JACK'S DINER
1031 N FEDERAL HWY · HOLLYWOOD · Broward County · FL 33020-3539
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 12
22-41-4High Priority – 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. **Warning**
12A-27-4High Priority – 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. **Repeat Violation** **Admin Complaint**
12A-28-4High Priority – 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. **Warning**
08A-02-6High Priority – 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. **Warning**
08A-05-6High Priority – 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. **Warning**
03A-03-5High Priority – 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. **Corrective Action Taken** **Admin Complaint**
12A-09-4High Priority – 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. **Warning**
01B-13-4High Priority – 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. **Warning**
01B-02-5High Priority – 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). **Warning**
03A-02-5High Priority – 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. **Repeat Violation** **Admin Complaint**
03D-06-5High Priority – 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. **Corrected On-Site** **Warning**
03B-01-6High Priority – 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 5
03D-15-4Intermediate – 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. **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Warning**
03F-10-5Intermediate – 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. **Corrective Action Taken** **Warning**
02C-02-5Intermediate – 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. **Warning**
41-17-4Intermediate – 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. **Repeat Violation** **Admin Complaint**
Basic 5
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in top of ice machine. **Warning**
16-55-4Basic – 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. **Warning**
14-11-5Basic – Equipment in poor repair. Gasket damaged on lower cooler door of fliptop unit directly to left of cook line. **Warning**
21-10-4Basic – Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes at cook line. **Warning**
08B-12-5Basic – Stored food not covered. In walk in cooler, container of cooked sausage and buckets of tomato sauce and chili not covered. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on October 10, 2026 1:19 PM.
Violation category totals
2 observation(s)
1 observation(s)
6 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.