Lesters Diner II
Last inspected: Feb 20, 2026
61
Score
Across the available record, Lesters Diner II has 12 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 20, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
The pattern that stands out is “dented/rusted cans present”, which has been cited three times.
By comparison, the average Margate facility scores 80, putting Lesters Diner II on the weaker side. On the whole, the file is mixed but not concerning.
12
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented can of beets stored with other non dented cans in dry storage room. Operator stored with other dented cans
01B-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator at cook line prepare food with white, visibly soiled gloves. With same gloves operator used visibly soiled rag on counter, and immediately after used same gloved hand to touch a cut of ham in lowboy cooler
12A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in crouton container
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of beats stored with other non dented cans in dry storage room.
08B-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up, inside walk in freezer
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Rags under cutting boards. Operator removed **Corrected On-Site**
21-04-4
61
Oct 21, 2025
Routine - Food
No violations found.
100
Oct 20, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator wipe hands and face with paper towel and put on new gloves without washing hands. Educated manager on proper hand washing procedures. Manager instructed operator to wash hands. Operator properly washed hands and put on new gloves. **Corrected On-Site** **Warning**
12A-10-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At ware-washing area , 3 compartment sink quaternary sanitizer at 50 ppm. Operator remade solution to 200 ppm quaternary solution during inspection. **Corrected On-Site** **Warning**
22-43-4
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. 1. At cook line ,ikon cooler - cooked sausage (49F - Cold Holding); cooked broccoli (49F Cold holding ). Per operator items were not prepared or portioned today. Items were stored in unit over night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. At cook line ,ikon cooler - cooked sausage (49F - Cold Holding); cooked broccoli (49F). Per operator items were not prepared or portioned today. Items were stored in unit over night exceeding 6 hours .See stop Sale. 2. Oppostie flat top at cook line , two drawer cooler - raw shrimp (46F - Cold Holding); raw cod fish (42F); raw steak (46F - Cold Holding); seafood stuffing (47F - Cold Holding). Per operator items were placed in unit less than four hours ago. Operator placed items in walk in cooler for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line , utensils in standing water at 81F. Operator discarded water during inspection. **Corrected On-Site** **Warning**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At cook line , lower left flip top - unwashed avocados as evidenced by sticker on item stored amongst deli meats for customers. Operator removed sticker , washed rinsed and sanitized avocado during the inspection **Corrected On-Site** **Warning**
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, lower left flip top employee beverage stored among food for customers. Operator removed and stored away from food. **Corrected On-Site** **Warning**
40-06-5
47
Nov 12, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
29
Jul 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom. - From follow-up inspection 2024-07-20: Observed at callback inspection same. **Time Extended**
32-12-5
95
Jul 19, 2024
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
12
Feb 16, 2024
Complaint Full
No violations found.
100
Feb 15, 2024
Complaint Full
10 critical violations. 1 major violation. 3 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. One #10 can chili sauce on can rack with dented rim. **Warning**
01B-01-4
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. Dish machine chlorine reading 0ppm chlorine after multiple attempts and changing sanitizer bucket. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cook line cracked raw shell eggs and continued preparing other foods and handled multiple plates without washing hands and changing gloves. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line quickly wiped hands on soiled wiping cloth tucked into his apron and continued to handle plates for orders. **Warning**
12A-28-4
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. Employee in prep area washed hands and began slicing tomatoes for service without putting on gloves. Stopped employee, discarded tomatoes already cut, explained hands wash and glove usage for ready to eat foods, and employee washed hands and put on gloves to continue working. **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee washed hands with no soap. Dishwasher finished a cleaning task and washed hands without using soap before handling clean dishes to put up. **Warning**
12A-20-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case of raw lamb shanks above open containers of ice cream. **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 4 Drawer lowboy cooler at front end of cook line, container of raw breaded chicken above bags of french fries and container of raw chicken breast above container of portioned cooked pork. Employee rearranged all drawers for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, container of non commercially wrapped veal liver above case of pork shoulder. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Beside cook line, under no temperature or time control, pooled raw shell eggs 74F (Cold Holding); pooled egg whites (74F - Cold Holding). Per employee both items prepared at 6:30-7:00am. 2) In cook line FLIPTOP UPPER - house potato salad (47F - Cold Holding); cole slaw (46F); house chicken salad (45F); sliced cheeses (44-47F) LOWER - sliced pastrami (47F - Cold Holding); sliced corn beef (46F - Cold Holding). Per employee items not prepared this morning; all pulled directly from walk in unit to fliptop. Employee began to switch with new containers and adjusted temperature of unit. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for triple sink and sanitizer buckets. **Warning**
16-37-1
Basic - Soiled dry wiping cloth in use. Employee with soiled dry clothes tucked into apron. Employee removed towels. **Corrected On-Site** **Warning**
21-10-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup,in bulk containers of salt and rice on dry goods shelf. Manager removed. **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee uncovered glass of water on small prep table beside flattop at cook line. Employee covered glass and moved to lower shelf away from food items. **Corrected On-Site** **Warning**
12B-07-4
17
Sep 25, 2023
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and then touch sandwich bread without changing gloves and wash. Advice operator to change his gloves and wash hands **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-25: Observed at callback inspection same. Employee on cook line cracked raw shell eggs and touched clean plate for side items for separate order without washing hands. **Admin Complaint**
12A-27-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw burger patties stored over containers with homemade sauces in walk-in cooler . Operator relocate burger patties. -Observed raw chicken stored over cooked pork in refrigerator drawers. Operator removed chicken and stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-25: Observed at callback inspection same. 1) proper separation of raw items in walk in cooler. 2) containers of raw steaks above containers of raw shrimp and tomato sauce. Manager rearranged items for proper separation. **Admin Complaint** **Corrected On-Site**
08A-05-6
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside flip top cooler and gasket. **Warning** - From follow-up inspection 2023-09-25: Observed at callback inspection same. Gaskets on fliptop doors have food debris buildup. **Time Extended**
22-16-4
70
Sep 14, 2023
Complaint Full
5 critical violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
21
Feb 13, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans of apple sauce in dry storage area, operator informed and a stop sale issued.
01B-01-4
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. -Observed employee touch sandwich bread with bare hands. Educate employee **Corrected On-Site**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2022.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed tuna salad and potato salad cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, both items place in unit 3 hours prior to the inspection. Advice operator to place ice pack on items. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine. **Repeat Violation**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside amana microwave.
22-08-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -Observed an objectionable odor on cookline areas.
36-64-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall at prep area soiled with accumulation of old food residue.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -Observed baking soda removed from the original container not identified by common name. **Corrected On-Site**
02D-01-5
35
Oct 18, 2022
Complaint Full
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Frequently Asked Questions
When was Lesters Diner II last inspected?
The most recent health inspection at Lesters Diner II on file is from Feb 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lesters Diner II?
Across the inspection record, “dented/rusted cans present” has been cited three times, more than any other issue at Lesters Diner II.
How does Lesters Diner II compare to other restaurants in Margate?
Lesters Diner II most recently scored 61 out of 100, which is lower than the Margate average of 80.
Has Lesters Diner II's inspection record improved over time?
Yes. Recent inspections at Lesters Diner II have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lesters Diner II 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 Lesters Diner II inspected?
Based on the inspection history on file, Lesters Diner II is inspected around four times per year on average.
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