How many health inspections has SALLYS DINER had?

SALLYS DINER has had 26 inspections according to Florida DBPR records.

Has SALLYS DINER ever been shut down?

Yes, SALLYS DINER has been shut down 1 time by state inspectors.

What are the most common violations at SALLYS DINER?

The most frequently cited violations at SALLYS DINER are: Consumer advisory, Proper ventilation, Employee health reporting.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

SALLYS DINER

899 SR-436 EAST, Casselberry, FL 32707

Seminole County · Permanent Food Service · Owner: NEHME SALLY · License: SEA6902238

SALLYS DINER in Casselberry, FL has 26 inspections on record with 239 total violations (9.2 per inspection) and 1 emergency closure.

26Inspections

239Violations

1Closures

Data current as of May 13, 2025

Emergency Closures (1)

Emergency closure history for SALLYS DINER
Date	Reason	Reopened
Mar 12, 2025	Roach activity	09:11:00

Inspection History (26)

May 13, 2025 — Routine - Food· 7 violations (4 high priority)· Inspection Completed - No Further Action

Mar 13, 2025 — Routine - Food· 2 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

V23 Chemical properly stored

Mar 12, 2025 — Routine - Food· 18 violations (7 high priority)· Emergency order recommended

High Priority Violations

V01 Management awareness

V02 Employee health policy

SALLYS DINER

Emergency Closures (1)

Inspection History (26)

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