SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 45 MITCHELL HAMMOCK RD STE 1381, OVIEDO, FL, 32765, US
Rating: 39.6

45 MITCHELL HAMMOCK RD STE 1381, OVIEDO, FL 32765

License #6905352

🌮 Mexican/Latin ℹ️

39.6 Grade F / 100

Failing Health Score

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Latest inspection

May 27, 2026 · 20 findings · 6 critical

Routine - Food

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Quick take

SALSAS MEXICAN RESTAURANT in OVIEDO currently holds an InspectFL Health Score of 39.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 27, 2026. Across those visits, inspectors documented 73 total violations — 17 critical, 12 major, 44 minor.

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The latest inspection on May 27, 2026 shows 20 observation rows: 6 critical, 3 major, and 11 minor.

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Inspector notes

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SALSAS MEXICAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across oven with temperature of 51F .
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored wet on server station
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Pork belly been thawed in standing water. Placed in cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign in ladies bathroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flat top
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened cup stored over make table in cook line , removed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from oven
[08B-12-5] Stored food not covered. Raw burger meat stored in walk in cooler and freezer .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Birria meat been thawed at room temperature , placed in cooler
[35A-02-7] Live, small flying insects found 2small flying insects on dish area 1small flying insects on bar
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator paid
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat burrito sauce , properly placed
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black beans with date of 5-19-2026 Chicken soup with date of 5-19-2026 pork meat with date of 5-18-2026
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black beans with date of 5-19-2026 Chicken soup with date of 5-19-2026 pork meat with date of 5-18-2026
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 46F, diced tomatoes 46F, sour cream 50F, guajillo sauce sauce 64F, tomatillo sauce 64F all kept cold holding in reach in cooler across from ovens for 3.5 hrs Rechecked after placing in freezer temperatures of 34 to 43F
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine dish dis machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located on dish area , paper placed
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Some records with expiration of two years instead of three .

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Kitchen area make table .
[12B-02-4] Employee eating/drinking in a food preparation or other restricted area. Observed employee drinking at the cook line.
[14-38-4] Food storage container/container lid cracked or broken. In used broken lids to covered the rice at the dishwasher area.
[08B-38-4] Food stored on floor. A lot of food boxes stored on floor at the walk-in freezer .
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove handle. Operator removed it .
[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. Observed portion cup without handle in the salsa used as scoop at the walk-in cooler .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelf .
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom of make table .
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking at the cook line then go back to prepare food without hand wash or changing his gloves .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (49F - Cold Holding),cut lettuce (48F - Cold Holding) Operator stated they were so busy and they kept the table open and the temperature was good 1.5 hours ago and she did moved the food to the cooler to cool down .
[31A-11-4] Handwash sink used for purposes other than handwashing. Silver pan and stainless knife stored at the employee hand sink at the kitchen. Operator removed it .
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack placed on storage area shelf above marinades. Relocated food.
[14-11-5] Equipment in poor repair. Cookline lowboy unit gasket torn.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler gasket soiled with grime.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[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. Bar dishwasher chlorine 10 ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler red salsa for chips (57F - Cold Holding); milk (45F - Cold Holding); placed overnight. Operator instructed to discard. Milk placed in another cold holding .
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened 24 hours ago in walk in cooler, not date marked . Operator placed date.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled with food debris. operator cleaned ,
[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. Karla P . 9-18-2024 FRLA Felix L 9-18-2024 FRLA

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. - bulk salt
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee drink on shelf above make line - cell phone on dishwasher
[14-11-5] Equipment in poor repair. - gasket torn on multiple coolers on cook line
[33-29-4] Grease receptacle lid open, broken, or missing.
[14-69-4] Ice buildup in walk-in freezer.
[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. - ice scoop at bar
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - interior and exterior microwave on cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
[33-16-4] Open dumpster lid.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - white buckets washed and rinsed. No sanitizer
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - zero ppm. Employee changed water. Final read 300ppm
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - birria for hot holding (146-158 - Reheating). Employee put back on stove for further reheating.. Final temp 188f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - tomato salsa (125F - Hot Holding); - tomato salsa (126F - Hot Holding) Employee put on stove for reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on cook line. Employee washed and sanitized
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - bar hand wash sink. Operator changed battery