DirtyFLRestaurant Inspection Data

JUST SALAD 1404 WEST U AVENUE LLC

JUST SALAD 1404 WEST U AVENUE LLC has 5 health inspections on file for its GAINESVILLE location, with an overall rating of 1.8/5. Recent inspections indicate some food safety concerns.

1404 WEST UNIVERSITY AVE STE 10, GAINESVILLE 32603

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/5/2025

Inspection #: Visit ID: 10908537

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the back door has an accumulation of dirt/grease.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed the sanitizer solution was stored on the kitchen floor. The bucket was moved to a wire rack. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed : staff receive guest return bowl on a tray. Just made salad was put in guest bowl. Then staff inadvertently touched bowl with gloved hands. Gloves were not changed and staff continued to work with clean utensils on the line. This was then explained to the staff member and they washed their hands. Corrected On-Site
  • 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 2 items on the hot bar lacking time as a public health control stickers. Labels were added to discard at 2:00 pm. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed : Comet spray bottles with single serve on the front line. These were moved to cleaning. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed : ice in the front line hand wash sink. Thence was melted. Corrected On-Site

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8836195

  • 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

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8732511

  • 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.

Inspection Date: 1/9/2024

Inspection #: Visit ID: 8464272

  • 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**

Inspection Date: 8/4/2023

Inspection #: Visit ID: 8353933

  • 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.