Facility:
JOHNNY CARINOS
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 6/29/2026
Total Score:85
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw meat seafood noted being stored above pre-cooked pot roast and ham. Raw meats must never be stored over top of pre-cooked/ready-to-eat foods or foods that do not require further cooking for consumption. Critical violation corrected through training on the topic and moving the pre-cooked items so they were no longer under the raw seafood. |
| 4 points: COLD AND HOT STORAGE EQUIPMENT |
| The hot holding cabinet designated for maintaining foods at 140?F or above was not functioning properly at the time of the inspection. The unit had not been turned on correctly and was at room temperature. Sausage had been transferred from the oven to this cabinet very recently before the inspection and was immediately moved to a properly functioning hot holding unit until the cabinet could be preheated and returned to service. This violation can be prevented by ensuring all hot holding units are turned on and adequately preheated before food is placed inside for hot holding. |
Non-Critical Violations
| 2 points: CONTAMINATION FROM WIPING CLOTHS |
| Wiping cloths noted not stored in adequate sanitizing solution. The dispenser in the mop sink area was noted not dispensing the proper concentration of sanitizer solution. The dispenser at the 3-compartment sink will be utilized in the interim period while the other dispenser is being repaired/adjusted. |
| 1 points: FLOORS WALLS CEILINGS |
| Floors throughout establishment noted in need of repair. Grout and floor tiles missing. |
| 1 points: IN-USE UTENSILS |
| Dipper well was noted not operating. Water was turned upon notification of the violation. |
Inspection Date: 12/29/2025
Total Score:92
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw ground beef noted stored above raw salmon. Raw meats are to be stored according to the required final cooking temperature from bottom to top as follows: chicken beef pork seafood and all ready-to-eat/pre-cooked items on the top. Critical violation corrected through training on the topic. |
Non-Critical Violations
| 1 points: FLOORS WALLS CEILINGS |
| Floors throughout establishment noted in need of repair. Grout and floor tiles missing. |
| 1 points: IN-USE UTENSILS |
| In - use utensil noted being stored with the handle laying in the bread crumbs. |