SALSAS MEXICAN RESTAURANT
250 PALM COAST PKWY NE STE 401 · PALM COAST · Flagler County · FL 32137
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice made yesterday 58F, 56F. Did not cool to 41F within. 6 hours.
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person place gloves on without washing hands 1st. Addressed and person washed his hands then placed gloves on. **Corrective Action Taken**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observe cook go from raw chicken to onion/peppers with same pair of gloves on. Addressed and person in charge washed hands and changed gloves. **Corrective Action Taken**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice made yesterday 58F, 56F. Did not cool to 41F within. 6 hours.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook top; Beef 122F; ( – Cold Holding). Person in charge reheated to 165F **Repeat Violation**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. At bar 1 of 2 soda nozzles is soiled. **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Baskets in hand washing sink in back across from dish pit. In bar; hand washing sink is blocked by brooms.
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee's certificates have expired.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice on cook line not dated. In walk in cooler cooked pork, cooked chicken, rice, tomatoes not dated. **Repeat Violation**
Basic 18
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance inside.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl used as scoop in spices. **Repeat Violation**
14-05-4Basic – Cardboard used to line food-contact shelves. In storage; cardboard under onions, and in kitchen spice racks are lined with cardboard.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and server hallway.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. Behind mop sink and all along wall on that side.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above dish washer.
14-11-5Basic – Equipment in poor repair. Broken pitcher used as scoop in rice.
36-01-4Basic – Floor not cleaned when the least amount of food is exposed. Grease on floor behind cook top. **Repeat Violation**
36-17-5Basic – Floor tiles missing and/or in disrepair. Floor tiles in front of walk in cooler and in bar are broken. **Repeat Violation**
14-13-4Basic – Food-contact surface not smooth and easily cleanable. Prep table by bar; where margaritas are on shelf under; it still has plastic coating on shelf.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer.
10-17-4Basic – In-use knife/knives/spatulas stored in cracks between pieces of equipment. Spatula is in between was and 3 compartment sink.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. One pair of tongs hanging from oven doors. Person in charge removed tongs. **Corrected On-Site**
10-06-5Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle laying in ice at bar.
14-34-4Basic – Interior of ice machine/bin with rust that has pitted the surface Ice bin is soiled with rust like material.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have grease accumulation.
25-05-4Basic – Single-service articles improperly stored. Clean empty pots on floor in front of walk in cooler.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cook has a wet towel hanging from his waist band. Addressed and he removed towel. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 15, 2026 12:32 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
6 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 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.