@ THE DINER DR PHILLIPS LLC
5072 DR PHILLIPS BLVD, Orlando FL 32819 · 407-704-1179
Last inspected Aug 6, 2026 · 13 visits since September 2023
AUG 24
MAR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 →
Disciplinary actions
3 cases · $1,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022022356 | Feb 16, 2022 | Feb 15, 2023 | $1,400 |
| 4--2021011246 | Jan 4, 2021 | Mar 30, 2021 | $360 |
| 4--2016033102 | May 13, 2016 | Aug 11, 2016 | $200 |
Inspection history
13 visits, newest first
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority4 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled / stained with food debris, mold-like substance or slime. -white cutting boards
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has sink and surface test strips, needs Quatt test strips for sanitizer, wrong test strips
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/ Per operator CFM is off today. 3 servers and 1 cook and 1 dish washer who helps engage in food preparation when needed. Total of 5 employees currently working during time of inspection
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. Per operator, all employee training certificates that are posted on wall,no longer work for establishment
Show the remaining 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment and utensils not properly air-dried - wet nesting.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing blue toxic substance not labeled. Handwash soap not labeled, operator labeled and placed near handwash sink
Bowl or other container with no handle used to dispense food. In sugar container in back prep area, operator removed and replaced with scoop with handle
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons, forks not inverted on clean equipment shelves next to ice machine, operator inverted
Equipment and utensils not properly air-dried - wet nesting. In back kitchen area, on clean equipment shelves
Water leaking from pipe and/or faucet/handle. In back sink area in back kitchen prep
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing on wrong side of splitter added to hose bibb. In back storage area
Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in cooks line. Ice scoop holder next to ice machine.
Ceiling tile missing. In dish area
Hole in or other damage to wall. In back of kitchen prep area
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority10 Intermediate9 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked sausages overnight, temped at 47F at 8:50am
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
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sausages overnight, temped at 47F at 8:50am
Vacuum breaker missing on wrong side of splitter added to hose bibb. In back storage area
Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in cooks line. Ice scoop holder next to ice machine.
Handwash sink not accessible for employee use at all times. Cooked potatoes container on cooks line.
Handwash sink used for purposes other than handwashing. A plastic container in hand sink next to dishwasher machine. As well as dirty coffee cup that was in the same sink.
No paper towels or mechanical hand drying device provided at handwash sink. By the register
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. Two new employees that have been hired for more than a week at establishment per operator
No soap provided at handwash sink. Near cooks line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes in the walk in cooler.
Squeeze bottle containing blue liquid toxic substance not labeled.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Behind ice machine near dish machine
Ceiling tile missing. In dish area
Drain cover(s) missing. In three compartment sink in back storage prep area
Floor tiles missing and/or in disrepair. In back area near three compartment sink drain
Hole in or other damage to wall. In back of kitchen prep area
In-use tongs stored on equipment door handle between uses. On cooks line
Plumbing system in disrepair. Three compartment sink drain stopper in back dish area.
Prep shelves with rust that has pitted the surface. On the cooks line under the grill
Water draining onto floor surface. 3 compartment sink in back room prep area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat at 0ppm
Jun 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at beverage station Coffee nozzles soiled Can openner holder soiled Cutting boards stained on cookline
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
Drain cover(s) missing under ice machine.
Light not functioning at exhaust hood.
May 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at beverage station Coffee nozzles soiled Can openner holder soiled Cutting boards stained on cookline
No certified food manager for establishment. 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 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 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.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
Drain cover(s) missing under ice machine.
Equipment in poor repair walk-in freezer leaking
Light not functioning at exhaust hood.
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 2 high priority.
2 High priority10 Intermediate12 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in chest freezer raw beef not hermetically sealed over ready-to-eat frozen French fries
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at beverage station Coffee nozzles soiled Can openner holder soiled Cutting boards stained on cookline
Handwash sink not accessible for employee use at all times by beverage station.
No certified food manager for establishment. 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 chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
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 probe thermometer provided to measure temperature of food products.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at kitchen sink by dish washer
Spray bottle containing toxic substance not labeled stored at expo.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filters not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
Current Hotel and Restaurant license not displayed.
Drain cover(s) missing under ice machine.
Equipment and utensils not properly air-dried - wet nesting in kitchen storage area and beverage station.
Equipment in poor repair walk-in freezer leaking
Floor area(s) covered with standing water by ice bin in kitchen
In-use tongs stored on equipment door handle between uses on cookline
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pineapple container
Light not functioning at exhaust hood.
No handwashing sign provided at a hand sink used by food employees incorrect handwashing sign at sink by dish machine.
Oct 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees at front counter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout front counter and dry storage areas.
