LESTER'S DINER

Name: LESTER'S DINER
Address: 1924 E ATLANTIC BLVD, POMPANO BEACH, FL, 33060, US
Rating: 88.7

1924 E ATLANTIC BLVD, POMPANO BEACH, FL 33060

License #1617797

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.7 Grade B / 100

Solid Health Score

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Quick take

LESTER'S DINER in POMPANO BEACH currently holds an InspectFL Health Score of 88.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on November 4, 2025. Across those visits, inspectors documented 35 total violations — 5 critical, 13 major, 17 minor.

Inspection data quality

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Imported observations

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[05-08-4] No probe thermometer provided to measure temperature of food products. Establishment does not have thermometer to check temperatures of cold foods.
[11-26-1] 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. Employee hired three weeks ago, without signed employee health form. Emailed form to manager.

Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. Establishment does not have thermometer to check temperatures of cold foods.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched apron, touched pants, and then touched bread to serve to customer without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing of gloves. Employee washed hands and changed gloves.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board on prep table next to stove . Manager removed cloth from under board.
[33-16-4] Open dumpster lid.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored next to eggs on prep table near to cook line. Employee removed phone.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer at over 200 ppm. Manager corrected to 100 ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1), Can opener on prep table in back dish wash area soiled. 2). Ice machine soiled on interior right side in dishwasher area.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in container of coleslaw in cold unit on cook line. Manager removed cup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall and pipes next to cook line soiled with grease and food debris.
[11-26-1] 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. Employee hired three weeks ago, without signed employee health form. Emailed form to manager.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle stored down in container of rice pudding at flip top next to waffle machines. Manager removed spoon from food.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Victory reach in cooler, cooked Onions (53F - Cold Holding). Per operator, foods not prepped or portioned today. Cooked yesterday and held in unit overnight. 1). Flip top #1 //Cut Tomatoes (55F - Cold Holding); Cole Slaw (54F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in unit overnight. Manager discarded. See Stop Sale. 2). Flip top # 2 // Shredded Cheese (49F - Cold Holding); Feta Cheese (49F); Cut Tomatoes (50F - Cold Holding);Butter Packs (52F - Cold Holding), per operator, foods not prepped or portioned today., foods held in unit overnight. Manager discarded. See Stop Sale.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and Lox ( Raw salmon), without asterisks on menu.
[08B-38-4] Food stored on floor. 1). Several buckets of pickles and onions stored on floor in walk in cooler. Manager removed from floor. 2). Cooking oil stored on floor on cook line. Employee removed from floor.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top at cook line, cooked chicken wings (47F - Heated Cooling)at 9:26 am since 6:30 am to 51 F at 10:30 am. Cooling covered with plastic wrap , advised manager to cool uncovered. Manager removed covering and placed in freezer to quick chill.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items at walk in cooler prepared onsite and held over 24 hours not properly date marked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, ice buckets stored, not inverted.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink located near three compartment sink in dish area used for other purposes as evident but food debris, pot scrubber, and dirty glove inside sink. Advised operator handwashing sink is used for hand washing only.
[08B-38-4] Food stored on floor. At kitchen, oil stored on floor and at walk in freezer, food stored on floor. Advised operator of proper storage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen several opened employee beverages stored on/over prep table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler top and bottom, Sliced tomatoes 54F Pico de gallo 58F Tzatziki 57F Tuna 61F Chicken salad 67F Potato salad 57F Coleslaw 58F Cheese 60F Roast beef 61F Chicken wings 60F Stuffing 60F Roast beef 60F Meatloaf 60F Boiled eggs 60F, Cut lettuce 58F , not prepared or portioned today. Operator stated items held in cooler over 4 hours. See stop sale.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At cook line, cardboard underneath rubber mats heavily soiled with food debris.
[14-55-4] Uncleanable knife block in use to store knives. At kitchen, knife block used to store knives.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At kitchen, refrigerator doors soiled with food debris.
[41-17-4] Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles with chemicals located in dish area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach coolers interior soiled with food debris.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked chicken (94F - Hot Holding); cooked potato (57F - Hot Holding), Hollandaise (122F -Hot holding), Mashed potatoes (120F -Hot holding) Au just (117 - Hot holding); Operator stated items held for approximately 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler top and bottom, Sliced tomatoes 54F- Pico de gallo 58F Tzatziki 57F Tuna 61F Chicken salad 67F Potato salad 57F Coleslaw 58F Cheese 60F Roast beef 61F Chicken wings 60F Stuffing 60F Roast beef 60F Meatloaf 60F Boiled eggs 60F, Cut lettuce 58F,-Cold Holding, not prepared or portioned today. Operator stated items held in cooler over 4 hours. See stop sale.
[53B-13-5] 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.
[08B-12-5] Stored food not covered. At walk in cooler, several food items stored uncovered.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At kitchen cook line, microwave soiled with food debris.

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