Jack's Diner
Last inspected: Dec 17, 2025
78
Score
The health department has logged 13 inspections at Jack's Diner, the earliest from 2022. The latest inspection on file is from Dec 17, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around 10 violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “stored food not covered” is the recurring theme, flagged five times.
Among Hollywood restaurants, the typical score is 75; Jack's Diner is comfortably above that bar. There isn't much in the file that would give a customer pause.
13
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Operator set up three compartment sink for manual sanitization at 100ppm chlorine and called for service **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-17: Parts on order for ware washing machine, pump comtrol for sanitizer seized and does not prime machine, establishment manually sanitizing wares. Three compartment sink set up at 100ppm chlorine. Next unannounced **Time Extended** **Corrective Action Taken**
22-49-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Observed on floor in walk in freezer **Warning** - From follow-up inspection 2025-12-17: Next unannounced **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above wait station **Repeat Violation** **Warning** - From follow-up inspection 2025-12-17: Light covering on order. Next unannounced **Time Extended** **Corrective Action Taken**
38-07-4
78
Dec 2, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Operator set up three compartment sink for manual sanitization at 100ppm chlorine and called for service **Corrective Action Taken** **Warning**
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee clean out sink with gloves hands then change gloves and begin handling utensils without washing hands. Discussed with employee. Employee removed gloves and washed hands **Corrected On-Site** **Warning**
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25, observed food handling at time of inspection. Operator renewed at time of inspection **Corrected On-Site** **Warning**
50-17-3
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ice buildup in walk-in freezer. Observed on floor in walk in freezer **Warning**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above wait station **Repeat Violation** **Warning**
38-07-4
Basic - Stored food not covered. Cooked potatoes stored in reach in freezer in prep area not covered. Employee covered **Corrected On-Site** **Warning**
08B-12-5
52
Jul 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top on cook line across from flat top: tuna (53F); chicken salad (51F); coleslaw (53F); cheese (56F); cooked mushrooms (51F); potato salad (52F); egg salad (57F); raw steak (50F); raw burger (54F). Employee states items have been in unit for approximately 3 hours. Employee started to ice top items and move reach in cooler section items to working reach in cooler. Monitored unit for 30 minutes with drops in temperature. Items not prepared or portioned today. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-10: Cooked mushrooms 53F, coleslaw 48F, shredded cheese 52F, sliced cheese 53F, chicken salad 49F, cut tomatoes 51F, potato salad 50F, tuna salad 52F, ham 42F, egg salad 54F, raw steak 53F. Operator states items have been in unit for 4.5 hours. See Stop Sale. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door flip top on cook line **Warning** - From follow-up inspection 2025-07-10: Next unannounced **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at wait station **Warning** - From follow-up inspection 2025-07-10: Next unannounced **Time Extended**
38-07-4
78
Jul 9, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top on cook line across from flat top: tuna (53F); chicken salad (51F); coleslaw (53F); cheese (56F); cooked mushrooms (51F); potato salad (52F); egg salad (57F); raw steak (50F); raw burger (54F). Employee states items have been in unit for approximately 3 hours. Employee started to ice top items and move reach in cooler section items to working reach in cooler. Monitored unit for 30 minutes with drops in temperature. Items not prepared or portioned today. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above apple sauce, cut onions in 1 door cook line flip top. Operator reorganized. Raw pooled eggs stored above cooked pasta in 2 door stainless reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area **Repeat Violation** **Admin Complaint**
22-02-4
Basic - Cloth used as a food-contact surface. Wiping cloth used as cover for cooked pasta. Operator removed and replaced with plastic wrap **Corrected On-Site** **Warning**
21-05-5
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. Fish still partially frozen, employee opened up packaging and removed. Discussed proper thawing of commercially processed reduced oxygen packaged fish with operator **Corrected On-Site** **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Admin Complaint**
32-12-6
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door flip top on cook line **Warning**
14-36-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at wait station **Warning**
38-07-4
Basic - Standing water in bottom of reach-in-cooler. Observed at 2 door flip top on cook line **Warning**
29-49-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer buckets on cook line tested at 0ppm chlorine. Operator remade solutions and retested at 100ppm chlorine **Corrected On-Site** **Warning**
21-07-4
47
Nov 13, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
70
Nov 12, 2024
Complaint Full
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
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
01B-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**
03A-02-5
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**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200Ppm. Cook Remade to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection. **Corrected On-Site**
31B-02-4
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**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned during inspection. **Corrected On-Site**
22-02-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
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**
21-12-4
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-38-4
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**
08B-12-5
Basic - Ceiling / Ceiling vents soiled with accumulated grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.8 ceiling tiles throughout establishment damaged with water stains.
