No violations found in inspection data.
Just Salad in East Village Fails Health Inspection
📋 Complete Inspection Data
| BUILDING | 330 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Council District | 03 |
| DBA | JUST SALAD |
| BBL | 1007570054 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| BIN | 1013553 |
| GRADE DATE | 07/16/2025 |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 50100285 |
| STREET | WEST 34 STREET |
| NTA | MN13 |
| Census Tract | 010300 |
| ZIPCODE | 10001 |
| PHONE | 9293919158 |
| Latitude | 40.752612001987 |
| GRADE | A |
| Community Board | 104 |
| CUISINE DESCRIPTION | Salads |
| INSPECTION DATE | 07/16/2025 |
| SCORE | 12 |
| Longitude | -73.994503008184 |
| VIOLATION CODES | 10F; 02G |
| ALL VIOLATIONS | 10F: Non-food contact surface or equipment made of unacceptable material; not kept clean; or not properly sealed; raised; spaced or movable to allow accessibility for cleaning on all sides; above and underneath the unit. || 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 11, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation..
Why are these violations concerning?
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.