SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 13121 CITY CENTER BLVD, UNIT 106, JACKSONVILLE, FL, 32218, US
Rating: 74

13121 CITY CENTER BLVD, UNIT 106, JACKSONVILLE, FL 32218

License #2615841

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

74 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 74 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 March 26, 2026. Across those visits, inspectors documented 35 total violations — 8 critical, 7 major, 20 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 March 26, 2026 shows 20 observation rows: 4 critical, 5 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In back kitchen, shrimp thawing in standing water. Operator has employee move to walk-in cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At salsa station, Sanitizer Bucket (Chlorine 0ppm). Operator had employee remake, tested 100ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flat top have grease build up. At dish area, vent covers on ice machine have build up of grease. At front prep table, b,ended base has build up of food residue.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line, multiple stacks of aluminum pans on top shelves not inverted. Employee inverted all pans.
[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. One expired certificate for current employee.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line, 2 tongs on oven handle. Operator moved to shelf.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink, no paper towels. Employee stocked during inspection.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At dish area, wall behind ice machine soiled with black stains.
[41-17-4] Spray bottle containing toxic substance not labeled. In back kitchen, unlabeled pump sprayer with grill cleaner. Operator labeled.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed mangoes and tomatoes stored over multiple ready to eat items. Employees moved produce to bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line flip top reach-in cooler, cut tomato (51F - Cold Holding). Cut tomato on plate above chill line. Operator stated cut tomato from last night.
[14-01-5] Bowl or other container with no handle used to dispense food. In wait station, plastic togo cup used as scoop,in bulk sugar. Operator removed cup.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top reach-in cooler, cut tomato (51F - Cold Holding). Cut tomato on plate above chill line. Operator stated cut tomato from last night.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep table, green cutting board has black stains.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line in bottom oven, rice (80F - Cooling overnight). Operator stated employee forgot to put in walk-in cooler last night, oven turned off.
[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. At cook line in bottom oven, rice (80F - Cooling overnight). Operator stated employee forgot to put in walk-in cooler last night, oven turned off.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area, interior of ice machine door has black mold-like substance. Operator cleaned. At wait station, lid and top plate in right side ice bin have black mold-like substance. Operator has employee clean.
[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 kitchen, scoop,in bulk salt container and scoop in bulk beans have handles touching product. Operator moved scoops.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line in bottom oven, rice (80F - Cooling overnight). Operator stated employee forgot to put in walk-in cooler last night, oven turned off.
[08B-38-4] Food stored on floor. In kitchen, large pot of cheese on floor. Operator stated cheese was just shredded and employee is getting ready to make queso. Cheese moved to shelf.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, white rice (115F - Hot Holding). Rice on top of pan lid, not in steam table. Operator stated they microwave rice before serving. Suggested cold holding rice at 41f or below. Operator moved to cooler.
[14-05-4] Cardboard used to line food-contact shelves. At dry storage shelf by walk-in cooler, cardboard on shelf under spices. At cook line, cardboard on top of oven under wood trays. At dish area, cardboard under cups on clean dish shelves. Operator has all cardboard removed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line, aluminum pans stored on top of microwave not inverted. Employee inverted.
[29-49-6] Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom section of cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled. At dry storage shelf by walk-in cooler, exterior of bulk salt container soiled. At bar, inside of soda gun cup has mold-like substance.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, red cutting board has black stains. Operator discarded.
[08B-38-4] Food stored on floor. In walk-in freezer, ice and 2 cases of chicken stored on floor. At dish area, case of oil on floor. Operator moved to shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. At wait station handwash sink by pass thru window, ice in sink. At cook line handwash sink, spoons in sink. Spoons removed , ice melted.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line, 2 tongs stored on oven handle. Employee removed.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator changed sanitizer container, primed, retested 50ppm.
[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 bulk salt container and bulk black bean container, scoop handle touching food. Operator moved scoops.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At bar, interior of slide top reach-in cooler soiled/debris.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At wait station, cut tomatoes held on time have no time marked. Item out less than 4 hours, manager marked time.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area, interior walls, deflection plate and door all have black mold-like substance. Employee started cleaning.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, backflow preventer installed at wrong location. Installed at end of faucet before splitter. Needs to be at end of splitter before hose.

Community reaction

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