Salsitas Mexican Restaurant
Last inspected: Mar 13, 2026
67
Score
Public records show seven inspections at Salsitas Mexican Restaurant stretching back to 2024. Inspectors last stopped by on Mar 13, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Certified food protection manager” accounts for the largest share of issues, appearing four times across the record.
Salsitas Mexican Restaurant's latest score of 67 falls below the Phoenix average of 97. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 13, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed grilled peppers and onions on the grill with internal temperatures ranging 74*F-79*F. PIC stated that these products were hot holding, waiting to be put on the hot line when the container needs to be replaced. Informed PIC that these food items are TCS once cooked and need to be hot held at 135*F or higher. Explained time as a control as an option for these items. PIC voluntarily discarded the peppers and onions at time of inspection. Suggested to PIC cooking the peppers and onions closer to the time they will be needed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection
3-501.16(A)(1)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed cheesecake, arroz con leche, and flan stored in the small cold unit without date marks. An old sticker was on the shelf with dates from early February, dispose date being 2/4/2026. PIC stated that the sticker is incorrect and was able to state when all the items were prepared. Items were properly date marked at time of inspection. Also observed in walk in: beef tacos and chile verde dated with an 8-day window instead of 7 days. Reviewed proper date marking procedure with PIC. Discussed removing all datemarks from equipment after use. Provided date marking documents in English and Spanish via email. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Observed containers containing lengua, carne asada, and meat and vegetable caldo/broth covered with plastic and sitting in the back of the establishment with internal temperatures ranging 116*F-124*F. PIC stated that these food products were cooked about 30 minutes prior and are currently cooling. Reviewed cooling parameters and methods with PIC and staff. These food items were uncovered and moved into the walk-in for properly cooling at time of inspection. Provided cooling methods and parameters documents in English and Spanish via email. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling
3-501.15(A)
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
67
Sep 15, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed adobo (cooked peppers) that had been cooling for more than 4 hours had an internal temperature of 75*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection
3-501.14
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed the following TCS foods being date marked: rolled tacos [(cooked potatoes)(9/8)] and adobo [(cooked peppers)(9/6)]. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection
3-501.18
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed adobo cooling in a deep bucket and cooling cooked carnitas being tightly wrapped (not allowing the heat to escape). TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The Carnitas cooling were uncovered to allow for rapid cooling and the adobo was discarded at the time of inspection
4-301.11
67
Jun 9, 2025
Routine
1 critical violation. 4 minor violations. 3 corrected on site.
View 5 violations
Backflow prevention air gap not adequate
(corrected on site)
Inspector notes: The dish sprayer hoses were hanging down below the level of the sink. Maintain at least 1 inch above the flood rim of the sink. An employee then tied the hoses so they hung more than 1 inch above the flood rims of the sink
5-202.13
No certified food protection manager
Inspector notes: The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation
2-102.12(A)
Improper cooling methods used
Inspector notes: Some warm salsas were being cooled in the walk-in cooler in 5-gallon buckets. They were measured at 135 degrees F. Use shallow containers, ice wands, or other methods to cool hot foods from 135 F to 70F in 2 hours, then 70F to 41 F in 4 hours, for a total of 6 hours or less for cooling
3-501.15(B)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Many containers of spices were stored on the shelf without lids. Maintain all food items covered when not in use. Corrected by employee
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The drive-thru ice-scoop was stored lying down with the handle touching the ice. Maintain scoop stored upright. corrected
3-304.12
70
Apr 8, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Mar 10, 2025
Routine
1 critical violation. 3 major violations. 1 minor violation. 2 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In a reach in cooler, observed raw shrimp and beef patties being stored on a shelf above sour cream. In another cold holding unit, observed raw chicken and par cooked beef being stored over precut fries. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Ready-to-eat food not date marked
Inspector notes: Observed in house flan, arroz con leche, yogurt covered apples and cooked shrimp not having any date marking. Person in charge states these foods were all made/prepped/opened 2-4 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
Non-Continuous Cooking of Raw Animal Foods: Documentation
Inspector notes: Observed the establishment par cooking beef but did not have any procedures for Non-Continuous cooking. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Please have procedures written prior to re-inspection which will be conducted within 10 days
3-401.14(F)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed the handwashing sink located next to the ice machine not having soap available. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection
6-301.11
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
61
Dec 4, 2024
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Observed cabbage in walk-in unit having fuzzy, green/black organic growth. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection
3-101.11
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed active warewashing at 3-comp sink with a sanitizer solution of 0ppm chlorine concentration. PIC added bleach to sanitizer solution. New sanitizer solution measured 50ppm. Chlorine sanitizer concentration shall be between 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-501.114(A-E)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked rice (74'F) stored at ambient air temperature on food prep table located by stovetop. PIC stated cooked rice was made less than 2 hours prior and is cooling to be moved into walk-in unit. Cooked rice was moved to alternative refrigeration to be rapidly cooled to 41'F at time of inspection. Discussed proper cooling methods with PIC and informed PIC food shall be transferred to cooling units during cooling processes to ensure food item is cooled within proper cooling times and parameters
3-501.15(A)
Equipment not in good repair or proper adjustment
Inspector notes: Observed door of walk-in not self-latching and gasket to be in disrepair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
64
Sep 17, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Salsitas Mexican Restaurant last inspected?
The most recent health inspection at Salsitas Mexican Restaurant on file is from Mar 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Salsitas Mexican Restaurant?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Salsitas Mexican Restaurant.
How does Salsitas Mexican Restaurant compare to other restaurants in Phoenix?
Salsitas Mexican Restaurant most recently scored 67 out of 100, which is lower than the Phoenix average of 97.
Has Salsitas Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Salsitas Mexican Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Salsitas Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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