JUST SALAD STORE 55
1880 OKEECHOBEE BLVD UNIT C, West Palm Beach FL 33409 · 3142773575
Last inspected Feb 3, 2026 · 7 visits since September 2023
FEB 24
JUL 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority4 Intermediate1 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chic peas (47F at 2:35pm - heated Cooling)since 7:00am The product never cooled down to 41F within a total of 6 hours See stop sale
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face to push glasses up then began making salads; no handwash Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw chicken store over mustard dressing Operator stored properly
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. chopped lettuce (57F at 2:45pm - Cooling) since 8:00am; cabbage (57F at 2:45pm- Cooling) since 8:00am The products never cooled down to 41F within 4 hours See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chic peas (47F at 2:35pm - heated Cooling)since 7:00am The product never cooled down to 41F within a total of 6 hours See stop sale
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. Cooked chicken, sweet potato and other products on written procedure; No time mark, placed at 2:00pm Operator placed time mark
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped lettuce (57F at 2:45pm - Cooling) since 8:00am; cabbage (57F at 2:45pm- Cooling) since 8:00am The products never cooled down to 41F within a total of 4 hours See stop sale
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink Advised operator to add one
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster to operator
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email to operator
Handwash sink used for purposes other than handwashing. Operator used handwash sink to fill cup with water and to dump water from cup Educated operator that handwash sinks are for handwashing
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employee sign form
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions stored over ready to eat chopped vegetables Operator stored properly
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee carried boxes of unwashed bananas to front prep station, put on gloves and began peeling and cutting bananas without washing hands. Operator discussed with employee who then washed hands.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from washing soiled dishes at triple sink, put on gloves and began handling clean utensils at front counter to prepare food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; sheet tray of raw chicken stored over sheet tray of cooked chicken. Operator moved raw chicken below cooked chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam table; cooked breaded chicken (116F - Hot Holding). Operator stated chicken reheated prior to being placed in steam table, held less than 1 hour, moved to be reheated to 165F. At prep area; cooked lentils (126F - Hot Holding). Operator stated lentils cooked prior to being held in warmer, less than 1 hour, moved to be reheated to 165F.
Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by multiple stacks of boxes. Operator removed boxes.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked rice (80F - Cooling 10:20am/78F - Cooling 10:50am). Operator stated rice cooling for 1 hour, stored in covered full pan, at this rate will not reach 70F within 2 hours, Operator moved to walk-in cooler and uncovered to facilitate faster cooling.
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/ 7 employees present, engaged in food preparation/handling, no certified food service manager on duty.
Silverware/utensils dried with a towel/cloth. Employee washed, rinsed and sanitized food contact slicer parts, put slicer back together without allowing to air dry and then dried with cloth towel. Advised Operator on proper dish washing procedures.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
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. At Front line table top (steam table); cooked chicken tenders (103F - Hot Holding). Operator stated chicken was cooked prior to being placed in steam table less than 1 hour prior, moved to be reheated to 165F.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Wet wiping cloth not stored in sanitizing solution between uses. At front line smoothie station; wet wiping cloth stored on counter. Operator placed in sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor. At front counter; sanitizer bucket stored on floor. Operator removed from 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.