SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 1115 CORNERSTONE BLVD SUITE 1115U, DAYTONA BEACH, FL, 32117, US
Rating: 76.9

1115 CORNERSTONE BLVD SUITE 1115U, DAYTONA BEACH, FL 32117

License #7407726

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

76.9 Grade C / 100

Mixed Health Record

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Quick take

SALSAS MEXICAN RESTAURANT in DAYTONA BEACH currently holds an InspectFL Health Score of 76.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 4, 2025. Across those visits, inspectors documented 44 total violations — 9 critical, 11 major, 24 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

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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.

Inspector notes not yet imported — showing violation categories below.

Call Back - Complied
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -enchilada sauce at 114°f at 10:45 am, reheating since 8:30 am. Burrito sauce at 134°f at 10:45 am, reheating since 8:30 am. -cooked rice between 108°f and 140°f at 11:20am, reheating since 9:00 am. -refried betweens between 114°f and 116°f at 11:20am, reheating since 9:00 am. -queso between 96°f and 108°f at 11:30 am, reheating since 9:00 am.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[14-45-4] Cardboard used to line nonfood-contact shelves at cookline.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in bar area.
[31A-11-4] Handwash sink used for purposes other than handwashing. -employee beverage stored in handwashing sink in bar area.
[22-12-5] Metal stem-type thermometer soiled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[24-05-4] Clean plates not stored inverted or in a protected manner. -plates next to steam table.
[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.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -enchilada sauce at 114°f at 10:45 am, reheating since 8:30 am. Burrito sauce at 134°f at 10:45 am, reheating since 8:30 am. -cooked rice between 108°f and 140°f at 11:20am, reheating since 9:00 am. -refried betweens between 114°f and 116°f at 11:20am, reheating since 9:00 am. -queso between 96°f and 108°f at 11:30 am, reheating since 9:00 am.
[41-07-4] Container of medicine improperly stored.
[40-06-5] Employee jacket stored on dry food storage shelf.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cookline reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris, dust on wire shelving in kitchen.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice 97f-163f,Taco meat 99f to 152f not reheated to 165f in 2 hours . 2.5 hours -see stop sale
[14-11-5] Equipment in poor repair. -gaskets torn reach in cooler and reach in freezer on cookline
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling and vent soiled in storage room
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -per manager waiting on parts for bar dish machine
[31B-03-4] No soap provided at handwash sink. -bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner build up of grease -hood filters
[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/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -cookline
[08B-12-5] Stored food not covered. -walk in coolers and walk in freezer tcs soup,beef and dessert

Community reaction

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Community pulse

Would you eat here?

SALSAS MEXICAN RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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SALSAS MEXICAN RESTAURANT

Mixed Health Record

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

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TIA CORIS TACOS

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OVATIONS #110

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