Lester's Diner
Last inspected: Nov 4, 2025
82
Score
Public records show 13 inspections at Lester's Diner stretching back to 2022. Inspectors last stopped by on Nov 4, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 12 violations earlier in the record.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited five times.
Compared to the broader Pompano Beach restaurant scene, where the average is 78, this is a stronger showing. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Establishment does not have thermometer to check temperatures of cold foods. **Warning** - From follow-up inspection 2025-11-04: Observed same at callback inspection. **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee hired three weeks ago, without signed employee health form. Emailed form to manager. **Warning** - From follow-up inspection 2025-11-04: Observed at callback inspection, employee not present at work today, provided form to manager and will be reviewed at next routine inspection. **Time Extended**
11-26-1
82
Nov 3, 2025
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 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. Dishwasher at 0 ppm after 3 attempts. Advised manager to discontinue use of dishwasher and use triple sink. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in bag stored over biscuits in freezer. Manager rearranged for proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched apron, touched pants, and then touched bread to serve to customer without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing of gloves. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-09-4
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. In Victory reach in cooler, cooked Onions (53F - Cold Holding). Per operator, foods not prepped or portioned today. Cooked yesterday and held in unit overnight. 1). Flip top #1 //Cut Tomatoes (55F - Cold Holding); Cole Slaw (54F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in unit overnight. Manager discarded. See Stop Sale. 2). Flip top # 2 // Shredded Cheese (49F - Cold Holding); Feta Cheese (49F); Cut Tomatoes (50F - Cold Holding);Butter Packs (52F - Cold Holding), per operator, foods not prepped or portioned today., foods held in unit overnight. Manager discarded. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Victory reach in cooler, cooked Onions (53F - Cold Holding). Per operator, foods not prepped or portioned today. Cooked yesterday and held in unit overnight. Manager discarded. See Stop Sale. 1). Flip top #1 // Cut Tomatoes (55F - Cold Holding); Cole Slaw (54F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in unit overnight. Manager discarded. See Stop Sale. 2). Flip top # 2 // Shredded Cheese (49F - Cold Holding); Feta Cheese (49F); Cut Tomatoes (50F - Cold Holding);Butter Packs (52F - Cold Holding), per operator, foods not prepped or portioned today., foods held in unit overnight. Manager discarded. See Stop Sale. 3). Flip top #1 // Chicken Salad (55F - Cold Holding);placed in unit less than 4 hours ago. Manager placed in freezer to quick chill. ** Corrective Action Taken. ** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer at over 200 ppm. Manager corrected to 100 ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1), Can opener on prep table in back dish wash area soiled. 2). Ice machine soiled on interior right side in dishwasher area. **Warning**
22-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top at cook line, cooked chicken wings (47F - Heated Cooling)at 9:26 am since 6:30 am to 51 F at 10:30 am. Cooling covered with plastic wrap , advised manager to cool uncovered. Manager removed covering and placed in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and Lox ( Raw salmon), without asterisks on menu. **Warning**
02B-01-5
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment does not have thermometer to check temperatures of cold foods. **Warning**
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee hired three weeks ago, without signed employee health form. Emailed form to manager. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed beef cabbage leaves made on Saturday ( 2 days ago), not dated. Manager dated. **Corrected On-Site** **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of coleslaw in cold unit on cook line. Manager removed cup. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's phone stored next to eggs on prep table near to cook line. Employee removed phone. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. 1). Several buckets of pickles and onions stored on floor in walk in cooler. Manager removed from floor. 2). Cooking oil stored on floor on cook line. Employee removed from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle stored down in container of rice pudding at flip top next to waffle machines. Manager removed spoon from food. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board on prep table next to stove . Manager removed cloth from under board. **Corrected On-Site** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall and pipes next to cook line soiled with grease and food debris. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Stored food not covered. Bucket of prepped onions stored in walk in , not covered. Manager covered onions. **Corrected On-Site** **Warning**
08B-12-5
15
Jul 23, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-07-23: Same **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rust pitted. - From follow-up inspection 2025-07-23: Same **Time Extended**
14-17-4
86
Jul 22, 2025
Routine - Food
6 critical violations. 7 major violations. 12 minor violations.
View 25 violations
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.
03B-01-6
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.
01B-02-5
High Priority - Container of medicine improperly stored. Bottle of aspirin stored over food prep table.
41-07-4
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**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage, Dented can of tomatoes, cranberry sauce, grape leaves, see stop sale.
01B-01-4
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.
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting boards with visible grooves, not easily cleanable.
22-02-4
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.
31A-11-4
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**
16-37-1
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
53A-05-6
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.
53B-13-5
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.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles with chemicals located in dish area.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. At walk in cooler, metal pan used to scoop marinara sauce.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. At kitchen, refrigerator doors soiled with food debris.
23-24-4
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.
36-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, ice buckets stored, not inverted.
24-05-4
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.
14-09-4
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.
