NICK'S 50'S DINER
1900 OKEECHOBEE BLVD · WEST PALM BEACH · Palm Beach County · FL 33409
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 9
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 3 dented cans of sausage gravy **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 cracked raw shell eggs, changed gloves then grabbed clean spatula and Pan; no handwash Employee washed their hands **Corrected On-Site** **Warning**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. At low boy below grill: Thank you to go bag with ice in direct contact with raw mahi Operator removed bag **Corrected On-Site** **Warning**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Tenderized meat stored over raw bacon at walk in cooler Operator stored properly **Corrected On-Site** **Warning**
01B-02-5High Priority – 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. At low boy below grill: shredded cheese (45F – Cold Holding) as per chef stored overnight Not prepped or portioned today See stop sale low boy at server station: sliced cheese (52F – Cold Holding); shredded cheese (58F – Cold Holding); chocolate milk (50F – Cold Holding); milk (50F – Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top grill by steam table: sliced turkey (55F at 9:30am/ 55F at 10:10am – Cooling) since 6:00 am; The product did not cooled down to 41F within a total of 4 hours See stop sale flip top grill across stove: tuna salad (60F at 9:03am / 55F at 10:00 – ambient Cooling); chicken salad (55F at 9:03 55F at 10:03 – Cooling); chopped sausage (55F at 9:03 55F at 10:03 – Cooling) as per chef since 6 am; The products did not cooled down to 41F within a total of 4 hours See stop sale **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy below grill: shredded cheese (45F – Cold Holding) as per chef stored overnight Not prepped or portioned today See stop sale low boy at server station: sliced cheese (52F – Cold Holding); shredded cheese (58F – Cold Holding); chocolate milk (50F – Cold Holding); milk (50F – Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale sitting above stove: rehydrated hash browns (70F – Cold Holding) as per chef stored above stove 20 minutes ago Not prepped or portioned today Operator placed into oven cooler to quick chill **Corrective Action Taken** **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. flip top grill by steam table: sliced turkey (55F at 9:30am/ 55F at 10:10am – Cooling) since 6:00 am; The product did not cooled down to 41F within a total of 4 hours See stop sale flip top grill across stove: tuna salad (60F at 9:03am / 55F at 10:00 – ambient Cooling); chicken salad (55F at 9:03 55F at 10:03 – Cooling); chopped sausage (55F at 9:03 55F at 10:03 – Cooling) as per chef since 6 am; The products did not cooled down to 41F within a total of 4 hours See stop sale **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sitting in a deep pan off the grill: sausages (93F – Hot Holding) stored since 7:30am Operator placed into oven to reheat to 165F Steam table: turkey gravy (120F – Hot Holding); brown gravy (120F – Hot Holding) as per chef stored 20 mins ago; Operator placed onto stove to reheat to 165F **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. At flip top cooler by stove: Sanitizer bucket with chlorine stored right above flip top cooler Operator removed and stored properly **Corrected On-Site** **Warning**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack: rehydrated hash browns (106F at 8:53 – 89F at 10:16 Ambient Cooling) as per Chef since 8 am At the current rate of cooling the products will not cool to 41F within a total of 4 hours Hot water poured into carton of hash browns to rehydrate them; placed on cooling rack closed, and with a metal pan above it Advised operator to open the products, remove the metal pan above, or poured them out of the carton into 2inch pans in ice bath: French toast batter (69F at 8:30am / 67 at 9:10am – ambient Cooling) as per operator since 7:00 am Advised operator to add more ice to the product canned corn beef (50F at 9:32 / 60F at 10:11am – Ambient Cooling) as per chef since 8am At the current rate of cooling the products will not reach 41F within a total of 4 hours Operator placed into oven cooler to quick chill **Corrective Action Taken** **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Bottle of bleach not labeled Operator labeled bottle **Corrected On-Site** **Warning**
Basic 1
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Inspector observations synchronized from DBPR on August 15, 2026 7:34 AM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.