SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 7083 COLLINS ROAD STE 106-108, JACKSONVILLE, FL, 32244, US
Rating: 77.5

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

License #2615693

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

77.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SALSAS MEXICAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 77.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, DBPR recorded 47 total findings; InspectFL has detailed violation rows for 36 of them so far.

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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 shows 18 observation rows: 2 critical, 3 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. On cook line on top of flip top reach in cooler, pan of pork thawing out at room temperature. Operator moved pork to sink and ran cold water over product.
[14-05-4] Cardboard used to line food-contact shelves. In beer walk-in cooler, cardboard used to line shelf with metal red bull cans. Cardboard has mold-like substance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen. Also, hood filters above cook line soiled with grease build up. Also, fan cover in beer cooler soiled with mold-like substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish rack near dish machine, multiple pans stacked before properly air drying.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink on cook line has dirty knife stored in it. Operator removed knife.
[36-24-5] Hole in or other damage to wall. At end of cook line near walk-in cooler, wall in disrepair with exposed drywall.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold-like substance.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap under back door near restrooms.
[41-17-4] Spray bottle containing toxic substance not labeled. On bottom shelf of table near office, two spray bottles of yellowish liquid not labeled. Operator labeled bottles.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust build up.
[02D-01-5] Working containers of food removed from original container not identified by common name. At server line, plastic container of salt and sugar not labeled. Operator labeled containers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of juice nozzles on server line soiled with build up. Also, at bar interior of nozzles for frozen drinks soiled with build up.
[14-12-4] Utensils in poor condition. On rack near office, multiple utensils with melted handles.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, metal bowl of raw beef patties stored on top shelf above covered pan of cooked peppers. Operator moved raw beef to bottoms shelf. Also, interior walk-in cooler, case of raw shelled egg stored above uncovered containers of sauce. Operator had employee begin to move eggs to bottom shelf.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage, multiple containers of spices and chicken powder with handles of scoops in products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven on cook line, rice (124F - Hot Holding). Operator stated the rice has been in oven approximately 30 minutes and they turned the oven up to heat rice back up to 165.
[33-29-4] Grease receptacle lid open, broken, or missing. Establishment grease trap lid open. Operator shut lid.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven soiled with food debris.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In oven on cook line, 1 pan of orange rice and 1 pan of white rice (67F - Cold Holding). Manager asked employees when rice was placed in oven and employee stated yesterday.
[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. In reach in cooler on cook line, 2 packs of raw salmon in ROP packages fully thawed out and not removed from pack.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In back hallway on metal rack across from dishwasher, multiple metal pans stacked before properly air drying.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in corner of server area to left of horchata machine blocked by black cart and shelving with multiple bags of jasmine rice.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered trash cans in ladies rooms.
[33-16-4] Open dumpster lid. On shared dumpster to left of establishment, lid open. Manager had employee shut lid.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee travel cup on prep table on cook line next to clean equipment. Also, employee open cup on shelf in dry storage on top of clean plates. Manager discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout kitchen stained/soiled.
[36-73-4] Floor soiled/has accumulation of debris. Floor under cook line soiled with food debris and grease.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw shelled eggs stored on shelf above pan of portion bags of raw beef. Also, in walk-in cooler two pans of portion bags of raw chicken stored on top of pan of raw beef.
[41-17-4] Spray bottle containing toxic substance not labeled. On bottom shelf of table across from triple sink, large container of green liquid with pump top lid not labeled. Manager stated it was dish soap and write on the container with sharpie.
[09-01-4] 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. At beginning of inspection, observed cook chopping cilantro with bare hands. Cilantro is used for topping off dishes and in the house made pico. Neither have heat added to them. When employee saw inspector he washed his hands and put gloves on.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn through kitchen. Also, hood filters above cook line soiled with grease. Also, top of reach in cooler under flat top grill has build up of food debris. Also, around soda nozzles on both soda machines in server area and around nozzles on horchata machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, pan of shredded mozzarella (46F - Cold Holding). Manager stated lids have been open all morning. And shut lids to bring temperature down.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, multiple shelves have rust on them.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, raw beef patties in metal bowl stored on top of pan of cut tomatoes. Manager had employee remove raw beef and placed on bottom shelf.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In multiple spice containers in dry storage room across from cook line, handles of scoopers in products. Manager began removed handles from spices.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line has rust on door and interior top.

Community reaction

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