PALM DINER
9860 S MILITARY TRL STE J1 · BOYNTON BEACH · Palm Beach County · FL 33436
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. 1 tomato can in storage room.
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. Chef cracked eggs for an order and proceeded to grabbed a clean plate without removing gloves and washing hands first. Chef washed hands. **Corrected On-Site**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling personal cel phone with gloves on, employee proceeded to prepare a customer's order without changing gloves or washing hands first. Employee washed hands . **Corrected On-Site**
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 2nd kitchen at 84 F. Operator removed water and sanitized utensils. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Ready to eat cold smoked salmon stored above ready to eat cooked chicken. Operator stored properly. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cook line: liquid egg 63F at counter next to grill. Under 4 hours. Observed at no temperature control. Chef stopped sale. 2) Flip top across grill : egg salad 43-52, potato salad 53. In unit under 4 hours. Observed stored above the rim line. Operator added ice 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. Cook line: Cooked artichoke 71 at 9:30 ambient cooling 30' – to 89 at 10am – observed cooling at no temperature control. Operator added ice **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove: broccoli soup 73 HH . Observed hot holding at no temperature control – on stove under 4 hours. Operator to reheat to 165. **Corrective Action Taken**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket 200 plus ppm – operator remade to 100ppm. **Corrected On-Site**
Basic 3
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag stored on shelf at dishwashing area.
08B-12-5Basic – Stored food not covered. Cooler at ware washing: unprotected block of cheese and butter.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. For 3 towels at cook line.
Inspector observations synchronized from DBPR on September 5, 2026 11:11 AM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 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.