SALSAS MEXICAN COCINA

Name: SALSAS MEXICAN COCINA
Address: 1803 BLANDING BLVD STE 101, MIDDLEBURG, FL, 32068, US
Rating: 56.7

1803 BLANDING BLVD STE 101, MIDDLEBURG, FL 32068

License #2001423

🌮 Mexican/Latin ℹ️

56.7 Grade F / 100

Failing Health Score

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Latest inspection

February 19, 2026 · 11 findings · 2 critical

Routine - Food

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Quick take

SALSAS MEXICAN COCINA in MIDDLEBURG currently holds an InspectFL Health Score of 56.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 103 total violations — 29 critical, 18 major, 56 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 15, 2025

The latest inspection on February 19, 2026 shows 11 observation rows: 2 critical, 4 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

57%

Inspector notes

103

Coverage note

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F record

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*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: Warning Issued
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. One can of jalapeños with heavy denting in side of can on dry storage rack. Manager moved can from rest of supply.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on dry storage rack over tortillas.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups by the soda machine.
[38-01-4] Light shield damaged/in disrepair. Light shield above prep area by office is cracked/damaged.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Macaroni and cheese being thawed at room temperature on cart by walk-in cooler. Employee moved macaroni and cheese to the walk-in cooler.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of jalapeños with heavy dent in side of can.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open pan of raw beef stored over open pan of raw fish in walk-in cooler. Employee moved beef to proper storage.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at chip area blocked by a trash can.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dishroom handwash sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Alejandro, hired over 60 days ago. Also, training for Bob P expired on 9-15-2025.
[41-17-4] Spray bottle/container containing toxic substance not labeled. Plastic jug with pink liquid in dishroom not labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine chute with black mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in raw chicken and raw beef in drawers on cook line. Employee removed the bowls.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Two cans of tomato purée with heavy denting along seams. Manager moved cans from supply.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and backpack stored on top of clean linens. Employee moved items to proper storage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed on and between stacked plastic cups at drink machine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board at can opener table.
[35B-02-4] Insect control device installed over food preparation area. Fly light installed over stored canned goods.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill is soiled. Hood filters have grease build up. Gasket on door of ice machine is soiled.
[01B-01-4] Dented/rusted cans present. See stop sale. Two cans of tomato purée with heavy denting along seams. Manager moved cans from supply.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then put away clean dishes without washing hands first.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (46F/46F - Cold Holding); raw chicken (47F/47F - Cold Holding); raw shrimp (48F - Cold Holding); raw scallops (49F - Cold Holding)in drawers below the grill. Per employee, all items placed in drawers at approximately 10:00. Temperature taken at 1:50. All products moved to walk in freezer and approximately 15 minutes later all products between 40F-42F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at chip area blocked by trash can. Operator moved trash can.
[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. At beginning of inspection, four employees engaged in foodservice with no certified food manager present. Certified food manager arrived during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in dishroom handwash sink. Operator replenished towels.

