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Name: SALSAS MEXICAN RESTAURANT License Number: SEA2614126
Rank: Seating License Expiration Date: 06/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 13500 BEACH BLVD #46

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/26/2014 Met Inspection Standards
During This Visit
More information about inspections.
8 8 16
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
36-36-4    Basic - AC vent cover missing. Back of kitchen by soda boxes.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. By soda box storage area.
50-09-4    Basic - Current Hotel and Restaurant license not displayed.
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open soda container in 2 door reach in cooler, bottles of water on shelf next to small take out cups. Blue cola cup on shelf above prep table.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Soda can stored above establishment food in 2 door reach in cooler.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Employee cap next to napkins on shelf in server area/wait station.
16-13-4    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed and rinsed spoons but did not sanitize. **Corrected On-Site**
36-17-4    Basic - Floor tiles missing. In front of walk in cooler.
08B-38-4    Basic - Food stored on floor. Container of margarine on floor by hand sink by cook line, container of sugar on floor under counter at waiter station, box of scallops on floor of walk in freezer, large containers of cut lettuce and salsa on floor in walk in cooler. Drink mixes stored on floor in bar area.
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Large knife between receipt machines and shelf. **Corrected On-Site**
10-19-4    Basic - In-use tongs stored on oven door handle. Along cookline.
21-10-4    Basic - In-use wet wiping cloth/towel used under cutting board. In bar area. **Repeat Violation**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. Microwave front of kitchen.
23-09-4    Basic - Soiled reach-in cooler gaskets. All reach in coolers across from cook line.
08B-14-4    Basic - Stored food not covered in walk-in freezer. Hamburgers sitting on self, package of raw hamburger opened. **Corrected On-Site**
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Large container of sugar per manager not labeled under counter in server area. **Corrected On-Site**
41-07-4    High Priority - Container of medicine improperly stored. Bottle of vitamins on rack of wait station next to small to-go cups. **Corrected On-Site**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed spoons, did not sanitize.
08A-01-4    High Priority - Raw animal food stored over cooked food. Container of raw pork over container of cooked pork in walk in cooler. **Corrected On-Site**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Bag of chicken over open bag of French fries walk in freezer. **Corrected On-Site**
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Container of raw chicken wings over raw beef in walk in cooler. **Corrected On-Site**
01B-14-4    High Priority - Shell eggs in use or stored with cracks or broken shells. In reach in cooler, employee voluntarily discarded.
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Bottle of pledge stored next to sugar in bar storage area.
41-09-4    High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of "fabuloso" cleaner on top of cutting board next to vegetable shredder. **Corrected On-Site**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in 2 door reach in cooler, milk in reach in cooler at bar, manager unable to tell when items were opened.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple utensils and pan in sink next to triple sink.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All reach in coolers across from cook line.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front hand sink and at sink by triple sink. **Corrected On-Site**
53A-14-4    Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager stated that they only reheat leftovers to 145°.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mole sauce in 2 door reach in cooler not date marked, prepared more than 24 hours prior per manager. **Repeat Violation**
22-01-4    Intermediate - Soda gun soiled. Multiple in bar area. **Repeat Violation**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles of clear liquid under hand sink next to triple sink, spray bottle on floor by sink in bar.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395