Judys Diner
Last inspected: Sep 9, 2025
64
Score
Across the available record, Judys Diner has eight inspections on file, the first dated 2022. Inspectors last stopped by on Sep 9, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around 15 violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Judys Diner's latest score of 64 falls below the Orlando average of 79. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Sep 9, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes (55F - Cold Holding) -operator topped up ice bath **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Utensils in poor condition. -glass door reach in cooler, sliding door in poor repair
14-12-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door
35B-01-4
Basic - Floors not maintained smooth and durable. -floor not durable creating holes **Repeat Violation**
36-11-4
Basic - Old food stuck to clean dishware/utensils. -bottle lids
16-48-4
Basic - Outer openings not protected with self-closing doors. -rear door **Repeat Violation**
35B-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. -rear door
35B-04-4
64
Jul 11, 2025
Routine - Food
5 critical violations. 2 major violations. 19 minor violations.
View 26 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach behind maintenance shelves -5 live roaches behind right side of reach in cooler next to maintenance shelves -4 live roaches in glue trap under reach in cooler next to maintenance shelf **Admin Complaint**
35A-05-4
High Priority - Live, small flying insects found -1 small flying insect at dry storage shelves -1 small flying insect at prep area -3 small flying insect at guest restroom **Admin Complaint**
35A-02-7
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 200ppm
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage (45F - Cold Holding); cut tomatoes (44F - Cold Holding) -operator added more ice to ice bath **Corrective Action Taken**
03A-02-5
High Priority - Roach excrement and/or droppings present. -roach dropping soils walls, piping, and wire cabling throughout establishment **Admin Complaint**
35A-23-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -for eggs made any style -provided and posted consumer advisory on establishment front window **Corrected On-Site**
02B-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Lorena
53B-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. -6 dead roaches trapped in tape above toaster/ steam table -dead roaches in an amount exceeding 50 in glue trap under reach in cooler next to maintenance shelf -1 dead roach right side of reach in cooler at rear exit door
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water bottle missing cap on flip top reach in cooler cutting board
12B-07-4
Basic - Equipment in poor repair. -reach in cooler by rear exit door, door does not remain closed
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door
35B-01-4
Basic - Floors not maintained smooth and durable. -multiple areas of kitchen floor worn down creating holes
36-11-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -fridge of reach in cooler unit next to cook line flip top
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -employee restroom
31B-04-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -rear door
35B-05-4
Basic - Outer openings not protected with self-closing doors. -rear door
35B-03-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. -restroom does not have window, leaving interior exposed to the environment
35B-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler next to maintenance shelf, shelves soiled with mold like substance
22-16-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink next to 3 compartment sink
29-20-5
Basic - Unnecessary items/unused equipment on the premises. -unused and discarded microwave and reach in cooler
33-31-5
Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
36-65-5
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. -under hand wash sink
21-38-4
15
Jan 22, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked Sausage links stored on Chicken in reach in freezer. Operator removed **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager on cook line cracked shell eggs than touched bread without changing gloves or washing hands **Repeat Violation**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to freezer for quick chill Raw Bacon (48F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored directly on top of chicken in reach in freezer. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table soiled. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Guest rest room outside
32-04-4
Basic - Equipment in poor repair.Reach in cooler sliding door doesn't close all the way. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Next to reach in cooler at the end of cook line
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler and freezer in kitchen and back dry storage areas. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of cook line Reach in cooler in back kitchen area soiled. Reach in freezer at back door soiled. **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over RTE salmon in reach in cooler outside kitchen area. Operator corrected. **Corrected On-Site** **Repeat Violation**
08B-17-4
35
Sep 24, 2024
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over pork chops in reach in freezer
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked salmon in reach in cooler. **Repeat Violation**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male on cook line cracked eggs, handle raw meats and processed to grab bread without changing gloves and wash hands. **Repeat Violation**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table soiled **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in in dry storage Reach in cooler and freezer next to back door.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior white reach in cooler in kitchen area.
23-03-4
Basic - Hole in or other damage to wall. Wall by light switch by back door
36-24-5
Basic - Food stored on floor. Bag of onion at back door on floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Reach in cooler sliding door. **Repeat Violation**
14-11-5
Basic - Bowl or other container with no handle used to dispense food. In has brown container in reach in cooler. **Corrected On-Site**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Plumbing system in disrepair. Water dripping in red bucket from handwashing sink.
29-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. By cooks line **Corrected On-Site**
21-38-4
Basic - Single-service articles improperly stored. Boxes of to go containers in boxes stored on floor Forks on prep table in prep area in plastic container. **Corrected On-Site**
25-05-4
33
Apr 10, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
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
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Nov 14, 2023
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. -non approve paper towels lined cooked bacon. **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade spatulas used for food storage - direct contact with food. Operator is using drywall tools at flat top grill to turn eggs and hash browns.
14-15-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - Employee clean prep table with gloves.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Hash browns 51° -Season potatoes 61° -Per operator both items were pulled out 60 minutes prior. Operator placed containers in ice bath for quick cool. -New temperature: 41° **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - rubbing alcohol stored over plastic knives. **Corrected On-Site**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - sliced ham in reach in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - employee cup stored in hand sink next to 3 compartment sink. -trash can blocking hand sink next 3 compartment sink. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Basic - Bowl or other container with no handle used to dispense food. -Hash browns **Corrected On-Site**
14-01-5
Basic - Ripped/worn tin foil used as shelf cover. -Foil lining shelf under microwaves in preparation area.
14-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Traces of pink substance on kick plate
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior grill
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - True glass door cold holding unit
05-09-4
Basic - Floor soiled/has accumulation of debris. -Under flat top grill
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Back doo
35B-01-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
20
Jan 18, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
50
Sep 9, 2022
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding) lees than 2 hours per operator, Operator move to reach in freezer for a quick chill. Recheck after 30 minutes raw chicken (41°f- Cold Holding); raw pork (41°f - Cold Holding) sour cream (53F - Cold Holding) fro more than four hours per operator. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (53F - Cold Holding) more than four hours per operator. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tuna salad inside reach in cooler next to back door. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook did not wash hands after cracked shell eggs. **Warning**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener in the kitchen **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand wash sink blocked with a trash can. **Warning**
31A-09-4
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 employee training for Owner's wife. **Warning**
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu board serving eggs any style with no consumer advisory. Online menu with no consumer advisory/serving eggs any style. **Warning**
02B-02-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Glass reach in cooler left door not close completely. **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener holder. Exterior of the small black reach in cooler. Exterior of Condiments bottles. **Warning**
23-03-4
Basic - Single-service articles improperly stored. Single service items stored on floor by entrance door. **Warning**
25-05-4
29
Frequently Asked Questions
When was Judys Diner last inspected?
The most recent health inspection at Judys Diner on file is from Sep 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Judys Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Judys Diner.
How does Judys Diner compare to other restaurants in Orlando?
Judys Diner most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Judys Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Judys Diner have averaged around 15 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Judys Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Judys Diner inspected?
Based on the inspection history on file, Judys Diner is inspected around three times per year on average.
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