Salsas Mexican Restaurant
Last inspected: Dec 22, 2025
100
Score
Salsas Mexican Restaurant has been inspected 10 times since 2022. Salsas Mexican Restaurant was last inspected on Dec 22, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly four violations before.
“Accumulation of black/green mold-like substance” comes up most often, recorded five times in the inspection record.
That puts the facility ahead of the local pack: the average St. Johns restaurant scores 69. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
No violations found.
100
Dec 18, 2025
Routine - Food
6 critical violations. 1 major violation. 6 minor violations.
View 13 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One employee scratched head with bare hands then continued to make food orders on cook line without washing hands between tasks.
12A-25-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cheese sauce (89F - Hot Holding) sitting on top of warming unit on wall on cook line over stove, per employee cheese has been there less then a few hours, cheese moved to grill.
03B-15-5
High Priority - Live, small flying insects found Approximately 4 live flying insects around end of cook line and prep area leading out to rear exit of kitchen. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Shell eggs are not clean. See stop sale. 1 broken and soiled shell egg in walk in cooler.
01B-15-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 live flying insect in container of diced tomatoes in top section of flip top reach in cooler on cook line. Also 1 dented can of chipotle peppers on rack by walk in cooler. **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (47F,45F - Cold Holding); Mac and cheese (53F - Cold Holding); chicken wings (45F - Cold Holding) in small flip top reach in cooler at end of cook line near dry storage area, per manager doors have been consistently opened for several hours for rush. raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) in reach in cooler drawers under grill on cook line, per employees drawers have been consistently opened for several hours during rush. **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (52F,46F - Cooling, after 30 minutes 74F(they added room temp water), 46F); birria (61F - Cooling, after 30 minutes 61F); salsa (62F - Cooling, after 30 minutes 62F) in deep container well over 2 inches deep, per manager all items where made 2 hour ago, ice added to all items and separated into smaller containers. **Corrective Action Taken**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen and in ice bin at bar have a build up of mold like substance. **Repeat Violation**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. One food handler on cook line making food orders.
13-03-4
Basic - Food stored on floor. Containers of margarita mix in keg walk in cooler.
08B-38-4
Basic - Garbage can soiled. Trash cans stored outside next to rear entrance to kitchen/prep area have a build up of food debris inside cans and flying insects around trash cans. **Warning**
33-17-4
Basic - Stored food not covered. Multiple items of raw animal food and ready to eat food in walk in freezer.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes and green bell peppers stored on top shelve in walk in cooler over bags of shredded cheese and sauces.
08B-17-4
27
Jun 11, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2025
50-17-3
High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor. In between equipment at bar. Manager killed roach and cleaned up. **Corrected On-Site** **Warning**
35A-05-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. Locked in office. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled interior of oven.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Rear Hand Wash Sink used for rinsing vegetables.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Soiled oven handle.
23-24-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer . Left side of blower.
14-69-4
Basic - Plumbing system in disrepair. Men's restroom toilet constantly running.
29-08-4
Basic - Single-service articles improperly stored. To go containers stored under paper towel dispensers. Moved by manager. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of wait-station cooler.
29-49-6
37
Jan 29, 2025
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (54F-47F - Cooling) in deep, stacked, covered pans in walk in cooler, per employee rice was cooked yesterday and placed in walk in cooler without any additional preparation.
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. rice (54F-47F - Cooling) in deep, stacked, covered pans in walk in cooler, per employee rice was cooked yesterday and placed in walk in cooler without any additional preparation.
01B-36-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touching hair with bare hands then continued to handle clean equipment and single serve items without washing hands. **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Nonfood-grade bags used in direct contact with food. Bag of bread stored in grocery bag in reach in cooler on make line. Employee using piece of to go bag on tortilla press while making tortillas.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (55F - Cooling); pico de gallo (56F - Cooling) in top section of reach in cooler on make line in kitchen, per employee items where taken out of walk in cooler and placed in reach in cooler less then 1 hour prior, lid to reach in cooler closed **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (54F-47F - Cooling) in deep, stacked, covered pans in walk in cooler, per employee rice was cooked yesterday and placed in walk in cooler without any additional preparation. diced tomatoes (55F - Cooling, after 30 minutes 55F); pico de gallo (56F - Cooling, after 30 minutes 55F) in top section of reach in cooler on cook line, lid left open entire inspection, lid closed **Corrective Action Taken** **Repeat Violation**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around deflector plate of large ice machine in kitchen. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks over and on prep tables in prep area and server area in kitchen.
12B-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple boxes of unwashed peppers, tomatoes, and other unwashed produce stored over bags of shredded cheese and buckets of sauce in walk in cooler.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloths in dish area stored on lips of sinks.
21-12-4
35
Mar 21, 2024
Complaint Full
No violations found.
100
Mar 20, 2024
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
70
Mar 19, 2024
Complaint Full
8 critical violations. 5 major violations. 2 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. 5 cans of cheese sauce with a build up of surface rust on rack in ware washing area. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched hair and face before handling plated bowls of foods without washing hands between tasks.
