Salsas Mexican Restaurant
Last inspected: Nov 19, 2025
86
Score
The health department has logged 11 inspections at Salsas Mexican Restaurant, the earliest from 2022. The newest entry in the record is dated Nov 19, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded three times.
Compared to the broader St. Augustine restaurant scene, where the average is 81, this is a stronger showing. The file should reassure diners considering a visit.
11
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso cheese sauce (52F - Cold Holding) sitting out on top of double oven on cook line, per employee cheese sauce has been sitting out for 30 minutes, cheese put in walk in cooler. cut tomatoes (47F - Cold Holding); red and green salsa (47F,47F - Cold Holding) all items in small table top reach in cooler in server section of kitchen by walk in cooler, per manager lid was left open for less then a couple of hours prior, lid closed. raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); raw beef (45F - Cold Holding) in reach in cooler drawers under grill on cook line, per manager drawers must have been consistently open for a few hours prior and sometimes drawers are not shut all the way when closed. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-11-19: Red salsa 45F, cut tomatoes 45F in small table top reach in cooler in server area next to walk in cooler, per manager lid left open for less than 1.5 hours, manger placed items in deeper pan and put ice underneath pans. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Nov 18, 2025
Routine - Food
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (113F - Hot Holding sitting on top of part of steam well that is not working, per manager rice has been out for less then a few hours, rice placed in stove on cook line. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in wait station reading 200ppm.
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Plate of raw fish and flat of raw shell eggs stored over various boxes of produce in walk in cooler, fish and eggs moved. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Line pan with flan in keg walk in cooler, per manager flan was made last Tuesday.
01B-24-5
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Entire bare ground behind kitchen is wet with bits of food and grayish water, and it has not rained in area for several weeks.
28-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso cheese sauce (52F - Cold Holding) sitting out on top of double oven on cook line, per employee cheese sauce has been sitting out for 30 minutes, cheese put in walk in cooler. cut tomatoes (47F - Cold Holding); red and green salsa (47F,47F - Cold Holding) all items in small table top reach in cooler in server section of kitchen by walk in cooler, per manager lid was left open for less then a couple of hours prior, lid closed. raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); raw beef (45F - Cold Holding) in reach in cooler drawers under grill on cook line, per manager drawers must have been consistently open for a few hours prior and sometimes drawers are not shut all the way when closed. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Tortilla in grocery bag on cook line. Cooked beef in grocery bags in walk in freezer.
14-31-5
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. Open box of tres leche in keg walk in cooler, per manager box was opened Saturday.
02C-03-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station on cook line. At hand wash station next to dish washer. Also soap dispenser empty at both of those hand wash stations. **Repeat Violation**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Line pan with flan in keg walk in cooler, per manager flan was made last Tuesday.
02C-02-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink at bar set up from left to right as dump sink, rinse, wash. No sanitizer in any sink and per manager bar dish machine is broken.
16-13-5
Basic - Food stored on floor. Multiple boxes of food in walk in freezer right by the door, blocking further access to the rest of the walk in freezer.
08B-38-4
23
Mar 25, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
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. Food service employee cutting limes with bare hand contact. Manager intervened.
09-01-4
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , degreaser , by single service items. Moved by manager. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing utensils in rear Hand Wash Sink. Manager intervened.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at rear Hand Wash Sink.
31B-02-4
Basic - Bathroom facility not clean. Men's restroom not clean. Odor
32-07-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils rinsed in Hand Wash Sink and left in Hand Wash Sink. Moved by manager. **Corrective Action Taken**
24-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer by condensation line. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Wait-station. Moved by manager **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in prep line reach in cooler.
29-49-6
Basic - Toilet/urinal not flushing/functioning properly. Urinal not flushing.
32-23-5
41
Oct 8, 2024
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
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 (46F-51F - Cooling over 6 hours) 4 pans of stacked, covered, deep containers in walk in cooler, per manager all where made yesterday without any additional preparation today. **Repeat Violation** **Admin Complaint**
03D-02-5
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. refried beans (46F-51F - Cooling over 6 hours) 4 pans of stacked, covered, deep containers in walk in cooler, per manager all where made yesterday without any additional preparation today.
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomato sauce next to hand wash station in server area by office in kitchen.
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (71F - Hot Holding) sitting on top of stove on cook line. Per manager cheese was previously heated and placed on stove no more the. A couple of hours prior, cheese placed back on stove to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (46F-51F - Cooling over 6 hours) 4 pans of stacked, covered, deep containers in walk in cooler, per manager all where made yesterday without any additional preparation today. **Repeat Violation**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips **Repeat Violation**
16-37-1
Intermediate - No soap provided at handwash sink. At main sink in men's bathroom.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Pan used to dispense salsa in container in walk in cooler.
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed in dining area.
50-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink are bar set up as dump sink, rinse sink, then wash sink. **Repeat Violation**
16-13-5
Basic - Equipment in poor repair. Missing door handle in walk in cooler. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Boxes of shrimp and beef in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
14-69-4
Basic - Stored food not covered. Pan of cinnamon sugar on cook line not in use not covered, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of seasoning at end of cook line do not have labels.
