@ THE DINER DR PHILLIPS LLC
5072 DR PHILLIPS BLVD
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/11/2025
High Priority
2
Intermediate
10
Basic
12
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen. Corrected On-Site
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 29-18-4:Basic - Drain cover(s) missing under ice machine.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in kitchen storage area and beverage station.
- 14-11-5:Basic - Equipment in poor repair walk-in freezer leaking
- 36-22-4:Basic - Floor area(s) covered with standing water by ice bin in kitchen
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on cookline
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pineapple container Corrected On-Site Repeat Violation
- 36-62-4:Basic - Light not functioning at exhaust hood. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees incorrect handwashing sign at sink by dish machine.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in chest freezer raw beef not hermetically sealed over ready-to-eat frozen French fries Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at beverage station Coffee nozzles soiled Can openner holder soiled Cutting boards stained on cookline Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times by beverage station. Corrected On-Site
- 53A-07-6:Intermediate - No certified food manager for establishment. 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
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
- 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
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at kitchen sink by dish washer Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled stored at expo.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filters not date marked.
Food safety inspection conducted on 3/11/2025 revealed 24 total violations (2 high priority, 10 intermediate, 12 basic).
Inspection on 10/17/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout front counter and dry storage areas. - From follow-up inspection 2024-10-17: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 2 light bulbs on cooks line - From follow-up inspection 2024-10-17: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line - From follow-up inspection 2024-10-17: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees at front counter - From follow-up inspection 2024-10-17: **Time Extended**
Food safety inspection conducted on 10/17/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 8/16/2024
High Priority
2
Intermediate
6
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout front counter and dry storage areas.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf at front counter Coffee filters at coffee station front counter 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 cups on shelf at front counter with sauces and coffee packets. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In flour container
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and spoons in water 112F. Corrected On-Site
- 36-62-4:Basic - Light not functioning. 2 light bulbs on cooks line
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in on cooks line
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. - At hand washing sink in dish area.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0ppm manager changed water. Rechecked now 200 ppm Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Nasal solution stored next to coffee packets at front counter 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. Cook on cooks line cracked eggs and handled clean equipment with no hand wash at cooks line Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line
- 53A-07-6:Intermediate - No certified food manager for establishment. 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
- 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/ 6 employees with no certified food manager.
- 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. Operator had copy on planned. Manager filled out and is now posted. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees at front counter
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid cleaner on cart at front counter Corrected On-Site
Food safety inspection conducted on 8/16/2024 revealed 17 total violations (2 high priority, 6 intermediate, 9 basic).
Inspection on 3/12/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean utensils, pitchers not inverted in ware-washing area Repeat Violation - From follow-up inspection 2024-03-12: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food - From follow-up inspection 2024-03-12: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -fryer oil on floor next to prep sink in back - From follow-up inspection 2024-03-12: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of salamander has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2024-03-12: **Time Extended**
- 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. -coffee filters - From follow-up inspection 2024-03-12: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -sausage gravy, cooked day prior and cooled overnight inside walk in cooler per manager statement/date marking, 44F at edge, 46F in middle of deep plastic container. See stop sale. Warning - From follow-up inspection 2024-03-12: -cooked potatoes 97-167F after 2 hours per manager. Discussion with person in charge about expediting cooling by using shallow pans for dense food. Must be in compliance by next unannounced inspection. **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in handling clean equipment or utensils without washing hands. -dishwasher handling soiled dishes at dish machine prior to handling clean dishes cycled from machine. Discussion with manager about non-functioning hand sink in ware-washing area Warning - From follow-up inspection 2024-03-12: Advised to person in provide job specific training for hand-wash requirements for employees who perform ware-washing duties. **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage gravy, inadequately cooled to 41F from 135F within 6 hours