Lester's Diner
Last inspected: Jan 21, 2026
43
Score
Inspectors have visited Lester's Diner 15 times, with records going back to 2022. Inspectors last stopped by on Jan 21, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 78, which Lester's Diner's 43 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
15
Inspections
4
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
43
Oct 17, 2025
Routine - Food
No violations found.
100
Oct 16, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found. Approximately 2 flying insects seen flying in dry storage across from beverage containers. Approximately 1 at the expo line facing cook line. Approximately 2 fly in the dining room. Flies not landing. **Warning** - From follow-up inspection 2025-10-16: Approximately 7 total flying insects at time of inspection. 2 in dry storage. 1 out of 2 landing. 1 at expo line. 2 in kitchen. 2 in dining area. **Admin Complaint**
35A-02-7
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One of the employees had a food handler certification that expired 9/2025. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-16: Employee still hasn't,t taken certification. Advised operator to have employee obtain certification. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the kitchen near the cook line counters soiled with food debris around equipment. **Warning** - From follow-up inspection 2025-10-16: Counters still soiled at time of inspection. Advised operator to clean. **Time Extended** **Corrective Action Taken**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen near cook line soiled with dust and dirt. **Warning** - From follow-up inspection 2025-10-16: Wall soiled at time of inspection. Advised operator to clean. **Time Extended** **Corrective Action Taken**
36-27-5
70
Oct 15, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
22
Aug 20, 2025
Routine - Food
No violations found.
100
Jun 20, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Lox platter, Lox Benedict on menu not indicating that items are served raw or under cooked. **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-20: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some food handler training expired 03/2025. **Warning** - From follow-up inspection 2025-06-20: **Time Extended**
53B-14-5
82
Jun 19, 2025
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
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 dishwashing area- employee nailed dirty dishes and then proceede to handle clean dishes without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw smoked salmon stored over sauces - operator removed and stored properly.. At tall reach in cooler by cookline- raw fish stored over spinach/ artichoke dip - operator removed and stored properly. **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. At reach in cooler raw ground beef stored over raw beef- operator remove and stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler -cooked pasta 51F, cold holding, cooked onions 51F- cold holding, cooked rice 50F- cold holding, beef stew 51F- cold holding , pancake batter 51F- cold holding, pooled eggs 51F- cold holding- food not prepared or today - food out of temperature for 2 hours - operator moved to walk in cooler to quick chill. At reach in cooler at cookline - sliced cheese 50-54F- cold holding- food not prepared order portioned today- food left above fill line - food out of temperature for 1.5 hours- operator moved inside reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At dry storage area larger chemical bottle stored over single service items - operator removed and stored properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing area- spray bottle of degreaser not labeled - operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Lox platter, Lox Benedict on menu not indicating that items are served raw or under cooked. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling small bucket with water in hands sink by front counter - operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some food handler training expired 03/2025. **Warning**
53B-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink by front counter. **Warning**
31B-04-4
30
Oct 31, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
52
Sep 4, 2024
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken cold held at 44F-46F in refrigerator drawers, per operator chicken place in unit from yesterday. **Warning** - From follow-up inspection 2024-09-04:
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held at 44F-46F in refrigerator drawers, per operator chicken place in unit from yesterday. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-04: per operator, chicken prep and placed in unit less than 2 hours prior to the callback inspection. Temp at 44F. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning** - From follow-up inspection 2024-09-04: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Stored food not covered. -Observed an uncovered container with cooked stuffing stored in walk in cooler. -Observed containers with corn beef stored in walk in cooler not covered. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-04: **Time Extended**
08B-12-5
67
Jul 1, 2024
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Hot and Cold Water Available; Adequate Pressure
FL-25
32
Jan 4, 2024
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen: flip top cooler across from grill Observed chicken salad (41-46F - Cold Holding). Per operator, item was placed in cooler approximately 2 hours prior to inspection. Salad was packed above fill line. Employee discarded top layer of salad. **Corrected On-Site**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Payment made operator awaiting update of license. **Corrective Action Taken**
50-17-3
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with an accumulation of black mold like debris.
22-20-5
Basic - Bowl or other container with no handle used to dispense food.- Kitchen Observed no handle scoop used to dispense sauce. Storage area Observed no handle scoop used to dispense brown sugar.
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Front counter Observed in use utensils in standing water at 72F. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood Observed an accumulation of grease running down hood.
