JUST SALAD STORE #61
1774 SW ST LUCIE W BLVD · PORT ST LUCIE · St. Lucie County · FL 34986
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
6 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-43-4High Priority – 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. **Corrected On-Site**
01B-02-5High Priority – 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. **Corrective Action Taken**
03A-02-5High Priority – 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 **Corrective Action Taken** **Warning**
03B-01-6High Priority – 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 **Corrected On-Site**
Basic 2
22-20-5Basic – 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. **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Salt and multiple bulk items found under prep table not labeled. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 2, 2026 2:13 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.