JOHNNY'S DINER

Name: JOHNNY'S DINER
Address: 10169 UNIVERSITY BLVD, ORLANDO, FL, 32817, US
Rating: 81.3

10169 UNIVERSITY BLVD, ORLANDO, FL 32817

License #5804746

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

JOHNNY'S DINER in ORLANDO currently holds an InspectFL Health Score of 81.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 15 total violations — 7 critical, 4 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 6, 2026 shows 13 observation rows: 7 critical, 3 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-02-6] 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 .
[41-15-5] 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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-41-4] 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.
[53B-13-5] 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.
[12A-03-4] 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.
[08A-20-5] 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.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on Benedicts not advertised as raw . Operator is fixing menus during inspection.
[03B-01-6] 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
[12A-13-4] 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
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[16-21-4] Accumulation of debris on exterior of warewashing machine.

Community reaction

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Community pulse