SALLYS DINER
899 SR-436 EAST, Casselberry FL 32707 · 4074807242
Last inspected Jul 17, 2026 · 13 visits since August 2023
MAR 25
MAY 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - one live roach in dining area. Operator killed and clean up.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025025041 | Mar 12, 2025 | May 6, 2025 | $800 |
Inspection history
13 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. - server
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 and Lodging Association (SafeStaff) 866-372-7233. - Toni
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Roach activity present as evidenced by live roaches found. - one live roach in dining area. Operator killed and clean up.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter pats 69°, less than 4 hours, operator placed in walk-in cooler for quick cool. New temp.46°
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - reheating fo 3.5 hours, Operator discarded. brown gravy (108F - Hot Holding); hollandize sauce (112F - Hot Holding); mashed potatoes (130F - Hot Holding); green beans (112F - Hot Holding); collard greens (115F - Hot Holding)
Toxic substance/chemical improperly stored. - Spray bottle of cleaner stored over condiment packets.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - outside mop sink
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. - server
Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer
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 and Lodging Association (SafeStaff) 866-372-7233. - Toni
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)
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. - cooking oil stored under prep sink.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryer - white cutting board on cooks line
Floor soiled/has accumulation of debris. - under cooking equipment in kitchen area.
Light not functioning. - light over grill
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority5 Intermediate11 Basic
Show 20 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. - 0 ppm - Operator placed service call for repair.
Rodent activity present as evidenced by rodent droppings found. -3 droppings in water heat closet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter on front counter 71° less 4 hours - operator place in freezer for quick cool - new temp. 43°
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. - operator placed correct time on raw shell eggs.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - cooked sausage links
Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryer - white cutting board on cooks line
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. -1 new hire
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked potatoes - Operator placed correct date on container.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - coffee cup stored on prep table in prep area.
Floor soiled/has accumulation of debris. - under cooking equipment in kitchen area.
Food stored on floor. -Cooking oil stored.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
Light not functioning. - light over grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment.
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. - cooked potatoes stored in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate15 Basic
Show 21 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - Cornbeef hashed opened 2 days prior to.
Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line. - can opener - electric slicer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 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.
Non-pitting surface rust on food-contact equipment. - shelves in make line reach-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles thru out entire kitchen areas.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -sever
Employee with no hair restraint while engaging in food preparation. - cook
Equipment in poor repair. -walk in floor.
Floor soiled/has accumulation of debris. - entire kitchen areas, under all cooking equipment - walk-in floor
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave over make line
Light not functioning. - light fixture over cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of all cooking equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. - make line reach in
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. - walls thru out entire kitchen areas.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter (51F - Cold Holding); sausage (50F - Cold Holding); meatloaf (46F - Cold Holding); sausage patty (48F - Cold Holding); ham (50F - Cold Holding); sausage patty (53F - Cold Holding) -operator states all items less than 3 hours
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. -eggs on cooks line -time parking added
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes (106F - Hot Holding)
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys and headphone case on prep table with meat slicer
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles. -accumulation of grease on shelf's holding kitchen equipment
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 12, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate8 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Roach activity present as evidenced by live roaches found. -1 live roach under meat slicer -3 live roaches at dry storage shelf containing food items
Roach excrement and/or droppings present. -above paper tower dispenser in prep area, between wood joist
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed after crashing raw shell eggs
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -potatoes (50F - Cold Holding); meatloaf (46F - Cold Holding); sausage (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potatoes (50F - Cold Holding); meatloaf (46F - Cold Holding); sausage (46F - Cold Holding)
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. -eggs not time marked
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in prep area
Buildup of food debris/soil residue on equipment door handles. -accumulation of grease on shelf's holding kitchen equipment
Dead roaches on premises. -1 dead roach under right side of prep table -7 countable dead roaches in grease pool under kitchen equipment
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee drink cup on cutting board at reach in cooler
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. -egregious accumulation of grease under kitchen equipment
Floor tiles missing and/or in disrepair. -floor tiles under kitchen equipment damaged and missing
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. -bin of sugar not labeled
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee washing dishes, no handwashing from dirty dishes to putting away clean and sanitized dishes
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - Employee whipped hand across face, no hand wash before returning to food prep
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Employee used BHC with already cooked bacon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Single serve butter 70F at bar area, operator placed on ice
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk
Food-contact surface soiled with food debris -meat slicer in food prep area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Bowls and strainer in dish ware storage
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee bag next to meet slicer on top of food preparation table
Floor soiled/has accumulation of debris. -Accumulation of food debris and oil/Grease on floor underneath kitchen equipment. Grill, flattop,Fryer
Food storage container/container lid cracked or broken.
Improper hand wash -Handsink in Prep Area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulation of food debris and grease on the sides of equipment. GRILL, FLATTOP, FRYER
Wall soiled with accumulated grease, food debris, and/or dust. -Wall behind glass grill, accumulation of grease from overhead hood.
Working containers of food removed from original container not identified by common name. -Salt put of original package not labeled by common name
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. - togo/grocery bags holding portioned beef products in walk in freezer
No probe thermometer provided to measure temperature of food products.
Accumulation of lime scale on the inside of the dishmachine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk sugar - bulk salt
No Heimlich maneuver/choking sign posted. - emailed to operator
Single-service articles improperly stored. - ketchup packets stored on lower shelf next to bleach and degreaser
Oct 6, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - undercooked eggs Benedict on menu.
Cutting board has cut marks and is no longer cleanable. - both cook line cutting boards.
Equipment in poor repair. - gasket of walk in cooler
Floor soiled/has accumulation of debris. - inside walk in cooler - inside walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - can opener - walk in cooler fan cover
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Worn, torn and/or soiled floors. - floor in walk in cooler leading into freezer damaged
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee spreading toast. - cook adding toast to plate before service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - flat of eggs sitting on counter <5 mins per employee (80f ambient). Employee setup ice pan - Frigidaire reach in: pancake batter (45F - Cold Holding); meat loaf (45F - Cold Holding). Employee states brought out around 8am.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - undercooked eggs Benedict on menu.
No paper towels or mechanical hand drying device provided at handwash sink. - hand sink in prep room
Accumulation of black/green mold-like substance in the interior of the ice bin. - in server station
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. - both cook line cutting boards.
Employee eating in a food preparation or other restricted area. - open cup of coffee on shelf over cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - phone on shelf over cook line
Equipment in poor repair. - gasket of walk in cooler
Floor area(s) covered with standing water. - cook line are. Employee cleaned up
Floor soiled/has accumulation of debris. - inside walk in cooler - inside walk in freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop in bulk sugar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - can opener - walk in cooler fan cover
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. - zero ppm. Employee added bleach. Final 50ppm
Worn, torn and/or soiled floors. - floor in walk in cooler leading into freezer damaged
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.