Flapjack Johnnys
Last inspected: Jul 10, 2024
29
Score
Flapjack Johnnys appears in inspection records five times, starting in 2022. Flapjack Johnnys was last inspected on Jul 10, 2024. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 19 violations to closer to 11 violations per visit over the last few inspections.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged three times.
The city-wide average sits at 79, which Flapjack Johnnys' 29 doesn't quite reach. There are enough flags in the record to merit a second thought.
5
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Jul 10, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Contact Surfaces Clean and Sanitized
FL-22
29
Mar 4, 2024
Routine - Food
2 critical violations. 3 major violations. 17 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; diced ham (46F - Cold Holding)per operator for only 2 hours. Put in freezer to rapid chill. Recheck 1 hour 38F. shredded cheese (55-58F - Cold Holding)reach in drawer cookline.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (55-58F - Cold Holding)reach in drawer cookline. **Repeat Violation**
01B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has food items time marked but plan is not filled out.
03F-10-5
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.
53B-01-5
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. Emailed form to operator.
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in prep area.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Ovens in kitchen.
23-24-4
Basic - Drain cover(s) missing. Back dish area.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee orange juice in server area. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone sitting on cutting board to make line in kitchen. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Walk in cooler door does not close all the way.
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen, prep area, storage room and walk in refrigerator.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door ice build up.
14-69-4
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 and plastic cambro in flour in prep area.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink in server area has black substance in it. Shelf above server window. Gasket on both single door reach in freezer in kitchen. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make line in kitchen. **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Pre prepared coffee filters in server area. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of makeline where batters are held. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Margarine,hollandaise sauce and cooked beef in walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment in kitchen
36-27-5
23
Aug 8, 2023
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Coleslaw housemade labeled 7/25 production date.
01B-13-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs and did not change gloves and wash hands before handling clean equipment. Operator coached employee on proper hand washing **Corrected On-Site**
12A-27-4
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. Cut melon at expo station. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (117-126F - Hot Holding) on flattop, operator states cooked less then four hours operator will reheat to 165°F **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw haddock over cheese sticks in walk-in freezer **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Steel scrubby in handsink in kitchen **Corrected On-Site**
31A-09-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Cambro containers on storage rack **Repeat Violation**
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on counter at server station. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice buildup in walk-in freezer. At door and compressor
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 102F on cookline **Corrected On-Site**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk-in freezer door
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket moldy at top of single door Aventco cooler near soda machine
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Single door Aventco cooler near soda dispenser. Cooler drawers under cookline
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Cooler drawers under cookline
29-49-6
Basic - Water leaking from faucet. Three compartment sink
29-11-4
26
Apr 28, 2023
Routine - Food
6 critical violations. 13 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs then compete work without changing gloves . **Corrected On-Site**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live fly by the employee restroom not touching any food . Next unannounced visit by supervisor Randy Hicks.
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Customer paid online when I was there . **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed vegetables . Raw chicken storage it top of vegetables box at the walk-in cooler - eggs stored in top of box unwashed lettuce. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (144F - Cooking) Operator reheated it second temperature (202f-cooking ) **Corrected On-Site**
03B-01-6
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch . **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator moved back to dry out . **Corrective Action Taken**
24-08-4
Basic - Floor soiled/has accumulation of debris. Throughout establishment.
36-73-4
Basic - Food stored on floor. Boxes at the floor in freezer . **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the employee woman's restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler and mop sink.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler gasket have accumulation of soil residues.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Storage area.
25-06-4
Basic - Trash receptacles not provided where needed in establishment. By employee hand sink .
33-06-4
Basic - Working containers of food removed from original container not identified by common name. No label at the flour or the sugar. **Corrected On-Site**
02D-01-5
21
Oct 19, 2022
Food-Licensing Inspection
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs at 55F Advised operator to use time as public health form
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast mix less then 4 hours (55F - Cold Holding) Advised operator to use time as a public health form **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu. Keep cold smoked Salmon packing for fully cooked verification. Operator added dots to the menu **Corrected On-Site**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in coolers under grill has build up of food
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back storage room multiple holes in wall
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottles above cook line
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flourn handle in product
10-01-5
Basic - Single-service articles improperly stored. Plates need to be inverted
25-05-4
Basic - Cove molding at floor/wall juncture broken/missing. In walk in cooler
36-03-4
35
Frequently Asked Questions
When was Flapjack Johnnys last inspected?
The most recent health inspection at Flapjack Johnnys on file is from Jul 10, 2024. The public record contains five inspections in total.
What is the most common violation at Flapjack Johnnys?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Flapjack Johnnys.
How does Flapjack Johnnys compare to other restaurants in Orlando?
Flapjack Johnnys most recently scored 29 out of 100, which is lower than the Orlando average of 79.
Has Flapjack Johnnys' inspection record improved over time?
Yes. Recent inspections at Flapjack Johnnys have averaged around 11 violations per visit, down from roughly 19 earlier in the record.
What does a high risk rating mean?
A high risk rating at Flapjack Johnnys means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Flapjack Johnnys inspected?
Based on the inspection history on file, Flapjack Johnnys is inspected around three times per year on average.
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