Juke Box Diner
Last inspected: Jan 12, 2026
61
Score
Inspectors have visited Juke Box Diner 12 times, with records going back to 2022. Juke Box Diner was last inspected on Jan 12, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “spray bottle containing toxic substance not labeled” is the recurring theme, flagged three times.
Restaurants in Pompano Beach average 78, so Juke Box Diner trails the local norm. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
61
Sep 18, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
58
Jun 16, 2025
Routine - Food
No violations found.
100
Jun 9, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm. Operator contacted ecolab to come out. Operator set up three compartment sink **Corrective Action Taken** **Warning**
22-41-4
High Priority - Toxic substance/chemical improperly stored. In dry storage area by employee bathroom, chemicals stored above canned food and dry seasonings. Discussed with operator
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for dishwasher and three compartment sink.
16-37-1
67
Oct 16, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler, raw steaks stored over unwashed potatoes
08A-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine door has accumulated dirt or debris.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen, standing water 80°F with utensils. Chef discarded water **Corrected On-Site**
10-07-4
78
Jul 3, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Jan 29, 2024
Routine - Food
No violations found.
100
Nov 28, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. On cook line, bottle of medicine on shelf above flip top cooler. **Warning**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw beef over pulled eggs in reach in cooler under microwave. Operator moved raw beef to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen, no paper towels. Operator replaced paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In dining room, unlabeled spray bottle with unknown chemical on table **Warning**
41-17-4
Basic - Ice scoop handle in contact with ice. Ice scoop in ice machine. **Warning**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area and cookline wiping cloth stored on table. Operator put in sanitizer bucket. **Warning**
21-12-4
50
Aug 31, 2023
Routine - Food
No violations found.
100
Aug 30, 2023
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line; employee wiped hands on soiled towel and then put on gloves and began chopping onions. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area triple door stainless reach in cooler; raw hamburger stored over hot dogs. Operator moved raw beef to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High 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 Cook line flip top cooler; sliced tomatoes (50°F - Cold Holding); coleslaw (50°F - Cold Holding); diced ham (48°F - Cold Holding); diced tomatoes (48°F - Cold Holding); sliced provolone (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; sliced tomatoes (50°F - Cold Holding); coleslaw (50°F - Cold Holding); diced ham (48°F - Cold Holding); diced tomatoes (48°F - Cold Holding); sliced provolone (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. At cook line; raw shell eggs identified in the written procedures as being held using time as a public health control has no time mark. Operator stated being held one hour, applied time mark. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; boiled potatoes (108°F - Hot Holding). Potatoes being held on sheet tray on shelf above cook line. Operator stated potatoes will be held until served and discarded if not used not cooled down for storage. Operator reheated potatoes to 176°F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At prep area triple door reach in cooler; pico prepared onsite and held for 3 days not date marked. Coleslaw prepared onsite and held for 25 hours not date marked. Operator applied appropriate date mark(s). **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store container and steel wool and used to rinse mixing bowls. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At dining room; spray bottle containing glass cleaner not labeled. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line; knives stored between shelf and microwave. Operator removed. **Corrected On-Site** **Warning**
10-17-4
29
Feb 13, 2023
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer at 0ppm. Operator corrected to 100ppm. **Corrected On-Site**
22-41-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee entered cook line, wiped hands on soiled towel, and put on gloves to prepare food. Educated employee on proper hand wash procedures. Employee removed gloves and washed hands. **Corrected On-Site**
12A-18-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw (50°F - Cold Holding) in flip top cooler at cook line. Per operator, food not prepped or portioned today. Operator discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw (50°F - Cold Holding) in flip top cooler at cook line. Per operator, food not prepped or portioned today. Operator discarded. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1)Coleslaw at True reach in cooler in prep area has no date marking. Per operator, coleslaw prepared 3 days ago. Operator date marked coleslaw. 2) Tomato sauce at True reach in cooler in prep area has no date marking. Per operator, tomato sauce portioned approximately 26hrs ago. Operator date marked tomato sauce. **Corrected On-Site**
02C-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at cook line soiled with food debris. Operator washed, rinsed, and sanitized during inspection. **Corrected On-Site**
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup stored on prep table next to cooked potatoes. Employee removed coffee cup from prep table. **Corrected On-Site**
12B-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket chlorine at 0ppm. Operator corrected to 100ppm. **Corrected On-Site**
21-07-4
30
Sep 16, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw mahi over fries not commercially packaged in freezer chest. Operator stored properly. **Corrected On-Site**
08A-02-6
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 buttering and plating ready to eat toast out for service with barehands and no hand washing. Educated employees on site.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (53F - Cold Holding) at flip top at cook line. Operator states cheese not prepped or portioned today. Cheese placed directly in unit less than four hours prior. Cheese over stacked above rim. Operator removed. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dining room not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
55
Frequently Asked Questions
When was Juke Box Diner last inspected?
The most recent health inspection at Juke Box Diner on file is from Jan 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Juke Box Diner?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Juke Box Diner.
How does Juke Box Diner compare to other restaurants in Pompano Beach?
Juke Box Diner most recently scored 61 out of 100, which is lower than the Pompano Beach average of 78.
Has Juke Box Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Juke Box Diner have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Juke Box Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Juke Box Diner inspected?
Based on the inspection history on file, Juke Box Diner is inspected around four times per year on average.
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