FLAPJACK JOHNNYS
6275 WESTWOOD BLVD, Orlando FL 32821
Last inspected Jul 10, 2024 · 5 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
MAR 24
JUL 24
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority4 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cookline, operator coached on proper handwashing
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over artichoke hearts under maketable
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Show the remaining 11 findings ▾
Handwash sink not accessible for employee use at all times. Sanitation bucket and spatula in in across from walk-in cooler
Handwash sink used for purposes other than handwashing. Observed employee rinse towel in hsndsink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab cake mix prepared on over 24 hours prior
Equipment in poor repair. Walk-in cooler ambient temperature 50F
Floor soiled/has accumulation of debris. Throughout kitchen
Floor tiles missing and/or in disrepair. Tile missing at walk-in cooler threshold
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cambro container in flour bin
No handwashing sign provided at a hand sink used by food employees. Across from walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cookline
Standing water in bottom of reach-in-cooler. Cooler drawer on cookline. Bottom of make table on cookline
Stored food not covered. Feta, corned beef hash in walk-in cooler
Jul 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cookline, operator coached on proper handwashing
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over artichoke hearts under maketable
Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced potatoes (50-51F - Cold holding); raw corned beef (50F - Cold Holding)shell eggs (50F ambient - Cold Holding); corned beef hash (50F - Cold Holding); feta (50F - Cold Holding); liquid egg whites (50F - Cold Holding); heavy cream (50F - Cold Holding); raw bacon (50F - Cold Holding); turkey sausage (50F - Cold Holding); whipped cream cheese (50F - Cold Holding); sliced turkey (50F - Cold Holding) in walk-in cooler overnight. Walk-in cooler ambient temperature 50°F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced potatoes (50-51F - Cold holding); raw corned beef (50F - Cold Holding)shell eggs (50F ambient - Cold Holding); corned beef hash (50F - Cold Holding); feta (50F - Cold Holding); liquid egg whites (50F - Cold Holding); heavy cream (50F - Cold Holding); raw bacon (50F - Cold Holding); turkey sausage (50F - Cold Holding); whipped cream cheese (50F - Cold Holding); sliced turkey (50F - Cold Holding) in walk-in cooler overnight. Walk-in cooler ambient temperature 50°F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. Sanitation bucket and spatula in in across from walk-in cooler
Handwash sink used for purposes other than handwashing. Observed employee rinse towel in hsndsink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab cake mix prepared on over 24 hours prior
Equipment in poor repair. Walk-in cooler ambient temperature 50°F
Floor soiled/has accumulation of debris. Throughout kitchen
Floor tiles missing and/or in disrepair. Tile missing at walk-in cooler threshold
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cambro container in flour bin
No handwashing sign provided at a hand sink used by food employees. Across from walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cookline
Standing water in bottom of reach-in-cooler. Cooler drawer on cookline. Bottom of make table on cookline
Stored food not covered. Feta, corned beef hash in walk-in cooler
Mar 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; diced ham (46F - Cold Holding)per operator for only 2 hours. Put in freezer to rapid chill. Recheck 1 hour 38F. shredded cheese (55-58F - Cold Holding)reach in drawer cookline.
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. Emailed form to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has food items time marked but plan is not filled out.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Ovens in kitchen.
Drain cover(s) missing. Back dish area.
Equipment in poor repair. Walk in cooler door does not close all the way.
Floor soiled/has accumulation of debris. Throughout kitchen, prep area, storage room and walk in refrigerator.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door ice build up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop and plastic cambro in flour in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink in server area has black substance in it. Shelf above server window. Gasket on both single door reach in freezer in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Make line in kitchen.
Standing water in bottom of reach-in-cooler. Bottom of makeline where batters are held.
Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment in kitchen
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sugar in prep area.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 2 high priority.
2 High priority3 Intermediate17 Basic
Show 22 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (55-58F - Cold Holding)reach in drawer cookline.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; diced ham (46F - Cold Holding)per operator for only 2 hours. Put in freezer to rapid chill. Recheck 1 hour 38F. shredded cheese (55-58F - Cold Holding)reach in drawer cookline.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed form to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has food items time marked but plan is not filled out.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Ovens in kitchen.
Drain cover(s) missing. Back dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee orange juice in server area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone sitting on cutting board to make line in kitchen.
Equipment in poor repair. Walk in cooler door does not close all the way.
Floor soiled/has accumulation of debris. Throughout kitchen, prep area, storage room and walk in refrigerator.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door ice build up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop and plastic cambro in flour in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink in server area has black substance in it. Shelf above server window. Gasket on both single door reach in freezer in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Make line in kitchen.
Single-service articles not stored inverted or protected from contamination. Pre prepared coffee filters in server area.
Standing water in bottom of reach-in-cooler. Bottom of makeline where batters are held.
Stored food not covered. Margarine,hollandaise sauce and cooked beef in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment in kitchen
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sugar in prep area.
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate10 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs and did not change gloves and wash hands before handling clean equipment. Operator coached employee on proper hand washing
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw haddock over cheese sticks in walk-in freezer
Stop Sale issued due to food not being in a wholesome, sound condition. Coleslaw housemade labeled 7/25 production date.
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. Cut melon at expo station.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (117-126F - Hot Holding) on flattop, operator states cooked less then four hours operator will reheat to 165°F
Handwash sink not accessible for employee use at all times. Steel scrubby in handsink in kitchen
Clean utensils or equipment stored in dirty drawer or rack. Cambro containers on storage rack
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on counter at server station.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in walk-in freezer. At door and compressor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 102F on cookline
Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk-in freezer door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket moldy at top of single door Aventco cooler near soda machine
Reach-in cooler interior/shelves have accumulation of soil residues. Single door Aventco cooler near soda dispenser. Cooler drawers under cookline
Standing water in bottom of reach-in-cooler. Cooler drawers under cookline
Water leaking from faucet. Three compartment sink
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.