Sally's Diner
Last inspected: Feb 12, 2026
39
Score
Sally's Diner has been inspected 10 times since 2022. Sally's Diner was last inspected on Feb 12, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“No currently certified food service manager on duty” comes up most often, recorded four times in the inspection record.
Sally's Diner's latest score of 39 falls below the Orlando average of 79. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
5
Major latest
6
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs removed gloves no hand washing. And start to touch clean dishes. Inspector asked to wash hands and he did. **Corrected On-Site**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board .
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified as not fully cooked.
02B-01-5
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
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 signature for any employees , employees signed printed copy provided.
11-26-1
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.
53B-13-5
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Handle of scoop touching salt and sugar .
10-04-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink kept on cook line by clean plates.
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups located at servers station.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins on front counter
02D-03-4
39
Sep 12, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table by expo window. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
82
Apr 15, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-02-18: Operator bought the wrong test strips **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-02-18: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-02-18: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-02-18: **Time Extended**
35B-01-4
70
Feb 10, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
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. **Warning**
22-41-4
High Priority - Live, small flying insects found. 2 small flying insects located by chest freezer in between kitchen and dish area. 1 small flying insect in hall way by bathroom. Repeat Violation** **Repeat Violation**
35A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
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
Intermediate - Spray bottle containing toxic substance not labeled. Light red chemical spray bottle stored in servers station by bathroom with no name.
41-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while making orders. **Corrected On-Site** **Repeat Violation**
13-07-4
45
Aug 7, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tenders stored over raw Philly meat in reach in freezer **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle kept next to to go boxes in cook line . **Corrected On-Site**
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on kitchen
35A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop cheese **Corrected On-Site**
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food orders while wearing a watch **Corrected On-Site**
13-07-4
52
Apr 16, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up over vents on hood system
23-03-4
95
Oct 20, 2023
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.Employee cracked eggs, change gloves and grabbed a plate to serve ham. No hand wash. Inspector coached employee on hand wash. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders stored over over raw Philly meat on reach freezer.
08A-02-6
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 Per cook shell eggs kept on top of the stove were placed on time at 8:30 am. **Repeat Violation**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine sanitizer bucket with ppm more than 200.
41-27-4
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/ **Repeat Violation** **Admin Complaint**
53A-05-6
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 cell phone and cup stored over soda boxes. Employee cup stored over cleaned utensils on rack located on kitchen entrance, **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use wiping cloth/towel used under cutting board in cooks line.
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination.To go containers kept under table on cooks line expo window facing up and the top one was filled with soap.
25-06-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.Sanitizer bucket kept on cook line.
21-03-4
37
Jan 19, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
50
Aug 12, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken breast stored in same shelve as frozen blueberries .
08A-02-6
Basic - Cutting board has cut marks and is no longer cleanable.Small white cutting board in cook line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing breakfast with no beard guard.
13-04-4
78
Frequently Asked Questions
When was Sally's Diner last inspected?
The most recent health inspection at Sally's Diner on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sally's Diner?
Across the inspection record, “no currently certified food service manager on duty” has been cited four times, more than any other issue at Sally's Diner.
How does Sally's Diner compare to other restaurants in Orlando?
Sally's Diner most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Sally's Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Sally's Diner have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sally'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 Sally's Diner inspected?
Based on the inspection history on file, Sally's Diner is inspected around three times per year on average.
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