Just Salad Store 56
3331 Northlake Blvd STE2, Palm Beach Gardens, FL 33403 · Permanent Food Service · License 6021683
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 basic-9
- Administrative complaint on Aug 26Counts in full until a follow-up finds the problems fixed-20
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 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.
fresh garlic balsamic dressing (46°F - Cold Holding); homemade ranch dressing (44°F - Cold Holding)in cooler by soup steam table; as per operator food not prepared or portend today; food out of temperature for approximately two hours; food placed in ice bath and moved to walk-in cooler;
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed person in charge dumping water in the mop sink, touched garbage and scooped ice and calibrated thermometer before washing hands first; educated and manager washed hands;
Fixed on the spot
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit- dressing and beverage cooler by soup steam table
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.