Salsas Mexican Restaurant: inspection record

Name: Salsas Mexican Restaurant
Address: 250 Palm Coast Pkwy Ne Ste 401, Palm Coast, FL, US

Salsas Mexican Restaurant at 250 Palm Coast Pkwy Ne Ste 401 in Palm Coast was last inspected by the Florida DBPR on August 28, 2026. Its most recent routine inspection recorded 10 findings, 0 of them high priority (no high-priority findings). Flagler Food has 8 inspection visits on file for this license since July 1, 2025.

Inspection history

August 28, 2026: Routine - Food

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 10 basic findings.

August 24, 2026: Routine - Food

Result: Call Back - Admin. complaint recommended. 2 high-priority, 3 intermediate and 13 basic findings.

Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine deflector plate soiled with build up.
Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple soiled ceiling tiles and vents in kitchen with dust or mold like substance build up. **
Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets at bulk machine not stored inverted.
Basic: Cove molding at floor/wall juncture broken/missing. Observed multiple cove molding in disrepair. **
Basic: Employee with no hair restraint while engaging in food preparation. Observed employee on cook line no hair restraint engaging in food preparations.
Basic: Equipment and utensils not properly air-dried - wet nesting. Observed cups at drink station wet nesting.
Basic: Exterior door has a gap at the threshold that opens to the outside. Observed light shining through bottom back exterior door. **
Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding at main cook line. **
Basic: Food stored on floor. Observed cases of tortillas stored on kitchen floor and container of slice tomatoes stored on walk in cooler floor. **
Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer. **
Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled with debris. **
Basic: Objectionable odors in bathroom or other areas of the establishment. Observed odor near bar station. **
Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves on cook line soiled with old food debris.
Basic: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed food items in flip top reach in cooler longer than 4 hours shredded cheese (54F - Cold Holding); sour cream (50F - Cold Holding); shredded lettuce (58F - Cold Holding); cooked shrimp (46F - Cold Holding) **
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawers under grill top station and flip to cooler unit. raw shrimp (53F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (54F - Cold Holding) shredded cheese (54F - Cold Holding); sour cream (50F - Cold Holding); shredded lettuce (58F - Cold Holding); cooked shrimp (46F - Cold Holding) **
Basic: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach in cooler at entrance of kitchen soiled. Observed can opener blade soiled with build up. Observed multiple soda guns soiled with slime build up. **
Basic: Handwash sink used for purposes other than handwashing. Observed food debris in multiple hand wash sinks.
Basic: Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid substance not labeled.

August 21, 2026: Routine - Food

Result: Call Back - Admin. complaint recommended. 2 high-priority, 3 intermediate and 13 basic findings.

Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine deflector plate soiled with build up.
Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple soiled ceiling tiles and vents in kitchen with dust or mold like substance build up. **
Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets at bulk machine not stored inverted.
Basic: Cove molding at floor/wall juncture broken/missing. Observed multiple cove molding in disrepair. **
Basic: Employee with no hair restraint while engaging in food preparation. Observed employee on cook line no hair restraint engaging in food preparations.
Basic: Equipment and utensils not properly air-dried - wet nesting. Observed cups at drink station wet nesting.
Basic: Exterior door has a gap at the threshold that opens to the outside. Observed light shining through bottom back exterior door. **
Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding at main cook line. **
Basic: Food stored on floor. Observed cases of tortillas stored on kitchen floor and container of slice tomatoes stored on walk in cooler floor. **
Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer. **
Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled with debris. **
Basic: Objectionable odors in bathroom or other areas of the establishment. Observed odor near bar station. **
Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves on cook line soiled with old food debris.
Basic: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed food items in flip top reach in cooler longer than 4 hours shredded cheese (54F - Cold Holding); sour cream (50F - Cold Holding); shredded lettuce (58F - Cold Holding); cooked shrimp (46F - Cold Holding) **
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawers under grill top station and flip to cooler unit. raw shrimp (53F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (54F - Cold Holding) shredded cheese (54F - Cold Holding); sour cream (50F - Cold Holding); shredded lettuce (58F - Cold Holding); cooked shrimp (46F - Cold Holding) **
Basic: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach in cooler at entrance of kitchen soiled. Observed can opener blade soiled with build up. Observed multiple soda guns soiled with slime build up. **
Basic: Handwash sink used for purposes other than handwashing. Observed food debris in multiple hand wash sinks.
Basic: Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid substance not labeled.

