Salsas Mexican Restaurant
2510 S Washington Ave #100, Titusville, FL 32780 · Permanent Food Service · License 1506968
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection4 high priority (3 fixed by the Jul 21 follow-up, 1 fixed on the spot, 4 repeats), 4 intermediate (1 fixed on the spot, 3 repeats), 14 basic (6 repeats); basic violations cost 12 at most-46
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
More time given
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More time given
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Raw fruits/vegetables not washed prior to preparation.
More time given
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Reach-in cooler shelves with rust that has pitted the surface.
More time given
Ice buildup in walk-in freezer.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
More time given
- First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Refried beans stored on steam well to reheat for 2hrs and 15 minutes at 101°F
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Refried beans made onsite stored on steam well to reheat for 2hrs and 15 minutes at 101°F
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw beef patties stored over raw shrimp in walk in cooler. Operator removed. Raw bacon stored over raw beef patties in walk in freezer. Operator removed
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Repeat violation
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener by mop sink soiled
Repeat violation
Non-pitting surface rust on food-contact equipment.
Dry rack shelves rusty by employee rest room
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink blocked by 3 mop buckets and plastic containers in employee restroom. Operator removed during inspection.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: 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/ At least 10 employees present at establishment and no manager available on site
Repeat violation
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour not labeled by walk in cooler door, also salt stored by triple sink unlabeled. Operator labeled
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Bottled water cases stored on walk in cooler floor. Operator removed
Fixed on the spotRepeat violation
Raw fruits/vegetables not washed prior to preparation.
Avocados stored in make table cut without being washed
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Multiple employees wearing watches
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Inside flour and salt containers. Operator removed
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Make table in kitchen
Ice buildup in walk-in freezer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Primed three times and reading is still 0 ppm. Helped operator set up triple sink at 100 ppm to use until dish machine is fixed
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On dry rack by triple sink
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee energy drink stored in reach in cooler on cook line. Operator removed
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.