SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 250 PALM COAST PKWY NE STE 401, PALM COAST, FL, 32137, US
Rating: 58.9

250 PALM COAST PKWY NE STE 401, PALM COAST, FL 32137

License #2800826

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

58.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SALSAS MEXICAN RESTAURANT in PALM COAST currently holds an InspectFL Health Score of 58.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 64 total violations — 23 critical, 14 major, 27 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.

Read latest inspection ↓ Open 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

October 14, 2025

The latest inspection on March 3, 2026 shows 24 observation rows: 8 critical, 3 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[10-20-4] In-use tongs stored on equipment door handle between uses. Obviously three tongs hanging off oven handles on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom portion of blender at bar heavily soiled with old food debris. Observed multiple cook line cooler gaskets soiled with black/green mold like substance and or food debris. Observed side panels and vent of margarita machine soiled with food debris, dust, and grease.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station in kitchen blocked by new kitchen equipment waiting to be installed. Observed hand washing station by ware washing blocked by baskets. Person in charge removed baskets.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones, and personal items in food preparation area and cook line. Person in charge had employees start collecting personal items.
[35A-02-7] Live, small flying insects found Observed live flying insect in kitchen near mop sink. Observed live flying insect at bar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Person in charge had employees install brand new can opener during inspection. Observed soda gun nozzles at bar heavily soiled with mold like substances and food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico (46F - Cold Holding); cut tomatoes (45F - Cold Holding) in flip-top cooler and made previous day per person in charge. Employees left out while stocking flip-top cooler for approximately one hour. Person in charge placed product in walk-in freezer and cooled to 41F by end of inspection. cut tomatoes (54F - Cold Holding) placed on time control.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw shell eggs, raw beef in walk-in cooler. Person in charge rearranged walk-in cooler placing all raw in correct order.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one side dented yellow label can in dry storage.
[36-73-4] Floors, walls, ceiling soiled/has accumulation of debris. Observed floors throughout kitchen heavily soiled with food debris, rotten avocados, whole oranges, grease. Observed walls above cook line soiled with dust and grease. Observed ceiling vent on cook line heavily soiled with black/green mold like substance.
[41-10-4] Toxic substance/chemical improperly stored. Observed over the counter medication, first aid products, alcohol spray on white wall rack above chips and salsa station. Discussed with person in charge. Person in charge moved chips and salsa.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding on cook line wall between expo and cook line.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. queso dated 3-2 (45 - Cooling overnight) stacked and covered in the corner of walk-in cooler.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handles touching ice on fountain drink machines. Person in charge moved scoops onto clean surface.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed deep freezer at bar with ice build up. Observed walk-in freezer with heavily built up ice
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed objectionable rotten smells near kitchen area where food debris is collecting in broken cove molding Observed objectionable odor at bar near un washed blender
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed queso dated 3-2 (45 - Cooling overnight)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw chicken over top ready to eat baked beans, cooked animal food, and cooked vegetables in walk-in cooler. Person in charge rearranged placing all in correct order.
[08B-38-4] Food stored on floor. Observed raw fish bucket, house made salsa buckets on floor in walk-in cooler. Observed bags of ice used for drinks in emergency on floor in walk-in freezer. Observed older cardboard cases of food stored on floor in walk-in freezer. Discussed with person in charge.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed major cove molding damage through out kitchen near back door and on cook line. Some cove molding completely missing making it hard to clean and prevent debris build up. Observed several missing and damaged kitchen floor tiles allowing water to pool.
[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. Observed queso dated 3-2 (45 - Cooling overnight)
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed on arrival back door left open while flying insects present. Discussed with person in charge. Person in charge stated delivery occurring. Discussed air curtains.
[08B-12-5] Stored food not covered. Observed salsa in walk-in cooler fully cooled and stored without a cover.
[36-22-4] Floor area(s) covered with standing water. Observed standing water in kitchen floor broken tiles and broken cove molding.

Disposition: Administrative complaint recommended
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server carry dirty dishes to back of house and return without washing his hands.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked beef, salsa not dated in walk in cooler.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Dish machine has lime scale buildup inside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are soiled. Person in charge had gaskets wiped clean.
[22-31-4] Non-pitting surface rust on food-contact equipment. On ice bin at bar.
[36-12-4] Floors not constructed to be easily cleanable. Throughout kitchen tile floors have deep groves in them, making it easy for water/chemicals/food to get trapped in grooves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line and serving food to customers; Ground beef 81F, rice 84F, chicken 110F refried beans 110F; ( - Hot Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); ()
[10-20-4] In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven door.
[29-09-4] Faucet/handle missing at plumbing fixture. 3 compartment sink at bar is missing handles. Sink has 2 wrenchs as knobs.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean glasses at bar drying on paper napkins.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed wait staff dump soda into hand washing sink. Addressed immediately and server stopped.
[31A-09-4] Handwash sink not accessible for employee use at all times. Glass in front hand washing sink blocking it from use.
[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. Observed waiter go into cooler bare handed, grab lime, go to sink and rinse limes with bare hands and place them in a dish at front to be served.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook attempt to wash his hand in 3 compartment sink. Addressed and he began to wash in hand washing sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at bar has ice buildup.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 dented cans in dry storage.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook with gloves on touch beef then wash his hands with same gloves on.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat refried beans. Person in charge rearranged.
[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. Some certificates have expired.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Limes. Observed server grab limes with bare hands-then rinse with bare hands-then place in a dish to be served to customers.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle laying in ice. Person in charge removed.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back hand washing sinks paper towel dispenser is broken.
[53B-11-4] Records/documents for required employee training appear to be falsified. Employees all have the same certificate # 29801 on their certificates.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer basic questions about food safety.
[08B-38-4] Food stored on floor. Bag of onions on floor in dry storage. Eggs, chicken, fish, salsa on floor in walk in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Back hand washing sink does not have sign, soap or paper towels.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook change tasks from raw to ready to eat with same gloves on.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line shelves in kitchen and cardboard is soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); In walk in cooler overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing on left side of server next to ice machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge had can opener cleaned. Cheese shredder on side of cook line has debris inside of it. Soda nozzles at bar have debris in them.
[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. Observed cook touch his face with gloves on and not wash hands.
[36-22-4] Floor area(s) covered with standing water. In dish area.
[14-11-5] Equipment in poor repair. Broken down chest freezer at bar not usable.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his soiled dish rag with gloves on and not wash his hands afterwards.

Community reaction

What do locals think?

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

Community pulse