Salsas Mexican Restaurant

8299 W Beaver St Ste 4, Jacksonville, FL 32220 · Permanent Food Service · License 2616046

Official report

out of 100

Grade F

Safety score 35 of 100

Latest visit: Aug 4, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Aug 4 follow-up · 23 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
5 high priority (3 fixed by the Aug 4 follow-up, 2 fixed on the spot, 4 repeats), 6 intermediate (1 fixed on the spot, 4 repeats), 13 basic (6 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-53
Administrative complaint on Jul 31, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score35

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

Inspection history

1 inspection · 2 visits

Jul312026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitAug 4, 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
First visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 5 High priority
- 6 Intermediate
- 13 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed milk (47°F - Cold Holding); rice (45°F - Cold Holding); raw shrimp (37°F - Cold Holding); raw beef (48°F - Cold Holding); pork (50°F - Cold Holding); beef (45°F - Cold Holding); cut tomato (46°F - Cold Holding)in flip top reach in cooler in kitchen. Per operator, all products in same unit overnight.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  See stop sale. Observed milk (47°F - Cold Holding); rice (45°F - Cold Holding); raw shrimp (37°F - Cold Holding); raw beef (48°F - Cold Holding); pork (50°F - Cold Holding); beef (45°F - Cold Holding); cut tomato (46°F - Cold Holding)in flip top reach in cooler in kitchen. Per operator, all products in same unit overnight.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over ready-to-eat sauces in flip top reach in cooler. Operator moved eggs to proper storage. Also, in main walk-in cooler, pan of raw shrimp stored over ready-to-eat sauces. Operator moved shrimp to proper storage.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
  Mop sink located in employee restroom has multiple miscellaneous items(tools, cords, maintenance supplies, etc.)stored inside the mop sink. Operator states used mop water is dumped outside.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Drain cleaner and degreaser stored directly against container of cooked tortilla shells on shelf in kitchen. Operator moved chemicals to proper storage.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Gallon of milk in flip top reach in cooler in kitchen not date marked. Employee states opened yesterday 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 the flip top reach in cooler in kitchen reads 39°F on digital display. Inspector's ambient thermometer reads 51°F. Also, beer walk-in cooler ambient thermometer reads 35°F. Inspector's ambient thermometer reads 48°F.
  Repeat violation
- Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Per operator, missing three employee reporting agreements.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade is soiled.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled squirt bottle with clear liquid in cabinet in employee restroom. Operator unsure of contents and discarded liquid. Also, employee using unlabeled spray bottle with yellow liquid in employee restroom. Employee identified contents as acid and labeled the spray bottle.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Per operator, missing two proof of employee training. Also, food handler training for Ana C. expired on 2/23/2026.
  Repeat violationAdministrative complaint
Basic13
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Beef thawing in prep sink with no running water. Operator moved beef to walk-in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of raw beef and a case of drink mix stored on the floor in the walk-in freezer.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs stored on oven door handle. Operator removed tongs from handle.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Far right door on flip top reach in cooler in kitchen does not close tightly.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Middle hood filters have grease build up.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Water observed between stacked plastic cups at soda machine.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Pipe for ice machine is too short and doesn't reach the drain, water from ice machine drains onto the floor at the drain and standing water in right corner of ice machine. Operator states call for repair has been made. Also, cold water valve on kitchen handwash sink continuously runs and is shut off at the bottom of the sink.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No employee handwashing sign in employee restroom.
- Code 33, Garbage and refuse: Open dumpster lid.
  Right dumpster lid is open.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Accumulation of dead insects on sticky fly strip/trap in dishroom. Employee removed and discarded sticky strip.
  Fixed on the spot
  Outer openings not protected with self-closing doors.
  Back exit door is not self-closing.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Multiple floor tiles missing in front of walk-in coolers.
  Repeat violation
  Floor/wall/ceiling/vent soiled/has accumulation of debris.
  Wall to right of ice machine has dust. Vents in the kitchen have dust.
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.