Salsas Mexican Restaurant

4578 SW Heritage Oaks Cir, Lake City, FL 32024 · Permanent Food Service · License 2200719

Official report

out of 100

Grade F

Safety score 28 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · fixed by the Oct 12 follow-up · 35 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
10 high priority (2 fixed by the Oct 12 follow-up, 8 fixed on the spot), 6 intermediate (2 repeats), 20 basic (7 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-60
Complaint after follow-up on Aug 14, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score28

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 4 visits

Aug122026

Routine inspection

36 violations found · Inspector came back 3 times

3rd follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
2nd follow-up visitAug 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 1 High priority
- 1 Intermediate
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk-in cooler: rice 44°F, milk 44°F, chicken 45°F. Manager stated items were at proper temperature earlier in the day and the door was opened often.
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 2 Intermediate
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chicken 45, milk 47, pico 48, rice 47.
  Administrative complaint
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  No change.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  No change.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
36 violations found:
- 10 High priority
- 6 Intermediate
- 20 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Items stored in walk-in cooler: cooked pork (50°F - Cooling); cooked hamburger (49°F - Cooling); cooked peppers (51°F - Cooling); cooked chicken (51°F - Cooling). Manager stated items prepared the previous day and placed in cooler to cool.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored in walk-in cooler: beef (50°F - Cold Holding); milk (51°F - Cold Holding); cheese (50°F - Cold Holding). Manager stated door to walk-in cooler was open during delivery. Manager placed bags of ice on items to reduce temperature to 41°F. Item stored on counter across from cook line fryer: cheese (58°F - Cold Holding). Manager stated cheese was placed on counter one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41°F. Items stored in cook line drawers: pork (47°F Cold Holding); tomatoes (46°F - Cold Holding); chicken (46°F - Cold Holding); beef (45°F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41°F.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Items stored on cook line stove: beans (110°F - Hot Holding). Manager stated beans placed on stovetop thirty minutes prior to temperature being taken. Manager began to reheat beans on stovetop, 178°F.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Items stored in walk-in cooler: cooked pork (50°F - Cooling); cooked hamburger (49°F - Cooling); cooked peppers (51°F - Cooling); cooked chicken (51°F - Cooling). Manager stated items prepared the previous day and placed in cooler to cool.
  Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process.
  Employee reheating rice in cook line microwave without cover. Manager placed cover on rice to finish reheating.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Shell eggs stored over cheese in walk-in cooler. Manager placed eggs on bottom shelf.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Employee touched cooked rice with bare hands. Manager had employee reheat rice.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee placed raw chicken on grill and proceeded to handle clean bowl without washing hands and changing gloves. Manager had employee wash, hands, change gloves, and use a new bowl.
  Fixed on the spot
  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee in dish area handled dirty dishes, and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Motor oil stored next to beans in storage shed. Manager removed oil during inspection.
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked pork stored in walk-in cooler. Manager stated pork prepared the previous morning.
  Repeat violation
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient thermometer for walk-in cooler reading 55°F, ambient temperature 46°F.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Blade of can opener on kitchen prep table soiled with old food debris. Soda gun in bar area soiled with mold like substance. Cutting board on cook line steam table stained. Behind deflector plate of wait station ice machine soiled with mold like substance. Water nozzle of wait station coffee machine.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Cook line hand washing sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle of cleaner in dish area.
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees.
Basic20
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pan of scallops in cook line reach-in freezer. Manager placed lid on pan.
  Fixed on the spotRepeat violation
  Food stored on floor.
  Cases of soda stored on floor in storage shed.
  Repeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee Gatorade in cook line reach-in freezer. Manager removed Gatorade during inspection.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice bucket not inverted between uses.
  Ice buckets stored on wait station ice machine.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks on prep tables and shelves throughout the kitchen.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used to scoop salt from container on bottom shelf of kitchen prep table.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler shelves.
  Duct tape used to repair nonfood-contact surface.
  Duct tape on side of cook line drawers.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Dish area dish machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents above cook line greasy. Fan covers for wait station ice machine dusty. Fan covers in walk-in cooler dusty.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups stored in wait station.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Aluminum to go pans on kitchen shelf. Manager turned pans over during inspection.
  Fixed on the spot
  Reuse of single-service or single-use articles.
  Employee on cook line spraying margarine on grill from old Gatorade bottle. Manager had employee discard Gatorade bottle and fill up a ketchup squirt bottle with margarine.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Floor drain in bar area.
  Standing water in bottom of reach-in-cooler.
  Bar area keg coolers.
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster behind building.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach on floor in wait station. Manager discarded dead roach.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor across from cook line prep table.
  Hole in or other damage to wall.
  Hole in wall next to kitchen prep sink. Cove molding of wall across from kitchen prep table.
- 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.
  Sun glasses and apron stored on dry storage shelf next to back door.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.