JACK'S DINER
1031 N FEDERAL HWY, Hollywood FL 33020 · 954.929.2888
Last inspected May 22, 2026 · 12 visits since October 2023
JUL 24
NOV 24
JUL 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections trending up, 28 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25, observed food handling at time of inspection. Operator renewed at time of inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,660
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025055231 | Jul 9, 2025 | Aug 25, 2025 | $900 |
| 2--2024017865 | Mar 4, 2024 | Apr 18, 2024 | $760 |
Inspection history
12 visits, newest first
May 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on towel after rinsing at triple sink. Reviewed proper procedures for hand washing and to use paper towels only. Employee washed hands properly at hand sink.
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 and the time removed from temperature control cannot be determined. 1 1/2 flats raw shell eggs at cookline missing time mark. Per manager out of cooler approximately 1 hour. Employee added time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. in space between grills at cookline, cooked onions 98F - Hot Holding); cooked sausage (99F - Hot Holding). Per manager, both prepared less than 4 hours. Both items moved to steam well to reheat and hot hold.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cookline reading >200ppm chlorine. Employee remade to proper 100ppm chlorine.
Show the remaining 4 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands off at triple sink. Reminded employee to only use hand sink. Employee washed hands properly at hand sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and cell phone on shelf by pans of cooked bacon.
Food stored on floor. Containers with raw ground beef and raw chicken on floor in walk in.
Stored food not covered. Meatloaf at proper temperature in walk in cooler not covered.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Operator set up three compartment sink for manual sanitization at 100ppm chlorine and called for service
Ice buildup in walk-in freezer. Observed on floor in walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above wait station
Dec 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Operator set up three compartment sink for manual sanitization at 100ppm chlorine and called for service
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee clean out sink with gloves hands then change gloves and begin handling utensils without washing hands. Discussed with employee. Employee removed gloves and washed hands
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25, observed food handling at time of inspection. Operator renewed at time of inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in walk-in freezer. Observed on floor in walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above wait station
Stored food not covered. Cooked potatoes stored in reach in freezer in prep area not covered. Employee covered
Jul 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top on cook line across from flat top: tuna (53F); chicken salad (51F); coleslaw (53F); cheese (56F); cooked mushrooms (51F); potato salad (52F); egg salad (57F); raw steak (50F); raw burger (54F). Employee states items have been in unit for approximately 3 hours. Employee started to ice top items and move reach in cooler section items to working reach in cooler. Monitored unit for 30 minutes with drops in temperature. Items not prepared or portioned today.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door flip top on cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at wait station
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above apple sauce, cut onions in 1 door cook line flip top. Operator reorganized. Raw pooled eggs stored above cooked pasta in 2 door stainless reach in cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top on cook line across from flat top: tuna (53F); chicken salad (51F); coleslaw (53F); cheese (56F); cooked mushrooms (51F); potato salad (52F); egg salad (57F); raw steak (50F); raw burger (54F). Employee states items have been in unit for approximately 3 hours. Employee started to ice top items and move reach in cooler section items to working reach in cooler. Monitored unit for 30 minutes with drops in temperature. Items not prepared or portioned today.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area
Cloth used as a food-contact surface. Wiping cloth used as cover for cooked pasta. Operator removed and replaced with plastic wrap
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish still partially frozen, employee opened up packaging and removed. Discussed proper thawing of commercially processed reduced oxygen packaged fish with operator
Covered waste receptacle not provided in women's bathroom.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door flip top on cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at wait station
Standing water in bottom of reach-in-cooler. Observed at 2 door flip top on cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer buckets on cook line tested at 0ppm chlorine. Operator remade solutions and retested at 100ppm chlorine
Nov 13, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Hash Browns (80F - Hot Holding); Cooked Sausage links (120F - Hot Holding). Per chef food item in unit less than 2 hours. Observed cooked hash browns stored at room temperature. Cook reheated.
1) Buckets of raw meats stored on floor in walk in cooler. 2) Cases of meats stored on floor in walk in freezer.
Ceiling / Ceiling vents soiled with accumulated grease, dust, or mold-like substance.
Ceiling/ceiling tile shows damage or is in disrepair.8 ceiling tiles throughout establishment damaged with water stains.
Covered waste receptacle not provided in women's bathroom.