Warning - From follow-up inspection 2024-03-12: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2024-03-12: **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooled overnight inside deep plastic tubs with lid covering container. Advised to use preventative measures to ensure critical control of 135-41F within 6 hours. Shallow pans, ice baths, stirring, leaving food uncovered during cooling period. Advised to check product cooling overnight first thing during opening shift. Warning - From follow-up inspection 2024-03-12: -employees using deep insulated bins for cooling, placing into walk in cooler while food is still high temperatures far above 135F. Advised to person in charge to use approved methods for cooling. Provided cooling guidelines. Must be in compliance by next unannounced inspection **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning - From follow-up inspection 2024-03-12: **Time Extended**
Food safety inspection conducted on 3/12/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 3/11/2024
High Priority
8
Intermediate
4
Basic
6
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean utensils, pitchers not inverted in ware-washing area Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil on floor next to prep sink in back
- 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. -handle resting touching sugar in container Warning
- 22-08-4:Basic - Interior of salamander has accumulation of black substance/grease/food debris. Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -coffee filters
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -sausage gravy, cooked day prior and cooled overnight inside walk in cooler per manager statement/date marking, 44F at edge, 46F in middle of deep plastic container. See stop sale. Warning
- 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. -employee cracked raw shell eggs at cookline prior to handling bread and biscuits. -same handling of raw shell eggs and ready to eat food, no functioning hand sinks in vicinity. -advised to person Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in handling clean equipment or utensils without washing hands. -dishwasher handling soiled dishes at dish machine prior to handling clean dishes cycled from machine. Discussion with manager about non-functioning hand sink in ware-washing area Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -server rinsed hands briefly at hand sink prior to running prepared food out to guests. Warning
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -utensils inside pan on cook-line not in 135F water out since. Manager replaced spatulas **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage gravy, inadequately cooled to 41F from 135F within 6 hours Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 54F resting above pan level at make-line cooler next to stove. - Repeat Violation Warning
- 29-42-4:High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooled overnight inside deep plastic tubs with lid covering container. Advised to use preventative measures to ensure critical control of 135-41F within 6 hours. Shallow pans, ice baths, stirring, leaving food uncovered during cooling period. Advised to check product cooling overnight first thing during opening shift. Warning
- 31A-04-4:Intermediate - Handwash sinks not functioning from food preparation/dishwashing area. Must be repaired/reinstalled in the same location. -hand sink on cook-line not functioning. -hand sink in back prep area near ice machine. Manager stated will be repaired. -1 remaining functional hand sink inside kitchen -Handwash sinks not accessible for employee use at all times. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -person in charge stated proof of training is currently at separate location. 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
Food safety inspection conducted on 3/11/2024 revealed 18 total violations (8 high priority, 4 intermediate, 6 basic).
Inspection on 11/7/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing. Multiple drains throughout kitchen Warning - From follow-up inspection 2023-11-07: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-11-07: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated 07/2022 Warning - From follow-up inspection 2023-11-07: **Time Extended**
Food safety inspection conducted on 11/7/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 9/6/2023
High Priority
4
Intermediate
5
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and prep area Repeat Violation Warning
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks stored at dish Warning
- 29-18-4:Basic - Drain cover(s) missing. Multiple drains throughout kitchen Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor drains soiled throughout kitchen Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple red lids cracked or beoken Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in dirty holder. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sprayer handle at dish machine soiled. Fan cover in walk in cooler. Light shield in walk in cooler. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 1 shelled egg on cookline- cracked Operator removed egg and discarded. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline in ice bath less than 4 hours, per operator French toast mix 57F pooled eggs 57F butter tabs 69F Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator items, were made at 8:30 and placed on hot holding. Held less than 4 hours Hollandaise sauce 80F Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple eggs Benedict entree items prepared with raw shelled unpasteurized eggs Hollandaise sauce. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for Quaternary or chlorine 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-03-4:Intermediate - No soap provided at handwash sink. In woman's restroom, handicap stall Warning
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated 07/2022 Warning
Food safety inspection conducted on 9/6/2023 revealed 19 total violations (4 high priority, 5 intermediate, 10 basic).