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JUST SALAD

111 E WACKER DR, CHICAGO, IL 60601 · Restaurant

Inspection summary

JUST SALAD has been inspected 10 times by Chicago Department of Public Health since June 14, 2019. The most recent inspection, on August 27, 2025, recorded 3 infractions.

5 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 15, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 27, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 23, 2020. For example: PROPER HOT HOLDING TEMPERATURES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 4 separate inspections, most recently on August 27, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on August 4, 2023. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    3 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO QUATERNARY AMMONIUM TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF QUATERNARY AMMONIUM SANITIZING SOLUTION. CORRECTED ON SITE QUATERNARY AMMONIUM TEST KIT DELIVERED TO FACILITY BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS ON FLOOR ALONG BASES OF WALL UNDERNEATH COLD HOLDING EQUIPMENT IN FRONT PREP AREA. INSTRUCTED TO CLEAN FLOORS ALONG BASES OF WALL UNDERNEATH COLD HOLDING EQUIPMENT IN FRONT PREP AREA AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • EXPIRED AND NO PROOF OF ALLERGEN TRAINING PROVIDED FOR TWO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS. INSTRUCTED TO PROVIDE VALID PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
  2. Complaint

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED AN INADEQUATE AMOUNT OF HOT WATER PROVIDED THROUGHOUT THE FACILITY. HANDWASHING SINK IN THE REAR PREP AREA MEASURED AT APPROX. 65.5F, HANDWASHING SINK IN THE FRONT PREP AREA MEASURED AT APPROX. 65.7F, AND THREE COMPARTMENT SINK MEASURED AT APPROX 65.8F. INSTRUCTED MANAGEMENT TO PROVIDE HOT WATER ABOVE 110F AT THREE 3 COMPARTMENT SINK AND BETWEEN 100-120F AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY VIOLATION, 7-38-030(C). CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • COLD WATER FIXTURE FOR HANDWASHING SINK IN THE REAR PREP AREA NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Canvass

    2 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Clean utensils stored in a not-working prep cooler with doors closed, instructed to allow air drying/circulation.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using black garbage bags for food storage ( chopped lettuce ) instructed to food grade bags for food storage.
  6. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED A BOTTLE WITH A SOLUTION THAT WAS NOT LABEL. INSTRUCTED MANAGER TO LABEL EVERY BOTTLE THAT HAS A SOLUTION SO EMPLOYEES KNOW WHAT IS IN THE BOTTLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE COLD WATER IN THE REAR HAND WASHING SINK WITH A WEAK FLOW. INSTRUCTED TO REPLACE OR REPAIR
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED DEBRIS AROUND DEUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD IN THE REAR PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
  7. Canvass

    0 infractions

  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    4 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED HOT TCS FOODS; BLACK RICE (113F), BROCCOLI/CAULIFLOWER (110F), TOFU, (110F), MUSHROOMS (115F), SHAWARMA (111F), AND NOODLES (112F) AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 110F TO 115F. MANAGER VOLUTARILLY DISCARDED AND DENATURED FOOD, INSTRUCTED TO HOLD HOT TCS FOODS AT 134F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. $20
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT WATER ON PREMISES. INSTRUCTED TO CONTACT PLUMBER TO RESTORE HOT WATER AT MINIMUM TO 100F AT ALL HANDWASHING SINKS AND 110F AT 3-COMP SINK. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL LOOSE FOOD DEBRIS FROM FLOORS THROUGHOUT FRONT AND REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  10. License

    0 infractions

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