Sallys Diner
Last inspected: Dec 23, 2025
78
Score
Going back to 2022, Sallys Diner has 13 inspections in the public record. The most recent report on file is from Dec 23, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
The city-wide average for Casselberry sits at 65, putting Sallys Diner on the better side of that line. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryer - white cutting board on cooks line **Repeat Violation** - From follow-up inspection 2025-12-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - under cooking equipment in kitchen area. **Repeat Violation** - From follow-up inspection 2025-12-23: 1 **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Light not functioning. - light over grill **Repeat Violation** - From follow-up inspection 2025-12-23: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-12-23: **Time Extended**
14-17-4
78
Dec 22, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
19
Jul 11, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
26
May 13, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter (51F - Cold Holding); sausage (50F - Cold Holding); meatloaf (46F - Cold Holding); sausage patty (48F - Cold Holding); ham (50F - Cold Holding); sausage patty (53F - Cold Holding) -operator states all items less than 3 hours **Repeat Violation**
03A-02-5
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. -eggs on cooks line -time parking added **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes (106F - Hot Holding)
03B-01-6
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys and headphone case on prep table with meat slicer
40-06-5
47
Mar 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -accumulation of grease on shelf's holding kitchen equipment **Warning** - From follow-up inspection 2025-03-13: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-03-13: **Time Extended**
14-17-4
90
Mar 12, 2025
Routine - Food
7 critical violations. 3 major violations. 8 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach under meat slicer -3 live roaches at dry storage shelf containing food items **Admin Complaint**
35A-05-4
High Priority - Roach excrement and/or droppings present. -above paper tower dispenser in prep area, between wood joist **Admin Complaint**
35A-23-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed after crashing raw shell eggs **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -potatoes (50F - Cold Holding); meatloaf (46F - Cold Holding); sausage (46F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potatoes (50F - Cold Holding); meatloaf (46F - Cold Holding); sausage (46F - Cold Holding) **Warning**
03A-02-5
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. -eggs not time marked **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in prep area **Warning**
31B-02-4
Basic - Dead roaches on premises. -1 dead roach under right side of prep table -7 countable dead roaches in grease pool under kitchen equipment **Admin Complaint**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee drink cup on cutting board at reach in cooler **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. -egregious accumulation of grease under kitchen equipment **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. -floor tiles under kitchen equipment damaged and missing **Warning**
36-17-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. -bin of sugar not labeled **Warning**
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -accumulation of grease on shelf's holding kitchen equipment **Warning**
23-24-4
17
Sep 17, 2024
Routine - Food
No violations found.
100
Sep 10, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
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 washing dishes, no handwashing from dirty dishes to putting away clean and sanitized dishes **Warning**
12A-13-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - Employee whipped hand across face, no hand wash before returning to food prep **Warning**
12A-10-4
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 used BHC with already cooked bacon **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Single serve butter 70F at bar area, operator placed on ice **Corrective Action Taken** **Warning**
03A-02-5
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. -Milk **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris -meat slicer in food prep area **Warning**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Bowls and strainer in dish ware storage **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee bag next to meet slicer on top of food preparation table **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. -Accumulation of food debris and oil/Grease on floor underneath kitchen equipment. Grill, flattop,Fryer **Warning**
36-73-4
Basic - Food storage container/container lid cracked or broken. **Warning**
14-38-4
Basic - Improper hand wash -Handsink in Prep Area **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulation of food debris and grease on the sides of equipment. GRILL, FLATTOP, FRYER **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wall behind glass grill, accumulation of grease from overhead hood. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -Salt put of original package not labeled by common name **Corrected On-Site** **Warning**
02D-01-5
27
Feb 1, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. - togo/grocery bags holding portioned beef products in walk in freezer **Corrected On-Site**
14-31-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk sugar - bulk salt **Corrected On-Site**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. - emailed to operator
51-13-4
Basic - Single-service articles improperly stored. - ketchup packets stored on lower shelf next to bleach and degreaser **Corrected On-Site**
25-05-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
64
Oct 6, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - undercooked eggs Benedict on menu. **Warning** - From follow-up inspection 2023-10-06: **Admin Complaint**
02B-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - both cook line cutting boards. **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket of walk in cooler **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - inside walk in cooler - inside walk in freezer **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - can opener - walk in cooler fan cover **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors. - floor in walk in cooler leading into freezer damaged **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
36-10-4
67
Aug 7, 2023
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
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 spreading toast. - cook adding toast to plate before service. **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - flat of eggs sitting on counter <5 mins per employee (80f ambient). Employee setup ice pan - Frigidaire reach in: pancake batter (45F - Cold Holding); meat loaf (45F - Cold Holding). Employee states brought out around 8am. **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - undercooked eggs Benedict on menu. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink in prep room **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. - in server station **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. - both cook line cutting boards. **Warning**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. - open cup of coffee on shelf over cook line **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - phone on shelf over cook line **Warning**
40-06-5
Basic - Equipment in poor repair. - gasket of walk in cooler **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. - cook line are. Employee cleaned up **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. - inside walk in cooler - inside walk in freezer **Warning**
36-73-4
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 in bulk sugar **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - can opener - walk in cooler fan cover **Warning**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - zero ppm. Employee added bleach. Final 50ppm **Warning**
21-07-4
Basic - Worn, torn and/or soiled floors. - floor in walk in cooler leading into freezer damaged **Warning**
36-10-4
32
Mar 10, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris -can opener **Warning** - From follow-up inspection 2023-03-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No Chlorine test kit **Warning** - From follow-up inspection 2023-03-10: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Hotel and Restaurant license decal not displayed on vending machine. **Warning** - From follow-up inspection 2023-03-10: Current license not posted **Time Extended**
50-01-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2023-03-10: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -back door **Warning** - From follow-up inspection 2023-03-10: **Time Extended**
35B-03-4
70
Jul 18, 2022
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw chicken and raw ground beef stored in same pan in walk-in cooler. **Corrected On-Site**
08A-16-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamer on front line. Operator placed ice bath. **Corrective Action Taken**
03A-02-5
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. Bulk ham, cheese,
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting board on cooks line
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door unit next to 3 compartment sink.
05-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop placed directly on top of ice machine. **Corrected On-Site**
10-12-5
Basic - Light not functioning. Light fixture in back area. Fixture over dish machine.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Floors under cooking equipment in kitchen area.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Spinach set on in sink **Corrected On-Site**
06-01-5
27
Frequently Asked Questions
When was Sallys Diner last inspected?
The most recent health inspection at Sallys Diner on file is from Dec 23, 2025. The public record contains 13 inspections in total.
What is the most common violation at Sallys Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Sallys Diner.
How does Sallys Diner compare to other restaurants in Casselberry?
Sallys Diner most recently scored 78 out of 100, which is higher than the Casselberry average of 65.
Has Sallys Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Sallys Diner have averaged around nine violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sallys 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 Sallys Diner inspected?
Based on the inspection history on file, Sallys Diner is inspected around four times per year on average.
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