Just Salad Store #84
1780 N Congress Ave Ste 400, Boynton Beach, FL 33426 · Permanent Food Service · License 6022889
What drove the grade
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Nov 3 complaint inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitNov 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 25ppm) Operator added more quaternary sanitizer, 400ppm.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Low boy cooler on make line: cilantro dressing (oil and garlic) (49°F - Cooling) at 12:00; cooling since 9:30 - 49°F at 12:30; tzatziki (46°F - Cooling) at 12:00; cooling since 9:30 - 46°F at 12:30 Observed in squirt bottles with tight fitting lids. At current rate of cooling products will not reach 41°F within 4 hours. Operator moved products to walk in cooler.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm) Operator added more quaternary sanitizer, 400ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over chips and to go lids in back preparation area.
Fixed on the spot
Earlier inspections 2
A91Routine inspection4 violations, 2 high priority No follow-up needed
- First visitOct 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Low boy cooler at make line: cilantro dressing (oil and garlic) (48°F - Cold Holding); tzatziki (yogurt) (45°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move dressings back to walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Missing time stamp for chicken at make line hot bar. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on Food storage containers at clean dish rack.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
On floor under table in prep kitchen.
Fixed on the spot
A99Routine inspection1 violation No follow-up needed
- First visitJul 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Food storage containers at clean dish rack.
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.