JUST SALAD STORE 56
3331 NORTHLAKE BLVD STE2 · PALM BEACH GARDENS · Palm Beach County · FL 33403
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 5
02C-01-5High Priority – 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 **Corrective Action Taken**
03A-02-5High Priority – 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-06-5High Priority – 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
03D-06-5High Priority – 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 ; **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 2
02C-03-5Intermediate – 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; **Corrected On-Site**
53A-05-6Intermediate – 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/
Inspector observations synchronized from DBPR on August 14, 2026 8:49 AM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.