SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 4578 SW HERITAGE OAKS CIR, LAKE CITY, FL, 32024, US
Rating: 49.5

4578 SW HERITAGE OAKS CIR, LAKE CITY, FL 32024

License #2200719

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

49.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SALSAS MEXICAN RESTAURANT in LAKE CITY currently holds an InspectFL Health Score of 49.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 64 total violations — 13 critical, 8 major, 43 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

December 3, 2025

The latest inspection on May 4, 2026 included 1 critical violation, 3 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

88%

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
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers throughout kitchen and walk-in cooler.
[08B-12-5] Stored food not covered. Shrimp n walk-in cooler not covered. Manager covered with wrap.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on cookline prep table. Employee discarded.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed during inspection.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted or protected.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls soiled with dust and grease accumulations.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on center line shelf over food prep tables.
[41-07-4] Container of medicine improperly stored. Bottle of Pepto-Bismal on shelf over center prep/ pass-through in kitchen. Manager moved to proper storage shelf.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of exterior back door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan guard soiled with dust accumulation. Reach-in cooler gaskets and walk-in cooler shelves soiled with old food debris.
[33-16-4] Open dumpster lid. Both lids open.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secured.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon in cookline hand wash sink.
[14-12-4] Utensils in poor condition. Melted knife handle on cookline.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen soiled with mold-like substances.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark on gallon of milk in walk-in cooler opened two days prior. Manager marked.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen prep table in ice bath: cheese (50F - Cold Holding). In walk-in cooler: beans (46F - Cold Holding); beef (46F, 45F - Cold Holding); milk (45F - Cold Holding); chicken (45F, 46F - Cold Holding); cheese (53F - Cold Holding); rice (51F - Cold Holding).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser nozzle of slush machine in bar area soiled with mold-like substances. Mold-like substances on white deflector plate of ice machine. Can opener blade soiled with old food debris. Cutting boards throughout kitchen soiled with mold-like substances.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of bar reach-in beer cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on shelf over prep tables and upper.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and upper shelves throughout kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of exterior back door.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled. Manager labeled.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean silverware next to kitchen handwashing sink and under towel dispenser exposed to splash and dripping.
[14-11-5] Equipment in poor repair. Exposed insulation on cooler door. Cutting boards grooved throughout kitchen.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch scooping and serving chips.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove /base missing at wall junction near three compartment sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler. Manager moved chicken under beef.
[14-12-4] Utensils in poor condition. Knife blade chipped.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets and walk-in cooler shelves soiled with old food debris. Shelf over pass-through soiled with old food debris and grease accumulation. Knife handles on magnetic rack soiled with old food debris and mold-like substances.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and prep table on cook line. Manager removed.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers throughout kitchen and walk-in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls soiled with dust and grease accumulations.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon in handwashing sink at end of cook-line. Bottle of tequila in bar hand wash sink. Manager removed spoon and bottle.

Administrative complaint recommended
[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. Employee with bare hands dragged cup through ice to fill.
[10-20-4] In-use tongs stored on equipment door handle between uses. Two pair of tongs on oven door handle.
[14-12-4] Utensils in poor condition. Chipped knife blade on magnetic storage rack. Melted knife handle on magnetic storage rack.
[08B-12-5] Stored food not covered. Beans, rice, chicken in walk-in cooler not covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Employee removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled rag on clean plate stored on shelf under steam table. Mold-like substances on white deflector plate of ice machine. Can opener blade soiled with old food debris. Cutting boards soiled with mold-like substances.
[33-16-4] Open dumpster lid. Both lids open.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on shelf over prep table. Backpacks, keys, and pullover over open bucket of beans on shelf next to back door.
[25-32-4] Reuse of single-service or single-use articles. White sauce in bottle labeled "Sweet Red Chili" in reach-in cooler on cookline. Gatoraide bottle use to stored liquid butter on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets throughout soiled with old food debris and mold-like substances. Mold-like substances on backsplash of soda machine next to ice machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank outside near back door not secured.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Daylight visible through bottom gap at back door.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Roll of duct tape on shelf over pass-through service window in kitchen. Round chainsaw file stored on prep table against clean dishes. Metal flat file stored in bin with clean food bin lids. Package of nuts and bolts on top of tea machine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans on shelf across from three compartment sink.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server wearing nail polish and bracelet dispensing salsa. Server wearing nail polish and scooping ice by dragging cup, no gloves.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee swept hand over ear to brush back her hair then placed her thumb in plate of food being delivered to a customer.
[16-46-4] Old labels stuck to food containers after cleaning. Throughout kitchen and walk-in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched gloved hand to pants and continued food prep with no glove change and hand wash. Employee on cookline wiped face with wrist/hand and continued food prep with washing hands and changing gloves.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler in bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On serving line table: potatoes (53F - Cold Holding). In drawer cooler on cookline: tomatoes (48F - Cold Holding); chicken (50F - Cold Holding); pork (51F - Cold Holding); shrimp (47F - Cold Holding). In walk-in cooler: beef (52F, 55F - Cold Holding); chicken (52F - Cold Holding); chicken (53F - Cold Holding); beef (52F - Cold Holding); sausage (51F - Cold Holding); shrimp (51F, 49F - Cold Holding); ceviche (52F - Cold Holding); shell eggs (51F - Cold Holding).

Community reaction

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Community pulse