SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 506 N STATE RD 19 STE 1, PALATKA, FL, 32177, US
Rating: 70.6

506 N STATE RD 19 STE 1, PALATKA, FL 32177

License #6400912

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

70.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SALSAS MEXICAN RESTAURANT in PALATKA currently holds an InspectFL Health Score of 70.6 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 16, 2026. Across those visits, inspectors documented 25 total violations — 4 critical, 5 major, 16 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
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In flip top reach in cooler, ceviche date marked 3/4. Operator discussed with employee to discard.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe under three compartment sink leaking water on to floor around drain.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line. Operator provided paper towels.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance observed on ceiling air vent by rear exterior door and three compartment sink. Dust on surrounding ceiling tile.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line with food residue staining build up. Tubing of bulk ice bin with mold like substance on casing.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between prep table and reach in cooler. Operator relocated.
[08B-12-5] Stored food not covered. In walk in cooler, uncovered pork carnitas. In walk in freezer multiple uncovered trays of chile rellenos.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk ice bin vent cover with dust build up.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen beef steak thawing at ambient air temperature on shelf by rear exterior door. Operator discussed relocating so walk in cooler or to cook line to be prepared with employee.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler prepared shredded beef previously frozen with no added date for when placed back into refrigeration. Discussed with operator.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of warewashing area, clean containers stacked while wet.
[33-19-4] Garbage on the ground and/or pad around dumpster. Build up of garbage on dumpster pad in enclosure.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In glass door warming cabinet, queso (110F - Hot Holding) employee removed to grill to reheat.
[14-12-4] Utensils in poor condition. On shelf opposite dish machine, bowl stacked with chipped edges.

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