12A-25-4
High Priority - Food stored in ice used for drinks. See stop sale. Bottles of alcohol and drink mix stored in ice used for drinks at the bar area.
08B-56-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. Also manager is not able to provided any proof of parasite destruction or letter of aquaculture of any of the raw shrimp in their ceviche. **Warning**
01D-01-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open container of raw beef, removed from original packaging, stored over bags of raw seafood in walk in freezer, employee rearranged all items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of alcohol and drink mix stored in ice used for drinks at the bar area. 2 packages of raw salmon and 2 packages of raw tuna fully thawed out still inside vacuum bags in walk in cooler. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shell eggs (53F - Cold Holding) in double pans in small reach in cooler on make line in kitchen, per employee eggs where cooked yesterday and put in cooler without any additional preparation. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shell eggs (53F - Cold Holding) in double pans in small reach in cooler on make line in kitchen, per employee eggs where cooked yesterday and put in cooler without any additional preparation. rice (53F - Cold Holding) sitting out under steam table on make line, per employee rice was going to be heated up, but they ran out of room on the steam table approximately 1 hour prior, rice placed in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. queso cheese sauce (58F - Cooling, after 1 hour 56F) in covered stacked metal containers in walk in cooler, employee separated conainters and removed lids. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand wash station in server area next to door to bar to fill container.
31A-11-4
Intermediate - Identity of food or food product misrepresented. Per manager all ceviche served to the customers does not have any heat applied to it before serving to the customer, but the menu states in the description that the shrimp is fully cooked and there is not markings leading from the ceviche to the consumer advisory or anything stating that the shrimp is raw. **Admin Complaint**
52-01-4
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. 2 packages of raw salmon and 2 packages of raw tuna fully thawed out still inside vacuum bags in walk in cooler.
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around deflector plate of large ice machine in server area. **Repeat Violation**
22-20-5
17
Sep 15, 2023
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler opposite the fryers, chicken tenders (54F - Cold Holding) left out of the reach in cooler during the rush per employee. Operator had employee place ice on the chicken tenders to bring back to temperature range. At conclusion of inspection chicken tenders second temperature (55F - Cold Holding) operator asked employee to discard. In the cook line steam table; rice (101F - Hot Holding); queso (98F - Hot Holding). Operator had employee remove the rice and queso from the steam table and replace with product in temperature. Employee relocated the queso to the oven to bring back to temperature range and employee discarded the rice. **Repeat Violation** **Admin Complaint**
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 opposite the fryers, chicken tenders (54F - Cold Holding) left out of the reach in cooler during the rush per employee. Operator had employee place ice on the chicken tenders to bring back to temperature range. At conclusion of inspection chicken tenders second temperature (55F - Cold Holding) operator asked employee to discard. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line steam table; rice (101F - Hot Holding); queso (98F - Hot Holding). Operator had employee remove the rice and queso from the steam table and replace with product in temperature. Employee relocated the queso and rice to the oven to bring back to temperature range. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs stored over bags of shredded cheese. Employees relocated the raw shell eggs. **Corrected On-Site**
08A-05-6
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 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. Bar counter soda gun has syrup build up on the nozzle. Cutting boards on the main cook line prep station have build up of food residue staining. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the main cook line, employee provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the top shelf of the warewashing area, large metal pots not stored covered or inverted for protection.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the bottom shelf of the main cook line, employee speaker stored on unwashed avocados. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area,McLean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Walk in cooler door gasket separating at bottom of the door. **Repeat Violation**
14-11-5
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. At time of inspection all hood filters removed from the main cook line.
14-72-4
Basic - Floor area(s) covered with standing water. Standing water on the floor of the walk in cooler.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in cook line door gaskets.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler opposite the fryers and in the flip top reach in cooler closest to the walk in cooler. **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water at ambient air temperature in the prep area.
06-01-5
Basic - Utensils in poor condition. Wooden plate holders for hot plates served to customers have peeling burnt wood edges.
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on prep tables and cutting boards.
21-12-4
22
Jan 27, 2023
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Dented/rusted cans present. See stop sale. On the can storage rack in the prep area, two cans of tomatillos with dents along the seams. Operator removed the cans to be discarded. **Corrective Action Taken**
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, open package of raw beef patties stored over packages of Mac and cheese and raw packaged frozen scallops in container of wrapped frozen tamales. Employee began to rearrange the walk in freezer storage levels. **Corrective Action Taken**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, containers of chicken (48F - Cold Holding) and carnitas (52F - Cold Holding) stored in the walk in cooler in deep covered metal containers to cool from the previous day. Employee removed the containers to the dish area to discard. **Corrective Action Taken**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, containers of chicken (48F - Cold Holding) and carnitas (52F - Cold Holding) stored in the walk in cooler in deep covered metal containers to cool from the previous day. Employee removed the containers to the dish area to discard. **Corrective Action Taken**
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. In the flip top reach in cooler opposite the fryers, plastic carry out bag used in direct contact with storing hamburger buns. Operator had employee remove the buns from the grocery bags. **Corrected On-Site**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler opposite the fryers has build up of food debris in the door gaskets. Walk in cooler door gaskets have a build up of mold like substance. Operator instructed employee to clean and sanitize the door gaskets. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink on the main cook line to fill water into a soiled container.
