SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 7083 COLLINS ROAD STE 106-108, JACKSONVILLE, FL, 32244, US
Rating: 77.7

7083 COLLINS ROAD STE 106-108, JACKSONVILLE, FL 32244

License #2615693

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

77.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SALSAS MEXICAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 77.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 35 total violations — 7 critical, 5 major, 23 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 included 2 critical violations, 3 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. On cook line on top of flip top reach in cooler, pan of pork thawing out at room temperature. Operator moved pork to sink and ran cold water over product.
[14-05-4] Cardboard used to line food-contact shelves. In beer walk-in cooler, cardboard used to line shelf with metal red bull cans. Cardboard has mold-like substance.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold-like substance.
[02D-01-5] Working containers of food removed from original container not identified by common name. At server line, plastic container of salt and sugar not labeled. Operator labeled containers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink on cook line has dirty knife stored in it. Operator removed knife.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, floor in dry storage room soil with debris. Also, floor under 3 compartment sink soiled with black build up.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap under back door near restrooms.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven on cook line, rice (124F - Hot Holding). Operator stated the rice has been in oven approximately 30 minutes and they turned the oven up to heat rice back up to 165.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven soiled with food debris.
[41-17-4] Spray bottle containing toxic substance not labeled. On bottom shelf of table near office, two spray bottles of yellowish liquid not labeled. Operator labeled bottles.
[10-20-4] In-use tongs stored on equipment door handle between uses. On cook line, toga on handle of reach in cooler under grill. Operator moved tongs to prep table.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust build up.
[33-29-4] Grease receptacle lid open, broken, or missing. Establishment grease trap lid open. Operator shut lid.
[14-12-4] Utensils in poor condition. On rack near office, multiple utensils with melted handles.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of juice nozzles on server line soiled with build up. Also, at bar interior of nozzles for frozen drinks soiled with build up.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish rack near dish machine, multiple pans stacked before properly air drying.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, metal bowl of raw beef patties stored on top shelf above covered pan of cooked peppers. Operator moved raw beef to bottoms shelf. Also, interior walk-in cooler, case of raw shelled egg stored above uncovered containers of sauce. Operator had employee begin to move eggs to bottom shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen. Also, hood filters above cook line soiled with grease build up. Also, fan cover in beer cooler soiled with mold-like substance.

Administrative complaint recommended
[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. In reach in cooler on cook line, 2 packs of raw salmon in ROP packages fully thawed out and not removed from pack.
[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. At beginning of inspection, observed cook chopping cilantro with bare hands. Cilantro is used for topping off dishes and in the house made pico. Neither have heat added to them. When employee saw inspector he washed his hands and put gloves on.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, multiple shelves have rust on them.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn through kitchen. Also, hood filters above cook line soiled with grease. Also, top of reach in cooler under flat top grill has build up of food debris. Also, around soda nozzles on both soda machines in server area and around nozzles on horchata machine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In back hallway on metal rack across from dishwasher, multiple metal pans stacked before properly air drying.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in corner of server area to left of horchata machine blocked by black cart and shelving with multiple bags of jasmine rice.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee travel cup on prep table on cook line next to clean equipment. Also, employee open cup on shelf in dry storage on top of clean plates. Manager discarded.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In oven on cook line, 1 pan of orange rice and 1 pan of white rice (67F - Cold Holding). Manager asked employees when rice was placed in oven and employee stated yesterday.
[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 multiple spice containers in dry storage room across from cook line, handles of scoopers in products. Manager began removed handles from spices.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered trash cans in ladies rooms.
[41-10-4] Toxic substance/chemical improperly stored. On metal bag- in- box soda rack in server area, spray bottle of multi surface cleaner hanging on rack over top of bag- in- box soda boxes. Manager removed and put in correct place. Also, on top of table top cooler in server area, bottle of rubbing alcohol. Manager discarded. Also, behind bar on bottom shelf, spray bottle of windex stored next to container of margarita mixes. Manager removed windex from shelf.
[36-73-4] Floor soiled/has accumulation of debris. Floor under cook line soiled with food debris and grease.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw shelled eggs stored on shelf above pan of portion bags of raw beef. Also, in walk-in cooler two pans of portion bags of raw chicken stored on top of pan of raw beef.
[33-16-4] Open dumpster lid. On shared dumpster to left of establishment, lid open. Manager had employee shut lid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, pan of shredded mozzarella (46F - Cold Holding). Manager stated lids have been open all morning. And shut lids to bring temperature down.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout kitchen stained/soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line has rust on door and interior top.

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