23-03-4
Basic - Stored food not covered. Walk-in cooler Observed bucket of eggs uncovered. Employee covered. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.- Kitchen Observed unwashed avocados stored with ready to eat food.
08B-17-4
55
Oct 5, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, smoked salmon was stored on a shelf over a shelf containing dairy products. The salmon was moved to a lower shelf. In the walk in cooler, fresh cracked pooled eggs for French toast was stored over a shelf containing produce. The mix was moved to the bottom shelf. **Corrected On-Site**
08A-05-6
Basic - Ice bucket/shovel stored on floor between uses. At the ice machine. The buckets were moved off of the floor. **Corrected On-Site** **Repeat Violation**
10-14-5
82
Mar 22, 2023
Complaint Full
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed marinara sauce cooling in walk-in cooler at 46-50 degrees Fahrenheit . As per operator, sauce was cooling from overnight. Sauce did no cooled from 135°F to 41°F in total of 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed marinara sauce cooling in walk-in cooler at 46-50 degrees Fahrenheit . As per operator, sauce was cooling from overnight. Sauce did no cooled from 135°F to 41°F in total of 6 hours.
01B-36-5
High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over bag with unwashed carrots in walk-in cooler. Operator relocate shell eggs. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw pork and raw chicken stored in same container in refrigerator drawers. Operator relocate pork. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 8:15 a.m. butter at front line temps at 61°F. Advice operator to place ice pack on ice bath for quick chill. At 9:44, butter temps at 40 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
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. -Observed no date marked on cooked brisket, meatloaf and marinara sauce stored in walk-in cooler. As per operator marinara sauce was cooked on 03/18/23 and meatloaf and brisket was cooked on 03/21/2023. Operator correctly date marked all items. **Corrected On-Site**
02C-02-5
Basic - Floor tiles missing and/or in disrepair. -Observed several floor tiles in kitchen areas cracked and in disrepairs.
36-17-5
Basic - Food stored on floor. -Observed several containers with various food items stored on walk-in cooler floor.
08B-38-4
Basic - Ice bucket stored on floor between uses. **Corrected On-Site**
10-14-5
Basic - Single-service articles not stored inverted or protected from contamination. -Observed coffee filters not stored in a protected manner . Operator place filters in plastic bag. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. -Observed uncovered containers with sausage gravy, meatloaf, marinara sauce and brisket stored in walk-in cooler. Operator covered all containers. **Corrected On-Site**
08B-12-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator relocate sanitizer to the correct section of 3 compartment sink. **Corrected On-Site**
16-13-5
32
Feb 7, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12.01.2022.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (60°F - Cold Holding) In wait station flip top cooler, on top of other metal inserts holding food. The lack of proper air flow reaching butter will not allow for butter to reach below 41°F. Operator moved item to reach in cooler for proper cold-holding. **Corrective Action Taken**
03A-02-5
Basic - In-use ice scoop stored on soda machine grate between uses near wait station next to office. Operator moved to protected area. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74°F water used for ice cream scoops. Operator cleaned and sanitized scoops. **Corrected On-Site**
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator restates solution is 4 hours old and discarded old solution. Retested bucket after fresh solution was added and sanitizer tested at 200ppm. **Corrected On-Site**
21-08-4
64
Jul 27, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1: butter chips (52°F - Cold Holding) Observed on front counter near wait station, butter chips were in a metal container sitting on top of a melted ice bath in another container of the same size. Operator got a larger metal pan for the ice bath and filled with more ice. #2: sour cream (49°F - Cold Holding) Observed in flip top cooler at front counter. Sour cream was portioned in small plastic sauce cups which were stacked above fill line. Operator removed sour cream above fill line and placed in reach-in cooler for proper cold-holding. **Corrective Action Taken**
03A-02-5
Basic - Working containers of flour and sugar removed from original container not identified by common name. Operator labeled. **Corrected On-Site**
02D-01-5
82
Frequently Asked Questions
When was Lester's Diner last inspected?
The most recent health inspection at Lester's Diner on file is from Jan 21, 2026. The public record contains 15 inspections in total.
What is the most common violation at Lester's Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Lester's Diner.
How does Lester's Diner compare to other restaurants in Sunrise?
Lester's Diner most recently scored 43 out of 100, which is lower than the Sunrise average of 78.
Has Lester's Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Lester's Diner have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Lester's 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 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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