Salsas Mexican Restaurant
Last inspected: Oct 31, 2025
50
Score
Going back to 2022, Salsas Mexican Restaurant has 10 inspections in the public record. Inspectors last stopped by on Oct 31, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to seven violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
That's lower than the typical Oviedo restaurant, which scores around 64. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Oct 31, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
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
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Apr 2, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (49F - Cold Holding),cut lettuce (48F - Cold Holding) Operator stated they were so busy and they kept the table open and the temperature was good 1.5 hours ago and she did moved the food to the cooler to cool down . **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking at the cook line then go back to prepare food without hand wash or changing his gloves .
12A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Silver pan and stainless knife stored at the employee hand sink at the kitchen. Operator removed it . **Corrected On-Site**
31A-11-4
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.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen area make table .
14-09-4
Basic - Employee eating/drinking in a food preparation or other restricted area. Observed employee drinking at the cook line.
12B-02-4
Basic - Food storage container/container lid cracked or broken. In used broken lids to covered the rice at the dishwasher area.
14-38-4
Basic - Food stored on floor. A lot of food boxes stored on floor at the walk-in freezer .
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove handle. Operator removed it . **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed portion cup without handle in the salsa used as scoop at the walk-in cooler . **Corrected On-Site**
10-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelf .
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table .
29-49-6
41
Nov 13, 2024
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. Bar soda gun soiled with food debris. operator cleaned , **Corrected On-Site** - From follow-up inspection 2024-11-13: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-11-13: **Time Extended**
14-17-4
86
Nov 6, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 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. Bar dishwasher chlorine 10 ppm. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler red salsa for chips (57F - Cold Holding); milk (45F - Cold Holding); placed overnight. Operator instructed to discard. Milk placed in another cold holding . **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. Gallon of milk opened 24 hours ago in walk in cooler, not date marked . Operator placed date. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled with food debris. operator cleaned , **Corrected On-Site**
22-02-4
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. Karla P . 9-18-2024 FRLA Felix L 9-18-2024 FRLA
53B-14-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler gasket soiled with grime.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Equipment in poor repair. Cookline lowboy unit gasket torn. **Repeat Violation**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack placed on storage area shelf above marinades. Relocated food. **Corrected On-Site** **Repeat Violation**
40-06-5
32
Jan 29, 2024
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - tomato salsa (125F - Hot Holding); - tomato salsa (126F - Hot Holding) Employee put on stove for reheat. **Corrective Action Taken**
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. - birria for hot holding (146-158 - Reheating). Employee put back on stove for further reheating.. Final temp 188f **Corrected On-Site**
03E-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - zero ppm. Employee changed water. Final read 300ppm **Corrected On-Site**
22-43-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - white buckets washed and rinsed. No sanitizer
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on cook line. Employee washed and sanitized **Corrective Action Taken**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - bar hand wash sink. Operator changed battery **Corrected On-Site** **Repeat Violation**
31B-05-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - ice scoop at bar **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - interior and exterior microwave on cookline
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. - bulk salt
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee drink on shelf above make line - cell phone on dishwasher **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. - gasket torn on multiple coolers on cook line
14-11-5
Basic - Grease receptacle lid open, broken, or missing.
33-29-4
Basic - Ice buildup in walk-in freezer.
14-69-4
27
Jul 27, 2023
Complaint Full
No violations found.
100
Jul 19, 2023
Complaint Full
6 critical violations. 4 major violations. 12 minor violations.
