Salsas Mexican Restaurant
1115 Cornerstone Blvd Suite 1115U, Daytona Beach, FL 32117 · Permanent Food Service · License 7407726
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 23 routine inspection3 high priority (fixed by the Jul 24 follow-up), 5 intermediate (3 fixed on the spot, 1 repeat), 8 basic-30
- Safety score70
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 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-reach in cooler by oven sour cream ,shrimp,guacamole with tomatoes,tcs sauces 49f to 51f less than 4 hours Product being placed in another cooler
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
-walk in cooler Cheese sauce 45f to 47f, Black beans 51f Per manager prepared yesterday
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
-new hire
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting board
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
-bar
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-trash can in front of handsink in ware washing area
Fixed on the spot
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/
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
-soup in walk in cooler
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.
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
-spoiled tin foils wrap around shelf on cookline
Cardboard used to line nonfood-contact shelves.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters soiled with grease
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
-fork and spoons not present handle first on front line
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
-rear door
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
-floor soiled in drink walk in cooler
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.
- 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.