← Poughkeepsie
SALSA FRESCA MEXICAN GRILL
1110 ROUTE 55, LAGRANGE, NY 12540
Last inspected Apr 24, 2026
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✓
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Inspection history
Apr 24, 2026
✓1 violation
- In use food dispensing utensils improperly stored
Dec 15, 2025
✕8 violations
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Dressing rooms dirty, not provided, improperly located
- In use food dispensing utensils improperly stored
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Food 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)
- Critical:Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
Nov 3, 2025
✕4 violations
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Non food contact surfaces of equipment not clean
- Improper use and storage of clean, sanitized equipment and utensils
Sep 2, 2025
✕8 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Hot, cold running water not provided, pressure inadequate
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical:Potentially 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.
May 30, 2025
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
May 20, 2025
✕2 violations
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Feb 21, 2025
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Jan 31, 2025
✕4 violations
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Jan 30, 2025
✕6 violations
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical:Potentially 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.
- Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Oct 24, 2024
✓1 violation
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Feb 8, 2024
✓3 violations
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
Oct 24, 2023
✓1 violation
- Miscellaneous, Economic Violation, Choking Poster, Training.
Jan 5, 2023
✓Sep 8, 2022
✓Aug 5, 2022
✕4 violations
- Food 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)
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Nov 17, 2021
✓Nov 10, 2021
✕2 violations
- Critical:Enough 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.
- Food 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)
Jan 3, 2020
✓1 violation
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Jun 4, 2019
✓1 violation
- Food 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)
Jan 28, 2019
✓Nov 20, 2018
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Jun 19, 2018
✓
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Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.