36-32-5
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.
06-09-1
27
Jul 2, 2024
Complaint Full
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
25
Mar 5, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items in walk in cooler missing date marks from when prepared. **Warning** - From follow-up inspection 2024-03-05: Observed at callback inspection same. Potato salad and chicken salad made two days missing date marks. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Stored food not covered. In walk in cooler, container of cooked sausage and buckets of tomato sauce and chili not covered. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-05: Observed at callback inspection same. Chili and tomato sauce not covered. **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket damaged on lower cooler door of fliptop unit directly to left of cook line. **Warning** - From follow-up inspection 2024-03-05: Observed at callback inspection same. **Time Extended**
14-11-5
82
Mar 4, 2024
Complaint Full
12 critical violations. 5 major violations. 5 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of raw shell eggs on top of pickle buckets. **Warning**
08A-05-6
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. Dish machine reading 0ppm chlorine. Observed sanitizer pump not operating during rinse / sanitizer cycle. **Warning**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked multiple raw shell eggs and continued working with and preparing other food items without washing hands and changing gloves. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees on cook line wiping hands on soiled towels tucked into aprons and continuing to prepare food items without washing hands or changing gloves. **Warning**
12A-28-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white stand up reach in freezer at end of cook line, open box of raw breaded shrimp above open bags of french fries and onion rings. **Warning**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) On shelf in front of cookline, 3.5 flats raw shell eggs (76F - Ambient). Per employee eggs out of cooler 45 minutes to an hour. Eggs moved to walk in cooler to rechill. 2) On prep shelf outside walk in cooler, 5 flats raw shell eggs (84F - Ambient). Per employee out of walk in cooler just over 1 hour. Employee moved eggs back into walk in cooler to rechill. **Corrective Action Taken** **Admin Complaint**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher changed gloves after handling bus pan of dirty dishes and began to put up clean dishes without first washing hands. **Warning**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In Frigidaire behind main cook line, portioned mahi and salmon fully thawed still in reduced oxygen packaging. See stop sale. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) On shelf in front of cook line under no time or temperature control, corned beef hash 88F at 11:00am (opened cooling since 7:00am). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, MAIN FLIPTOP UPPER - cut lettuce (74F - Cold Holding); cole slaw (58F - Cold Holding); tuna salad (57F - Cold Holding); diced tomatoes (68F - Cold Holding); sliced cheddar (64F - Cold Holding); sliced swiss (67F - Cold Holding) LOWER - canadian bacon (56F -Cold Holding); smoked sausage (55F - Cold Holding); feta cheese (55F - Cold Holding); raw steak (55F - Cold Holding); raw beef (56F - Cold Holding); raw burgers (54F - Cold Holding). Per employee, items not prepared or portioned today and in unit just over 4 hours. Employee removed all items to other coolers and walk in cooler to rechill. Ambient thermometer of unit reading 58F. Do not use unit until temperature can be maintained at 41F or lower. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On shelf in front of cook line under no time or temperature control, corned beef hash 88F at 11:00am (opened cooling since 7:00am). See stop sale. Employee discarded can. **Corrected On-Site** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep space between cook line flat top units under no time or temperature control, containers of cooked sausage links (92F - Hot Holding); cooked sausage patties (89F - Hot Holding). Per employee cooked less than 3 hours. Employee moved containers up onto fliptop to reheat and hot hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items in walk in cooler missing date marks from when prepared. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles on top of dish machine and on cleaning cart to right of triple sink. **Repeat Violation** **Admin Complaint**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf in front of cook line, pancake batter 76F at 11:00am (prepared cooling since 9:00am) to 78F at 12:10pm. **Warning**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Warning**
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Individual butters and creamers at each table being held for two hour limit if not used. No written plan available. Time as Public Health Control form printed and provided to be completed. **Corrective Action Taken** **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in top of ice machine. **Warning**
22-20-5
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. Sanitizer pump not operating during rinse / sanitizer cycle. Machine reads 0ppm sanitizer. **Warning**
16-55-4
Basic - Equipment in poor repair. Gasket damaged on lower cooler door of fliptop unit directly to left of cook line. **Warning**
14-11-5
Basic - Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes at cook line. **Warning**
