JUST SALAD 1404 WEST U AVENUE LLC
1404 WEST UNIVERSITY AVE STE 10, GAINESVILLE 32603
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed: 2 moldy lemons in the case in the walk-in cooler. These were discarded. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: chicken cooked this morning, on the front line, in a steam well, 109°. These were placed on time as a public health control. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 1/9/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/22/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-18-6:Basic - No copy of latest inspection report available. Observed: the last inspection was not on file.
- 29-07-5:Basic - Plumbing system improperly installed or repaired. Observed: the kitchen hand wash sink: Cold water handle only produces a trickle.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed: the front line hand wash sink drains slow.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: chicken on the front line, 109°. The bulk of product was moved to the kitchen, in a hot well already holding, and partially covered. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed: no soap at the kitchen hand wash sink. Soap in a container, labeled soap was added. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: Tiffany without a certificate, over 60 days.
Food safety inspection conducted on 7/22/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 1/9/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed insulated cup on the front line prep counter.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a purse on the front line prep counter.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: the front line display cut leafy greens are lacking their time mark. Opened at 11, an adjusted mark is being made on a sheet. **Corrective Action Taken**
Food safety inspection conducted on 1/9/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 8/4/2023
High Priority
2
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7: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. Observed: the front counter unit is not holding time/temperature control for safety at 41F or below, as is evidenced by the tomatoes brought from the walk-in cooler are now 47F, no product is stored below, other non time/temperature control for safety items were above 46F, and TWC has been called to service this unit. Observed: the back wall display salad cooler(open air) is being used for time as a public health control, and water is pooling underneath. TWC has already been called. **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks on the back prep surface. These were placed below. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: cigarettes on a dry good container near the back door. These were placed on a crate away from food and dishes. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cut tomatoes on the front line, 47F. These were placed on time.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: items in the control pan, on the front line, lacking time sticker. Adjusted stickers were added. Corrected On-Site
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed an Ambient air thermometer reading 30F when product is 36-37F, in the back table top cooler.
- 53A-05-6: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/ Observed: 4 staff involved in prep and plating, no Certified Food Manager present.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed: the fire extinguisher by the back door, the gauge is in the red zone.
Food safety inspection conducted on 8/4/2023 revealed 8 total violations (2 high priority, 2 intermediate, 3 basic).