SALSA'S MEXICAN RESTAURANT OF PORT ORANGE

Name: SALSA'S MEXICAN RESTAURANT OF PORT ORANGE
Address: 3863 S NOVA ROAD SUITE F, PORT ORANGE, FL, 32127, US
Rating: 38.7

3863 S NOVA ROAD SUITE F, PORT ORANGE, FL 32127

License #7404657

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

38.7 Grade F / 100

Failing Health Score

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Quick take

SALSA'S MEXICAN RESTAURANT OF PORT ORANGE in PORT ORANGE currently holds an InspectFL Health Score of 38.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 54 total violations — 20 critical, 17 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 2, 2026

The latest inspection on April 27, 2026 shows 11 observation rows: 1 critical, 5 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo bags for wraps
[14-01-5] Bowl or other container with no handle used to dispense food. In ceviche
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef, left at room temp. Operator turned cool running water on over it.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Veg cutter Slicer blade guard Can opener
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can storage rack
[11-26-1] 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 and dishwasher on duty
[14-42-4] Hood filter from automatic fire suppression/exhaust system in disrepair. Large gaps in several
[24-08-4] Equipment and utensils not properly air-dried - employee towel drying. Operator discussed with employee
[53A-05-6] 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/
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 current employees

Disposition: Emergency order recommended
[01B-01-4] Dented/rusted cans present. See stop sale. Tomato sauce
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, items dated 2/14, 2/26, 2/27. 2/14 incorrect per operator, day of inspection 2/25
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned to prep area after using employee restroom, put gloves on, and began handling food container
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by cart with dirty dishes.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 server
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Heads of lettuce
[14-31-5] Nonfood-grade bags used in direct contact with food. To go bags
[16-03-4] Accumulation of debris around warewashing machine. Top of machine, around drain area
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 55F, cooked pork 47F overnight in walk in, see stop sale
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. salsa 49F in the middle overnight in walk in cooler in approximately 32 gallon container. See stop sale
[22-41-4] 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. Bottle empty, not dispensing. Employee changed out and 25 ppm cl was reached
[53A-05-6] 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/
[35A-05-4] Roach activity present as evidenced by live roaches found. - 4 on dish machine chemicals lines - 1 on reach in drawer thermostat area on the cookline
[22-64-1] No cleaning agent for dish machine, operator changed out chemical .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso 52-56F in oven less than an hour, oven turned off. Operator turned oven on to begin reheating. @ 10:25
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade corrected on site - slicer blade guard - vegetable cutter

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa burro 9/18, salsa verde 9/18, Birria 9/19, conzumel 9/19
[11-26-1] 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 employee with no food handler training
[14-42-4] Hood filters from automatic fire suppression/exhaust system in disrepair.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Veg cutter
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving Walk in freezer fan cover
[36-17-5] Floor tiles missing and/or in disrepair. Corner of walk in freezer Coved molding behind grill
[24-08-4] Equipment and utensils not properly air-dried - employee towel drying out of the dish machine
[53A-05-6] 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/
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa 70-76F at 10:40; at 11:35, 63-75F. Cooling in approximately 40 gallon container
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salsa enchilada 66F overnight walk in cooler covered plastic 5 gallon container
[06-09-1] 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. Salmon
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw beef 64F left out prior to preparation approximately 2 hours. Employees began preparing to cook - chorizo 46F, 44F bottom left cookline drawer - right cookline cooler corn 44F, sour cream 48F, salsa 50F, pico 48F, Guac with tomatoes 47F. Just moved on a cart from walk in cooler per operator
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer dripping from ceiling onto the floor

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