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 has employee reporting agreement but with no signatures.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. In the bulk rice bin, metal bowl used as a scoop. Employee removed the metal bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in the women's restroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in flip top reach in cooler opposite the fryers. Employee relocated the beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in flip top reach in cooler opposite the fryers over food for customers. Employee personal food in the beer cooler stored over bottles juice to be served at the bar. Employee relocated the personal food from the reach in cooler. **Corrective Action Taken** **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 speaker stored on clean deli paper on the main cook line, employee relocated the speaker. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic drink cups stacked while wet at soda dispenser in the waitstation. Clean metal containers stacked in the warewashing area while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Walk in cooler door gasket has a tear.
14-11-5
Basic - Food stored on floor. On the main cook line, jug of fryer oil stored on the floor. In the walk in cooler jug of sour cream stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the end of the main cook line closest to the walk in cooler, knife stored inbetween prep table and flip top reach in cooler. Employee relocated the knife. **Corrected On-Site**
10-17-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution stored on prep table in front of table top reach in cooler. Operator relocated the sanitizer solution to the bottom shelf. **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Standing water in the base of the flip top reach in cooler closest to the walk in cooler. **Repeat Violation**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. In the employee restroom, wet mop heads stored inside of mop buckets. Operator instructed employee to hang the mops to dry. **Corrective Action Taken**
42-01-4
19
Sep 1, 2022
Complaint Full
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. In the table top reach in cooler on the main cook line closest to the walk in cooler, raw shell eggs stored in the same metal container as unwashed peppers. Employee relocated the eggs to a separate container. In the walk in cooler, raw shell eggs stored over container of prepped raw beef. In the walk in freezer container of raw frozen hamburger stored over open package of raw frozen fish. Operator relocated all items to the proper storage levels. **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the employee hand wash sink next to the three compartment sink, no paper towels available at time of inspection. **Repeat Violation**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the walk in cooler, frozen chicken and pork tamales made in 08/14 and immediately frozen stored on shelf with no date marking of when the tamales where pulled out of the freezer. Operator spoke with employee to place proper date mark tracking on the containers of tamales. **Corrective Action Taken**
02C-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle behind the main bar counter have a build up of mold like substance inside of the dispenser nozzles.
22-02-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. On the main cook line closest to the dry storage area, metal taco holders stored next to the employee hand wash sink with no splash guard or enough space to not be exposed to splashes. Operator relocated the taco holders to the correct storage location. **Corrected On-Site**
24-27-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the front walk in cooler used primarily for the bar, employee personal food stored in grocery bags over plastic containers of juice to be sold to customers. Operator began to remove some of the personal food items. **Corrective Action Taken** **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. On the main cook line on the shelf over the server pass through window and the steam table, employee personal speaker and headphones stored on the shelf next to the microwave.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At the front wait station soda dispenser, red plastic drink cups stacked while wet. In the back prep line/warewashing area, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. On the main cook line between the reach in cooler and the employee hand wash sink, container of fryer oil stored on the floor. In the walk in freezer container of raw frozen beef stored in the floor. Operator relocated all items to the proper storage location. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the flip top reach in cooler on the main cook line opposite the fryers, multiple employee beverages stored on the cooler shelf, open beverage over container of chicken wings. In the walk in cooler opened employee beverage stored over a container of unwashed limes. Operator removed all employee beverages from the coolers. **Corrected On-Site**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. In the waitstation table top reach in cooler, cut avocado stored with unwashed avocados as evident by the stickers still attached to the avocados.
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. On the main cook line, flip top reach in cooler closest to the walk in cooler, standing water at the base of the cooler. Operator instructed employee to wipe out the reach in cooler. **Corrective Action Taken** **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. On the back prep line, raw frozen beef thawing in large pot of water stored on the floor at ambient air temperature. Operator instructed the employee to relocate the raw beef to the walk in cooler to thaw. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the entrance to the cook line from the dry storage area, wet wiping cloth stored on the back of the hand wash sink. In the back prep station area, wet wiping cloth stored on clean prep table. **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container at the waitstation area under the tea dispenser, plastic drink cup used as a scoop. In the dry storage room off the main cook line, metal bowl used as a scoop in bulk container of rice. Operator removed the scoops from the bulk containers. **Corrected On-Site** **Repeat Violation**
14-01-5
37
Frequently Asked Questions
When was Salsas Mexican Restaurant last inspected?
The most recent health inspection at Salsas Mexican Restaurant on file is from Dec 22, 2025. The public record contains 10 inspections in total.
What is the most common violation at Salsas Mexican Restaurant?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Salsas Mexican Restaurant.
How does Salsas Mexican Restaurant compare to other restaurants in St. Johns?
Salsas Mexican Restaurant most recently scored 100 out of 100, which is higher than the St. Johns average of 69.
Has Salsas Mexican Restaurant's inspection record improved over time?
No. Recent inspections at Salsas Mexican Restaurant have averaged around eight violations per visit, up from roughly four earlier in the 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.
Nearby Restaurants