SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 13121 CITY CENTER BLVD, UNIT 106, JACKSONVILLE, FL, 32218, US
Rating: 66.3

13121 CITY CENTER BLVD, UNIT 106, JACKSONVILLE, FL 32218

License #2615841

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

66.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SALSAS MEXICAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, DBPR recorded 35 total findings; InspectFL has imported detailed violation rows for 25 of them so far.

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

None on file yet

The latest inspection on March 26, 2026 included 2 critical violations, 4 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

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

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.

Disposition: Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. In kitchen, large pot of cheese on floor. Operator stated cheese was just shredded and employee is getting ready to make queso. Cheese moved to shelf.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed mangoes and tomatoes stored over multiple ready to eat items. Employees moved produce to bottom shelf.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At dish area, wall behind ice machine soiled with black stains.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At cook line in bottom oven, rice (80F - Cooling overnight). Operator stated employee forgot to put in walk-in cooler last night, oven turned off.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line, multiple stacks of aluminum pans on top shelves not inverted. Employee inverted all pans.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top reach-in cooler, cut tomato (51F - Cold Holding). Cut tomato on plate above chill line. Operator stated cut tomato from last night.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flat top have grease build up. At dish area, vent covers on ice machine have build up of grease. At front prep table, b,ended base has build up of food residue.
[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. One expired certificate for current employee.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line, 2 tongs on oven handle. Operator moved to shelf.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In back kitchen, shrimp thawing in standing water. Operator has employee move to walk-in cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At salsa station, Sanitizer Bucket (Chlorine 0ppm). Operator had employee remake, tested 100ppm.
[14-01-5] Bowl or other container with no handle used to dispense food. In wait station, plastic togo cup used as scoop,in bulk sugar. Operator removed cup.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink, no paper towels. Employee stocked during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep table, green cutting board has black stains.
[41-17-4] Spray bottle containing toxic substance not labeled. In back kitchen, unlabeled pump sprayer with grill cleaner. Operator labeled.

Disposition: Administrative complaint recommended
[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 bulk salt container and bulk black bean container, scoop handle touching food. Operator moved scoops.
[14-05-4] Cardboard used to line food-contact shelves. At dry storage shelf by walk-in cooler, cardboard on shelf under spices. At cook line, cardboard on top of oven under wood trays. At dish area, cardboard under cups on clean dish shelves. Operator has all cardboard removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. At wait station handwash sink by pass thru window, ice in sink. At cook line handwash sink, spoons in sink. Spoons removed , ice melted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled. At dry storage shelf by walk-in cooler, exterior of bulk salt container soiled. At bar, inside of soda gun cup has mold-like substance.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, white rice (115F - Hot Holding). Rice on top of pan lid, not in steam table. Operator stated they microwave rice before serving. Suggested cold holding rice at 41f or below. Operator moved to cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, red cutting board has black stains. Operator discarded.
[08B-38-4] Food stored on floor. In walk-in freezer, ice and 2 cases of chicken stored on floor. At dish area, case of oil on floor. Operator moved to shelf.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line, aluminum pans stored on top of microwave not inverted. Employee inverted.
[29-49-6] Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom section of cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, backflow preventer installed at wrong location. Installed at end of faucet before splitter. Needs to be at end of splitter before hose.

Community reaction

What do locals think?

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Community pulse