SALSAS MEXICAN RESTAURANT
2510 S WASHINGTON AVE #100 · TITUSVILLE · Brevard County · FL 32780
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 9
41-07-4High Priority – Container of medicine improperly stored. On shelf above make table
22-41-4High Priority – 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 on bar area. First reading 0 ppm. Second reading after priming machine 100 ppm. **Corrected On-Site**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched dirty wiping clothes and the trash can, then was about to handle food. Employee washed hands and changed gloves. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. On steam table, cooked pulled chicken reheating for 2 hrs and 15 minutes (113F – Reheating); cooked ground beef reheating for 2hours 15 minutes (86F – Reheating); tomato sauce reheating for 2 hours 15 minutes (144F – Reheating)
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa stored on front server area at 55F for 1 hour, new reading after rapid chill for 45 minutes, 43F. **Corrected On-Site**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On steam table, cooked pulled chicken reheating for 2 hrs and 15 minutes (113F – Reheating); cooked ground beef reheating for 2hours 15 minutes (86F – Reheating); tomato sauce house made reheating for 2 hours 15 minutes (144F – Reheating) Operator discarded **Corrected On-Site**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On two way splitter on mop sink
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on front salsa station chlorine at 200++ ppm. Operator changed solution. New reading 100 ppm. **Corrected On-Site**
Intermediate 7
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Handsink by ice machine blocked with beer kegs. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Cup stored inside hand sink by can rack in kitchen. Operator removed **Corrected On-Site**
53A-05-6Intermediate – 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/ 6 employees in the restaurant
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. On hand sink by dishmachine
53B-02-5Intermediate – 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 and Lodging Association (SafeStaff) 866-372-7233. Missing for Jadier, Alejandra, Jeffrey and Jose-Luis
11-26-1Intermediate – 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. Missing for some employees
Basic 9
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By kitchen exit door
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl used to scoop salsas by employee next to ice machine **Repeat Violation**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. On bar area **Repeat Violation**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets, bags and drinks stored on dry storage shelves. Employee water bottles stored on shelves, prep tables across kitchen
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Cook on cook line. Inspector asked employee to put one on. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Containers on dry rack by triple sink and cups by ice machone
14-11-5Basic – Equipment in poor repair. Torn gaskets in make table reach in cooler
08B-38-4Basic – Food stored on floor. Plastic bottled Water stored on walk in cooler floor. Mahi fish and pork belly boxes stored on walk in freezer floor **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Unlabeled clear liquid in squeeze bottle on cook line
Inspector observations synchronized from DBPR on August 13, 2026 11:41 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.