12/23/2025· 2mo ago

Visit ID: 13601676

Met Inspection Standards

1 int, 3 basic

36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - under cooking equipment in kitchen area. Repeat Violation - From follow-up inspection 2025-12-23: 1 **Time Extended**
36-62-4:Basic - - From initial inspection : Basic - Light not functioning. - light over grill Repeat Violation - From follow-up inspection 2025-12-23: **Time Extended**
14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-12-23: **Time Extended**
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryer - white cutting board on cooks line Repeat Violation - From follow-up inspection 2025-12-23: **Time Extended**

12/22/2025· 2mo ago

Visit ID: 13459479

Follow-up Inspection Required

4 high, 5 int, 11 basic

16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - coffee cup stored on prep table in prep area. Corrected On-Site
36-73-4:Basic - Floor soiled/has accumulation of debris. - under cooking equipment in kitchen area. Repeat Violation
08B-38-4:Basic - Food stored on floor. -Cooking oil stored. Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
36-62-4:Basic - Light not functioning. - light over grill Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment. Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
08B-12-5:Basic - Stored food not covered. - cooked potatoes stored in walk in cooler. Corrected On-Site
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - 0 ppm - Operator placed service call for repair.
35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -3 droppings in water heat closet.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter on front counter 71° less 4 hours - operator place in freezer for quick cool - new temp. 43° **Corrective Action Taken**
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. - operator placed correct time on raw shell eggs. Corrected On-Site
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - cooked sausage links Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryer - white cutting board on cooks line Repeat Violation
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. -1 new hire Repeat Violation
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked potatoes - Operator placed correct date on container. Corrected On-Site

7/11/2025· 8mo ago

Visit ID: 10886873

Met Inspection Standards

6 int, 15 basic

5/13/2025· 10mo ago

Visit ID: 10798833

Met Inspection Standards

4 high, 3 basic

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
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 keys and headphone case on prep table with meat slicer
12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter (51F - Cold Holding); sausage (50F - Cold Holding); meatloaf (46F - Cold Holding); sausage patty (48F - Cold Holding); ham (50F - Cold Holding); sausage patty (53F - Cold Holding) -operator states all items less than 3 hours Repeat Violation
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. -eggs on cooks line -time parking added Corrected On-Site Repeat Violation
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes (106F - Hot Holding)

3/13/2025· 12mo ago

Visit ID: 10797720

Met Inspection Standards

2 basic

23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -accumulation of grease on shelf's holding kitchen equipment Warning - From follow-up inspection 2025-03-13: **Time Extended**
14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-03-13: **Time Extended**

3/12/2025· 1y ago

Visit ID: 8885484

Facility Temporarily Closed

7 high, 3 int, 8 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -accumulation of grease on shelf's holding kitchen equipment Warning
35A-03-4:Basic - Dead roaches on premises. -1 dead roach under right side of prep table -7 countable dead roaches in grease pool under kitchen equipment Admin Complaint
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 drink cup on cutting board at reach in cooler Warning
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
36-73-4:Basic - Floor soiled/has accumulation of debris. -egregious accumulation of grease under kitchen equipment Warning
36-17-5:Basic - Floor tiles missing and/or in disrepair. -floor tiles under kitchen equipment damaged and missing Warning
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bin of sugar not labeled Warning
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach under meat slicer -3 live roaches at dry storage shelf containing food items Admin Complaint
35A-23-4:High Priority - Roach excrement and/or droppings present. -above paper tower dispenser in prep area, between wood joist Admin Complaint
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed after crashing raw shell eggs Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -potatoes (50F - Cold Holding); meatloaf (46F - Cold Holding); sausage (46F - Cold Holding) Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potatoes (50F - Cold Holding); meatloaf (46F - Cold Holding); sausage (46F - Cold Holding) Warning
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. -eggs not time marked Corrected On-Site Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled Warning
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in prep area Warning

