Sallys Diner
899 SR-436 East, Casselberry, FL 32707 · Permanent Food Service · License 6902238
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection5 high priority (3 fixed by the Jul 17 follow-up, 2 fixed on the spot), 4 intermediate, 6 basic (1 repeat)-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
- First visitJul 16, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- butter pats 69°, less than 4 hours, operator placed in walk-in cooler for quick cool. New temp.46°
Fixed on the spot
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
- reheating fo 3.5 hours, Operator discarded. brown gravy (108°F - Hot Holding); hollandize sauce (112°F - Hot Holding); mashed potatoes (130°F - Hot Holding); green beans (112°F - Hot Holding); collard greens (115°F - Hot Holding)
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- outside mop sink
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
- one live roach in dining area. Operator killed and clean up.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
- Spray bottle of cleaner stored over condiment packets.
Fixed on the spot
Intermediate4
Code 11, Employee health: 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.
- 2 new hires (Boh, Foh)
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- server
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- electric slicer
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. - Toni
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
- cooking oil stored under prep sink.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-server
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- exterior of cooking equipment.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.