DirtyFLRestaurant Inspection Data

JOHNNY'S DINER

500 SR 436, SUITE 1000, CASSELBERRY 32707

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10719254

  • 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

Inspection Date: 1/23/2025

Inspection #: Visit ID: 10718545

  • 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

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8742708

  • 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.

Inspection Date: 6/21/2024

Inspection #: Visit ID: 8566656

  • 08B-38-4:Basic - Food stored on floor. - bucket flour, and pickle buckets on floor in walk in cooler
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink next to walk in freezer No hand wash sign, no soap, no paper towels
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - pancake batter - hash brown - sausage - eggs Operator states less than 1 hour. Emailed forms to operator
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb. - at water softener device
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pancake batter - hash brown - sausage - eggs Observed on counter at cookline. Operator states on 4 hour plan. Emailed forms to operator
  • 08A-28-4:Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. - non continuous cooked bacon, not labeled raw, stored above shredded cheese