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JUST SALAD

120 S RIVERSIDE PLZ, CHICAGO, IL 60606 · Restaurant

Inspection summary

JUST SALAD has been inspected 4 times by Chicago Department of Public Health since September 30, 2024. The most recent inspection, on May 20, 2026, recorded 4 infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 3 times on May 20, 2026. For example: PROPER REHEATING PROCEDURES FOR HOT HOLDING

  • 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 once on May 20, 2026. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

4 inspections

  1. Complaint

    4 infractions

    • 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
      • OBSERVED GRILLED CHICKEN AND CHICKEN TENDERS AT THE REAR PREP AREA HOT HOLDING TABLE BETWEEN 94.0F AND 104.5F, NOT PROPERLY REHEATED TO 165.0F OR ABOVE PRIOR TO BEING PLACED INTO HOT-HOLDING EQUIPMENT. INSTRUCTED TO DENATURE AND DISCARD LISTED TCS FOOD ITEMS AND TO REHEAT TCS FOOD ITEMS TO 165.0F OR ABOVE PRIOR TO ENTERING HOT-HOLDING WHEN REHEATING TCS FOOD. APPROXIMATELY 20 LBS. OF FOOD VALUED AT $75.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED LISTED TCS FOOD ITEMS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COOKED MUSHROOMS, COOKED QUINOA IN THE WALK-IN COOLER STORED COVERED WITH PLASTIC FOOD LIDS WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED LINE COOLERS AT THE FRONT SERVICE LINE AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED METAL STEM THERMOMETER WITH PROBE BENT AND IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE METAL STEM THERMOMETER AND MAINTAIN ALL UTENSILS AND TEMPERATURE MEASURING DEVICES IN GOOD REPAIR AND CALIBRATION AT ALL TIMES. FACILITY HAS ADDITIONAL METAL STEM THERMOMETERS ON-SITE FOR MONITORING FOOD TEMPERATURES.
  2. Canvass

    0 infractions

  3. License

    0 infractions

  4. License

    0 infractions

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