Downtown Diner
701 Front St, Celebration, FL 34747 · Permanent Food Service · License 5906831
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection7 high priority (6 fixed on the spot), 5 intermediate (1 fixed on the spot), 12 basic (3 repeats); basic violations cost 12 at most-50
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. 1 raw shell egg in egg carton on cookline with cracked shell. Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. maketables cookline right to left towards entrance - ; diced ham (44°F - Cold Holding); shredded cheese (45°F - Cold Holding) hard cooked egg (45°F - Cold Holding); diced ham (45°F - Cold Holding); All items in maketables were prepared from walk-in-cooler approximately 2 hours per operator.
Operator placed all items on ice, discarded ham.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Au jus 127°F - mixed this morning and in table approximately 1 hour per operator. Operator placed au jus to heat.
Fixed on the spot
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.
Front counter cold well on TPHC no time marking but placed 2 hours prior per operator. Operator placed time marking.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer.
Opened package of raw beef steak patties and raw chix fingers over croissants in reach-in-freezer. Operator placed all raw items under ready-to-eat items.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Dutch baby mix containing raw shell eggs over cooked potatoes in walk-in-cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs then immediately handle ladle and to cook other item. Operator educated employee.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Benedicts on menu served with poached eggs not disclosed as undercooked item.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Accumulation of food debris on shelf and plates on end of cookline. Some pans in dry storage with accumulation of food debris.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Soap dispenser empty at handwashing sink in dish area. Operator replaced soap.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed reporting agreement for employee "Maria" dated 10/25, most recent employee hired per operator.
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed certificates dated with expiration 2025.
Basic12
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensil in water in steam table 128°F.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Cup with no lid on shelf by walk walk-in-cooler and reach-in-freezer, next to deli paper. Employee discarded.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Multiple servers on front counter preparing and serving plates without hair restraints.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Potato mix container has non-handled bowl.
Repeat violation
Cutting board has cut marks and is no longer cleanable.
Front counter maketable by entrance.
Ice buildup in reach-in freezer and/or walk-in freezer.
Reach-in-freezer on cookline has significant ice build up in back of unit.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Outside walk-in-freezer not keeping freezing temperature and propped open.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Floor fans, equipment surfaces, walls throughout kitchen have accumulation of grease and food debris. Reach-in-cooler gaskets on cookline and walk-in-cooler gaskets soiled.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pans in dish storage.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Multiple ceiling tiles throughout establishment have holes, tears, dust accumulation.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Dry storage area has porous ceiling tiles. Operator states they plan to replace.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
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