Sallys Diner II
972 W SR 434, Longwood, FL 32750 · Permanent Food Service · License 6904808
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection2 high priority (no follow-up needed), 6 basic-12
- Safety score88
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 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- butter chips (46f - Cold Holding). Operator states less than 4 hours. Operator states had out during portioning.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- raw shell eggs over raw fish at reachin cooler
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
- tongs on oven door handle
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
- gasket torn at reachin cooler
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- back door
Outer openings not protected with self-closing doors.
- back door
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
- below cookline equipment
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
Fixed on the spot
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.