12B-07-4
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.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At kitchen cook line, microwave soiled with food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach coolers interior soiled with food debris.
22-16-4
Basic - Stored food not covered. At walk in cooler, several food items stored uncovered.
08B-12-5
Basic - Uncleanable knife block in use to store knives. At kitchen, knife block used to store knives.
14-55-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rust pitted.
14-17-4
11
Nov 22, 2024
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
67
Sep 10, 2024
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line soiled with food debris and cut marks
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. On cook line, reach in cooler door soiled with food debris
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line, ceiling tiles soiled with dust.
36-34-5
Basic - Floor area(s) covered with standing water. By walk in freezer, standing water on floor.
36-22-4
Basic - Stored food not covered. In walk in freezer, chicken stored uncovered
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink, cooked frozen spinach thawing in standing water. Employee turned on running water **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line wet wiping cloth stored on cutting board.
21-12-4
67
Jul 18, 2024
Routine - Food
No violations found.
100
Jul 17, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler #2, ribs 50°F, lasagna 50°, lamb shank 53°, half chicken 55°F, all held overnight in walk in cooler. Not prepped or portioned today. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at salad station, milk (51F - Cold Holding); butter (45F - Cold Holding). Walk in #2 butter 55°, turkey 50°, raw beef 52° Cook stated held less than 2 hours. Moved to walk in cooler to quick chill. In walk in cooler #2, ribs 50°F, lasagna 50°, lamb shank 53°, half chicken 55°F, all held overnight in walk in cooler. Not prepped or portioned today. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by cook line blocked by trash can. **Warning**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at salad station soiled with food debris. **Warning**
22-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler at salad station, employees open drink stored. **Warning**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at salad station has standing water on bottom **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. In back prep room, two turkeys tawing out in standing water. **Warning**
06-01-5
52
Oct 24, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw salmon stored over cooked chicken. Operator moved chicken to higher shelf. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. 2 #10 cans corn beef hash on dry storage shelf in dish area. Operator sending back to vendo.
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area across from cook line, a cup and knife stored in sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. In walk in cooler, bucket of pickles stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans in storage area next to walk in cooler. Employee washed and sanitized pans and stacked wet. Operator removed and let dry completely before returning them to be stored. **Corrective Action Taken**
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At prep station across from cook line, Handle laying in flour and rice containers. Operator stored scoops upright. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ice cream prep area, ice cream scoops in standing water 70°F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet towel held on counter by toaster on cook line Operator removed. **Corrected On-Site**
21-09-4
52
Aug 15, 2023
Routine - Food
No violations found.
100
Aug 14, 2023
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine; employee loaded dish machine with dirty dishes and then removed clean dishes from machine, no hand wash. Operator discussed with employee. Employee rewashed dishes and then washed hands. **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over ready to eat sausage. Operator moved sausage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked rice prepared/date marked 8/6. See stop sale. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Dining room table; butter (69°F - Cold Holding). Operator stated not prepped or portioned today. Operator discarded. At cook line Drawers under grill; cut tomatoes (51°F - Cold Holding). Operator stated not prepped or portioned today, being held in cooler 2 hours, moved to walk-in cooler. At Cook line flip top cooler; egg salad (47°F - Cold Holding); boiled eggs (50°F - Cold Holding). Operator stated not prepped or portioned today, being held in cooler 2 hours, moved to walk-in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dented/rusted cans present. At kitchen canned food storage shelves; dented #10 can of kidney beans and dented #10 can of sliced apples. See stop sale. **Warning**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized can opener blade. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers raw salmon as Lox; not identified as being raw. **Warning**
02B-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. At kitchen canned food storage shelves; dented #10 can of kidney beans and dented #10 can of sliced apples; not segregated. Operator discarded. **Corrected On-Site** **Warning**
08B-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At sugar storage container; scoop handle laying in sugar. Operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At expo line coleslaw container; spoon handle laying in coleslaw. Operator removed. **Corrected On-Site** **Warning**
10-06-5
33
Feb 1, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit.inside server station cooler - From follow-up inspection 2023-02-01: Same. **Time Extended**
05-09-4
95
Sep 29, 2022
Routine - Food
1 minor violation.
View 1 violation
Food Received at Proper Temperature
FL-12
95
Frequently Asked Questions
When was Lester's Diner last inspected?
The most recent health inspection at Lester's Diner on file is from Nov 4, 2025. The public record contains 13 inspections in total.
What is the most common violation at Lester's Diner?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Lester's Diner.
How does Lester's Diner compare to other restaurants in Pompano Beach?
Lester's Diner most recently scored 82 out of 100, which is higher than the Pompano Beach average of 78.
Has Lester's Diner's inspection record improved over time?
Yes. Recent inspections at Lester's Diner have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Lester's Diner means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Lester's Diner inspected?
Based on the inspection history on file, Lester's Diner is inspected around four times per year on average.
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