9/17/2024· 1y 5mo ago

Visit ID: 8884954

Met Inspection Standards

N/A:No Violations Were Observed

9/10/2024· 1y 6mo ago

Visit ID: 8789433

Follow-up Inspection Required

4 high, 3 int, 8 basic

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Bowls and strainer in dish ware storage Warning
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 bag next to meet slicer on top of food preparation table Warning
36-73-4:Basic - Floor soiled/has accumulation of debris. -Accumulation of food debris and oil/Grease on floor underneath kitchen equipment. Grill, flattop,Fryer Warning
14-38-4:Basic - Food storage container/container lid cracked or broken. Warning
31B-04-4:Basic - Improper hand wash -Handsink in Prep Area Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulation of food debris and grease on the sides of equipment. GRILL, FLATTOP, FRYER Warning
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wall behind glass grill, accumulation of grease from overhead hood. Warning
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Salt put of original package not labeled by common name Corrected On-Site Warning
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 washing dishes, no handwashing from dirty dishes to putting away clean and sanitized dishes Warning
12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - Employee whipped hand across face, no hand wash before returning to food prep Warning
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 used BHC with already cooked bacon Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Single serve butter 70F at bar area, operator placed on ice **Corrective Action Taken** Warning
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk Corrected On-Site Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris -meat slicer in food prep area Warning
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. Warning

2/1/2024· 2y 1mo ago

Visit ID: 8465660

Met Inspection Standards

1 high, 1 int, 4 basic

16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
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. - bulk sugar - bulk salt Corrected On-Site
51-13-4:Basic - No Heimlich maneuver/choking sign posted. - emailed to operator
25-05-4:Basic - Single-service articles improperly stored. - ketchup packets stored on lower shelf next to bleach and degreaser Corrected On-Site
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - togo/grocery bags holding portioned beef products in walk in freezer Corrected On-Site
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

10/6/2023· 2y 5mo ago

Visit ID: 8465182

Follow-up Inspection Required

1 int, 6 basic

14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - both cook line cutting boards. Warning - From follow-up inspection 2023-10-06: **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket of walk in cooler Warning - From follow-up inspection 2023-10-06: **Time Extended**
36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - inside walk in cooler - inside walk in freezer Warning - From follow-up inspection 2023-10-06: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - can opener - walk in cooler fan cover Warning - From follow-up inspection 2023-10-06: **Time Extended**
14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-10-06: **Time Extended**
36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors. - floor in walk in cooler leading into freezer damaged Warning - From follow-up inspection 2023-10-06: **Time Extended**
02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - undercooked eggs Benedict on menu. Warning - From follow-up inspection 2023-10-06: Admin Complaint

8/7/2023· 2y 7mo ago

Visit ID: 8343652

Follow-up Inspection Required

2 high, 2 int, 13 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. - in server station Warning
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - both cook line cutting boards. Warning
12B-02-4:Basic - Employee eating in a food preparation or other restricted area. - open cup of coffee on shelf over cook line Warning
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - phone on shelf over cook line Warning
14-11-5:Basic - Equipment in poor repair. - gasket of walk in cooler Warning
36-22-4:Basic - Floor area(s) covered with standing water. - cook line are. Employee cleaned up Warning
36-73-4:Basic - Floor soiled/has accumulation of debris. - inside walk in cooler - inside walk in freezer Warning
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. - scoop in bulk sugar Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - can opener - walk in cooler fan cover Warning
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - zero ppm. Employee added bleach. Final 50ppm Warning
36-10-4:Basic - Worn, torn and/or soiled floors. - floor in walk in cooler leading into freezer damaged Warning
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 spreading toast. - cook adding toast to plate before service. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - flat of eggs sitting on counter <5 mins per employee (80f ambient). Employee setup ice pan - Frigidaire reach in: pancake batter (45F - Cold Holding); meat loaf (45F - Cold Holding). Employee states brought out around 8am. Warning
02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - undercooked eggs Benedict on menu. Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink in prep room Warning

SALLYS DINER

Overall Food Safety Rating

All Inspection Reports

12/23/2025· 2mo ago

12/22/2025· 2mo ago

7/11/2025· 8mo ago

5/13/2025· 10mo ago

3/13/2025· 12mo ago

3/12/2025· 1y ago

9/17/2024· 1y 5mo ago

9/10/2024· 1y 6mo ago

2/1/2024· 2y 1mo ago

10/6/2023· 2y 5mo ago

8/7/2023· 2y 7mo ago