Salsas Mexican Restaurant
Last inspected: Mar 3, 2026
12
Score
The health department has logged 15 inspections at Salsas Mexican Restaurant, the earliest from 2022. On Mar 3, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 17 violations earlier on.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Palm Coast facility scores 79, putting Salsas Mexican Restaurant on the weaker side. This restaurant has more on its record than most do.
15
Inspections
8
Critical latest
3
Major latest
13
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
8 critical violations. 3 major violations. 13 minor violations.
View 24 violations
High Priority - Live, small flying insects found Observed live flying insect in kitchen near mop sink. Observed live flying insect at bar.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw chicken over top ready to eat baked beans, cooked animal food, and cooked vegetables in walk-in cooler. Person in charge rearranged placing all in correct order. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. Observed one side dented yellow label can in dry storage. **Repeat Violation** **Admin Complaint**
01B-01-4
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. Observed queso dated 3-2 (45 - Cooling overnight)
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed queso dated 3-2 (45 - Cooling overnight) **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Toxic substance/chemical improperly stored. Observed over the counter medication, first aid products, alcohol spray on white wall rack above chips and salsa station. Discussed with person in charge. Person in charge moved chips and salsa. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico (46F - Cold Holding); cut tomatoes (45F - Cold Holding) in flip-top cooler and made previous day per person in charge. Employees left out while stocking flip-top cooler for approximately one hour. Person in charge placed product in walk-in freezer and cooled to 41F by end of inspection. cut tomatoes (54F - Cold Holding) placed on time control. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw shell eggs, raw beef in walk-in cooler. Person in charge rearranged walk-in cooler placing all raw in correct order. **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. queso dated 3-2 (45 - Cooling overnight) stacked and covered in the corner of walk-in cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Person in charge had employees install brand new can opener during inspection. Observed soda gun nozzles at bar heavily soiled with mold like substances and food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station in kitchen blocked by new kitchen equipment waiting to be installed. Observed hand washing station by ware washing blocked by baskets. Person in charge removed baskets. **Corrective Action Taken** **Repeat Violation**
31A-09-4
Basic - Floors, walls, ceiling soiled/has accumulation of debris. Observed floors throughout kitchen heavily soiled with food debris, rotten avocados, whole oranges, grease. Observed walls above cook line soiled with dust and grease. Observed ceiling vent on cook line heavily soiled with black/green mold like substance.
36-73-4
Basic - Food stored on floor. Observed raw fish bucket, house made salsa buckets on floor in walk-in cooler. Observed bags of ice used for drinks in emergency on floor in walk-in freezer. Observed older cardboard cases of food stored on floor in walk-in freezer. Discussed with person in charge. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed deep freezer at bar with ice build up. Observed walk-in freezer with heavily built up ice **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handles touching ice on fountain drink machines. Person in charge moved scoops onto clean surface. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Obviously three tongs hanging off oven handles on cook line. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom portion of blender at bar heavily soiled with old food debris. Observed multiple cook line cooler gaskets soiled with black/green mold like substance and or food debris. Observed side panels and vent of margarita machine soiled with food debris, dust, and grease. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable rotten smells near kitchen area where food debris is collecting in broken cove molding Observed objectionable odor at bar near un washed blender
36-64-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed on arrival back door left open while flying insects present. Discussed with person in charge. Person in charge stated delivery occurring. Discussed air curtains.
35B-05-4
Basic - Stored food not covered. Observed salsa in walk-in cooler fully cooled and stored without a cover.
08B-12-5
Basic - Floor area(s) covered with standing water. Observed standing water in kitchen floor broken tiles and broken cove molding. **Repeat Violation**
36-22-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding on cook line wall between expo and cook line. **Repeat Violation**
36-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones, and personal items in food preparation area and cook line. Person in charge had employees start collecting personal items. **Corrective Action Taken**
40-06-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed major cove molding damage through out kitchen near back door and on cook line. Some cove molding completely missing making it hard to clean and prevent debris build up. Observed several missing and damaged kitchen floor tiles allowing water to pool.
36-03-4
12
Oct 14, 2025
Routine - Food
No violations found.
100
Oct 13, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); () **Warning** - From follow-up inspection 2025-10-13: In middle cooler 3 hours; tomatoes 44F, guacamole 45F, lettuce 44F, cheese 50F Drawers; beef, chicken 43F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); In walk in cooler overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours. **Repeat Violation** - From follow-up inspection 2025-10-13: In middle cooler 3 hours; tomatoes 44F, guacamole 45F, lettuce 44F, cheese 50F **Time Extended**
01B-02-5
74
Oct 9, 2025
Routine - Food
13 critical violations. 11 major violations. 14 minor violations.
