JUST SALAD STORE #41
1732 N FEDERAL HWY, Fort Lauderdale FL 33305 · 212-244-1111
Last inspected Oct 16, 2025 · 6 visits since July 2023
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
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. Front counter chicken and cut lettuce. Reviewed proper procedures for Time as a Public Health Control and operator properly time marked.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed two (2) ambient thermometers in the walk in cooler that were 5 and 7 degrees out of calibration. Operator disposed of.
Exterior kitchen door and hallway doors have a gap at the threshold that opens to the outside.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Exterior door at hallway has a gap at the threshold that opens to the outside.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Both Exterior doors (kitchen and hallway)have a gap at the threshold that opens to the outside.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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. Front counter chicken and cut lettuce. Reviewed proper procedures for Time as a Public Health Control and operator properly time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep room - left unit - chicken pieces (118-135F) - Hot Holding); cut chicken (133-145F - Hot Holding); right unit - cut chicken (127-137F - Hot Holding). Per operator items were cooked appropriately 1.5 hours ago. Operator moved items back to oven to reheat to at least 165F.
Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by lettuce spinner during prep. Operator removed.
Water draining onto floor surface. Front counter reach in unit draining water onto floor.
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.