SALSAS MEXICAN RESTAURANT
4578 SW HERITAGE OAKS CIR · LAKE CITY · Columbia County · FL 32024
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
40 full violation description(s) documented by the inspector during this visit.
High Priority 8
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. * cook untouched cheese with bare hands *server dragged beverage cups through the ice to fill *server cut limes and lemons with bare hands **Warning**
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp ceviche. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Reach cooler: raw scallops over vegetables.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went into the walk in cooler and returned to the cook line cut lettuce without removing gloves, washing hands and put on new pair of gloves.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cold Holding: Cheese 54 F , tomatoes 48F, pico 47F, cut lettuce 45F, cheese 48F, chicken tenders 72F Drawers: Chicken 44F, 45F Walk in cooler: Cold Holding: milk 46F, ceviche 47F, beef 49F, 47F Chicken 47F, salsa 47F, pork 48F, rice 48F, guacamole 47F **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: beef 116F, rice 127F, 95F, 118F **Repeat Violation** **Admin Complaint**
41-10-4High Priority – Toxic substance/chemical improperly stored. Spray bottle of bleach next to clean dishes. Moved during this inspection. **Corrected On-Site**
Intermediate 6
13-06-4Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server wearing nail polish and scooping ice.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the restaurant. ( white, green, red. Small and large)
31B-02-4Intermediate – No paper towels or mechanical hand drying device or soap provided at handwash sink. Bar Area Provided during this inspection. **Corrected On-Site**
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. Arelo
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Queso and rice made 24 hours prior. **Repeat Violation**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Bleach
Basic 26
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
14-01-5Basic – Bowl or other container with no handle used to dispense food. *Bowl without handle use to scoop salsa. * chip scoop does not have a handle. **Repeat Violation**
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. Kitchen area near the three compartment sink. **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on and above prep tables throughout the restaurant. **Repeat Violation**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Red Bull over pineapple
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Red beverage cups **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Door handles on double door cooler have sharp edges. Insulation exposed on the interior of the cooler door. **Repeat Violation**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Rear door has gap
08B-38-4Basic – Food stored on floor. Oil on floor at the end of the cook line. Walk in cooler: chicken, chorizo
33-19-4Basic – Garbage on the ground and/or pad around dumpster.
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system. All hood filters removed from the hood system.
10-14-5Basic – Ice bucket stored food end up.
10-08-5Basic – Ice scoop handle in contact with ice. Bar and wait area **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Both ends of cook line, knives stored between wall and prep table. Moved during this inspection. **Corrected On-Site**
10-02-4Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on dirty storage shelf on cook line.
36-62-4Basic – Light not functioning. Two lights in the j Hood system
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. * gaskets on reach cooler door and drawers have old food build up. Throughout the restaurant. * walk in cooler shelving **Repeat Violation**
16-46-4Basic – Old labels stuck to food containers after cleaning. Throughout the restaurant
33-16-4Basic – Open dumpster lid. **Repeat Violation**
25-32-4Basic – Reuse of single-service or single-use articles. *Gator aide bottles use to stored liquid butter on cook line. * tortillas cut and placed in card board. ( *tortillas stored in non food grade bags
29-49-6Basic – Standing water in bottom of reach-in-cooler. Beer coolers
08B-12-5Basic – Stored food not covered. Walk in cooler: chicken, beef, beans,rice, corn **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. 33F Moved to the walk in cooler. **Repeat Violation**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Avocados with cut peppers
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen walls are soiled with dust, grease and soil.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Salt Labeled during this inspection.
Inspector observations synchronized from DBPR on September 14, 2026 2:13 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 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.