SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 7083 COLLINS ROAD STE 106-108, JACKSONVILLE, FL, 32244, US
Rating: 58

7083 COLLINS ROAD STE 106-108, JACKSONVILLE, FL 32244

License #2615693

🌮 Mexican/Latin ℹ️

58 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

August 14, 2026 · 22 findings · 7 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SALSAS MEXICAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 58 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 14, 2026. Across those visits, inspectors documented 22 total violations — 7 critical, 6 major, 9 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on August 14, 2026 shows 22 observation rows: 7 critical, 6 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SALSAS MEXICAN RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of rice in oven with no heat applied at 119F at 1:00. Per employee, rice placed in the oven at 10:45. Rice heated to 170F and placed into the oven with heat on.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen. Operator moved tongs to proper storage.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on the corner of the wall to left end of service expo line by the walk-in cooler.
[29-08-4] Plumbing system in disrepair. Plumbing at handwash sink to left of ice machine is disconnected at the bottom. Manager states a repair order has already been placed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink to left of ice machine has plate and bowl in the sink and is blocked by a cart. Plate and bowl removed from sink and cart moved.
[31B-03-4] No soap provided at handwash sink. No soap in employee restroom. No soap at bar handwash sink.
[33-16-4] Open dumpster lid. Right lid on left shared dumpster is open.
[08B-38-4] Food stored on floor. Cases of oil stored on the floor in dry storage room.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at table across from three compartment sink. Manager identified contents as bleach and labeled the spray bottle.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Multiple tanks unsecured by bag in box soda rack.
[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. Seven food handlers have expired training.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale. Beef birria in walk-in cooler in large stock pot at 49F. Per manager, birria prepared yesterday(Thursday) at approximately 10:00pm. Temperature taken today(Friday) at approximately 2:15pm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed one vacuum packaged completely sealed and thawed raw mahi in drawer under flat grill. Also, Beef birria in walk-in cooler in large stock pot at 49F. Per manager, birria prepared yesterday(Thursday) at approximately 10:00pm. Temperature taken today(Friday) at approximately 2:15pm.
[06-09-2] 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. Observed one vacuum packaged completely sealed and thawed raw mahi in drawer under flat grill.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on prep table at chip station, on top of a bag in box soda, on dry storage shelf stored over flour and on shelf above steam well on cook line. Manager removed all beverages to proper storage.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Portioned bags of raw beef stored in same pan with portioned bags of raw chicken. Employee moved raw beef to proper storage.
[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. Dishmachine tested at 0ppm chlorine. Repair person arrived during inspection and found the sanitizer tube had corroded and replaced the line, machine now testing at 50ppm chlorine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee restroom. No paper towels at bar handwash sink.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Excessive build up of grease on the ground at the grease containers by the dumpsters.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-104 and DBPR Form HR 5030-204.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook with gloved hands get a portioned bag of raw chicken from the walk-in cooler, place raw chicken on the grill then handle squeeze bottle and spatulas with changing gloves and washing hands, manager coached employee and employee removed gloves and washed hands.
[41-10-4] Toxic substance/chemical improperly stored. First aid kit containing hand sanitizer, alcohol swabs, antibiotic cream and burn/first aid cream is stored over the cold bar on expo service line. Also, two spray bottles of chemicals(sanitizer and cleaner)stored on the liquor well in the bar. Operator moved both chemicals to proper storage. Also, ice buckets stored directly against sanitizer on shelf by chip station. Manger moved sanitizer to proper storage.