Light not functioning. 2 light bulbs on cooks line
Aug 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Container of medicine improperly stored. Nasal solution stored next to coffee packets at front counter
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cooks line cracked eggs and handled clean equipment with no hand wash at cooks line
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line
No certified food manager for establishment. 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 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/ 6 employees with no certified food manager.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator had copy on planned. Manager filled out and is now posted.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees at front counter
Spray bottle containing toxic substance not labeled. Purple liquid cleaner on cart at front counter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout front counter and dry storage areas.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf at front counter Coffee filters at coffee station front counter
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cups on shelf at front counter with sauces and coffee packets.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In flour container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and spoons in water 112F.
Light not functioning. 2 light bulbs on cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in on cooks line
Water leaking from pipe and/or faucet/handle. - At hand washing sink in dish area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0ppm manager changed water. Rechecked now 200 ppm
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -sausage gravy, cooked day prior and cooled overnight inside walk in cooler per manager statement/date marking, 44F at edge, 46F in middle of deep plastic container. See stop sale.
Employee handled soiled equipment or utensils and then engaged in handling clean equipment or utensils without washing hands. -dishwasher handling soiled dishes at dish machine prior to handling clean dishes cycled from machine. Discussion with manager about non-functioning hand sink in ware-washing area
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage gravy, inadequately cooled to 41F from 135F within 6 hours
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooled overnight inside deep plastic tubs with lid covering container. Advised to use preventative measures to ensure critical control of 135-41F within 6 hours. Shallow pans, ice baths, stirring, leaving food uncovered during cooling period. Advised to check product cooling overnight first thing during opening shift.
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. -clean utensils, pitchers not inverted in ware-washing area
Employee with no beard guard/restraint while engaging in food preparation. -cook Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food
Food not stored at least 6 inches off of the floor. -fryer oil on floor next to prep sink in back
Interior of salamander has accumulation of black substance/grease/food debris.
Single-service articles not stored inverted or protected from contamination. -coffee filters
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 8 high priority.
8 High priority4 Intermediate6 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -sausage gravy, cooked day prior and cooled overnight inside walk in cooler per manager statement/date marking, 44F at edge, 46F in middle of deep plastic container. See stop sale.
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 at cookline prior to handling bread and biscuits. -same handling of raw shell eggs and ready to eat food, no functioning hand sinks in vicinity. -advised to person Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled soiled equipment or utensils and then engaged in handling clean equipment or utensils without washing hands. -dishwasher handling soiled dishes at dish machine prior to handling clean dishes cycled from machine. Discussion with manager about non-functioning hand sink in ware-washing area
Employee rubbed hands together for less than 10-15 seconds while washing hands. -server rinsed hands briefly at hand sink prior to running prepared food out to guests.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -utensils inside pan on cook-line not in 135F water out since. Manager replaced spatulas
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage gravy, inadequately cooled to 41F from 135F within 6 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 54F resting above pan level at make-line cooler next to stove. -
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooled overnight inside deep plastic tubs with lid covering container. Advised to use preventative measures to ensure critical control of 135-41F within 6 hours. Shallow pans, ice baths, stirring, leaving food uncovered during cooling period. Advised to check product cooling overnight first thing during opening shift.
Handwash sinks not functioning from food preparation/dishwashing area. Must be repaired/reinstalled in the same location. -hand sink on cook-line not functioning. -hand sink in back prep area near ice machine. Manager stated will be repaired. -1 remaining functional hand sink inside kitchen -Handwash sinks not accessible for employee use at all times.
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. -person in charge stated proof of training is currently at separate location.
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. -clean utensils, pitchers not inverted in ware-washing area
Employee with no beard guard/restraint while engaging in food preparation. -cook Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food
Food not stored at least 6 inches off of the floor. -fryer oil on floor next to prep sink in back
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting touching sugar in container
Interior of salamander has accumulation of black substance/grease/food debris.
Single-service articles not stored inverted or protected from contamination. -coffee filters
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated 07/2022
Drain cover(s) missing. Multiple drains throughout kitchen
Equipment and utensils not properly air-dried - wet nesting.
Sep 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued due to adulteration of food product. 1 shelled egg on cookline- cracked Operator removed egg and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline in ice bath less than 4 hours, per operator French toast mix 57F pooled eggs 57F butter tabs 69F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator items, were made at 8:30 and placed on hot holding. Held less than 4 hours Hollandaise sauce 80F
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple eggs Benedict entree items prepared with raw shelled unpasteurized eggs Hollandaise sauce.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for Quaternary or chlorine
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 soap provided at handwash sink. In woman's restroom, handicap stall
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated 07/2022
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and prep area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks stored at dish
Drain cover(s) missing. Multiple drains throughout kitchen
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floor drains soiled throughout kitchen
Food storage container/container lid cracked or broken. Multiple red lids cracked or beoken
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in dirty holder.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sprayer handle at dish machine soiled. Fan cover in walk in cooler. Light shield in walk in cooler.
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.