SALSA'S MEXICAN RESTAURANT OF PORT ORANGE
3863 S NOVA ROAD SUITE F · PORT ORANGE · Volusia County · FL 32127
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 53F in the middle in covered deep half pan over night walk in cooler
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Adding lime wedge to beverage. Discussed with employee.
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sopa 9/20, queso. 9/18, salsa enchilada 9/16, biria broth 9/16, biria 9/16, salsa verde 9/18
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.queso heated/ made less than 2 hours ago and stored on the oven 97F. Advised to reheat to 165F to hot hold at 135F or above. Returned to oven **Corrective Action Taken**
Intermediate 5
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.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. a¿¿ Can opener blade heavily encrusted – slicer blade guard **Corrected On-Site**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Cookline, blocked by trash can and covered with cardboard **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom
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. New server with no food handler training
Basic 5
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia. See stop sale
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline **Corrected On-Site**
08B-52-4Basic – Food stored under dripping water – walk in cooler dripping condensation from ceiling onto containers of food
35B-03-4Basic – Outer openings not protected with self-closing doors. Back door
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Queso in third pan on top of oven thawing. Operator returned to walk in cooler **Corrective Action Taken**
Inspector observations synchronized from DBPR on September 24, 2026 12:34 PM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 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.