Just Salad Store #71
3119 Daniels Rd Ste 104, Winter Garden, FL 34787 · Permanent Food Service · License 5815556
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.Quinoa,52 foperator discarded.Feta cheese,45 f,green dressing,47 f held less than four hours.Operator placed ice under the dressings.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection4 high priority (3 fixed by the Oct 6 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 6 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided at employee handwash sink.Water,77 f held less at ladies restroom.
Water,73 f.Operator is waiting on the plumber.
More time given
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer filters in kitchen.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.Green cutting boards.
More time given
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.Cut lettuce,52 f cooling for more than four hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.Quinoa,52 foperator discarded.Feta cheese,45 f,green dressing,47 f held less than four hours.Operator placed ice under the dressings.
Repeat violation
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.Cut lettuce,cooling 52 f,held more than four hours.Stop Sale.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.Raid.Operator discarded.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Lettuce is covered while cooling.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided at employee handwash sink.Water,77 f held less at ladies restroom.
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer filters in kitchen.
Basic6
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Chocolate chip cookies.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.Green cutting boards.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Clean linens stored on floor.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.Lids at front line area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.