City Diner
Last inspected: Jan 13, 2026
52
Score
The health department has logged eight inspections at City Diner, the earliest from 2022. The latest inspection on file is from Jan 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around five violations each.
“Employee touching ready-to-eat food” comes up most often, recorded three times in the inspection record.
Compared to other West Palm Beach restaurants (averaging 79), there's room to close the gap. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
52
Jul 8, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
58
Mar 13, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Writing pan and spatula in hand sink by walk in cooler. Manager removed both. **Corrected On-Site**
31A-11-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee in ceramic cup without lid on prep table. Manager dumped the coffee. **Corrected On-Site**
12B-12-5
Basic - Ice scoop handle in contact with ice. At soda machine ice bin. Manager stored handle above ice. **Corrected On-Site**
10-08-5
82
Oct 11, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef cracked raw shell eggs with gloves and touched clean plates with the same gloves. Educated operator on site about glove use and handwashing after handling a raw food item.
12A-09-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitress observed plating ready to eat toast with barehands.
09-01-4
74
Mar 4, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracked raw shell eggs then put on new gloves to handle clean plate . He didn't wash hands prior to putting on gloves. Explained and he properly put on new gloves. **Corrected On-Site**
12A-07-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked raw shell eggs then handling clean plate with new gloves without washing hands. Explained and he washed hands. **Corrected On-Site**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced cooked sausage 47 f, sliced Swiss cheese 49 f in flip top cooler on cook line. as per manager less than 1 hour in this cooler. Operator moved both to bottom section to cook quickly, milk 40 f, butter 41 f
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm **Corrected On-Site**
41-15-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu Smoked Norwegian Salmon . Smoked salmon package from Pierre's Specialty foods doesn't mention Norwegian salmon. Operator purchases smoked salmon from Pierre's specialty foods. Sysco invoice for other salmon - Salmon fil faroe island. Operator couldn't provide any proof that smoked salmon is Norwegian salmon. **Admin Complaint**
52-04-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates from Safe Staff expired on 02/19/2024.
53B-05-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water in a container by steam table. Water temperature 119 f. Explained and manager dumped the water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Food stored on floor. Several covered pans with raw meat stored on floor under the shelves in walk in cooler. Explained. **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting board. Explained.
21-04-4
39
Aug 23, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
41
Feb 14, 2023
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef Pattie's over onions in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed plating a biscuit with barehands. educated on site. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (125F - Hot Holding) in steam table next to stove. Operator states food item reheated and placed in unit less than four hours ago. Water added to steam table and temperature turned up. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter next to toaster. Time marked for 8 am **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Stainless steal pitcher and hot dogs stored in hand sink next to walk in cooler. Removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled at three compartment sink **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Soup thawing at room temperature. Hot dogs thawing at room temperature. Placed in cooler. **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. At three compartment sink.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour buckets not labeled under prep counter. **Repeat Violation**
02D-01-5
30
Aug 23, 2022
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (78F - Cold Holding) on tables in dining room. Butter packets observed on each table in dining room. Per operator butter out for less than four hours. Butter placed in cooler.
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed cutting toast and placing it into a to go container with barehands. Educated operator on site.
09-01-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter and shell eggs. Operator states food out at 9 am. Time marked. **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled.spray bottle containing blue solution at dish wash area not labeled. Operator states it is a sanitizing solution. Labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty shelves storing to go single use containers.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses-deli slicer. Operator removed. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled.
02D-01-5
43
Frequently Asked Questions
When was City Diner last inspected?
The most recent health inspection at City Diner on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at City Diner?
Across the inspection record, “employee touching ready-to-eat food” has been cited three times, more than any other issue at City Diner.
How does City Diner compare to other restaurants in West Palm Beach?
City Diner most recently scored 52 out of 100, which is lower than the West Palm Beach average of 79.
Has City Diner's inspection record improved over time?
Results have been roughly steady. Inspections at City Diner have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at City Diner means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is City Diner inspected?
Based on the inspection history on file, City Diner is inspected around two times per year on average.
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