DirtyFLRestaurant Inspection Data

JUDYS DINER

JUDYS DINER in ORLANDO has 7 health inspections on record with an overall food safety rating of 1.4/5. Food safety practices have remained consistent.

Old Winter Garden Road
Orlando, Florida, 32805
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/9/2025

Inspection #: Visit ID: 13459533

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door
  • 36-11-4:Basic - Floors not maintained smooth and durable. -floor not durable creating holes Repeat Violation
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. -bottle lids
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. -rear door Repeat Violation
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. -rear door
  • 14-12-4:Basic - Utensils in poor condition. -glass door reach in cooler, sliding door in poor repair
  • 46-04-4:Exit door locked. For reporting purposes only. -side door
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes (55F - Cold Holding) -operator topped up ice bath **Corrective Action Taken** Repeat Violation

Inspection Date: 7/11/2025

Inspection #: Visit ID: 13458942

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-07-11: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in cooler by rear exit door, door does not remain closed - From follow-up inspection 2025-07-11: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door - From follow-up inspection 2025-07-11: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -multiple areas of kitchen floor worn down creating holes - From follow-up inspection 2025-07-11: **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-07-11: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -fridge of reach in cooler unit next to cook line flip top - From follow-up inspection 2025-07-11: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -rear door - From follow-up inspection 2025-07-11: **Time Extended**
  • 35B-12-4:Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. -restroom does not have window, leaving interior exposed to the environment - From follow-up inspection 2025-07-11: **Time Extended**
  • 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink next to 3 compartment sink - From follow-up inspection 2025-07-11: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. -unused and discarded microwave and reach in cooler - From follow-up inspection 2025-07-11: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking - From follow-up inspection 2025-07-11: **Time Extended**
  • 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Lorena - From follow-up inspection 2025-07-11: **Time Extended**

Inspection Date: 7/11/2025

Inspection #: Visit ID: 10896306

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35A-03-4:Basic - Dead roaches on premises. -6 dead roaches trapped in tape above toaster/ steam table -dead roaches in an amount exceeding 50 in glue trap under reach in cooler next to maintenance shelf -1 dead roach right side of reach in cooler at rear exit door
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water bottle missing cap on flip top reach in cooler cutting board
  • 14-11-5:Basic - Equipment in poor repair. -reach in cooler by rear exit door, door does not remain closed
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door
  • 36-11-4:Basic - Floors not maintained smooth and durable. -multiple areas of kitchen floor worn down creating holes
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -fridge of reach in cooler unit next to cook line flip top
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -employee restroom
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -rear door
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. -rear door
  • 35B-12-4:Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. -restroom does not have window, leaving interior exposed to the environment
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler next to maintenance shelf, shelves soiled with mold like substance
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink next to 3 compartment sink
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. -unused and discarded microwave and reach in cooler
  • 36-65-5:Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. -under hand wash sink
  • 35A-02-7:High Priority - Live, small flying insects found -1 small flying insect at dry storage shelves -1 small flying insect at prep area -3 small flying insect at guest restroom Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach behind maintenance shelves -5 live roaches behind right side of reach in cooler next to maintenance shelves -4 live roaches in glue trap under reach in cooler next to maintenance shelf Admin Complaint
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. -roach dropping soils walls, piping, and wire cabling throughout establishment Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage (45F - Cold Holding); cut tomatoes (44F - Cold Holding) -operator added more ice to ice bath **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 200ppm
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -for eggs made any style -provided and posted consumer advisory on establishment front window Corrected On-Site
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Lorena

Inspection Date: 1/22/2025

Inspection #: Visit ID: 8898194

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Guest rest room outside
  • 14-11-5:Basic - Equipment in poor repair.Reach in cooler sliding door doesn't close all the way. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Next to reach in cooler at the end of cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler and freezer in kitchen and back dry storage areas. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of cook line Reach in cooler in back kitchen area soiled. Reach in freezer at back door soiled. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over RTE salmon in reach in cooler outside kitchen area. Operator corrected. Corrected On-Site Repeat Violation
  • 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. Manager on cook line cracked shell eggs than touched bread without changing gloves or washing hands Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked Sausage links stored on Chicken in reach in freezer. Operator removed Corrected On-Site Repeat Violation
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored directly on top of chicken in reach in freezer. Operator removed. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to freezer for quick chill Raw Bacon (48F - Cold Holding) **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table soiled. Repeat Violation

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8784970

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In has brown container in reach in cooler. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler sliding door. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bag of onion at back door on floor Corrected On-Site Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Wall by light switch by back door
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior white reach in cooler in kitchen area.
  • 29-08-4:Basic - Plumbing system in disrepair. Water dripping in red bucket from handwashing sink.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in in dry storage Reach in cooler and freezer next to back door.
  • 25-05-4:Basic - Single-service articles improperly stored. Boxes of to go containers in boxes stored on floor Forks on prep table in prep area in plastic container. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. By cooks line Corrected On-Site
  • 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. Male on cook line cracked eggs, handle raw meats and processed to grab bread without changing gloves and wash hands. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked salmon in reach in cooler. Repeat Violation
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over pork chops in reach in freezer
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table soiled Corrected On-Site Repeat Violation

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8552343

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Guest rest room door.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 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 Lunch box and water in reach in cooler. Backpack on syrups in dry storage area.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler sliding door.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In kitchen area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Syrups
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.in Reach in cooler Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. reach in cooler and freezer next to back door.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In Kitchen area
  • 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. Cook on cooks line cracked raw shell eggs touched and packed food in to go container.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shell eggs over cooked salmon salad reach in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Repeat Violation

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8383505

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Traces of pink substance on kick plate
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Hash browns Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Back doo
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under flat top grill
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - True glass door cold holding unit
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior grill
  • 33-16-4:Basic - Open dumpster lid.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -Foil lining shelf under microwaves in preparation area.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -non approve paper towels lined cooked bacon. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade spatulas used for food storage - direct contact with food. Operator is using drywall tools at flat top grill to turn eggs and hash browns.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - Employee clean prep table with gloves.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Hash browns 51° -Season potatoes 61° -Per operator both items were pulled out 60 minutes prior. Operator placed containers in ice bath for quick cool. -New temperature: 41° **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - rubbing alcohol stored over plastic knives. 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. - sliced ham in reach in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - employee cup stored in hand sink next to 3 compartment sink. -trash can blocking hand sink next 3 compartment sink. Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.