JACK'S DINER
1031 North Federal Highway
Hollywood, Florida, 33020
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 11/13/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - 1) Buckets of raw meats stored on floor in walk in cooler. 2) Cases of meats stored on floor in walk in freezer. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-13: Cases of eggs stored on floor in walk in cooler. Cases of Turkeys stored on floor in walk in walk in freezer. **Admin Complaint**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling / Ceiling vents soiled with accumulated grease, dust, or mold-like substance. **Repeat Violation** - From follow-up inspection 2024-11-13: Same- **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.8 ceiling tiles throughout establishment damaged with water stains. - From follow-up inspection 2024-11-13: Same- **Time Extended**
- 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** - From follow-up inspection 2024-11-13: Same- **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Hash Browns (80F - Hot Holding); Cooked Sausage links (120F - Hot Holding). Per chef food item in unit less than 2 hours. Observed cooked hash browns stored at room temperature. Cook reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-13: Hash Browns 120-125F - Hot Holding. Per cook food items in unit less at an hour. Observed hash browns not stored on flat top. Items stored in container on shelf front of flat top. Employee reheated . **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 11/13/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 11/12/2024
High Priority
4
Intermediate
3
Basic
8
Total
15
Inspection Details:
- 08B-38-4:Basic - 1) Buckets of raw meats stored on floor in walk in cooler. 2) Cases of meats stored on floor in walk in freezer. **Repeat Violation** **Admin Complaint**
- 08B-12-5:Basic - 1) Cooked potatoes and cooked beans not covered in Avantco double doors reach in cooler at entrance of kitchen. 2) Cooked pork and cooked rice at walk in cooler not covered. Employee covered during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 36-34-5:Basic - Ceiling / Ceiling vents soiled with accumulated grease, dust, or mold-like substance. **Repeat Violation**
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.8 ceiling tiles throughout establishment damaged with water stains.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish in white refrigerator next to wall in kitchen.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook Line Flip Top- ; Tuna Salad (49F - Cold Holding); Cheese (52F); Chicken salad (51F); Coleslaw (51F- Cold Holding) Per Chef food items in unit over 4 hours. Items not prepared or portioned today. See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cook Line Flip Top- ; Tuna Salad (49F - Cold Holding); Cheese (52F); Chicken salad (51F); Coleslaw (51F- Cold Holding) Per Chef food items in unit over 4 hours. Items not prepared or portioned today. See Stop Sale. 2) Cook Line Flip top- Sliced Cheese (49F - Cold Holding); Ham (50F - Cold Holding). Per chef food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Chef add ice to quick chill. 3) cases of Raw shell eggs 80F Cold holding. Observed cases of eggs stored in room temperature next to walk in cooler. Per Manager food items stored next to cooler less than 4 hours. Manager moved to walk in cooler to quick chill. 4) Container of raw shell eggs (54F - Cold Holding). Per cook food item in unit less than 4 hours. Observed ice melted. Chef add more ice to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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 Hash Browns (80F - Hot Holding); Cooked Sausage links (120F - Hot Holding). Per chef food item in unit less than 2 hours. Observed cooked hash browns stored at room temperature. Cook reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200Ppm. Cook Remade to 100ppm. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned during inspection. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach next to dishwashing machine not labeled. Manager labeled during inspection. **Corrected On-Site**
Food safety inspection conducted on 11/12/2024 revealed 15 total violations (4 high priority, 3 intermediate, 8 basic).
Inspection on 7/2/2024
High Priority
5
Intermediate
1
Basic
11
Total
17
Inspection Details:
- 51-11-4:Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Tanks in dry storage area. Priority: Basic
- 36-34-5:Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen. Priority: Basic
- 08B-38-4:Basic - Observed: Container of flour stored on floor in dry storage area. Employee elevated. **Corrected On-Site** Priority: Basic
- 32-12-5:Basic - Observed: Covered waste receptacle not provided in women's bathroom. Priority: Basic
- 12A-27-4:High Priority - Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to grab a clean plate serve a customer without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
- 12A-20-4:High Priority - Observed: Employee washed hands with no soap. There was no soap next to handwashing sink when I arrived. Observed employee washed hands without applying soap. Soap was finally replaced but still observed some of the employees not using it. Priority: High Priority
- 14-11-5:Basic - Observed: Equipment in poor repair. Gasket in Everkool flip top in disrepair. Priority: Basic
- 36-22-4:Basic - Observed: Floor area(s) covered with standing water. Walk in freezer floor. Employee cleaned during inspection. **Corrected On-Site** Priority: Basic
- 36-17-5:Basic - Observed: Floor tiles missing and/or in disrepair. Several tiles in disrepair and 1 tile is missing in kitchen Priority: Basic
- 08B-47-4:Basic - Observed: Food not stored at least 6 inches off of the floor. Several containers of meat stored on floor in walk in cooler. Priority: Basic
- 31B-03-4:Intermediate - Observed: No soap provided at handwash sink in kitchen. Manager replaced during inspection. **Corrected On-Site** Priority: Intermediate
- 29-08-4:Basic - Observed: Plumbing system in disrepair. Handwashing sink leaking water in kitchen. Priority: Basic
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Priority: High Priority
- 08B-12-5:Basic - Observed: Stored food not covered. Containers of cooked beans and cooked breakfast potatoes stored in Avantco double doors not covered. Chef covered during inspection. **Corrected On-Site** **Repeat Violation** Priority: Basic
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fruits topping flip top- ; Cut Mellon (50F - Cold Holding); Cut Tomatoes (52F - Cold Holding) Per chef food items in unit overnight. Items not prepared or portioned today. See Stop sale. **Repeat Violation** **Admin Complaint** Priority: High Priority
- 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep Table- ; Cooked onions (100-105F - Hot Holding); Cooked Breakfast Potatoes (96-105F - Hot Holding) Per chef food items in unit less than 2 hours. Observed food items stored on shelf under steam table. Chef reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** Priority: High Priority
- 02D-01-5:Basic - Observed: Working containers of flour removed from original container not identified by common name. Priority: Basic
Food safety inspection conducted on 7/2/2024 revealed 17 total violations (5 high priority, 1 intermediate, 11 basic).