02D-01-5
25
Jun 12, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in walk in cooler, beef moved **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (46F - Cooling, after 30 minutes 46F); shredded chicken (48F - Cooling, after 30 minutes ) in large covered containers in walk in cooler, manager uncovered and stirred both products. diced tomatoes (46F - Cooling, after 30 minutes 53F); salsa (46F - Cooling, after 30 minutes 46F) in small reach in cooler near service window in server area of kitchen, manager reset unit and lowered temperature. **Corrective Action Taken**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. **Repeat Violation**
31B-02-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink at bar set up as dump sink in the left compartment, sanitizer in the middle compartment, and soapy water/washing in the right compartment.
16-13-5
Basic - Equipment in poor repair. Missing door handle to walk in cooler. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bucket of chips in server area. Boxes of fries in walk in freezer. Employee corrected during inspection. **Corrected On-Site**
08B-38-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Stored food not covered. Pan of chilis in walk in freezer. Pot of butter and Conor raw beef in walk in cooler. **Repeat Violation**
08B-12-5
50
Oct 19, 2023
Complaint Partial
No violations found.
100
Sep 13, 2023
Routine - Food
No violations found.
100
Sep 12, 2023
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line, cut lettuce (51F - Cold Holding); pico de gallo (51F - Cold Holding); sour cream (53F - Cold Holding); beef patties (53F - Cold Holding); Chile rellenos (52F - Cold Holding); chicken tenders (54F - Cold Holding); French fries (52F - Cold Holding); tamales (53/52F - Cold Holding) operator had employee remove all time/temperature control food for safety that was stored in the reach in cooler overnight to be discarded. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, cut lettuce (51F - Cold Holding); pico de gallo (51F - Cold Holding); sour cream (53F - Cold Holding); cheese (52F - Cold Holding); beef patties (53F - Cold Holding); Chile rellenos (52F - Cold Holding); chicken tenders (54F - Cold Holding); French fries (52F - Cold Holding); tamales (53/52F - Cold Holding) operator had employee remove all time/temperature control food for safety that was stored in the reach in cooler overnight to be discarded. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles stored through kitchen and bar area with no product labeling.
41-17-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed employee handle soiled dishes, use hand sanitizer then handle clean customer dishes with no hand wash.
12A-01-4
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the main prep line, green and red cutting board with build up of food residue staining. Waitstation soda gun for horchata has build up of soda syrup residue. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At time of inspection no paper towels in the dispensers at the hand wash sinks on the main cook line, prep line and warewashing line.
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on shelf over the main cook line reach in cooler. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dish machine, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Walk in cooler missing the cooler door handle.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the fryer door handles.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under in use cutting board. Operator spoke with employee to remove the wiping cloth. **Corrective Action Taken**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of the reach in cooler under the flat top grill have build up of food debris.
23-03-4
Basic - Stored food not covered. Bulk container of sugar stored in the prep area uncovered. In the walk in freezer uncovered tray of empanadas and chile rellenos.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container in the prep area with no product labeling.
02D-01-5
Basic - Floor tiles missing and/or in disrepair. Cracked missing floor tiles by drain on the service side of the main cook line. **Repeat Violation**
36-17-5
29
Feb 27, 2023
Routine - Food
3 critical violations. 2 major violations. 10 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. At time of inspection, chicken (98F - Hot Holding); steak (87F - Hot Holding both items stored on the flat top grill. Operator relocated to the char grill to bring back into temperature. At conclusion of inspection chicken second temperature (136F - Reheating); steak (147F - Reheating) **Corrective Action Taken**
03B-01-6
High Priority - Container of medicine improperly stored. Employee medicine stored on top of soda syrup boxes on the service side of the main cook line. Operator relocated the employee medicine. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In the flat top reach in cooler, raw chicken and steak stored over ready to eat cut vegetables and raw fish and shrimp. Operator informed employee to switch the storage levels. **Corrective Action Taken**
08A-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flat top reach in cooler has build up of food debris in the door gasket.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store metal container, employee removed the metal container. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Serving bowls used as scoop in bulk spices containers. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the back side of the flip top reach in cooler on the main cook line. Operator relocated the employee beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over cooked beef and chicken in the walk in cooler. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on bucket of chips in the waitstation area. Operator the employee purse. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf opposite the dishwasher, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles on the service side of the cook line in front of the walk in cooler.
36-17-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. On the service side of the main cook line, fly sticky tape stored over condiment containers. Operator voluntarily discarded the fly tape. **Corrected On-Site**
35B-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top reach in cooler door and side of the equipment on the main cook line. Operator relocated the knife. **Corrected On-Site**
10-17-4
Basic - Utensils in poor condition. Knife stored under the flat top grill has a melted plastic handle.
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the waitstation prep table, wet wiping cloth stored on clean prep table.
21-12-4
32
Oct 18, 2022
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
39
Jul 11, 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 Nov 19, 2025. The public record contains 11 inspections in total.
What is the most common violation at Salsas Mexican Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Salsas Mexican Restaurant.
How does Salsas Mexican Restaurant compare to other restaurants in St. Augustine?
Salsas Mexican Restaurant most recently scored 86 out of 100, which is higher than the St. Augustine average of 81.
Has Salsas Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Salsas Mexican Restaurant have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Salsas Mexican Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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