Salsas Mexican Restaurant
13121 City Center Blvd, Unit 106, Jacksonville, FL 32218 · Permanent Food Service · License 2615841
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 Sep 28 routine inspection2 high priority (1 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 2 repeats), 12 basic (4 repeats); basic violations cost 12 at most-35
- Administrative complaint on Sep 28Counts in full until a follow-up finds the problems fixed-20
- Safety score45
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 visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In the waitstation reach in cooler by the bar counter, salsa (63°F - Cold Holding). Per operator stocked around 10am. at conclusion of inspection still present in reach in cooler over 4 hours.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the flip-top cooler top reach in cooler on the cook line, shrimp (45°F - Cold Holding), employee added ice on top of product. At conclusion of inspection in temperature range. In the counter top reach in cooler, cut tomatoes (45°F - Cold Holding) lid left open to cooler. Other time/temperature control food for safety in range. In the waitstation reach in cooler by the bar counter, salsa (63°F - Cold Holding). Per operator stocked around 10am. at conclusion of inspection still present in reach in cooler over 4 hours.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written procedures for use of time as public health control for salsa. Provided written procedures.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
In bulk seasoning containers, scoop handles have encrusted food debris on food contact surfaces. Soda gun behind bar counter with syrup build up on nozzle.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Repeat violation
Basic12
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At end of cookline, frozen vegetables and frozen tamales thawing at ambient air temperature.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
In the beer walk in cooler, margarita mix bucket stored on the floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Bulk seasoning containers and two ice bings for customer drinks with scoop handles in contact with the products.
Repeat violation
In-use utensil not stored on a clean portion of food preparation or cooking equipment.
At end of cook line, knives stored between prep table and reach in cooler. On cook line, tongs stored on oven door handles. Employees relocated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open top employee drink in prep table with open bags of tortillas. Operator removed the drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard lining shelf used for bulk seasoning containers.
Equipment in poor repair.
Single door reach in cooler at end of cook line with torn door gasket.
Ripped/worn tin foil used as shelf cover.
Multiple shelves with ripped tin foil as cover.
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
On shelf of warewashing area, clean white bucket with old lettuce stuck to sides of bucket.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf of warewashing area, clean metal containers stacked while wet.
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Fly tape at end of waitstation line with accumulation of dead flies stick to tape.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and ceiling soiled/has accumulation of debris.
Wall behind bar, beer tap system has mold like substance build up.
Repeat violation
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.
- 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.