JUST SALAD 1404 WEST U AVENUE LLC
1404 WEST UNIVERSITY AVE STE 10, Gainesville FL 32603
Last inspected Nov 18, 2025 · 6 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JAN 24
JUL 24
JAN 25
AUG 25
NOV 25
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Food with mold-like growth. See stop sale. Observed: 2 moldy lemons in the case in the walk-in cooler. These were discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
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 : 3 forms of chicken and cooked sweet potato in the kitchen, no time marks. All were made for service today. Adjusted stickers(with the remaining 2.5 hours) were added. Additional stickers were placed on the front line for the same items.
No Heimlich maneuver/choking sign posted. Observed : Lack of a visible choking poster as required by law. One was emailed.
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.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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.
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.
Toxic substance/chemical improperly stored. Observed : Comet spray bottles with single serve on the front line. These were moved to cleaning.
Handwash sink used for purposes other than handwashing. Observed : ice in the front line hand wash sink. Thence was melted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the back door has an accumulation of dirt/grease.
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.
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Food with mold-like growth. See stop sale. Observed: 2 moldy lemons in the case in the walk-in cooler. These were discarded.
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.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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.
No soap provided at handwash sink. Observed: no soap at the kitchen hand wash sink. Soap in a container, labeled soap was added.
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.
No copy of latest inspection report available. Observed: the last inspection was not on file.
Plumbing system improperly installed or repaired. Observed: the kitchen hand wash sink: Cold water handle only produces a trickle.
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.
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed insulated cup on the front line prep counter.
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.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.