JUST SALAD STORE 56
3331 NORTHLAKE BLVD STE2, Palm Beach Gardens FL 33403 · 314.277.3575
Last inspected Aug 26, 2026 · 10 visits since October 2023
SEP 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019448 | Jan 22, 2026 | Apr 13, 2026 | $400 |
Inspection history
10 visits, newest first
Aug 26, 2026Administrative 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
What the inspector wrote — 3 findings
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. Observed person in charge dumping water in the mop sink, touched garbage and scooped ice and calibrated thermometer before washing hands first; educated and manager washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic balsamic dressing (46F - Cold Holding); homemade ranch dressing (44F - Cold Holding)in cooler by soup steam table; as per operator food not prepared or portend today; food out of temperature for approximately two hours; food placed in ice bath and moved to walk-in cooler;
No conspicuously located ambient air temperature thermometer in holding unit- dressing and beverage cooler by soup steam table
Jan 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade ranch in walk-in cooler has a label with prep date of 1/16 at 10:15 am and discard date of 1/27. Food should be discarded after seven days of preparation on today 1/22. Caesar dressing made 1/21 with discard date of 2/01; corrected label to be discarded on 1/27
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade ranch (70F - Cold Holding); homemade balsamic with fresh garlic and oil dressing (66F - Cold Holding); homemade honey mustard with fresh garlic and oil (54F - Hot Holding); Caesar dressing made with fresh garlic and mayo (61F - Cold Holding)in different areas at front counter; all bottles not properly stored in ice bath; food not prepared or portioned today; food out temperature for 2 and 1/2; placed back in the cooler
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Cut lettuce at open cooler at the front line - food prepared at 10:00 am and not cooled to 41 F before placing it on 4 hour plan; educated person in charge on TPHC process
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (55-54F - Cooling)at 11:29 to 62 F at 11:50 since 10:00; in open cooler at front line; as per operator food prepared at 10:00 am; at this rate food will not reach 41 F or below; advised to use TOHC properly and have food cooled to 41 F or below within 4 hours;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sweet potatoes (111F - Hot Holding); in steam table at the back at the kitchen plant based chicken (122F - Hot Holding)in steam table at the front counter Food out of temperature for approximately 30 minutes; food sent to be reheated to 165 F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tzatziki opened on 1/20 not dated; operator created label;
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/
Aug 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
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.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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.
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.
Records/documents for required employee training do not contain all of the required information. Operator added completion date to certifications.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salad wearing a bracelet- employee removed.
Feb 5, 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 make line crispy chicken 103F hot holding advised operator to reheat chicken to 165+F per operator items were stored for 30 minutes
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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.
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.
No soap provided at handwash sink. At hand wash sink next to triple sink; no soap. Operator provided soap.
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.