Salsa's Mexican Restaurant of Port Orange
Last inspected: Apr 27, 2026
41
Score
Across the available record, Salsa's Mexican Restaurant of Port Orange has 16 inspections on file, the first dated 2022. Inspectors last stopped by on Apr 27, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around six violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded seven times in the inspection record.
By comparison, the average Port Orange facility scores 66, putting Salsa's Mexican Restaurant of Port Orange on the weaker side. The pattern in the record is worth a careful look.
16
Inspections
1
Critical latest
5
Major latest
5
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Togo bags for wraps **Corrected On-Site** **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Veg cutter Slicer blade guard Can opener **Corrective Action Taken**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New server and dishwasher on duty
11-26-1
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. 4 current employees
53B-14-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef, left at room temp. Operator turned cool running water on over it. **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. In ceviche **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - employee towel drying. Operator discussed with employee **Corrective Action Taken**
24-08-4
Basic - Hood filter from automatic fire suppression/exhaust system in disrepair. Large gaps in several
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can storage rack **Corrected On-Site**
23-03-4
41
Mar 2, 2026
Routine - Food
No violations found.
100
Feb 27, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : 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. salsa 49F in the middle overnight in walk in cooler in approximately 32 gallon container. See stop sale **Warning** - From follow-up inspection 2026-02-26: Not observed during callback **Time Extended** - From follow-up inspection 2026-02-27: Salsa 65F in the center from 10-10:30 am per operator. 5.25-5.75 hours . **Admin Complaint**
03D-06-5
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Tomato sauce **Warning** - From follow-up inspection 2026-02-26: -stop Sale for cooling **Time Extended** - From follow-up inspection 2026-02-27: **Admin Complaint**
01B-01-4
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 55F, cooked pork 47F overnight in walk in, see stop sale **Repeat Violation** **Warning** - From follow-up inspection 2026-02-26: Rice 44-46f, per manager cooked yesterday not cooled to 41f or below in 6 hours **Admin Complaint** - From follow-up inspection 2026-02-27: Queso from around 11 at 3:55F - 63-94F. Soup in the walk in freezer from previous day 45F in the middle Black beans on the floor in the kitchen 126-169F @ 3:50 **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : 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. 1 server **Warning** - From follow-up inspection 2026-02-26: **Time Extended** - From follow-up inspection 2026-02-27: **Time Extended**
53B-14-5
58
Feb 26, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - - From initial inspection : 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. salsa 49F in the middle overnight in walk in cooler in approximately 32 gallon container. See stop sale **Warning** - From follow-up inspection 2026-02-26: Not observed during callback **Time Extended**
03D-06-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. To go bags **Warning** - From follow-up inspection 2026-02-26: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 55F, cooked pork 47F overnight in walk in, see stop sale **Repeat Violation** **Warning** - From follow-up inspection 2026-02-26: Rice 44-46f, per manager cooked yesterday not cooled to 41f or below in 6 hours **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Tomato sauce **Warning** - From follow-up inspection 2026-02-26: -stop Sale for cooling **Time Extended**
01B-01-4
Intermediate - - From initial inspection : 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. 1 server **Warning** - From follow-up inspection 2026-02-26: **Time Extended**
53B-14-5
50
Feb 25, 2026
Routine - Food
6 critical violations. 4 major violations. 2 minor violations.
View 12 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
14
Sep 29, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw beef 64F left out prior to preparation approximately 2 hours. Employees began preparing to cook - chorizo 46F, 44F bottom left cookline drawer - right cookline cooler corn 44F, sour cream 48F, salsa 50F, pico 48F, Guac with tomatoes 47F. Just moved on a cart from walk in cooler per operator **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-29: Sausage 41 F (cold holding); drawers Cookline cooler sour cream 41 F (cold holding); cheese 41 F (cold holding); pico 44-46 F (cold holding); spin dip 45 F (cold holding); shrimp 46 F (cold holding); **Time Extended**items all stocked before lunch per operator Items moved to walk in freezer. Cooler was serviced over the weekend and was 41F or below. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Hood filters from automatic fire suppression/exhaust system in disrepair. **Warning** - From follow-up inspection 2025-09-29: on order per manager **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer dripping from ceiling onto the floor **Warning** - From follow-up inspection 2025-09-29: **Time Extended**
14-69-4
78
Sep 26, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
30
Jan 24, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade corrected on site Slicer Veg dicer and slicer **Warning** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-23: **Time Extended** - From follow-up inspection 2025-01-24: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in wait station; shirts dry storage **Warning** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-23: **Time Extended** - From follow-up inspection 2025-01-24: Jacket on coffee maker in wait station. **Time Extended**
40-06-5
86
Jan 23, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left at room temperature: Refried beans 87- 124F at 3:12. At 4:10, 87-116F. Operator moved to walk in freezer **Warning** - From follow-up inspection 2025-01-22: Cooling from previous day: ground beef 46F, carne Molida 63F, pollo linea 59F, chicken 51F, soup 49F, carne molida 50F. See stop sale **Admin Complaint** - From follow-up inspection 2025-01-23: Birria up to 49F as deep as the thermometer will go, cooling from previous day in plastic tightly covered 5 gallon container **Admin Complaint**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade corrected on site Slicer Veg dicer and slicer **Warning** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Clean-out cap missing from plumbing line. Broken, outside back door **Warning** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-23: **Time Extended**
29-24-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in wait station; shirts dry storage **Warning** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-23: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler cases over diced vegetables and cooked corn **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-22: **Time Extended** - From follow-up inspection 2025-01-23: **Time Extended**
08B-17-4
70
Jan 22, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left at room temperature: Refried beans 87- 124F at 3:12. At 4:10, 87-116F. Operator moved to walk in freezer **Warning** - From follow-up inspection 2025-01-22: Cooling from previous day: ground beef 46F, carne Molida 63F, pollo linea 59F, chicken 51F, soup 49F, carne molida 50F. See stop sale **Admin Complaint**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade corrected on site Slicer Veg dicer and slicer **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Clean-out cap missing from plumbing line. Broken, outside back door **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
