SALSA'S MEXICAN RESTAURANT OF PORT ORANGE

Name: SALSA'S MEXICAN RESTAURANT OF PORT ORANGE
Address: 3863 S NOVA ROAD SUITE F, PORT ORANGE, FL, 32127, US
Rating: 31.1

3863 S NOVA ROAD SUITE F, PORT ORANGE, FL 32127

License #7404657

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

31.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SALSA'S MEXICAN RESTAURANT OF PORT ORANGE in PORT ORANGE currently holds an InspectFL Health Score of 31.1 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 April 27, 2026. Across those visits, inspectors documented 44 total violations — 16 critical, 13 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

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.

⚠️

DBPR ordered this restaurant shut on February 25, 2026

The restaurant was allowed to reopen on March 2, 2026 after passing a callback inspection (Call Back - Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef, left at room temp. Operator turned cool running water on over it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can storage rack
[24-08-4] Equipment and utensils not properly air-dried - employee towel drying. Operator discussed with employee
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
[14-42-4] Hood filter from automatic fire suppression/exhaust system in disrepair. Large gaps in several
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Veg cutter Slicer blade guard Can opener
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New server and dishwasher on duty
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo bags for wraps

Emergency order recommended
[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 the walk in cooler, items dated 2/14, 2/26, 2/27. 2/14 incorrect per operator, day of inspection 2/25
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by cart with dirty dishes.
[35A-05-4] Roach activity present as evidenced by live roaches found. - 4 on dish machine chemicals lines - 1 on reach in drawer thermostat area on the cookline
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Heads of lettuce
[16-03-4] Accumulation of debris around warewashing machine. Top of machine, around drain area
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned to prep area after using employee restroom, put gloves on, and began handling food container
[22-64-1] No cleaning agent for dish machine, operator changed out chemical .
[01B-01-4] Dented/rusted cans present. See stop sale. Tomato sauce
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. salsa 49F in the middle overnight in walk in cooler in approximately 32 gallon container. See stop sale
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans
[14-31-5] Nonfood-grade bags used in direct contact with food. To go bags

Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa burro 9/18, salsa verde 9/18, Birria 9/19, conzumel 9/19
[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. Salmon
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Veg cutter
[24-08-4] Equipment and utensils not properly air-dried - employee towel drying out of the dish machine
[36-17-5] Floor tiles missing and/or in disrepair. Corner of walk in freezer Coved molding behind grill
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer dripping from ceiling onto the floor
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee with no food handler training
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving Walk in freezer fan cover
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw beef 64F left out prior to preparation approximately 2 hours. Employees began preparing to cook - chorizo 46F, 44F bottom left cookline drawer - right cookline cooler corn 44F, sour cream 48F, salsa 50F, pico 48F, Guac with tomatoes 47F. Just moved on a cart from walk in cooler per operator

Community reaction

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Community pulse