SALSAS MEXICAN COCINA

Name: SALSAS MEXICAN COCINA
Address: 1803 BLANDING BLVD STE 101, MIDDLEBURG, FL, 32068, US
Rating: 80.3

1803 BLANDING BLVD STE 101, MIDDLEBURG, FL 32068

License #2001423

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

80.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SALSAS MEXICAN COCINA in MIDDLEBURG currently holds an InspectFL Health Score of 80.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 22 total violations — 4 critical, 6 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

September 15, 2025

The latest inspection on February 19, 2026 included 1 critical violation, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Administrative complaint recommended
[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.
[38-01-4] Light shield damaged/in disrepair. Light shield above prep area by office is cracked/damaged.
[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.
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups by the soda machine.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of jalapeños with heavy dent in side of can.
[41-17-4] Spray bottle/container containing toxic substance not labeled. Plastic jug with pink liquid in dishroom not labeled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at chip area blocked by a trash can.

Warning Issued
[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.
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed on and between stacked plastic cups at drink machine.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris.
[35B-02-4] Insect control device installed over food preparation area. Fly light installed over stored canned goods.
[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.
[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.
[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.
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board at can opener table.

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