SALSAS MEXICAN RESTAURANT
70 DURBIN PAVILION DR #104 · SAINT JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs stored over bags of shredded cheese. Employees relocated the raw shell eggs. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler opposite the fryers, chicken tenders (54F – Cold Holding) left out of the reach in cooler during the rush per employee. Operator had employee place ice on the chicken tenders to bring back to temperature range. At conclusion of inspection chicken tenders second temperature (55F – Cold Holding) operator asked employee to discard. In the cook line steam table; rice (101F – Hot Holding); queso (98F – Hot Holding). Operator had employee remove the rice and queso from the steam table and replace with product in temperature. Employee relocated the queso to the oven to bring back to temperature range and employee discarded the rice. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler opposite the fryers, chicken tenders (54F – Cold Holding) left out of the reach in cooler during the rush per employee. Operator had employee place ice on the chicken tenders to bring back to temperature range. At conclusion of inspection chicken tenders second temperature (55F – Cold Holding) operator asked employee to discard. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line steam table; rice (101F – Hot Holding); queso (98F – Hot Holding). Operator had employee remove the rice and queso from the steam table and replace with product in temperature. Employee relocated the queso and rice to the oven to bring back to temperature range. **Corrective Action Taken**
Intermediate 3
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Bar counter soda gun has syrup build up on the nozzle. Cutting boards on the main cook line prep station have build up of food residue staining. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the main cook line, employee provided paper towels. **Corrected On-Site**
Basic 12
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the top shelf of the warewashing area, large metal pots not stored covered or inverted for protection.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the bottom shelf of the main cook line, employee speaker stored on unwashed avocados. **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. On the storage shelf in the warewashing area,McLean containers stacked while wet. **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Walk in cooler door gasket separating at bottom of the door. **Repeat Violation**
14-72-4Basic – Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. At time of inspection all hood filters removed from the main cook line.
36-22-4Basic – Floor area(s) covered with standing water. Standing water on the floor of the walk in cooler.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in cook line door gaskets.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler opposite the fryers and in the flip top reach in cooler closest to the walk in cooler. **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water at ambient air temperature in the prep area.
14-12-4Basic – Utensils in poor condition. Wooden plate holders for hot plates served to customers have peeling burnt wood edges.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on prep tables and cutting boards.
Inspector observations synchronized from DBPR on October 22, 2026 12:49 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.