Inspection
Aug 27, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 27, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Just Salad
372 Congress St
Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗
Passed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
12 inspectionsInspection
Mar 12, 2026
Passed
1 recorded violation
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed black soils inside ice machine. Discussed with PIC to thoroughly clean to remove all soils and maintain
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Mar 12, 2026 · Original Source
Inspection
Mar 5, 2026
Failed
1 recorded violation
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed black soils inside ice machine. Discussed with PIC to thoroughly clean to remove all soils and maintain
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Mar 5, 2026 · Original Source
Inspection
Nov 17, 2025
Passed
2 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Hot holding temperatures not monitored to make proper adjustments at the time of inspection. Advised pic to monitor proper hot holding requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed mulitple items hot holding on the prep line out of required temp range. Grilled chicken hot holding at 114f. BBQ chicken hot holding 110f. PIC removed to reheat. Steam table water temp at 126f.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Nov 17, 2025 · Original Source
Inspection
Nov 10, 2025
Failed
2 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Hot holding temperatures not monitored to make proper adjustments at the time of inspection. Advised pic to monitor proper hot holding requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed mulitple items hot holding on the prep line out of required temp range. Grilled chicken hot holding at 114f. BBQ chicken hot holding 110f. PIC removed to reheat. Steam table water temp at 126f.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Nov 10, 2025 · Original Source
Inspection
Jun 11, 2025
Passed
1 recorded violation
criticalCode 590.005/5-205.15-PFacility maintenance
Official wording
System Maintained in Good Repair (P)
Inspector’s notes
Observed a leaking pipe under the 3 compartment sink. Repair Observed a loose pipe under the prep sink with a leak. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Jun 11, 2025 · Original Source
Inspection
Jun 4, 2025
Failed
1 recorded violation
criticalCode 590.005/5-205.15-PFacility maintenance
Official wording
System Maintained in Good Repair (P)
Inspector’s notes
Observed a leaking pipe under the 3 compartment sink. Repair Observed a loose pipe under the prep sink with a leak. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Jun 4, 2025 · Original Source
Inspection
Feb 20, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 20, 2025 · Original Source
Inspection
Nov 26, 2024
Passed
1 recorded violation
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken hot holding at 120F. PIC removed and reheated to temp of 144F. Advised to retrain staff on proper hot holding protocol. Cooked shrimp hot holding at 112F. PIC removed and replaced with product at 138F. Monitor temp of all products placed in steam table.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Nov 26, 2024 · Original Source
Inspection
Nov 19, 2024
Failed
1 recorded violation
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken hot holding at 120F. PIC removed and reheated to temp of 144F. Advised to retrain staff on proper hot holding protocol. Cooked shrimp hot holding at 112F. PIC removed and replaced with product at 138F. Monitor temp of all products placed in steam table.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Nov 19, 2024 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Aug 23, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 23, 2024 · Original Source