic - Outer openings not protected with self-closing doors. Broken self closure on back door
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed red onions cut without first being washed, washed avocados with stickers still attached
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of roc drawers under grill heavy soiled.
22-16-4
Basic - Reuse of single-service or single-use articles. Tortilla shells in direct contact with print to go bags, remove$ by operator
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and pineapples stored over ready to ready prepped items on walk in cooler
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and flooring under and behind equipment soiled
36-27-5
Basic - Wood food-contact surface not properly sealed. Shelving under microwave in cooks raw exposed wood edge.
14-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled side walls and ice bin at bar soiled interior
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed cook use small plate as a scoop with out handle to move cooked rice in cooks line.
14-01-5
1
Mar 2, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. Hand sink next to 3 compartment sink. **Corrected On-Site**
31B-03-4
Basic - Ice bucket/shovel not stored inverted. **Corrected On-Site**
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Rice and beans. **Corrected On-Site**
02D-01-5
70
Sep 23, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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 at 10 ppm
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In service area. Large container of salsa (47F - Cold Holding). Salsa container was above ice. Operator removed half of the product to have ice and product equally deep. Second temp 40°F **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Behind bar. Sanitizer bucket stored over margarita mix. Operator moved **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of margarita machine has an accumulation of mold like substance Soda gun on service line has an accumulation of mold like substance on nozzle
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for quaternary sanitizer
16-37-1
Basic - Employee eating in a food preparation or other restricted area. Employee drinks over prep surfaces in kitchen. Operator moved **Corrected On-Site**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaging in food preparation not wearing hair restraints. Put on hair nets **Corrected On-Site**
13-03-4
Basic - Food stored on floor. In walk in freezer. Packaged raw beef stored on the floor. Operator moved **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid.
33-16-4
43
Frequently Asked Questions
When was Salsas Mexican Restaurant last inspected?
The most recent health inspection at Salsas Mexican Restaurant on file is from Feb 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Salsas Mexican Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Salsas Mexican Restaurant.
How does Salsas Mexican Restaurant compare to other restaurants in Melbourne?
Salsas Mexican Restaurant most recently scored 74 out of 100, which is lower than the Melbourne average of 84.
Has Salsas Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Salsas Mexican Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Salsas Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Salsas Mexican Restaurant inspected?
Based on the inspection history on file, Salsas Mexican Restaurant is inspected around three times per year on average.
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