Johnny's Diner
Last inspected: Feb 6, 2026
22
Score
The health department has logged eight inspections at Johnny's Diner, the earliest from 2022. The most recent report on file is from Feb 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to eight violations.
“Raw animal food stored over or with ready-to-eat food” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average Orlando facility scores 79, putting Johnny's Diner on the weaker side. This restaurant has more on its record than most do.
8
Inspections
7
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
7 critical violations. 3 major violations. 3 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage kept in cook line for 2hrs with temperature of 116F operator reheat them to 165F **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken tenders stored over beef patties in reach in freezer located next to dish area.
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Philly meat stored over fries in reach in freezer by kitchen entrance .
08A-02-6
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 touched garbage can and then grab ready to eat potatoes to peel them , inspector educated him on proper hand washing. Employee washed hands
12A-13-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quat sanitizer buckets on prep area and front counter. with over 500 ppm , manager added more water. Rechecked 400. Ppm. Corrected On-Site** **Corrected On-Site**
41-15-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. Chlorine dish machine with 0 ppm. Rechecked after priming 100 ppm.
22-41-4
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. No proof of training for dishwasher / prep person. **Repeat Violation**
53B-13-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands on three compartment sink and no soap used. Inspector asked employee to wash hands. Corrected On-Site** **Corrected On-Site**
12A-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on Benedict's not advertised as raw . Operator is fixing menus during inspection. **Corrective Action Taken**
02B-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
22
Oct 20, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. No proof of training for one of the cooks.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop potatoes **Corrected On-Site**
14-01-5
86
Jan 15, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 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. No time marking for butter kept at front counter. Per manager butter placed on time at 7:00 am and will discard at 11:00 am
03F-02-5
High Priority - Displayed food not properly protected from contamination. Cups filled with water and ice placed in front counter in front of counter in were customers seat to eat. Pitchers filled with water and tea kept in same location. Inspector ask manager to cover . **Corrected On-Site**
08B-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on top of hash brown container lid located by slicer.
35A-02-6
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket kept in cook line with 0 ppm. **Corrected On-Site**
22-53-4
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. No proof for dishwasher. Dishwasher sign form . **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No form for butter, pancake batter, hash browns, country potatoes . Inspector will provide form. **Corrective Action Taken**
03F-10-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking eggs with no beard guard. **Corrected On-Site**
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup stored on shelve over reach in cooler in cook line. **Corrected On-Site**
12B-07-4
41
Jul 29, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Food Temperature Measuring Devices Provided and Accurate
FL-46
64
Feb 21, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork shoulder over RTE cake. In freezer. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
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. Provided form, and owner had all employees read and sign at site. **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Small Plastic cup used to scoop feta cheese in reach in cooler. **Corrected On-Site**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop still inside of bucket. **Corrected On-Site**
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer.
14-69-4
Basic - Food stored on floor. Box of oil on floor. **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Front of house employee (server) with no hair net **Corrected On-Site**
13-03-4
50
Aug 25, 2023
Food-Licensing Inspection
No violations found.
100
Jan 11, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
55
Sep 19, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Potentially Hazardous Food Held at Proper Temperature
FL-16
74
Frequently Asked Questions
When was Johnny's Diner last inspected?
The most recent health inspection at Johnny's Diner on file is from Feb 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Johnny's Diner?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at Johnny's Diner.
How does Johnny's Diner compare to other restaurants in Orlando?
Johnny's Diner most recently scored 22 out of 100, which is lower than the Orlando average of 79.
Has Johnny's Diner's inspection record improved over time?
No. Recent inspections at Johnny's Diner have averaged around eight violations per visit, up from roughly six 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 two times per year on average.
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