Salsa's Mexican Restaurant of Port Orange
3863 S Nova Road Suite F, Port Orange, FL 32127 · Permanent Food Service · License 7404657
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic-18
- Complaint after follow-up on Sep 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 17, 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 36, Floors, walls, ceilings and ventilation: Ceiling dripping condensation onto the floor in the walk in cooler
More time given
- 1st follow-up visitSep 15, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shredded cheese 49f,cut lettuce 47 f, pico 52f,cut tomatoes 47f,sour cream 45f to 50f, cooked pepper 47f to 52f ,tcs sauce 56f, tcs sauce 52f less than 4 hours Per manager tech has been called
Administrative complaint
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling dripping condensation onto the floor in the walk in cooler
More time given
- First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Cookline cooler: Sour cream 46°F Shredded cheese 44-46°F Lettuce 44-47°F Ceviche 43-44°F Sour cream 49°F Spin dip 50-51°F Operator added ice to items - Salsa 48-54°F, likely out and returned to cooler
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. 0 ppm Corrected to 50 ppm cl
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade Veg dicer and cutter
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Black buildup top back ice bin in the server area.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Utensils in the dish area
Fixed on the spot
Code 25, Single-service items: Reuse of single-service or single-use articles.
Plastic jug reused for ranch
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling dripping condensation onto the floor in the 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.
- 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.