August 20, 2026: Routine - Food

Result: Administrative complaint recommended. 3 high-priority, 3 intermediate and 15 basic findings.

Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine deflector plate soiled with build up.
Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple soiled ceiling tiles and vents in kitchen with dust or mold like substance build up. **
Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets at bulk machine not stored inverted.
Basic: Cove molding at floor/wall juncture broken/missing. Observed multiple cove molding in disrepair. **
Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table.
Basic: Employee with no hair restraint while engaging in food preparation. Observed employee on cook line no hair restraint engaging in food preparations.
Basic: Equipment and utensils not properly air-dried - wet nesting. Observed cups at drink station wet nesting.
Basic: Exterior door has a gap at the threshold that opens to the outside. Observed light shining through bottom back exterior door. **
Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding at main cook line. **
Basic: Food stored on floor. Observed cases of tortillas stored on kitchen floor and container of slice tomatoes stored on walk in cooler floor. **
Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer. **
Basic: In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven handle. Operator removed. **Corrected On-Site** **
Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled with debris. **
Basic: Objectionable odors in bathroom or other areas of the establishment. Observed odor near bar station. **
Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves on cook line soiled with old food debris.
Basic: Live, small flying insects found. Observed 3 live flying insects behind bar area. **
Basic: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed food items in flip top reach in cooler longer than 4 hours shredded cheese (54F - Cold Holding); sour cream (50F - Cold Holding); shredded lettuce (58F - Cold Holding); cooked shrimp (46F - Cold Holding) **
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawers under grill top station and flip to cooler unit. raw shrimp (53F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (54F - Cold Holding) shredded cheese (54F - Cold Holding); sour cream (50F - Cold Holding); shredded lettuce (58F - Cold Holding); cooked shrimp (46F - Cold Holding) **
Basic: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach in cooler at entrance of kitchen soiled. Observed can opener blade soiled with build up. Observed multiple soda guns soiled with slime build up. **
Basic: Handwash sink used for purposes other than handwashing. Observed food debris in multiple hand wash sinks.
Basic: Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid substance not labeled.

March 3, 2026: Routine - Food

Result: Administrative complaint recommended. 8 high-priority, 3 intermediate and 13 basic findings.

Basic: Cove molding at floor/wall juncture broken/missing. Observed major cove molding damage through out kitchen near back door and on cook line. Some cove molding completely missing making it hard to clean and prevent debris build up. Observed several missing and damaged kitchen floor tiles allowing water to pool.
Basic: 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. **Corrective Action Taken**
Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding on cook line wall between expo and cook line. **
Basic: Floor area(s) covered with standing water. Observed standing water in kitchen floor broken tiles and broken cove molding. **
Basic: Floors, walls, ceiling soiled/has accumulation of debris. Observed floors throughout kitchen heavily soiled with food debris, rotten avocados, whole oranges, grease. Observed walls above cook line soiled with dust and grease. Observed ceiling vent on cook line heavily soiled with black/green mold like substance.
Basic: 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. **
Basic: 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 **
Basic: 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. **Corrected On-Site** **
Basic: In-use tongs stored on equipment door handle between uses. Obviously three tongs hanging off oven handles on cook line. **
Basic: 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. **
Basic: Objectionable odors in bathroom or other areas of the establishment. Observed objectionable rotten smells near kitchen area where food debris is collecting in broken cove molding Observed objectionable odor at bar near un washed blender
Basic: 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.
Basic: Stored food not covered. Observed salsa in walk-in cooler fully cooled and stored without a cover.
Basic: 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) **
Basic: 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)
Basic: Dented/rusted cans present. See stop sale. Observed one side dented yellow label can in dry storage. **
Basic: Live, small flying insects found Observed live flying insect in kitchen near mop sink. Observed live flying insect at bar.
Basic: 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. **Corrected On-Site** **
Basic: 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. **Corrected On-Site**
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico (46F - Cold Holding); cut tomatoes (45F - Cold Holding) in flip-top cooler and made previous day per person in charge. Employees left out while stocking flip-top cooler for approximately one hour. Person in charge placed product in walk-in freezer and cooled to 41F by end of inspection. cut tomatoes (54F - Cold Holding) placed on time control. **Corrected On-Site** **
Basic: 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. **Corrected On-Site**
Basic: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. queso dated 3-2 (45 - Cooling overnight) stacked and covered in the corner of walk-in cooler.
Basic: 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. **
Basic: 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. **Corrective Action Taken** **