View 38 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); () **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line and serving food to customers; Ground beef 81F, rice 84F, chicken 110F refried beans 110F; ( - Hot Holding). **Repeat Violation** **Admin Complaint**
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. In walk in cooler overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans in dry storage.
01B-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook change tasks from raw to ready to eat with same gloves on. **Repeat Violation** **Warning**
12A-12-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his face with gloves on and not wash hands. **Warning**
12A-10-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his soiled dish rag with gloves on and not wash his hands afterwards. **Warning**
12A-28-4
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 waiter go into cooler bare handed, grab lime, go to sink and rinse limes with bare hands and place them in a dish at front to be served. **Warning**
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Limes. Observed server grab limes with bare hands-then rinse with bare hands-then place in a dish to be served to customers.
01B-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat refried beans. Person in charge rearranged. **Corrected On-Site**
08A-05-6
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 carry dirty dishes to back of house and return without washing his hands. **Warning**
12A-02-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook with gloves on touch beef then wash his hands with same gloves on. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); In walk in cooler overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours. **Repeat Violation**
01B-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
53B-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook attempt to wash his hand in 3 compartment sink. Addressed and he began to wash in hand washing sink. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge had can opener cleaned. Cheese shredder on side of cook line has debris inside of it. Soda nozzles at bar have debris in them. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Glass in front hand washing sink blocking it from use. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed wait staff dump soda into hand washing sink. Addressed immediately and server stopped.
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. On ice bin at bar.
22-31-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back hand washing sinks paper towel dispenser is broken.
31B-05-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer basic questions about food safety.
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked beef, salsa not dated in walk in cooler. **Repeat Violation**
02C-02-5
Intermediate - Records/documents for required employee training appear to be falsified. Employees all have the same certificate # 29801 on their certificates. **Warning**
53B-11-4
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. Some certificates have expired. **Repeat Violation** **Warning**
53B-14-5
Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven door. **Repeat Violation**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at bar has ice buildup. **Repeat Violation**
14-69-4
Basic - Food stored on floor. Bag of onions on floor in dry storage. Eggs, chicken, fish, salsa on floor in walk in cooler.
08B-38-4
Basic - Floors not constructed to be easily cleanable. Throughout kitchen tile floors have deep groves in them, making it easy for water/chemicals/food to get trapped in grooves.
36-12-4
Basic - Floor area(s) covered with standing water. In dish area.
36-22-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing on left side of server next to ice machine.
36-08-4
Basic - Faucet/handle missing at plumbing fixture. 3 compartment sink at bar is missing handles. Sink has 2 wrench's as knobs.
29-09-4
Basic - Equipment in poor repair. Broken down chest freezer at bar not usable. **Repeat Violation**
14-11-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses at bar drying on paper napkins.
24-07-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelves in kitchen and cardboard is soiled. **Repeat Violation**
14-05-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine has lime scale buildup inside.
16-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are soiled. Person in charge had gaskets wiped clean. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Back hand washing sink does not have sign, soap or paper towels.
31B-04-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle laying in ice. Person in charge removed. **Corrected On-Site** **Repeat Violation**
10-06-5
2
Feb 17, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
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
Toilet Rooms Maintained
FL-53
13
Sep 11, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 97F, rice 81F, queso 102F, bean 97F. Bean reheated to 188, rice 186. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-09-11: No hot holding temperatures to observe. **Time Extended**
03B-01-6
86
Sep 9, 2024
Routine - Food
8 critical violations. 8 major violations. 5 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Chemical(fabuloso) by silverware. Person in charge removed chemical.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 97F, rice 81F, queso 102F, bean 97F. Bean reheated to 188, rice 186. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Quest 53F, white rice 52F, salsa 52. All in cooler overnight. **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa 52F. In cooler overnight. Black beans 56F cooling.
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach where hand washing sink was removed. 1 dead roach in back alarm. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw pork over rte wing, in walk in cooler chicken over tomatoes. Person in charge rearranged all to store properly.
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in kitchen and 2 in dry storage and 1 at bar. **Warning**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans cooling overnight; 56F.
03D-02-5
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/ Food managers card expired 1.23.
