SALSAS MEXICAN RESTAURANT

Intermediate - Can opener blade was soiled. Owner took the blade to dish washer machine. Corrective Action Taken Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink on cook line paper towel dispenser. Ran out of paper towel. Owner refilled paper towels dispenser. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Everybody handling certification expired 7/2025 Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink next to kitchen order window battery died. Owner replace battery Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. In salsa container and dry black beans food container. Owner discarded the to go bowls with no handle Corrected On-Site Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to 3 compartment sink. Owner place hand wash sign Corrected On-Site Warning

Basic - Salad station 3 door reach in cooler door gaskets are are soiled with old food debris Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving is starting to rust Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. SEE STOP SALE Item found in walk in cooler, cooked previous day Spanish rice approx 5# (42-49F - Cooling) Warning

High Priority - Dented/rusted cans present. See stop sale. Warning

High Priority - 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 server touching sliced lemons for beverage with bare hands, see stop sale. Re-educated and corrected, tongs added to lemon slices Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer washing dishes, food storage containers in 3 compartment sink and only washing and rinsing, not sanitizing as required. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed in kitchen and bar area. Per lisolette supervisor on duty, next unannounced routine Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sliced beef store direct next to raw chicken in same reach in cooler drawers, corrected Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared on site shrimp, prepared on site sauce in walk in cooler not date marked Warning

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Operator using "Neutral Disinfectant" product for surfaces as a ware washing sanitizer at bar. Sink emptied, reset to chlorine 50ppm. Corrected On-Site Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server in dirty dish return area, scrapping plates, and immediately leave area and wipe soiled hands on her pants without first hand washing, brought server back to dish area and pointed out Hand Wash Sink to be used immediately after touching soiled dishes, re-educated Corrective Action Taken Warning

High Priority - Spray hose at mop sink lower than flood rim of sink. At mop sink chemical line and water hose, corrected Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 sliced fresh lemon. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line make table ambient are reading 67° cold holding; STOP SALE ITEMS sour cream approx 3# (62F - Cold Holding); guacamole with tomato approx 5# (61F - Cold Holding); shredded lettuce approx #6 (67F - Cold Holding); shredded cheese approx 10# (67F - Cold Holding); diced pico de galo approx 5# (61F - Cold Holding); diced fresh tomatoes approx 5# (61F - Cold Holding); cooked on site from green tomatoes approx 2# (62F - Cold Holding); cooked on site shrimp approx2# (63F - Cold Holding); cooked on site from whole shell eggs 12 each (65F - Cold Holding); cooked on site pulled pork approx 1/2# (65F - Cold Holding); prepared on site pork stuffed tamales approx 24 each (63F - Cold Holding) Spanish rice approx 5# (42-49F - Cooling); raw seasoned diced season beef approx #15 ambient air cooling from over night (47-43F - Cooling); raw season sliced beef strips approx 10# in walk in cooler from over night ambient air cooling (43-46° cooling) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table ambient are reading 67° cold holding; STOP SALE ITEMS sour cream approx 3# (62F - Cold Holding); guacamole with tomato approx 5# (61F - Cold Holding); shredded lettuce approx #6 (67F - Cold Holding); shredded cheese approx 10# (67F - Cold Holding); diced pico de galo approx 5# (61F - Cold Holding); diced fresh tomatoes approx 5# (61F - Cold Holding); cooked on site from green tomatoes approx 2# (62F - Cold Holding); cooked on site shrimp approx2# (63F - Cold Holding); cooked on site from whole shell eggs 12 each (65F - Cold Holding); cooked on site pulled pork approx 1/2# (65F - Cold Holding); prepared on site pork stuffed tamales approx 24 each (63F - Cold Holding) Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items found in walk in cooler from prepped previous day, SEE STOP SALE raw seasoned diced season beef approx #15 ambient air cooling from over night (47-43F - Cooling); raw season sliced beef strips approx 10# in walk in cooler from over night ambient air cooling (43- Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked on site pork in hot well at 117-120F hot holding, reheated within 20 mins 188° Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Bleach cleaner stored on prep counter with chopper, corrected. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All cooling items were found with lids attached and stacked in walk in cooler Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener soiled, soda guns at beverage station and bar soiled . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand Wash Sink at cooks line holding soufflé cup and scrub pad, at bar Hand Wash Sink line$ with plastic shelve liner, both removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Only probe thermo on site range 120-220: meat thermo, inspector gave operator thermo.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in pressure spray bottle not labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled side walls and ice bin at bar soiled interior

Basic - Bowl or other container with no handle used to dispense food. Observed cook use small plate as a scoop with out handle to move cooked rice in cooks line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean utensils or equipment stored in rusted drawer or rack.

Basic - 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. Ambient reading at 67° for reach in cooler make table cooks line, see stop sale item for food left in unit for prolonged time period. Operator reset breaker to turn unit back on. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Employees bathroom without covered trash can

Basic - Current Hotel and Restaurant license not displayed. * location fees are current. Not the license is current

Basic - Drain cover(s) missing. At bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clean dish rack back pack stored, removed by manager Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment or utensils not designed or constructed in a durable manner. Handle missing to reach in cooler drawer on cooks line

Basic - Food not stored at least 6 inches off of the floor. 55 gallon plastic container storing cooked tortilla chip in direct contact with floor, corrected Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep area knife Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Soiled tongs stored on cold grill between uses.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Beer walk in cooler holding fresh lettuce, no ambient thermo available, corrected by manager Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, Exterior of ice bin at bar soiled, bottom shelves of prep table and table legs soiled, gaskets on cooks line and walk in cooler soiled, splash area of soda beverage station soiled with old product

Basic - Old labels stuck to food containers after cleaning. Old label stick to inside lid to food storage pan.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. 2live flies in kitchen and bar areas

Basic - Outer openings not protected with self-closing doors. Broken self closure on back door

Basic - Raw fruits/vegetables not washed prior to preparation. Observed red onions cut without first being washed, washed avocados with stickers still attached

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of roc drawers under grill heavy soiled.

Basic - Reuse of single-service or single-use articles. Tortilla shells in direct contact with print to go bags, remove$ by operator

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and pineapples stored over ready to ready prepped items on walk in cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and flooring under and behind equipment soiled

Basic - Wood food-contact surface not properly sealed. Shelving under microwave in cooks raw exposed wood edge.