October 14, 2025: Routine - Food

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 0 basic findings.

October 13, 2025: Routine - Food

Result: Call Back - Admin. complaint recommended. 2 high-priority, 0 intermediate and 0 basic findings.

Basic: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); In walk in cooler overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours. **
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); () **Warning**

October 9, 2025: Routine - Food

Result: Administrative complaint recommended. 13 high-priority, 11 intermediate and 14 basic findings.

Basic: Accumulation of lime scale on the inside of the dishmachine. Dish machine has lime scale buildup inside.
Basic: Cardboard used to line food-contact shelves. Cardboard used to line shelves in kitchen and cardboard is soiled. **
Basic: Cleaned and sanitized equipment or utensils not properly stored. Clean glasses at bar drying on paper napkins.
Basic: Equipment in poor repair. Broken down chest freezer at bar not usable. **
Basic: Faucet/handle missing at plumbing fixture. 3 compartment sink at bar is missing handles. Sink has 2 wrench's as knobs.
Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing on left side of server next to ice machine.
Basic: Floor area(s) covered with standing water. In dish area.
Basic: 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.
Basic: Food stored on floor. Bag of onions on floor in dry storage. Eggs, chicken, fish, salsa on floor in walk in cooler.
Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at bar has ice buildup. **
Basic: In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven door. **
Basic: 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. **Corrected On-Site** **
Basic: No handwashing sign provided at a hand sink used by food employees. Back hand washing sink does not have sign, soap or paper towels.
Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are soiled. Person in charge had gaskets wiped clean. **Corrected On-Site** **
Basic: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours. **
Basic: Dented/rusted cans present. See stop sale. 2 dented cans in dry storage.
Basic: 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. **
Basic: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his face with gloves on and not wash hands. **Warning**
Basic: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his soiled dish rag with gloves on and not wash his hands afterwards. **Warning**
Basic: 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. **Warning**
Basic: 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.
Basic: Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat refried beans. Person in charge rearranged. **Corrected On-Site**
Basic: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server carry dirty dishes to back of house and return without washing his hands. **Warning**
Basic: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook with gloves on touch beef then wash his hands with same gloves on. **Warning**
Basic: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); In walk in cooler overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours. **
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); () **Warning**
Basic: 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). **
Basic: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
Basic: 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. **Corrective Action Taken**
Basic: 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. **
Basic: Handwash sink not accessible for employee use at all times. Glass in front hand washing sink blocking it from use. **
Basic: Handwash sink used for purposes other than handwashing. Observed wait staff dump soda into hand washing sink. Addressed immediately and server stopped.
Basic: Non-pitting surface rust on food-contact equipment. On ice bin at bar.
Basic: Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back hand washing sinks paper towel dispenser is broken.
Basic: Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer basic questions about food safety.
Basic: 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. **
Basic: Records/documents for required employee training appear to be falsified. Employees all have the same certificate # 29801 on their certificates. **Warning**
Basic: 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. Some certificates have expired. **

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