53A-03-7
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. Establishment does not have proof of training.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans cooled in a deep plastic container.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and microwave soiled.
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In back area hand washing sink removed from wall. **Warning**
31A-04-4
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/ No CFM with 4 or more people on staff.
53A-05-6
Intermediate - No soap provided at handwash sink. No soap on cookline.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No food is dated marked in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in spices. **Repeat Violation**
14-01-5
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. Fish thawing in rop package.
06-09-1
Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, food pep and walk in cooler are soiled. **Repeat Violation**
36-17-5
Basic - Plumbing system in disrepair. Leak under 3 compartment sink. **Warning**
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on walls in back of kitchen and storage areas.
36-27-5
11
Mar 21, 2024
Routine - Food
No violations found.
100
Mar 20, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
22
Oct 2, 2023
Routine - Food
No violations found.
100
Sep 28, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight; Pork 50F, pork 47F, beef 48F; ( - Cooling) **Warning** - From follow-up inspection 2023-09-28: In walk in cooler; refried beans 47F, chicken 48F, beef 49F. All items placed in walk in cooler yesterday. **Admin Complaint**
01B-02-5
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. Food in walk in cooler not cooled within 6 hours; Pork 50F, pork 47F, beef 48F; all items made yesterday. ( - Cooling) **Warning** - From follow-up inspection 2023-09-28: In walk in cooler refried beans 47F, chicken 48F, beef 49F. All items placed in walk in cooler yesterday. **Admin Complaint**
03D-02-5
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Pipe under triple sink is leaking onto floor. **Warning** - From follow-up inspection 2023-09-28: Pipe is still leaking. **Admin Complaint**
29-08-4
70
Sep 25, 2023
Routine - Food
8 critical violations. 2 major violations. 22 minor violations.
View 32 violations
High Priority - Displayed food not properly protected from contamination. In dry storage; rice, beans not covered. Person in charge covered. **Corrected On-Site**
08B-02-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food in walk in cooler not cooled within 6 hours; Pork 50F, pork 47F, beef 48F; all items made yesterday. ( - Cooling) **Warning**
03D-02-5
High Priority - Toxic substance/chemical improperly stored. Fabulosity on prep counter at back of kitchen. Person in charge moved cleaning substance. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 110F, refried beans 90F, beef 143F, chicken 140F, rice 70F; ( - Hot Holding)., chicken, beef reheated to 168F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes on front counter 58F. Person in charge placed more ice on tomatoes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight; Pork 50F, pork 47F, beef 48F; ( - Cooling) **Warning**
01B-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken, raw beef over cooked chicken in drawers. In walk in cooler; raw shrimp on top or tomatoes. Person in charge moved raw items to bottom. **Corrected On-Site**
08A-14-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his nose with gloves on and not wash his hands or change his gloves afterwards. Addressed immediately and person took gloves off and washed his hands and placed gloves on. **Corrected On-Site**
12A-10-4
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. Milk at bar not dated. Person in charge dated yesterday. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at back of kitchen blocked by trash can. Person in charge moved trash can. **Corrected On-Site**
31A-09-4
Basic - Plumbing system in disrepair. Pipe under triple sink is leaking onto floor. **Warning**
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed person cutting unwashed lettuce. Unwashed avacados with sticker still on them. Person in charge took both to be washed. **Corrective Action Taken** **Repeat Violation**
08B-39-4
Basic - Reuse of single-service or single-use articles. Salsa in on orange juice jug with handle.
25-32-4
Basic - Wall soiled with accumulated mold like substance, food debris, and/or dust. Wall under 3 compartment sink has black mold like substance on it.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Several wet mops outside of back door face down.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup inside.
14-69-4
Basic - Ice scoop handle in contact with ice. At bar; ice scoop handle laying in ice. Person in charge removed scoop. **Corrected On-Site**
10-08-5
Basic - Accumulation of debris inside warewashing machine. Dishwasher is soiled inside.
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom does not have a self closing hinge on it.
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout kitchen are soiled.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensils in bucket on floor. Person in charge moved to store properly. Also, clean pots on floor in front of walk in cooler. **Corrected On-Site**
24-07-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in missing on right side of back door. **Repeat Violation**
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom does not have a covered trash.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on kitchen prep table and one over coffee machine.
12B-07-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Salads placed on a wood plate that is not hardwood.
