SALSAS MEXICAN RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Two deep pans of cooked chicken in walk-in cooler at 99F and 95F. Per employee, chicken prepared at 2:00. Temperatures taken at approximately 4:45. Employee heated all chicken to 179F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (52F - Cold Holding); raw beef (48F/48F - Cold Holding); raw chicken (50F/47F - Cold Holding); cut tomato (48F - Cold Holding)in far right drawer under flat grill. Per employee, all products placed in drawers at 10:00. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed raw shrimp (52F - Cold Holding); raw beef (48F/48F - Cold Holding); raw chicken (50F/47F - Cold Holding); cut tomato (48F - Cold Holding)in far right drawer under flat grill. Per employee, all products placed in drawers at 10:00. Temperatures taken at approximately 4:30. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two pans of cooked chicken in walk-in cooler in deep pans.

Intermediate - Handwash sink used for purposes other than handwashing. Pan in handwash sink in dishroom. Manager removed pan. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. No certified food manager present with five employees engaged in food service. Manager arrived during inspection. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement for Angel.

Intermediate - 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. Training expired on 10-12-2025 for Solanlly S, Tiffany S, Kaitlyn L, Henry A and Isis M. Also, no proof of training for Julio, hired over 60 days. Repeat Violation Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine not stored inverted. Manager inverted buckets. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing in the kitchen at the grills. No cove molding in the dishroom. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at handwash sink in dishroom.

Basic - Stored food not covered. Prepared tortilla shells in kitchen with no covering. Employee covered shells. Corrected On-Site Repeat Violation

Basic - Water draining onto floor surface. Water draining on floor from leak under three compartment sink. Cold water valve on handwash sink by walk-in cooler is inoperable.

High Priority - 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 queso overnight cooling 47-50F. Also, rice cooling overnight at 50F. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tests at 0ppm, retested at 50ppm after priming unit. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw chicken with gloves, add to cooktop, then plate ready to eat items. Observed two employees wash their gloved hands without changing gloves. Observed employee wash hands at hand wash sink in kitchen that only has water that reaches 79F. Warning

High Priority - Food placed on soiled container/equipment. Observed pan of tortillas stored on in use trash can. Person in charge removed. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean utensils in triple sink without sanitizing item. Person in charge removed and ran through dishmachine. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in back of kitchen by onion storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler queso overnight cooling 47-50F. Also, rice cooling overnight at 50F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chorizo on line at 112F, person in charge began reheating. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb outside back door with green hose attached. Person in charge added during inspection. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide chlorine test strips during inspection.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink closest to hot holding line has water that reaches 79F. Also, pressure on hot water side is low.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on shelving with food. Person in charge removed. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use spatulas stored on edge of in use trash can. Person in charge removed for cleaning. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from women's restroom, also at back hand wash sink. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed queso (82F - Cooling)-after approximately 3.5 hours; rice (117F/119F - Cooling)-after approximately 2.75 hours at room temperature; ground beef (90F/99F - Cooling)-after approximately 3 hours. Manager moved all products to walk in cooler. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose outside back door missing vacuum breaker.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at service station by bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold-like build up on interior of ice machine. Employee began to clean during inspection. Corrective Action Taken

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip hanging from ceiling at back prep area with accumulation of dead flies. Manager removed fly strip. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above walk in cooler/walk in freezer and vent in dishroom with accumulation of debris. Also, floor under ice bin and 3 compartment sink in bar area have build up of debris. Also, fan guard in beer walk in cooler have accumulation of debris.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in ladles restroom.

Basic - Dead roaches on premises. Observed one dead roach under shelving in dry storage area by manager's office. Employee removed and discarded roach. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. In kitchen, observed employee store spatulas between uses on top of the trash can. Manager had employee clean utensils and move to proper storage.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing multiple signs: in dishroom, in kitchen and by dry storage beside manager's office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of debris under right flat grill in kitchen. Also, sides of grills and side of oven on left side have accumulation of debris. Also, gasket on beer walk in cooler is soiled. Also, around nozzles and underplating on soda machine in service station has build up of debris. Employee began cleaning during inspection. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Multiple stacked clean pans with old labels remaining on pans.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed mac and cheese and steaks thawing at prep sink in bucket of water. Manager moved all foods to walk in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In kitchen in flip top cooler, observed unwashed avocados in same container with ready to eat foods. Manager removed avocados. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel hanging on hand washing sink at bar. Manager removed wet towel. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flys, one on the prep line and one by the walk-in cooler area prep tables.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the flip top reach-in cooler on the cook line: salsa 47F, 48F, guacamole 48F and milk 47F. ALSO, in the walk-in cooler: beef 47F, chicken 46F, cheese 47F, salsa 48F. A technician was called, and came during the inspection. Items from the cook line were moved into the walk-in cooler. ALSO, on prep tables after being cooked, cheese sauce 82F, soup 128F, Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cook line cutting boards are stained.

Intermediate - No soap provided at handwash sink. Observed a prep area hand wash sink lacking soap. ALSO, 2 hand wash sink in the kitchen are lacking signs. Soap and signs were added. Corrected On-Site Repeat Violation

Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Observed water buildup in the cook line reach-in cooler flip top.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 6 drinks over and next to food and clean dishes on the cook line and wait station area. All were moved below. Corrected On-Site

Basic - Equipment in poor repair. Observed the cook line flip top reach-in cooler not maintaining time/temperature control for safety foods at 41F or below. ALSO, the walk-in cooler is not maintaining time/temperature control for safety foods at 41F and below. See cold hold and temperature violations. A service technician was called and will be here today. Corrective Action Taken

Basic - Waste line missing at soda gun holster. Observed the soda gun holster by the drink station lacks a drain line. Line was added. Corrected On-Site