29-24-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in wait station; shirts dry storage **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-22: Improvement but soil present **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler cases over diced vegetables and cooked corn **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
08B-17-4
67
Jan 21, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guac with tomatoes 46F, sour cream 44-48F, corn 46F, shrimp 46F, spinach dip 47F. Right side of cookline cooler. Operator turned unit down. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce moved from cooler to top of oven approximately 3 hours ago 74-94F. Advised to reheat to 165F to hot hold at 135F or above. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef 109-136F in the side of the grill that is turned off Rice 130F in steam table double boiler **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left at room temperature: Refried beans 87- 124F at 3:12. At 4:10, 87-116F. Operator moved to walk in freezer **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade corrected on site Slicer Veg dicer and slicer **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler cases over diced vegetables and cooked corn **Corrective Action Taken** **Warning**
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler **Corrected On-Site** **Warning**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in wait station; shirts dry storage **Warning**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Server cooler. Operator moved to walk in cooler in separate container **Corrective Action Taken** **Warning**
08B-49-4
Basic - Employee eating in a food preparation or other restricted area. Server area of kitchen **Corrected On-Site** **Warning**
12B-02-4
Basic - Clean-out cap missing from plumbing line. Broken, outside back door **Warning**
29-24-4
35
Sep 27, 2024
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.queso heated/ made less than 2 hours ago and stored on the oven 97F. Advised to reheat to 165F to hot hold at 135F or above. Returned to oven **Corrective Action Taken**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 53F in the middle in covered deep half pan over night walk in cooler
03D-02-5
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. Adding lime wedge to beverage. Discussed with employee.
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sopa 9/20, queso. 9/18, salsa enchilada 9/16, biria broth 9/16, biria 9/16, salsa verde 9/18
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New server with no food handler training
11-26-1
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. a¿¿ Can opener blade heavily encrusted - slicer blade guard **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cookline, blocked by trash can and covered with cardboard **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline **Corrected On-Site**
12B-07-4
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. Tilapia. See stop sale
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Queso in third pan on top of oven thawing. Operator returned to walk in cooler **Corrective Action Taken**
06-01-5
Basic - Outer openings not protected with self-closing doors. Back door
35B-03-4
Basic - Food stored under dripping water - walk in cooler dripping condensation from ceiling onto containers of food
08B-52-4
22
Jan 29, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -CHLORINE sanitizer exceeding 200ppm, operator diluted with water, retested 100ppm **Corrected On-Site**
41-15-5
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. -milk in salsa cooler, per operator opened on Saturday, 1/27/2024, operator dated **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine has an accumulation of pink, mold-like substance **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal items stored on top of ice machine, operator removed -employee cell phone on beverage station, operator removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. -raw fish stored in a bucket on the floor in the walk-in cooler, operator relocated **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
55
Aug 17, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
No Discharge from Eyes, Nose, and Mouth
FL-07
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
17
Feb 9, 2023
Routine - Food
7 critical violations. 6 major violations. 12 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above cut onions inside walk in cooler
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -chips inside non food grade bin -salsa inside homer buckets
14-15-4
High Priority - Nonfood-grade bags used in direct contact with food. -garbage bag used to line trash can for storing chips. Food grade bags shall be used for food contact
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -refried beans 125-138F, less than 1 hour out of temperature control, stacked above top surface of oven inside kitchen, employee reheated for hot holding 165F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Pre Cooked/cooled beef, pre cooked/cooled chicken 75-90F after 2 hours inside deep loaded pots on grill. Manager instructed employees to reheat to 165F for hot holding. **Corrected On-Site**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked peppers 45-47F inside make-line cooler across from stove
03A-02-5
High Priority - Spray hose at mop sink lower than flood rim of sink.
29-37-4
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. -open milk in stand up cooler in kitchen
02C-03-5
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee dumping beverage inside hand sink
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink located next to mop sink
27-16-4
Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam containers on top shelf
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mops stored inside bucket
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -in front of walk in cooler
36-06-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. -walk in freezer door
14-11-5
Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil -margarita mix in bar
08B-47-4
Basic - Ice buildup in reach-in freezer. -bar
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -unprotected light bulb in storage area in back above mixers/liquor
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of water heater unit
23-03-4
Basic - Old labels stuck to food containers after cleaning. -pan inside walk in cooler with worn label
16-46-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
11
Oct 28, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. -alfredo -jamie **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil -tortilla chips **Corrected On-Site** **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
08B-47-4
86
Frequently Asked Questions
When was Salsa's Mexican Restaurant of Port Orange last inspected?
The most recent health inspection at Salsa's Mexican Restaurant of Port Orange on file is from Apr 27, 2026. The public record contains 16 inspections in total.
What is the most common violation at Salsa's Mexican Restaurant of Port Orange?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Salsa's Mexican Restaurant of Port Orange.
How does Salsa's Mexican Restaurant of Port Orange compare to other restaurants in Port Orange?
Salsa's Mexican Restaurant of Port Orange most recently scored 41 out of 100, which is lower than the Port Orange average of 66.
Has Salsa's Mexican Restaurant of Port Orange's inspection record improved over time?
Results have been roughly steady. Inspections at Salsa's Mexican Restaurant of Port Orange have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Salsa's Mexican Restaurant of Port Orange 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 Salsa's Mexican Restaurant of Port Orange inspected?
Based on the inspection history on file, Salsa's Mexican Restaurant of Port Orange is inspected around five times per year on average.
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