View 22 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. - chlorine zero ppm **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 in warewash area **Warning**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - Consume Birria date marked 6/25/23. See stop sale **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shredded cheese (43F-46F - Cold Holding) **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
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. - **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. - at bar hand sink **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - at bar hand sink **Corrected On-Site** **Warning**
31B-05-4
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. **Warning**
53B-13-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - on prep counter in back room **Warning**
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. - tamales sitting on prep counter thawing **Warning**
06-01-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - vacuum hose stored draped over Ice scooping buckets **Warning**
42-03-5
Basic - No suitable facilities provided to store employee clothing and other possessions. - cellphone on togo bowl over cookline cooler - cellphone on prep counter in back room **Corrected On-Site** **Warning**
40-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - open cup of coffee stored above paper towel dispenser **Corrected On-Site** **Warning**
40-06-5
Basic - Dead roaches on premises. - 1 on bulk food storage container of Beans **Warning**
35A-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. - salmon in walk in cooler **Warning**
06-09-1
Basic - Clean utensils stored between equipment and wall. - knife at cook line **Warning**
24-14-4
Basic - Clean linens stored in improper location. - inside employee restroom **Corrected On-Site** **Warning**
21-16-4
Basic - Bowl or other container with no handle used to dispense food. - bulk salt container - sangria in salsa **Warning**
14-01-5
Basic - Accumulation of debris on dish racks or equivalent. **Warning**
16-15-4
15
Feb 24, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. -multiple employees on duty **Warning** - From follow-up inspection 2023-02-24: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom missing self-closer **Warning** - From follow-up inspection 2023-02-24: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. **Warning** - From follow-up inspection 2023-02-24: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. **Warning** - From follow-up inspection 2023-02-24: **Time Extended**
29-17-4
78
Feb 22, 2023
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -all reheating in the steam table for approx 2 1/2 hours per operator -beef 98f, chicken 141f, rice 97f-140f, refried beans 89f-107f, beef 83f-91f, cheese sauce 127f, blackbeans 120f-129f, tcs sauce 137f -Advised operator to remove from steam table and reheat more rapidly. Operator began reheating on stove. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned salsa sitting on counter next to chips 64f, advised operator to use time as a public health control. **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -carnitas 2/15 **Warning**
01B-24-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -ceviche made with raw shrimp -salmon available undercooked upon request per manager. **Warning**
01D-01-5
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. -dishmachine zero ppm **Warning**
22-41-4
High Priority - -Employee did not wash hands as required. -employee with gloves on blew their nose. Rinsed gloved hands off in hand sink and then handled clean pot. -manager directed employee to change gloves and wash hands. -employee washed hands with cold water. **Warning**
12A-05-4
Intermediate - Establishment advertised fresh juice, but juice was not prepared from original fruit. -menu advertises margaritas and mojitos made with fresh lime juice. Manager stated gallons of lime juice are purchased and in use. -menu advertises Cantarito made with fresh grapefruit juice. Manager indicated a syrupy juice. **Warning**
52-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -large 20+gallon container of salsa made in house ambient cooling at 11:30 59f. At 12:30 59f. -operator broke down into smaller containers. -cold pan of guacamole ambient cooling 11:35 64f at center, 12:30 64f at center. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -vegetable slicer (corrected on site) -soda gun in bar ( corrected on site) -can opener -cutting board stain/soiled -ice chute for frozen drink dispenser (corrected on site) **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -metal pan sitting in hand sink on cook line (corrected on site) -used to rinsed off soda gun nozzle **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. -multiple employees on duty **Warning**
53B-13-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom missing self-closer **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -red bowl used as scoop in container of salt **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on soda syrup boxes **Corrected On-Site** **Warning**
40-06-5
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Waste line missing at soda gun holster. **Warning**
29-17-4
Basic - Water leaking from pipe and/or faucet/handle. -faucet in bar area. **Corrected On-Site** **Warning**
29-11-4
15
Jul 11, 2022
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Toxic substance/chemical improperly stored. 2 spray bottles of cleaner hanging on rack in bar area. 2 spray bottles of cleaner stored on prep table.
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at expo used as dump sink.
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware at rolling station.
24-18-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Larger cup store in bulk sugar.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above prep table
12B-07-4
Basic - Equipment in poor repair. Bulk black bean lid taped with blue tape.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Tile and grout in dish prep area.
36-17-5
Basic - Food stored on floor. Prepared beverage mix stored on floor at front bar.
08B-38-4
Basic - Ice scoop handle in contact with ice. Drink station in service area.
10-08-5
27
Frequently Asked Questions
When was Salsas Mexican Restaurant last inspected?
The most recent health inspection at Salsas Mexican Restaurant on file is from Oct 31, 2025. The public record contains 10 inspections in total.
What is the most common violation at Salsas Mexican Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Salsas Mexican Restaurant.
How does Salsas Mexican Restaurant compare to other restaurants in Oviedo?
Salsas Mexican Restaurant most recently scored 50 out of 100, which is lower than the Oviedo average of 64.
Has Salsas Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Salsas Mexican Restaurant have averaged around seven violations per visit, down from roughly nine 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 three times per year on average.
Nearby Restaurants