Salsas Mexican Restaurant
7083 Collins Road Ste 106-108, Jacksonville, FL 32244 · Permanent Food Service · License 2615693
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection7 high priority (5 fixed on the spot, 3 repeats), 6 intermediate (3 fixed on the spot, 2 repeats), 9 basic (3 repeats)-62
- Administrative complaint on Aug 14Counts in full until a follow-up finds the problems fixed-20
- Safety score18
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed one vacuum packaged completely sealed and thawed raw mahi in drawer under flat grill. Also, Beef birria in walk-in cooler in large stock pot at 49°F. Per manager, birria prepared yesterday(Thursday) at approximately 10:00pm. Temperature taken today(Friday) at approximately 2:15pm.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Pan of rice in oven with no heat applied at 119°F at 1:00. Per employee, rice placed in the oven at 10:45. Rice heated to 170°F and placed into the oven with heat on.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
See stop sale. Beef birria in walk-in cooler in large stock pot at 49°F. Per manager, birria prepared yesterday(Thursday) at approximately 10:00pm. Temperature taken today(Friday) at approximately 2:15pm.
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.
Portioned bags of raw beef stored in same pan with portioned bags of raw chicken. Employee moved raw beef to proper storage.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook with gloved hands get a portioned bag of raw chicken from the walk-in cooler, place raw chicken on the grill then handle squeeze bottle and spatulas with changing gloves and washing hands, manager coached employee and employee removed gloves and washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Repair person arrived during inspection and found the sanitizer tube had corroded and replaced the line, machine now testing at 50ppm chlorine.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
First aid kit containing hand sanitizer, alcohol swabs, antibiotic cream and burn/first aid cream is stored over the cold bar on expo service line. Also, two spray bottles of chemicals(sanitizer and cleaner)stored on the liquor well in the bar. Operator moved both chemicals to proper storage. Also, ice buckets stored directly against sanitizer on shelf by chip station. Manger moved sanitizer to proper storage.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate6
Code 11, Employee health: 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. Provided DBPR Form HR 5030-104 and DBPR Form HR 5030-204.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink to left of ice machine has plate and bowl in the sink and is blocked by a cart. Plate and bowl removed from sink and cart moved.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels in employee restroom. No paper towels at bar handwash sink.
No soap provided at handwash sink.
No soap in employee restroom. No soap at bar handwash sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with yellow liquid at table across from three compartment sink. Manager identified contents as bleach and labeled the spray bottle.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Seven food handlers have expired training.
Basic9
Code 06, Food properly thawed: 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.
See stop sale. Observed one vacuum packaged completely sealed and thawed raw mahi in drawer under flat grill.
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of oil stored on the floor in dry storage room.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on oven handle in kitchen. Operator moved tongs to proper storage.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open employee beverage stored on prep table at chip station, on top of a bag in box soda, on dry storage shelf stored over flour and on shelf above steam well on cook line. Manager removed all beverages to proper storage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Duct tape used on the corner of the wall to left end of service expo line by the walk-in cooler.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Plumbing at handwash sink to left of ice machine is disconnected at the bottom. Manager states a repair order has already been placed.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Right lid on left shared dumpster is open.
Repeat violation
Grease on the ground and/or pad around grease receptacle.
Excessive build up of grease on the ground at the grease containers by the dumpsters.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Multiple tanks unsecured by bag in box soda rack.
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.
- 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.