JOHNNY'S DINER
500 SR 436, SUITE 1000, CASSELBERRY 32707
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/9/2025
High Priority
2
Intermediate
3
Basic
14
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -sauce cup used at scoop for cheese in flip top reach in cooler in kitchen **Corrected On-Site**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bin for transport not protected when not in use **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at reach in cooler and steam table, deep groves no longer easily cleanable, leading to staining
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. -duct tape on top of ice machine
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink with open top on drying rack attached to dish machine
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket stored with clean linens
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door in kitchen
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup in walk in COOLER on left rear corner -ice buildup in reach in freezer from blower unit to storage rack below
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar scoop handle in contact with sugar **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink next to mop sink
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce stored with ready to eat food items in walk in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves rusted
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemical sanitizer wipes stored with food items in dry storage **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -wet rags stored in hand wash sink next to 3 compartment sink -storing chemicals in hand wash sink next to mop sink **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to mop sink
- 31B-03-4:Intermediate - No soap provided at handwash sink. -hand wash sink next to mop sink
Food safety inspection conducted on 4/9/2025 revealed 19 total violations (2 high priority, 3 intermediate, 14 basic).
Inspection on 1/23/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -chemical rack stored directly along side dry storage rack containing RTE foods and single service items -Chemicals stored on upper racks above RTE food items in dry storage in kitchen office - From follow-up inspection 2025-01-23: -disinfectant tablets and burn spray stored on top shelf above utensils and single serve syrup **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2025-01-23: Operator printed and all employees signed and understood reporting responsibilities during time of follow-up inspection **Time Extended** **Corrected On-Site**
Food safety inspection conducted on 1/23/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 11/13/2024
High Priority
6
Intermediate
2
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal drink stored alongside RTE foods in Reach in freezer -employee phone stored with clean dishes above RIC -employee alka seltzer stored in front of microwave / above RTE foods for service -employee coffee stored on meet slicer -employee phone and alka seltzer stored on prep table
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -grill cook
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -grill cook
- 08B-38-4:Basic - Food stored on floor. -Jam cups stored on floor in dry storage area in kitchen office
- 33-16-4:Basic - Open dumpster lid.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -In use container with sugar next to ice machine not properly labeled
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves, no hand wash, began food preparation
- 12A-13-4:High Priority - 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. -Employee went from dirty to clean dishes no hand wash
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -after handling bacon, employee touched partially soiled apron to rid grease from hand
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee wearing singular glove, BHC with RTE cheese for direct service
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -All raw food items stored on same bottom shelf in WIC
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemical rack stored directly along side dry storage rack containing RTE foods and single service items -Chemicals stored on upper racks above RTE food items in dry storage in kitchen office
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -wiping cloth stored in HWS next to 3 compartment sink -HWS next to WIC used to store dish plates -HWS next to WIF used to store cleaning chemicals
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 11/13/2024 revealed 15 total violations (6 high priority, 2 intermediate, 7 basic).