DirtyFLRestaurant Inspection Data

JUST SALAD STORE 56

Based on 7 health inspections, JUST SALAD STORE 56 in PALM BEACH GARDENS has earned a 3.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 7 reports on file

3331 NORTHLAKE BLVD STE2

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

8/26/2025· 6mo ago

Visit ID: 13502745

Met Inspection Standards
  • N/A:No Violations Were Observed

8/25/2025· 6mo ago

Visit ID: 10892793

Follow-up Inspection Required

5 high, 1 int

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled tongs while picking up from floor and then handled clean utensils and unwrapped single service articles to prepare and package food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front line open air cooler; cut lettuce (55F - Ambient Cooling 1:30/55F 2:00). Operator stated lettuce cut at 10:00am, did not reach 41F within 4 hours. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line; house made buttermilk ranch (63F - Cold Holding). Operator stated not prepared or portioned today, held in bottle on ice not surrounding product level for less than 2 hours, submerged in ice. At walk-in cooler; house made buttermilk ranch (52F - Cold Holding); cooked corn (52F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, placed on ice. **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front line open air cooler; cut lettuce (55F - Ambient Cooling 1:30/55F 2:00). Operator stated lettuce cut at 10:00am, did not reach 41F within 4 hours. See Stop Sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line; cooked chicken (118F - Hot Holding). Operator stated chicken cooked prior to being held in steam table for less than 2 hours, moved to be reheated to 165F and held at 135F or above. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cut tofu (52F - Ambient Cooling 1:30/52F 2:00); cut raw chicken (53F - Ambient Cooling 1:30/53F 2:00); cut feta cheese (53F - Cooling 1:30/53F 2:00). Operator stated items cut/prepared less than 4 hours prior, advised Operator to facilitate faster cooling. Warning

2/28/2025· 1y ago

Visit ID: 8882779

Met Inspection Standards
  • N/A:No Violations Were Observed

9/9/2024· 1y 6mo ago

Visit ID: 8882133

Met Inspection Standards
  • N/A:No Violations Were Observed

9/6/2024· 1y 6mo ago

Visit ID: 8775024

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salad wearing a bracelet- employee removed. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table - boiled eggs (40F-48F - Cold Holding) not portioned or prepared today operator states held under one hour in overfilled container- operator added crushed ice. salad display case bottom shelf- cut red cabbage (48F - Cold Holding); cut romaine (45F - Cold Holding) - not portioned or prepared today held in unit under 2 hours - operator moved to walk in cooler. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Display case top shelf - cut romaine (46F - Cooling) 11:10am ambient cooling 8:10am recheck 20mins 51F. Operator moved to walk in cooler. **Corrective Action Taken** Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Operator added completion date to certifications. Corrected On-Site Warning

2/5/2024· 2y 1mo ago

Visit ID: 8519903

Met Inspection Standards

1 high

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At make line crispy chicken 103F hot holding advised operator to reheat chicken to 165+F per operator items were stored for 30 minutes

10/6/2023· 2y 5mo ago

Visit ID: 8374190

Met Inspection Standards

2 high, 1 int

  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed onions and potatoes. Operator moved raw shell eggs over raw chicken. 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. At steam table; tofu (109°F - Hot Holding). Operator stated tofu cooked 1 hour prior and placed in steam table immediately after cooking, moved to be reheated to 165°F. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink next to triple sink; no soap. Operator provided soap. Corrected On-Site