What is Salsa Fresca Mexican Grill's health inspection score?

Salsa Fresca Mexican Grill has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Salsa Fresca Mexican Grill last inspected?

Salsa Fresca Mexican Grill was last inspected on March 31, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Salsa Fresca Mexican Grill have?

Salsa Fresca Mexican Grill has 24 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Salsa Fresca Mexican Grill safe to eat at?

Yes, Salsa Fresca Mexican Grill has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Salsa Fresca Mexican Grill serve?

Salsa Fresca Mexican Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Salsa Fresca Mexican Grill

Name: Salsa Fresca Mexican Grill
Address: 3434 NORTH ROAD, Poughkeepsie, 12601
Rating: 91

3434 NORTH ROAD, Poughkeepsie

Last Inspected: 3/31/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Mar 31, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

2.4

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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3434 NORTH ROAD, Poughkeepsie, FL 12601

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Violation Timeline

Sep 2023

1 inspections

2 basic

Sep

Feb 2024

1 inspections

3 basic

Nov 2024

1 inspections

4 high priority

3 basic

Nov

Dec 2024

1 inspections

Jan 2025

2 inspections

1 high priority

Jan

Sep 2025

1 inspections

4 basic

Nov 2025

1 inspections

3 basic

Nov

Feb 2026

1 inspections

2 basic

Mar 2026

1 inspections

1 high priority

1 basic

Mar

Inspection History

10 records on file

8 Inspection2 Re-Inspection

Mar 26

Inspection InspectionLatest

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (1)

−2 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2

Base deductions−12 pts

Feb 26

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
14CPesticide application not supervised by a certified applicator−2

Base deductions−4 pts

Nov 25

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−6 pts

Sep 25

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−8 pts

Jan 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Jan 25

Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Base deductions−10 pts

Dec 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Nov 24

Inspection Inspection

4 High3 Basic

7 total

54/100inspection score

−46 pts

High Priority (4)

−40 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
7AAll poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (3)

−6 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14AInsects, rodents present−2

Base deductions−46 pts

Feb 24

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−6 pts

Sep 23

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

11DNon food contact surfaces of equipment not clean−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−4 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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