SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 250 PALM COAST PKWY NE STE 401, PALM COAST, FL, 32137, US
Rating: 63.1

250 PALM COAST PKWY NE STE 401, PALM COAST, FL 32137

License #2800826

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

63.1 Grade F / 100

Failing Health Score

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Quick take

SALSAS MEXICAN RESTAURANT in PALM COAST currently holds an InspectFL Health Score of 63.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 37 total violations — 12 critical, 7 major, 18 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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
[08B-38-4] Food stored on floor. Observed raw fish bucket, house made salsa buckets on floor in walk-in cooler. Observed bags of ice used for drinks in emergency on floor in walk-in freezer. Observed older cardboard cases of food stored on floor in walk-in freezer. Discussed with person in charge.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones, and personal items in food preparation area and cook line. Person in charge had employees start collecting personal items.
[35A-02-7] Live, small flying insects found Observed live flying insect in kitchen near mop sink. Observed live flying insect at bar.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handles touching ice on fountain drink machines. Person in charge moved scoops onto clean surface.
[36-22-4] Floor area(s) covered with standing water. Observed standing water in kitchen floor broken tiles and broken cove molding.
[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. Observed queso dated 3-2 (45 - Cooling overnight)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Person in charge had employees install brand new can opener during inspection. Observed soda gun nozzles at bar heavily soiled with mold like substances and food debris.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw shell eggs, raw beef in walk-in cooler. Person in charge rearranged walk-in cooler placing all raw in correct order.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw chicken over top ready to eat baked beans, cooked animal food, and cooked vegetables in walk-in cooler. Person in charge rearranged placing all in correct order.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed deep freezer at bar with ice build up. Observed walk-in freezer with heavily built up ice
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom portion of blender at bar heavily soiled with old food debris. Observed multiple cook line cooler gaskets soiled with black/green mold like substance and or food debris. Observed side panels and vent of margarita machine soiled with food debris, dust, and grease.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station in kitchen blocked by new kitchen equipment waiting to be installed. Observed hand washing station by ware washing blocked by baskets. Person in charge removed baskets.
[41-10-4] Toxic substance/chemical improperly stored. Observed over the counter medication, first aid products, alcohol spray on white wall rack above chips and salsa station. Discussed with person in charge. Person in charge moved chips and salsa.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed on arrival back door left open while flying insects present. Discussed with person in charge. Person in charge stated delivery occurring. Discussed air curtains.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed queso dated 3-2 (45 - Cooling overnight)

Administrative complaint recommended
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Back hand washing sink does not have sign, soap or paper towels.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook attempt to wash his hand in 3 compartment sink. Addressed and he began to wash in hand washing sink.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean glasses at bar drying on paper napkins.
[14-11-5] Equipment in poor repair. Broken down chest freezer at bar not usable.
[36-12-4] Floors not constructed to be easily cleanable. Throughout kitchen tile floors have deep groves in them, making it easy for water/chemicals/food to get trapped in grooves.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line shelves in kitchen and cardboard is soiled.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back hand washing sinks paper towel dispenser is broken.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are soiled. Person in charge had gaskets wiped clean.
[08B-38-4] Food stored on floor. Bag of onions on floor in dry storage. Eggs, chicken, fish, salsa on floor in walk in cooler.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Limes. Observed server grab limes with bare hands-then rinse with bare hands-then place in a dish to be served to customers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at bar has ice buildup.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked beef, salsa not dated in walk in cooler.
[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. Observed waiter go into cooler bare handed, grab lime, go to sink and rinse limes with bare hands and place them in a dish at front to be served.
[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. Scoop handle laying in ice. Person in charge removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge had can opener cleaned. Cheese shredder on side of cook line has debris inside of it. Soda nozzles at bar have debris in them.
[29-09-4] Faucet/handle missing at plumbing fixture. 3 compartment sink at bar is missing handles. Sink has 2 wrenchs as knobs.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Dish machine has lime scale buildup inside.
[53B-11-4] Records/documents for required employee training appear to be falsified. Employees all have the same certificate # 29801 on their certificates.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook change tasks from raw to ready to eat with same gloves on.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line and serving food to customers; Ground beef 81F, rice 84F, chicken 110F refried beans 110F; ( - Hot Holding).

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