SALSAS MEXICAN RESTAURANT

Name: SALSAS MEXICAN RESTAURANT
Address: 120 PALENCIA VILLAGE DRIVE S 101, SAINT AUGUSTINE, FL, 32095, US
Rating: 46.2

120 PALENCIA VILLAGE DRIVE S 101, SAINT AUGUSTINE, FL 32095

License #6502367

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

46.2 Grade F / 100

Failing Health Score

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Quick take

SALSAS MEXICAN RESTAURANT in SAINT AUGUSTINE currently holds an InspectFL Health Score of 46.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 25 total violations — 13 critical, 3 major, 9 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-01-4] Dented/rusted cans present. See stop sale. Observed rusted can of tomato purée stored under hand washing station by ice machine. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers chicken, beef, shrimp (47-50F - Cold Holding) for less than two hours per person in charge. Person in charge placed ice on product.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed drink cups stacked with visible moisture.
[41-10-4] Toxic substance/chemical improperly stored. Observed bleach wipes stored above salsa pat wait station. Person in charge removed bleach wipes from food area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermos on cans of jalapeños.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed triple sink at bar set up as dump sink, plain water, water and soap without sanitizer in any sink. Dish machine at bar is out of order per person in charge. Person in charge had employee correctly set up triple sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler and flip-top cooler torn Observed gasket on drawers on cook line torn.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed bar triple sink sanitizer not set up, however wash and rinse cycle being used. Person in charge set up sanitizer at 100ppm chlorine and sanitized bar utensils.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in hand washing station in kitchen. Person in charge added paper towels.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Observed food debris mixed with water, grease as evidence of mop water dumped onto ground outside back door. Discussed with person in charge.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing station by ice machine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee drinks stored bottle stored in drink ice used for customer drinks.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed light emitting from sides of back door.
[08B-38-4] Food stored on floor. Observed margaritas mix stored in plastic container on floor at bar. Person in charge placed on counter. Observed several cardboard cases of food stored on floor in walk-in freezer.

Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Line pan with flan in keg walk in cooler, per manager flan was made last Tuesday.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Entire bare ground behind kitchen is wet with bits of food and grayish water, and it has not rained in area for several weeks.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station on cook line. At hand wash station next to dish washer. Also soap dispenser empty at both of those hand wash stations.
[14-31-5] Nonfood-grade bags used in direct contact with food. Tortilla in grocery bag on cook line. Cooked beef in grocery bags in walk in freezer.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in wait station reading 200ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso cheese sauce (52F - Cold Holding) sitting out on top of double oven on cook line, per employee cheese sauce has been sitting out for 30 minutes, cheese put in walk in cooler. cut tomatoes (47F - Cold Holding); red and green salsa (47F,47F - Cold Holding) all items in small table top reach in cooler in server section of kitchen by walk in cooler, per manager lid was left open for less then a couple of hours prior, lid closed. raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); raw beef (45F - Cold Holding) in reach in cooler drawers under grill on cook line, per manager drawers must have been consistently open for a few hours prior and sometimes drawers are not shut all the way when closed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Plate of raw fish and flat of raw shell eggs stored over various boxes of produce in walk in cooler, fish and eggs moved.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink at bar set up from left to right as dump sink, rinse, wash. No sanitizer in any sink and per manager bar dish machine is broken.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Line pan with flan in keg walk in cooler, per manager flan was made last Tuesday.

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