JUST SALAD STORE #61
1774 SW ST LUCIE W BLVD, Port St Lucie FL 34986 · 772.361.1922
Last inspected Jul 20, 2026 · 8 visits since July 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 112f hot holding. Recommend to reheat. Rechecked cooked shrimp reheated at 141f hot holding
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with sticker being washed with sticker. Education provided. Employee removing sticker.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Provided information to renew.
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.
Spray bottle containing toxic substance not labeled. Manager placed label on bottle with green liquid.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Showed Manager what is needed. Needs vacuum breaker on hose line connected to chemicals. Manager placed order.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing and sanitizer buckets. Do not use equipment/utensils not properly sanitized. Quat sanitizer found at 150 ppm at 3C sink and sanitizer buckets. Manager corrected to reflect proper ppm levels for 3C sink and sanitizer buckets.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta cheese found at 53f cold holding, goat cheese 43-45f cold holding, shredded white cheese 51f cold holding, cotija 60f cold holding, vegan cheese 57f cold holding. All dressing made yesterday and homemade dressing are listed: yogurt dressing 64f cold holding, ranch dressing 55f cold holding, yogurt sauce 61f cold holding, ranch 54f cold holding, honey mustard has fresh garlic 57f cold holding, balsamic has fresh garlic 61f cold holding. Manager removed dressings and cheeses and was given several suggestions to keep dressings and cheese 41f and below.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese found at 53f cold holding, goat cheese 43-45f cold holding, shredded white cheese 51f cold holding, cojita 60f cold holding, vegan cheese 57f cold holding. All cheeses prepared at 6 am. Manager uses a daily time log to record temperatures. All temps found at 1:15-1:30 pm. Homemade Yogurt sauce 61f cold holding Homemade Ranch 54f cold holding Homemade honey mustard has fresh garlic - 57f cold holding Homemade balsamic has fresh garlic - 61f cold holding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 112f hot holding. Recommend to reheat. Rechecked cooked shrimp reheated at 141f hot holding
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance found on outside area of ice bin gasket. Employee cleaned on site.
Working containers of food removed from original container not identified by common name. Salt and multiple bulk items found under prep table not labeled.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 119-127f hot holding, Sweet potatoes 114f hot holding, sweet potato 172f reheating out less than 30 minutes advised to reheat chicken 185f reheat
Food stored on floor. Case of greens
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Spray bottle containing toxic substance not labeled.
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.