Licensing Portal - Inspection Details

THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION

Click here to access the department's home page

ONLINE SERVICES

Apply for a License

Verify a Licensee

View Food & Lodging Inspections

File a Complaint

Continuing Education Course Search

View Application Status

Find Exam Information

Unlicensed Activity Search

AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee

Name:	LESTER'S DINER	License Number:	SEA1617797
Rank:	Seating	License Expiration Date:	12/01/2026
Primary Status:	Current	Secondary Status:	Active
Location Address:	1924 E ATLANTIC BLVD POMPANO BEACH, FL 33060

Inspection Information

Inspection Type	Inspection Date	Result	High Priority Violations	Intermediate Violations	Basic Violations
Routine - Food	07/22/2025	Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.	6	7	12

Violations:

A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violation		Observation
14-01-5		Basic - Bowl or other container with no handle used to dispense food. At walk in cooler, metal pan used to scoop marinara sauce.
23-24-4		Basic - Buildup of food debris/soil residue on equipment door handles. At kitchen, refrigerator doors soiled with food debris.
36-06-4		Basic - 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.
24-05-4		Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, ice buckets stored, not inverted.
14-09-4		Basic - Cutting board has cut marks and is no longer cleanable. At kitchen, grooved cutting boards with visible on cook line., no longer easily cleanable.
12B-07-4		Basic - 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.
08B-38-4		Basic - Food stored on floor. At kitchen, oil stored on floor and at walk in freezer, food stored on floor. Advised operator of proper storage.
22-08-4		Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At kitchen cook line, microwave soiled with food debris.
22-16-4		Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach coolers interior soiled with food debris.
08B-12-5		Basic - Stored food not covered. At walk in cooler, several food items stored uncovered.
14-55-4		Basic - Uncleanable knife block in use to store knives. At kitchen, knife block used to store knives.
14-17-4		Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rust pitted.
41-07-4		High Priority - Container of medicine improperly stored. Bottle of aspirin stored over food prep table.
01B-01-4		High Priority - Dented/rusted cans present. See stop sale. At dry storage, Dented can of tomatoes, cranberry sauce, grape leaves, see stop sale.
08A-02-6		High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw shrimp stored over waffles batter, not all commercially packaged.
01B-02-5		High Priority - 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.
03A-02-5		High Priority - 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. Repeat Violation Admin Complaint
03B-01-6		High Priority - 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.
22-02-4		Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting boards with visible grooves, not easily cleanable.
31A-11-4		Intermediate - 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.
16-37-1		Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer. Repeat Violation Admin Complaint
53A-05-6		Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge-Kathrin Zuwala
53B-13-5		Intermediate - 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.
02C-02-5		Intermediate - 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.
41-17-4		Intermediate - Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles with chemicals located in dish area.