Sally's Diner
10376 E Colonial Dr Ste 124, Orlando, FL 32817 · Permanent Food Service · License 5808686
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection5 high priority (4 fixed by the Sep 4 follow-up, 1 fixed on the spot), 10 basic-25
- Extension granted on Sep 3, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 38, Lighting: Light shield damaged/in disrepair.
More time given
- 1st follow-up visitSep 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
French toast batter 51°F, sausages 48°F, corned beef 45°F , ham steak 48°F , sliced ham 48°F, all kept in reach in cooler located in cook line kept for less than 4 hrs . Inspector advice operator to place items on ice . Admin Complaint Time Extended
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 38, Lighting: Light shield damaged/in disrepair.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
French toast batter and sausages kept in reach in cooler for 4 hrs with temperature of 47°F .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
French toast batter 47°F , pancake batter 47°F, sausages 44°F, corned beef 44°F , ham steak 47°F, sliced ham 53°F all kept in reach in cooler cold holding for less than 4 hrs. Inspector asked employee to place ice on items and he did. Rechecked sausages 47°F , french toast batter 47°F , pancake batter 43°F
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw steaks stored over ham in reach in freezer. Employee properly stored.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1live roach on wall behind make table in cook line . 1 live roach on plastic rack located under table in front of chest freezer. 1 egg sack on floor next to tall reach in freezer .
Code 41, Chemicals and toxic substances: 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.
Chlorine sanitizer bucket with ivermectin 200 ppm . Rechecked after water added 50 ppm.
Basic10
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Bags of potatoes in walk in cooler floor
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler located in cook line 52°F
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator placed in water. Repeat Violation Corrected On-Site Repeat Violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
12 dead roaches on floor under equipment and tables in dish area. 4 dead roaches on floor next to tall reach in freezer.
Exterior door has a gap at the threshold that opens to the outside.
underneath door and on side of door .
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles through restaurant.
Floor soiled/has accumulation of debris.
Debris on floors thought kitchen
Code 38, Lighting: Light shield damaged/in disrepair.
Light out on hood system.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee purse on top if pot , removed lCorrected On-Site Corrected On-Site
Reporting only1
Code 46, Exits: Exit door locked.
For reporting purposes only. Hall way exit is locked with bar. Bar removed and door opened. Corrected On-Site Corrected On-Site
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.