Nov 12, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook Line Flip Top-; Tuna Salad (49F - Cold Holding); Cheese (52F); Chicken salad (51F); Coleslaw (51F- Cold Holding) Per Chef food items in unit over 4 hours. Items not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cook Line Flip Top-; Tuna Salad (49F - Cold Holding); Cheese (52F); Chicken salad (51F); Coleslaw (51F- Cold Holding) Per Chef food items in unit over 4 hours. Items not prepared or portioned today. See Stop Sale. 2) Cook Line Flip top- Sliced Cheese (49F - Cold Holding); Ham (50F - Cold Holding). Per chef food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Chef add ice to quick chill. 3) cases of Raw shell eggs 80F Cold holding. Observed cases of eggs stored in room temperature next to walk in cooler. Per Manager food items stored next to cooler less than 4 hours. Manager moved to walk in cooler to quick chill. 4) Container of raw shell eggs (54F - Cold Holding). Per cook food item in unit less than 4 hours. Observed ice melted. Chef add more ice to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Hash Browns (80F - Hot Holding); Cooked Sausage links (120F - Hot Holding). Per chef food item in unit less than 2 hours. Observed cooked hash browns stored at room temperature. Cook reheated.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200Ppm. Cook Remade to 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned during inspection.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle containing bleach next to dishwashing machine not labeled. Manager labeled during inspection.
1) Buckets of raw meats stored on floor in walk in cooler. 2) Cases of meats stored on floor in walk in freezer.
1) Cooked potatoes and cooked beans not covered in Avantco double doors reach in cooler at entrance of kitchen. 2) Cooked pork and cooked rice at walk in cooler not covered. Employee covered during inspection.
Ceiling / Ceiling vents soiled with accumulated grease, dust, or mold-like substance.
Ceiling/ceiling tile shows damage or is in disrepair.8 ceiling tiles throughout establishment damaged with water stains.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish in white refrigerator next to wall in kitchen.
Covered waste receptacle not provided in women's bathroom.
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket.
Jul 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to grab a clean plate serve a customer without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. Priority: High Priority
Observed: Employee washed hands with no soap. There was no soap next to handwashing sink when I arrived. Observed employee washed hands without applying soap. Soap was finally replaced but still observed some of the employees not using it. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fruits topping flip top-; Cut Mellon (50F - Cold Holding); Cut Tomatoes (52F - Cold Holding) Per chef food items in unit overnight. Items not prepared or portioned today. See Stop sale. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep Table-; Cooked onions (100-105F - Hot Holding); Cooked Breakfast Potatoes (96-105F - Hot Holding) Per chef food items in unit less than 2 hours. Observed food items stored on shelf under steam table. Chef reheated. **Admin Complaint** Priority: High Priority
Observed: No soap provided at handwash sink in kitchen. Manager replaced during inspection. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. Tanks in dry storage area. Priority: Basic
Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen. Priority: Basic
Observed: Container of flour stored on floor in dry storage area. Employee elevated. Priority: Basic
Observed: Covered waste receptacle not provided in women's bathroom. Priority: Basic
Observed: Equipment in poor repair. Gasket in Everkool flip top in disrepair. Priority: Basic
Observed: Floor area(s) covered with standing water. Walk in freezer floor. Employee cleaned during inspection. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. Several tiles in disrepair and 1 tile is missing in kitchen Priority: Basic
Observed: Food not stored at least 6 inches off of the floor. Several containers of meat stored on floor in walk in cooler. Priority: Basic
Observed: Plumbing system in disrepair. Handwashing sink leaking water in kitchen. Priority: Basic
Observed: Stored food not covered. Containers of cooked beans and cooked breakfast potatoes stored in Avantco double doors not covered. Chef covered during inspection. Priority: Basic
Observed: Working containers of flour removed from original container not identified by common name. Priority: Basic
Mar 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items in walk in cooler missing date marks from when prepared.
Equipment in poor repair. Gasket damaged on lower cooler door of fliptop unit directly to left of cook line.
Stored food not covered. In walk in cooler, container of cooked sausage and buckets of tomato sauce and chili not covered.
Mar 4, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 12 high priority.