14-25-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door was cracked open. Person in charge closed door. **Corrected On-Site**
35B-01-4
Basic - Food stored on floor. Several containers of oil on floor throughout kitchen. Chicken broth on floor on cook line. Onions touching pressure washer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At bar area; knife in between equipment. Person in charge removed knife. **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline has dirty interior. Soda nozzle at bar is slimy.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on back line is missing hand washing sign, soap and paper towels. Also missing at bar hand washing sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are soiled with food debris. Soda line in bar area have black mold like substance on them. **Repeat Violation**
23-03-4
8
Mar 9, 2023
Complaint Partial
1 critical violation. 3 major violations.
View 4 violations
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 2 people eating and prepping food on cookline. Immediately addressed and person in charge addressed and everyone washed their hands and quit eating. **Corrected On-Site**
12A-05-4
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. Establishment does not have cleanup of vomiting/diarrhea. Emailed during inspection. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on back cookline has beans in it and is draining slowly. Person in charge fixed drain during inspection. **Corrected On-Site**
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. Establishment can not provide employee responsibilities to inspector during inspection. Emailed to operator during inspection. **Corrective Action Taken**
11-26-1
64
Dec 28, 2022
Routine - Food
6 critical violations. 6 major violations. 17 minor violations.
View 29 violations
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. Observed employee sneeze and rub nose with gloves on and continue to work..addressed immediately employee took gloves off and washed hand and put new gloves on. **Corrective Action Taken** **Admin Complaint**
12A-14-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several employees change gloves without washing hands 1st when changing tasks. For example from cook line to walk in cooler without changing gloves. **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment uses a household drill with attachment on it to mix things. **Warning**
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In silver reach in cooler; ; chicken, pork, cheese 50F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
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 and the time removed from temperature control cannot be determined. Missing on Salas at server station. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot table; Chicken, refried beans 84F, rice 80F, refried beans 105F; Items had not been reheated to maintain proper temperature. Establishment was already open and was going to serve. **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. All hand washing sinks in establishment has pots, pans, jalapeños in them. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at every hand wash sink. Missing soap at some hand washing sinks. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge went and got thermometer. Calibrated thermometer. **Corrected On-Site** **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment only has training certificates for 5 employees. Has 11 employees on staff. **Warning**
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing prepared in reach in coolers, walk in cooler is dated. Ie; rice, black beans, cooked meats, Salsa's are not dated. In ric; peppers, rice, pico not dated. Per person in charge most made yesterday. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles. **Warning**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt, sugar not labeled. **Warning**
02D-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several dirty wet wiping clothes on prep tables. **Warning**
21-09-4
Basic - Stored food not covered. In reach in freezer; burrittos not covered. In walk in cooler Salsa's not covered. In storage area; rice, beans not covered. **Warning**
08B-12-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avacados on cookline not washed before cutting. **Warning**
08B-39-4
Basic - Floor not cleaned when the least amount of food is exposed. Cookline has food accumulation behind line. **Repeat Violation** **Warning**
36-01-4
Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. **Warning**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives in between prep tables. Person in charge moved all knives. **Corrected On-Site** **Warning**
10-17-4
Basic - Equipment in poor repair. Gaskets on walk in cooler are torn. **Repeat Violation** **Warning**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and charges on prep table. Person in charge removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen, cove molding is broken. **Warning**
36-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer; employee drink in cooler. **Repeat Violation** **Warning**
12B-13-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for spices. **Warning**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has mold on inside top. **Repeat Violation** **Warning**
22-20-5
Basic - Food stored on floor. Oil on floor in kitchen, food on floor in walk in cooler, chicken on floor in walk in freezer. Meat on floor behind prep station. **Repeat Violation** **Warning**
08B-38-4
Basic - Open dumpster lid. Person in charge shut dumpster. **Corrected On-Site** **Warning**
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chip containers are soiled. Gaskets on drawers are heavily soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has food accumulation. Can opener is soiled. **Warning**
22-08-4
10
Jul 6, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Salsas Mexican Restaurant last inspected?
The most recent health inspection at Salsas Mexican Restaurant on file is from Mar 3, 2026. The public record contains 15 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 six times, more than any other issue at Salsas Mexican Restaurant.
How does Salsas Mexican Restaurant compare to other restaurants in Palm Coast?
Salsas Mexican Restaurant most recently scored 12 out of 100, which is lower than the Palm Coast average of 79.
Has Salsas Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Salsas Mexican Restaurant have averaged around nine violations per visit, down from roughly 17 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 four times per year on average.
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