JUST SALAD 49
2660 PGA BLVD, Palm Beach Gardens FL 33410 · 618-402-1589
Last inspected Mar 10, 2026 · 8 visits since August 2023
FEB 24
JUL 24
DEC 24
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 28 points off where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roasted corn prepared on 08/29 dated use by 10/27.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015246 | Jan 8, 2026 | Mar 31, 2026 | $200 |
| 2--2025054601 | Jul 8, 2025 | Sep 18, 2025 | $400 |
Inspection history
8 visits, newest first
Mar 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli soup (130F - Hot Holding); chicken soup (119F - Hot Holding)in steam table at front counter; food out of temperature for approximately 30 minutes; steam table was not plugged in; food sent to the back to reheat to 165 F or above
Jan 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken tenders in walk-in coolers Stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli soup (130F - Hot Holding); chicken soup (119F - Hot Holding)in steam table at front counter; food out of temperature for approximately 30 minutes; steam table was not plugged in; food sent to the back to reheat to 165 F or above
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 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- shredded cabbage and lettuce in open cooler; per operator at 10:48; time tracked Time is not properly tracked when replenishing the containers at steak tables - chicken thighs marked 9:30 not discarded at 1:30; per operator food was replenished at 1 pm; educated on properly using TPHC; new time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (129F - Hot Holding)in rice warmer; as per operator food cooked around 12:00; food out of temperature for approximately 1 hour; Food placed in the oven to reheat to 165F
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Fixed to 200 ppm
Dec 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees failed to wash hands before putting gloves on and plating foods; educated; employees washed hands
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees use pend and paper to take orders at salad counter, place pen on food prep area with food debris, plate foods, cash out and restart the process without washing hands and changing gloves; educated; employees washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch (68F - Cold Holding)in ice at front counter; food not prepared or portioned today; food out of temperature for approximately 1 hour; ice bath not properly set up for the ice to go up to the food line of the container; advised operator to make smaller quantities and make a proper ice bath;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted chicken (154-114F - Hot Holding); fried chicken (109F - Hot Holding);at steam table at front counter; food out of temperature for approximately 30 minutes; food overstocked and nit covered; Advised operator to make smaller portions
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Multiple knifes stored on the front counter with accumulated food debris;
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Equipment battery stored on prep table at front counter Printer and multiple files stored next to single service items like bags and straws next to soup station at front line Advised to move office in non food area;
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched POS screen, changed gloves without washing hands. Operator educated and employee washed hands.
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 touched dirty dishes; set up sanitizer compartment and put gloves on without washing hands and started removing food trays from oven and scooping foods into food containers; operator educated; employee washed hands
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink at front counter does not have enough water pressure to properly wash hands
Aug 30, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken thighs (111F - Hot Holding); crispy chicken (123F - Hot Holding) chicken thighs (111F - Hot Holding); crispy chicken (123F - Hot Holding) held under 2 hours - operator removed to reheat. At recheck - chicken thighs (185F - Reheating); crispy chicken (178F - Reheating); cooked tofu (198F - Reheating)
Aug 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roasted corn prepared on 08/29 dated use by 10/27.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front counter cold make table - top roasted corn (47F - Cold Holding) not prepared today removed from walk in cooler under 4 hours - operator moved roasted corn to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken thighs (111F - Hot Holding); crispy chicken (123F - Hot Holding) chicken thighs (111F - Hot Holding); crispy chicken (123F - Hot Holding) held under 2 hours - operator removed to reheat. At recheck - chicken thighs (185F - Reheating); crispy chicken (178F - Reheating); cooked tofu (198F - Reheating)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - greens display case - cut romaine (51F - Cooling) 1:40 cooling since 10:30am 1 hour remaining to reach 41F recheck 20 mins 53F; shredded red cabbage (55F - Cooling) 1:40pm cooling since 10:30am 1 hour remaining to reach 41F recheck 20 mins 53F.
Handwash sink used for purposes other than handwashing. Food debris inside front counter hand sink - operator removed.
Single-service articles not stored inverted or protected from contamination. Stapler inside plastic fork container-operator removed stapler.
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.