SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 13121 CITY CENTER BLVD, UNIT 106, JACKSONVILLE, FL, 32218, US
Rating: 15.7

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

License #2615841

🌮 Mexican/Latin ℹ️

15.7 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 17 findings · 2 critical

Routine - Food

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Quick take

SALSAS MEXICAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 15.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 95 total violations — 15 critical, 22 major, 58 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 30, 2024

The latest inspection on September 28, 2026 shows 17 observation rows: 2 critical, 3 major, and 12 minor.

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Inspection coverage

86%

Inspector notes

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

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.

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. At end of cook line, knives stored between prep table and reach in cooler. On cook line, tongs stored on oven door handles. Employees relocated.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelf used for bulk seasoning containers.
[14-11-5] Equipment in poor repair. Single door reach in cooler at end of cook line with torn door gasket.
[14-20-4] Ripped/worn tin foil used as shelf cover. Multiple shelves with ripped tin foil as cover.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of warewashing area, clean metal containers stacked while wet.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[08B-38-4] Food stored on floor. In the beer walk in cooler, margarita mix bucket stored on the floor.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape at end of waitstation line with accumulation of dead flies stick to tape.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip-top cooler top reach in cooler on the cook line, shrimp (45F - Cold Holding), employee added ice on top of product. At conclusion of inspection in temperature range. In the counter top reach in cooler, cut tomatoes (45F - Cold Holding) lid left open to cooler. Other time/temperature control food for safety in range. In the waitstation reach in cooler by the bar counter, salsa (63F - Cold Holding). Per operator stocked around 10am. at conclusion of inspection still present in reach in cooler over 4 hours.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the waitstation reach in cooler by the bar counter, salsa (63F - Cold Holding). Per operator stocked around 10am. at conclusion of inspection still present in reach in cooler over 4 hours.
[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. Bulk seasoning containers and two ice bings for customer drinks with scoop handles in contact with the products.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At end of cookline, frozen vegetables and frozen tamales thawing at ambient air temperature.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for use of time as public health control for salsa. Provided written procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In bulk seasoning containers, scoop handles have encrusted food debris on food contact surfaces. Soda gun behind bar counter with syrup build up on nozzle.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open top employee drink in prep table with open bags of tortillas. Operator removed the drink.
[16-48-4] Old food stuck to clean dishware/utensils. On shelf of warewashing area, clean white bucket with old lettuce stuck to sides of bucket.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Wall behind bar, beer tap system has mold like substance build up.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area, interior of ice machine door has black mold-like substance. Operator cleaned. At wait station, lid and top plate in right side ice bin have black mold-like substance. Operator has employee clean.
[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.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At dish area, wall behind ice machine soiled with black stains.
[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.
[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.
[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 kitchen, scoop,in bulk salt container and scoop in bulk beans have handles touching product. Operator moved scoops.
[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.
[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.
[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.
[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.
[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.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 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.
[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.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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.
[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.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep table, green cutting board has black stains.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. In back kitchen, unlabeled pump sprayer with grill cleaner. Operator labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area, interior walls, deflection plate and door all have black mold-like substance. Employee started cleaning.
[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.
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line, 2 tongs stored on oven handle. Employee removed.
[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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At bar, interior of slide top reach-in cooler soiled/debris.
[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.
[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. Dishwasher (Chlorine 0ppm), operator changed sanitizer container, primed, retested 50ppm.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At wait station, cut tomatoes held on time have no time marked. Item out less than 4 hours, manager marked time.
[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.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area ice machine, interior wall and deflection plate have black mold-like substance.
[12B-04-4] Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. At cook line, employees eating at arrival for inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station pass thru window, open bottle water on counter. Operator discarded.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple employees on cook line with no hair protection. Operator had all employees put on hat/hairnets
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pans and plastic cups stacked before air drying.
[14-11-5] Equipment in poor repair. At cook line, interior of microwave has rust/worn finish.
[10-20-4] In-use tongs stored on equipment door handle between uses. On cook line, 2 tongs on oven handle. Employee removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. At prep area, exterior of bulk rice and bean containers soiled. At wait station soda dispenser, bottom of soda heads have black mold-like substance. At salsa station by bar, reach-in cooler gasket has build up.
[08B-12-5] Stored food not covered. In walk-in freezer, containers of raw pork not covered. Employee covered.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At wait station, cut tomatoes held on time have no time marked. Cut tomatoes placed out 2.5 hours earlier. Operator marked time.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At bar, nozzles on frozen drink machine have build up.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, spoon stored in handwash sink. Operator removed. At salsa station by bar, employee emptied sanitizer bucket and rinsed towels in handwash sink. Operator spoke to employee.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at handwash sink. Operator had employee stock.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station soda station, top plate in ice bin has black mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. At cook line, plastic cup used in rice. Employee removed.
[14-45-4] Cardboard used to line nonfood-contact shelves. In kitchen dry storage area, cardboard used to line shelf under black pots. Employee removed cardboard.
[12B-14-4] Employee beverage container in ice machine/ice bin. At dish area, bottle water stored in ice bin. Operator removed.
[14-38-4] Food storage container/container lid cracked or broken. At prep area, lid on bulk container broken. Operator stated they have new one on order.
[08B-38-4] Food stored on floor. In walk-in cooler, bulk container of marinade stored on floor. In walk-in freezer, container of cooked ground beef on floor. Operator moved both items to shelves.
[10-08-5] Ice scoop handle in contact with ice. At wait station soda station, scoop in ice has handle touching product. Operator moved scoop.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line, bags of raw beef stored in same pan as bags of raw chicken. Employee moved beef.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At dish area, splitter at mop sink missing backflow preventer on both ends, hose for chemical dispensers is not connected at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has rust.
[31A-09-4] Handwash sink not accessible for employee use at all times. At prep area in employee restroom, broom stored in front of handwash sink. Operator moved broom.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, two spoons in handwash sink. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink, no paper towels or soap. Operator supplied during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station, top plate in ice bin has black mold-like substance. At bar, nozzle areas on frozen drink machines have black mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. In seasoning at dry storage area and sugar in wait station, plastic cups used as scoops. Operator removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves by dish area, metal pans have wet nesting.
[14-11-5] Equipment in poor repair. On cook line, one reach-in cooler gasket torn.
[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. At dry storage area, scoops in seasoning and salt containers have handles touching product. Scoops moved.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table in back kitchen, multiple knives in standing water, 124f.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach-in coolers soiled.
[08B-12-5] Stored food not covered. In walk-in freezer, pan of pork and tray of empanadas not covered. Employee covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. On cart at end of cook line, hamburgers thawing at room temperature.
[02D-01-5] Working containers of food removed from original container not identified by common name. At dry storage shelf and wait station, salt and sugar bulk containers not labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station pass thru and salsa station reach-in cooler by bar, salsa (57, 50F - Cold Holding) Operator stated items have been out for 2.5 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill at cook line, pork (100F - Hot Holding); beans (89F - Hot Holding); Operator stated items were brought from cooler and reheated, out for 2 hours. On cart at end of cookline rice (101F - Hot Holding). Operator stated rice cooked 2 hours prior and left on cart. Operator had employee stated reheating
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On lower shelf of prep table, can opener blade soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at wait station by pass thru, white chip containers blocking access to sink. Operator moved containers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at salsa station, pan in sink. Pan removed. Handwash sink at cook line, employee filling bucket at sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at cook line and handwash sink in employee restroom. Towels supplied .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, chili rellenoes made yesterday, not dated.