Johnny Rockets
Last inspected: Jan 27, 2026
74
Score
The health department has logged three inspections at Johnny Rockets, the earliest from 2025. The newest entry in the record is dated Jan 27, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
Looking across the full record, “food-contact surfaces” is the recurring theme, flagged two times.
That's lower than the typical Lincoln restaurant, which scores around 87. The record is unremarkable in either direction.
3
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 27, 2026
Routine
2 major violations. 2 minor violations. 1 corrected on site.
View 4 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (Ice Machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Establishment turned of ice machine, ice machine was placed out of order. Establishment is not to use ice machine until, photos of clean and sanitized ice machine have been provided to RIDOH.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. No person certified as a food safety manager was present during time of inspection. Establishment must have individuals trained in Food Safety.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: The center prep unit located in the kitchen area was not in good repair. Equipment must be maintained in good repair.
4-501.11
74
Feb 4, 2025
Re-Inspection
3 minor violations.
View 3 violations
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. No Food safety manager was present during time of inspection. Establishment must have a person trained in Food Safety present during all times food is being prepared.
2-102.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of the prep unit in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. - CA establishment is to put paper food liner down before constructing sandwich. Until wood is replaced.
4-101.17
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit located in the kitchen is not in working order. Establishment has developed a plan to replaced prep unit.
4-501.11
86
Jan 30, 2025
Routine
1 critical violation. 4 major violations. 5 minor violations. 2 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
Inspector notes: The prep unit was observed held at 70 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food on top of unit was being held on ice food was in temperature during time of inspection. All food items were moved to working unit to be held. Establishment is not to use unit until repaired.
3-501.16(A)
Thermometers provided & accurate
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-203.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The chemical dispensing system for the 3 bay, and cleaning is in poor repair. Establishment must have chemical dispensers services.
4-501.116
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, and ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was placed in three bay sink, ice machine contents were emptied during time of inspection. Ice machine is not to be used until it is cleaned and sanitized and a photo of the cleaned and sanitized machine has been sent to RIDOH.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of the prep unit in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. - CA establishment is to put paper food liner down before constructing sandwich. Until wood is replaced.
4-101.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the dishwasher have an accumulation of dust, dirt, food residue, and other debris. Establishment is to clean the NFCS of the dishwasher.
4-602.13
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Corrective Action - All sanitizing must be done in three bay sink until repair is made to dishwasher.
4-501.115
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration. Establishment filled sanitizer bucket and brought to working kitchen area.
3-304.14
45
Frequently Asked Questions
When was Johnny Rockets last inspected?
The most recent health inspection at Johnny Rockets on file is from Jan 27, 2026. The public record contains three inspections in total.
What is the most common violation at Johnny Rockets?
Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at Johnny Rockets.
How does Johnny Rockets compare to other restaurants in Lincoln?
Johnny Rockets most recently scored 74 out of 100, which is lower than the Lincoln average of 87.
Has Johnny Rockets' inspection record improved over time?
Yes. Recent inspections at Johnny Rockets have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Johnny Rockets means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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