Johnny's Diner
Last inspected: Feb 9, 2026
30
Score
Inspectors have visited Johnny's Diner 12 times, with records going back to 2022. The most recent report on file is from Feb 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to seven violations per visit.
“Toxic substance/chemical improperly stored” comes up most often, recorded four times in the inspection record.
By comparison, the average Casselberry facility scores 66, putting Johnny's Diner on the weaker side. This restaurant has more on its record than most do.
12
Inspections
3
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Sep 3, 2025
Complaint Partial
No violations found.
100
Jul 9, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
43
Apr 9, 2025
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Toxic substance/chemical improperly stored. -chemical sanitizer wipes stored with food items in dry storage **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. -wet rags stored in hand wash sink next to 3 compartment sink -storing chemicals in hand wash sink next to mop sink **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to mop sink
31B-02-4
Intermediate - No soap provided at handwash sink. -hand wash sink next to mop sink
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at reach in cooler and steam table, deep groves no longer easily cleanable, leading to staining
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. -duct tape on top of ice machine
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink with open top on drying rack attached to dish machine
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket stored with clean linens
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door in kitchen
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup in walk in COOLER on left rear corner -ice buildup in reach in freezer from blower unit to storage rack below
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. -sugar scoop handle in contact with sugar **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink next to mop sink
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce stored with ready to eat food items in walk in cooler
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves rusted
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -sauce cup used at scoop for cheese in flip top reach in cooler in kitchen **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bin for transport not protected when not in use **Corrected On-Site**
24-05-4
27
Jan 23, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -chemical rack stored directly along side dry storage rack containing RTE foods and single service items -Chemicals stored on upper racks above RTE food items in dry storage in kitchen office - From follow-up inspection 2025-01-23: -disinfectant tablets and burn spray stored on top shelf above utensils and single serve syrup **Time Extended**
41-10-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-23: Operator printed and all employees signed and understood reporting responsibilities during time of follow-up inspection **Time Extended** **Corrected On-Site**
11-26-1
78
Nov 13, 2024
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves, no hand wash, began food preparation
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee went from dirty to clean dishes no hand wash
12A-13-4
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. -after handling bacon, employee touched partially soiled apron to rid grease from hand
12A-28-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee wearing singular glove, BHC with RTE cheese for direct service
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -All raw food items stored on same bottom shelf in WIC
08A-20-5
High Priority - Toxic substance/chemical improperly stored. -chemical rack stored directly along side dry storage rack containing RTE foods and single service items -Chemicals stored on upper racks above RTE food items in dry storage in kitchen office
41-10-4
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.
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. -wiping cloth stored in HWS next to 3 compartment sink -HWS next to WIC used to store dish plates -HWS next to WIF used to store cleaning chemicals
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -grill cook
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. -grill cook
13-03-4
Basic - Food stored on floor. -Jam cups stored on floor in dry storage area in kitchen office
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Working containers of food removed from original container not identified by common name. -In use container with sugar next to ice machine not properly labeled
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal drink stored alongside RTE foods in Reach in freezer -employee phone stored with clean dishes above RIC -employee alka seltzer stored in front of microwave / above RTE foods for service -employee coffee stored on meet slicer -employee phone and alka seltzer stored on prep table
40-06-5
23
Jun 21, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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 and the time removed from temperature control cannot be determined. - pancake batter - hash brown - sausage - eggs Operator states less than 1 hour. Emailed forms to operator
03F-02-5
High Priority - Vacuum breaker missing at hose bibb. - at water softener device
29-34-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pancake batter - hash brown - sausage - eggs Observed on counter at cookline. Operator states on 4 hour plan. Emailed forms to operator
03F-10-5
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. - non continuous cooked bacon, not labeled raw, stored above shredded cheese
08A-28-4
Basic - Food stored on floor. - bucket flour, and pickle buckets on floor in walk in cooler
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink next to walk in freezer No hand wash sign, no soap, no paper towels
31B-04-4
55
Oct 3, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. - 3 in shelf supports of wire shelving over 3 compartment sink. Operator killed and cleaned up area. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pasta and cut cabbage, 45F, prep cooler at cookline - cooked chicken, 51F, held over load-line of small prep cooler across from fryers, less than 2 hours **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. - multiple items stored in back handsink **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - front area and dish area **Warning**
31B-02-4
Basic - Building components, attachments or fixtures in poor repair. - stall separator in men's room heavily rusted not easily cleanable **Warning**
36-51-4
Basic - Floor soiled/has accumulation of debris. - under cooler behind bar **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - exterior of cooking equipment - wood shelves in kitchen - exterior of rice barrel - exterior of sugar bucket - rims on gray food bins - shelving over three compartment sink **Warning**
23-03-4
Basic - Water draining onto floor surface. - at woks **Warning**
29-03-4
50
Aug 1, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - Bathroom structure not in good condition. - men's bathroom stall separator heavily rusted, not cleanable **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
36-09-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - both cook line coolers **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - on small cook line cooler **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - cook line cooler door not closing properly - gasket on cook line cooler not fitted properly **Repeat Violation** **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves over triple sink - hood filters - hinge of small cook line cooler - gasket of walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cook line cooler **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. - too many items in dining room unrelated to the operation of the business, making it difficult to clean this area. - too many items in the bar area unrelated to operation of business, making it difficult to clean in this area. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-01: Greatly improved **Time Extended**
33-34-4
70
Jan 4, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Proper Sanitizer Contact Time and Concentration
FL-33
70
Oct 10, 2022
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
25
Aug 23, 2022
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. At front bar
41-07-4
High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored throughout the entire.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located on cooks line.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in bar area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at sink. Hand sink in bar
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open.
35B-01-4
Basic - Food stored on floor. In walk-in freezer. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef in 3 compartment sink. **Corrected On-Site**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the entire kitchen area
36-34-5
32
Frequently Asked Questions
When was Johnny's Diner last inspected?
The most recent health inspection at Johnny's Diner on file is from Feb 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Johnny's Diner?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited four times, more than any other issue at Johnny's Diner.
How does Johnny's Diner compare to other restaurants in Casselberry?
Johnny's Diner most recently scored 30 out of 100, which is lower than the Casselberry average of 66.
Has Johnny's Diner's inspection record improved over time?
Yes. Recent inspections at Johnny's Diner have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Johnny's Diner 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 Johnny's Diner inspected?
Based on the inspection history on file, Johnny's Diner is inspected around three times per year on average.
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