21-10-4
Basic - Stored food not covered. In walk in cooler, container of cooked sausage and buckets of tomato sauce and chili not covered. **Repeat Violation** **Warning**
08B-12-5
8
Oct 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2023-10-05: **Time Extended**
36-17-5
95
Oct 4, 2023
Routine - Food
7 critical violations. 2 major violations. 10 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over cantaloupe in walk-in cooler. **Warning**
08A-04-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored on shelf at room temperature. Employee placed in cooler. Explained to operator he had the option of using time is a public health control on the eggs. Emailed forms **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler#2 chicken breast (49F - Cold Holding); meatballs (48F - Cold Holding); sausage patties (40F - Cold Holding); sausage links (30F - Cold Holding); hard boiled eggs (57F - Cold Holding); rice pilaf (58F - Cold Holding); white rice (51F - Cold Holding); cottage cheese (55F - Cold Holding); macaroni salad (52F - Cold Holding) per operator held less than 2 hours employee placed ice on items. Unit was disconnected from power. Employee plugged in unit Observed on cook line pooled eggs (51F - Cold Holding) in ice bath per employee held less than two hours. Employee added more ice to the ice bath. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (110F - Hot Holding); sausage links (115F - Hot Holding) in pans sitting shelf between flat top griddles. Per employee held less than 2 hours. Employee placed items on flat to reheat to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cellphone then handled a clean plate and placed scrambled eggs on to serve to customer without washing hands. **Warning**
12A-29-4
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken breast over bottles of orange juice in walk-in cooler. **Warning**
08A-11-5
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 crack raw shell eggs and than handle clean plate without washing hands. **Warning**
12A-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator bulletin. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Spray bottle containing toxic degreaser substance not labeled. **Warning**
41-17-4
Basic - Stored food not covered. Observed three hotel pans of cooked potatoes not covered in walk-in cooler. **Warning**
08B-12-5
Basic - Commercially processed reduced oxygen packaged tilapia,salmon,mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter next to flat top griddle Observed employee cell phone on shelf above flip top cooler. Employee removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor tiles missing and/or in disrepair. **Warning**
36-17-5
Basic - Food stored on floor. Observed multiple plastic containers with prime rib,chicken breast, ground beef stored on the walk in floor Observed cases of eggs, plastic pickle buckets and cases of French fries being stored on the floor in the walk-in cooler Observed a plastic container of ground beef stored on the walk-in freezer floor. Observed boxes of turkey breast stored on the walk-in freezer floor. **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice at front counter. Operator removed **Corrected On-Site** **Warning**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour and sugar containers scoop handles in contact with flour and sugar operator removed **Corrected On-Site** **Warning**
10-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed plastic water bottle in G series single glass door reach in . **Warning**
12B-13-4
Basic - Soiled dry wiping cloth in use.on cook line. **Warning**
21-10-4
Basic - Working containers of flour and sugar removed from original container not identified by common name. **Warning**
02D-01-5
17
Oct 21, 2022
Complaint Full
3 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
86
Aug 3, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main kitchen walk-in cooler- observed lasagna at 52 degrees F. Operator stated lasagna was made last night. See Stop Sale.
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main kitchen walk-in cooler- observed lasagna at 52 degrees F. Operator stated lasagna was made last night. See Stop Sale.
01B-02-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen at 3 compartment sink- observed soiled cardboard on floor.
36-06-4
Basic - Food stored on floor. Main kitchen walk-in cooler- observed container of raw chicken being stored on the floor.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line- observed soiled wiping cloth on cold holding unit cutting board.
21-09-4
52
Frequently Asked Questions
When was Jack's Diner last inspected?
The most recent health inspection at Jack's Diner on file is from Dec 17, 2025. The public record contains 13 inspections in total.
What is the most common violation at Jack's Diner?
Across the inspection record, “stored food not covered” has been cited five times, more than any other issue at Jack's Diner.
How does Jack's Diner compare to other restaurants in Hollywood?
Jack's Diner most recently scored 78 out of 100, which is higher than the Hollywood average of 75.
Has Jack's Diner's inspection record improved over time?
Yes. Recent inspections at Jack's Diner have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Jack's Diner means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Jack's Diner inspected?
Based on the inspection history on file, Jack's Diner is inspected around four times per year on average.
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