12 High priority5 Intermediate5 Basic
Show 22 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm chlorine. Observed sanitizer pump not operating during rinse / sanitizer cycle.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked multiple raw shell eggs and continued working with and preparing other food items without washing hands and changing gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees on cook line wiping hands on soiled towels tucked into aprons and continuing to prepare food items without washing hands or changing gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white stand up reach in freezer at end of cook line, open box of raw breaded shrimp above open bags of french fries and onion rings.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of raw shell eggs on top of pickle buckets.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) On shelf in front of cookline, 3.5 flats raw shell eggs (76F - Ambient). Per employee eggs out of cooler 45 minutes to an hour. Eggs moved to walk in cooler to rechill. 2) On prep shelf outside walk in cooler, 5 flats raw shell eggs (84F - Ambient). Per employee out of walk in cooler just over 1 hour. Employee moved eggs back into walk in cooler to rechill.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher changed gloves after handling bus pan of dirty dishes and began to put up clean dishes without first washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. In Frigidaire behind main cook line, portioned mahi and salmon fully thawed still in reduced oxygen packaging. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) On shelf in front of cook line under no time or temperature control, corned beef hash 88F at 11:00am (opened cooling since 7:00am).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, MAIN FLIPTOP UPPER - cut lettuce (74F - Cold Holding); cole slaw (58F - Cold Holding); tuna salad (57F - Cold Holding); diced tomatoes (68F - Cold Holding); sliced cheddar (64F - Cold Holding); sliced swiss (67F - Cold Holding) LOWER - canadian bacon (56F -Cold Holding); smoked sausage (55F - Cold Holding); feta cheese (55F - Cold Holding); raw steak (55F - Cold Holding); raw beef (56F - Cold Holding); raw burgers (54F - Cold Holding). Per employee, items not prepared or portioned today and in unit just over 4 hours. Employee removed all items to other coolers and walk in cooler to rechill. Ambient thermometer of unit reading 58F. Do not use unit until temperature can be maintained at 41F or lower.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On shelf in front of cook line under no time or temperature control, corned beef hash 88F at 11:00am (opened cooling since 7:00am). See stop sale. Employee discarded can.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep space between cook line flat top units under no time or temperature control, containers of cooked sausage links (92F - Hot Holding); cooked sausage patties (89F - Hot Holding). Per employee cooked less than 3 hours. Employee moved containers up onto fliptop to reheat and hot hold.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf in front of cook line, pancake batter 76F at 11:00am (prepared cooling since 9:00am) to 78F at 12:10pm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Individual butters and creamers at each table being held for two hour limit if not used. No written plan available. Time as Public Health Control form printed and provided to be completed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items in walk in cooler missing date marks from when prepared.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles on top of dish machine and on cleaning cart to right of triple sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in top of ice machine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump not operating during rinse / sanitizer cycle. Machine reads 0ppm sanitizer.
Equipment in poor repair. Gasket damaged on lower cooler door of fliptop unit directly to left of cook line.
Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes at cook line.
Stored food not covered. In walk in cooler, container of cooked sausage and buckets of tomato sauce and chili not covered.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair.
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority2 Intermediate10 Basic
Show 19 findings ▾
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 and than handle clean plate without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cellphone then handled a clean plate and placed scrambled eggs on to serve to customer without washing hands.
Raw animal food stored over canned/bottled drinks. Observed raw chicken breast over bottles of orange juice in walk-in cooler.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over cantaloupe in walk-in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored on shelf at room temperature. Employee placed in cooler. Explained to operator he had the option of using time is a public health control on the eggs. Emailed forms
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler#2 chicken breast (49F - Cold Holding); meatballs (48F - Cold Holding); sausage patties (40F - Cold Holding); sausage links (30F - Cold Holding); hard boiled eggs (57F - Cold Holding); rice pilaf (58F - Cold Holding); white rice (51F - Cold Holding); cottage cheese (55F - Cold Holding); macaroni salad (52F - Cold Holding) per operator held less than 2 hours employee placed ice on items. Unit was disconnected from power. Employee plugged in unit Observed on cook line pooled eggs (51F - Cold Holding) in ice bath per employee held less than two hours. Employee added more ice to the ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (110F - Hot Holding); sausage links (115F - Hot Holding) in pans sitting shelf between flat top griddles. Per employee held less than 2 hours. Employee placed items on flat to reheat to 165F.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator bulletin.
Spray bottle containing toxic degreaser substance not labeled.
Commercially processed reduced oxygen packaged tilapia,salmon,mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter next to flat top griddle Observed employee cell phone on shelf above flip top cooler. Employee removed.
Floor tiles missing and/or in disrepair.
Food stored on floor. Observed multiple plastic containers with prime rib,chicken breast, ground beef stored on the walk in floor Observed cases of eggs, plastic pickle buckets and cases of French fries being stored on the floor in the walk-in cooler Observed a plastic container of ground beef stored on the walk-in freezer floor. Observed boxes of turkey breast stored on the walk-in freezer floor.
Ice scoop handle in contact with ice at front counter. Operator removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour and sugar containers scoop handles in contact with flour and sugar operator removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed plastic water bottle in G series single glass door reach in.
Soiled dry wiping cloth in use.on cook line.
Stored food not covered. Observed three hotel pans of cooked potatoes not covered in walk-in cooler.
Working containers of flour and sugar removed from original container not identified by common name.
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.