Disposition: Warning Issued
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Can of corn in dry storage area with large dent on top and side seams. Manager moved can to office.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat and umbrella stored on top of bag in box sodas on rack at back exit.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups at soda machine.
[14-11-5] Equipment in poor repair. Torn gaskets at far left door of flip top reach in cooler, ice machine lid and main walk in cooler door. Bottom left drawer handle below flat grill is broken with top piece missing.
[33-19-4] Garbage on the ground and/or pad around dumpster. Shared dumpster area with excessive grease build up. Excessive bagged and unbagged trash in shared dumpster enclosure.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife for cutting avocados stored in groove between lids on flip top reach in cooler in kitchen.
[35B-02-4] Insect control device installed over food or food preparation area. Fly light installed over stored avocados and canned tomatoes.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 via email and operator hung poster.
[31B-04-4] No/incorrect handwashing sign provided at a hand sink used by food employees. Multiple handwash sinks in the kitchen, expo and ware washing with signage that states "Hand Wash Only". Provided DBPR Form HR 5030-111.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below grills with heavy grease build up.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloths at three solution stored on the floor under handwash sink at expo. Manager moved solution to counter. Sanitizer solution at expo line tested at 10ppm chlorine. Manager remade solution to 100ppm chlorine.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of corn in dry storage with large dent at top and side seams.
[14-31-5] Nonfood-grade bags used in direct contact with food. Take out bag with tortillas in direct contact with bag in flip top reach in cooler in kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sautéed onions at flat grill in elevated pan at 123F. Employee states onions made one hour prior and heated onions to 212F.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at bar hand wash sink. Operator identified window cleaner and labeled.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In drawers under grill, raw beef and raw chicken have a bowl with no handle used as a scoop.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with no lid on shelf reach in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes on top of bag in box soda case. Manager moved shoes to proper storage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups beside soda machine.
[14-11-5] Equipment in poor repair. Left door gasket on flip top reach in cooler in kitchen and gasket on walk in cooler door is torn.
[33-19-4] Garbage on the ground and/or pad around dumpster. Heavy loose and some bagged trash around dumpsters inside enclosure.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat grill is soiled.
[35B-03-4] Outer openings not protected with self-closing doors. Exit door by restrooms is not tightly sealed, light shining through near door handle and at bottom threshold.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Halved avocados on prep table observed with stickers still attached. Some stickers have been cut through.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice (74F/87F - Cooling)-5 hours-39F/41F 30 minutes later in walk in cooler. Per manager, rice prepared at 8:00. Temperature taken at approximately 1:00. Rice moved to walk in freezer and temperatures taken after 30 minutes noted above.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect observed at kitchen service window. One live flying insect observed at mop sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Tortilla shells on cook line on plate inside take out bag.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream on service line counter cooler at 51F. Per manager, sour cream placed in unit approximately one hour prior. Sour cream moved to walk in freezer and temperature approximately 15 minutes later at 36F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chorizo (114F - Hot Holding); cooked chicken (114F - Hot Holding); cooked shrimp (93F - Hot Holding) on char grill with no heat applied. Per manager, all products cooked approximately one hour prior. Cook heated chorizo to 186F, chicken to 190F and shrimp to 192F. Also observed cooked jalapeño (97F - Hot Holding) on far right stove with no heat applied. Manager states prepared one hour prior and voluntarily discarded jalapeños.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink with added splitter, vacuum breaker is missing on non-chemical side of splitter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at bar.
[53B-13-5] 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. Per operator, all five kitchen food handlers are missing proof of food handler training.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two buckets used for ice not inverted. Operator turned both over.
[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. See stop sale. Packages of salmon and mahi thawing in walk in cooler in individually reduced oxygen packaging with labeling stating to remove before thaw. All salmon and mahi still frozen solid with the exception of two packages of completely thawed salmon. Employee cut packages of all frozen salmon and mahi.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of bag in box sodas and employee backpack on dry storage shelf next to canned goods and over cases of oil.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups at soda machine.
[14-11-5] Equipment in poor repair. Handle of bottom cold drawer on far left below the flat grill is broken off creating sharp edges along top of handle.
[08B-38-4] Food stored on floor. Bucket of menudo and drink mix on the floor in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle. Employee removed tongs.
[38-01-4] Light shield damaged/in disrepair. Light shields above dry storage area and above hand wash sink at expo line are cracked/pieces of shield missing.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign at hand wash sink in dishroom. Mens restroom sign is missing half the sign, broken off. Provided DBPR Form HR 5030-111.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. Fan guards in walk in cooler are dusty. Beer walk in cooler gasket is soiled.
[08B-12-5] Stored food not covered. Cooked tortilla shells and taco shells uncovered at steam table. Employee added covering.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Multiple cases of unwashed mangoes, mushrooms and avocados stored over multiple containers of ready to eat sauces.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in the bar on the floor. Employee moved to shelf.
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple grocery bags used to store unpackaged flour tortillas in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above cooked shredded chicken in walk in cooler. Operator rearranged to proper storage.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Packages of salmon thawing in walk in cooler in individually reduced oxygen packaging with labeling stating to remove before thaw.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce in warming cabinet at 78F. Employee states placed in warmer at 9:50am. Temperature taken by inspector at 11:57. Operator moved cheese sauce to walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on steam table at 78F. Operator states steam table is not working properly and has repair person on site during inspection. Employee states rice prepared approximately one hour prior. Employee reheated rice to 175F. Cheese sauce on steam table at 125F. Employee states placed on steam table 45 minutes prior. Employee placed sauce on stove to reheat. Sauce reheated to 164F.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in the bar tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice observed in hand wash sink in dishroom. Employee used hand wash sink in kitchen to fill pan with water. Inspector coached employee on proper use of hand wash sinks. Hand wash sink in kitchen blocked by large chip container and tortillas. Operator moved items. Spoon in hand wash sink at expo and container in hand wash sink in kitchen. All items removed.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Victoria S. hired in October 2023 and no proof of training for Henry A. hired three months ago.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing proof of food employee reporting responsibilities for Victoria S. and Henry A.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Kitchen thermometer reading at -0F in ice water testing method. Operator discarded thermometer and got another thermometer from supply.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above ice machine and dishmachine are soiled. Fan guards in walk in cooler are soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in holder at service line stored with handle down. Manager inverted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils/food. Employee beverage on dry storage rack above ready to eat prepared chips. Employee beverage on dishroom storage rack above clean dishes.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Baseball cap hanging on dishroom storage rack over clean dishes.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Stacked plastic cups at soda machine with water in between the cups.
[14-11-5] Equipment in poor repair. Handle on right bottom drawer at flat grill is broken. Gaskets on flip top reach in cooler in kitchen are torn.
[08B-12-5] Stored food not covered. Cooked tortilla shells in kitchen not covered. Manager covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rusting.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on the floor under handwash sink on service line. Manager moved to counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of powder with no label identifying product in kitchen at prep table.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at soda machine on service line. One live flying insect at small prep table by walk in cooler. One live flying insect at the mop sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); raw beef (48F/49F - Cold Holding); scallops (54F - Cold Holding) in drawer under grill. Per employee, chicken placed in unit approximately three hours prior, beef two hours prior and scallops approximately 45 minutes prior. Employee moved all products to walk in freezer. Temperature taken 30 minutes later; chicken 41F, beef37F/37F and scallops 42F.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Four pans of cheese sauce in warming unit at 3:15 at 85F, 86F, 83F and 88F. Per employee, cheese sauce began reheating at 12:30. Employee reheated all to 173F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice in warming unit at 100F. Per employee, rice was cooked approximately 3.5 hours prior. Employee reheated rice to 208F.
[41-10-4] Toxic substance/chemical improperly stored. Bottles of burn spray/gel on dry storage shelving above ready to eat prepared chips. Manager moved chemicals.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at handwash sink on service line tested at 300+ppm chlorine. Manager remade solution to 100ppm chlorine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by large container of chips. Handwash sink also had ice in the sink. Handwash sink in the bar has ice in it.
[52-02-4] Misrepresentation of a fruit or fruit juice. Bar menu states fresh lime juice, fresh orange juice and/or fresh grapefruit juice for: CasaRita Margarita, Jalapeño Margarita, Skinny Margarita, CoronaRita Fresa, Coconut Margarita, Cantarito and Mojito. Per employee, only bottled, commercially processed juice is used for all beverages. No evidence of fresh juice in establishment. Manager marked out all fresh juice references on all bar menus during inspection.