Nelson's Diner
Last inspected: Jan 14, 2026
35
Score
The health department has logged 13 inspections at Nelson's Diner, the earliest from 2022. The latest inspection on file is from Jan 14, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to nine violations.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
Restaurants in Pompano Beach average 78, so Nelson's Diner trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
3
Critical latest
3
Major latest
6
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 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. Employee picked up dirty dishes and then touched clean dishes without first washing hands. Educated employee on proper handwashing procedures and employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen, and went outside and returned, without washing hands, and started preparing food. Educated employee on proper handwashing procedures, and employee washed hands. **Corrected On-Site**
12A-16-4
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 and the time removed from temperature control cannot be determined. No time mark for items held on Time as a Public Heath Control, sausage gravy, grits, Hollandaise, oatmeal, green beans, brown gravy, whipped butter, butter packs. Per operator, foods held for approximately 1 hour. Manager time marked. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk opened 2 days ago without date. Employee dated buttermilk. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in handwashing sink in kitchen, and trash can stored in front of handwashing sink. Employee removed pan and trash can from handwashing sink area. **Corrected On-Site**
31A-09-4
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/ No certified food manager present with 5 employees. **Repeat Violation**
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's water bottle stored on prep table in kitchen. Bottle was removed from prep table. **Corrected On-Site**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel stored under cutting board on prep table. Advised employee to remove towel from under cutting board. **Corrective Action Taken**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on containers on shelf near to dishwasher. Educated employee on removing old labels from containers.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees' cup and water bottle stored on shelf in reach in cooler near to dishwasher. Advised manager to place employee items in separate area.
12B-13-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in container of cottage cheese in cooler drawer. Employee removed bowl from food. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line in kitchen soiled with dust.
36-34-5
35
Aug 26, 2025
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
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 and the time removed from temperature control cannot be determined. No time mark for items on Time as a public health control.. Operator put time mark for items on white board. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, Butter 79°F. Operator stated held out of temperature for 2 hours. Not prepared or portioned todayOperator discarded and changed butter and put on Time as a public health control list. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects found In kitchen, two flies. observed by prep area and dishwasher. Operator disposed of fly. Discussed with operator about fly presence in kitchen. **Corrective Action Taken**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled with food debris and rust.
22-02-4
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/ Manager arrived during inspection.
53A-05-6
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. One new employee, hired less than one month not informed of their reporting agreement. Emailed operator handout for employee to fill out.
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Food handler training records incomplete. Trainer number not filled out on certifications for all employees.
53B-10-4
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Employee used chlorine test strip incorrectly, tested chlorine in well. Discussed wi5 manager to test on a dish surface to get a correct reading of the sanitizer.
16-43-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on cutting board. Operator moved cloth to sanitizer bucket.
21-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between equipment
10-17-4
Basic - Equipment in poor repair. In kitchen, reach in cooler by dishwasher; gaskets torn of right door.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, employee bags stored above cooler next to single serve items.
40-06-5
32
Jun 11, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. End of cook line , left side frame, substantial build up of grease and soil. **Warning** - From follow-up inspection 2025-06-11: Observed same **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag pack on top of food container lids. Chef removed bag and lids were placed to be wash and sanitized. **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-11: Observed same-purse next to food containers lids. **Time Extended**
40-06-5
90
Jun 3, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Two employees in cook line- cracked raw shell eggs, then changed gloves without and continue to grab clean plates to set up different customer orders. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausages gravy (112F - Hot Holding, per employee food hot held less than two hours, gravy placed on stove and reheated to 173F). **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher employee does not know how to check sanitizer when cleaning dishes. Chef instructed employee. **Corrected On-Site** **Warning**
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, build up of grease, employee cleaned and sanitized **Corrected On-Site** **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips **Warning**
16-37-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Employee certificates missing the issue date, per owner training was done 6 months ago. Owner start filling up the dates. **Corrective Action Taken** **Warning**
53B-10-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Wall soiled with accumulated grease, food debris, and/or dust. End of cook line , left side frame, substantial build up of grease and soil. **Warning**
36-27-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed avocados stored on cook line flip top. **Warning**
08B-39-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between flip top and wall, employee removed to be wash and sanitize. **Corrected On-Site** **Warning**
10-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reach in cooler- several bags of portioned mahi mahi, being defrost , chef removed all packages. **Corrected On-Site** **Warning**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents, and next to ceiling tiles, build up of dust and soil, in rear kitchen **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag pack on top of food container lids. Chef removed bag and lids were placed to be wash and sanitized. **Corrected On-Site** **Warning**
40-06-5
33
Nov 20, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
74
Aug 19, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 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 set up three compartment sink. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at expo line soiled with food debris **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator cannot locate chlorine test strips **Warning**
16-37-1
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Stored food not covered. In reach in freezer, steak not covered **Warning**
08B-12-5
64
Mar 11, 2024
Complaint Full
1 critical violation.
View 1 violation
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 0PPM chlorine Operator fixed chlorine line into machine. 100ppm **Corrected On-Site**
22-41-4
86
Oct 26, 2023
Routine - Food
No violations found.
100
Aug 17, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
50
Feb 1, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offer lox, not identified as a raw item on menu. - From follow-up inspection 2023-02-01: **Time Extended**
02B-01-5
90
Jul 11, 2022
Routine - Food
No violations found.
100
Jul 8, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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. tuna (60F - Cold Holding); macaroni salad (60F - Cold Holding); sliced deli meat (60F - Cold Holding); chicken salad (60F - Cold Holding) in top reach in cooler on cook line. Operator states food not prepped or portioned today. Food items taken from another cooler at 5 am and placed directly in unit. Food out of temperature for more than 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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. tuna (60F - Cold Holding); macaroni salad (60F - Cold Holding); sliced deli meat (60F - Cold Holding); chicken salad (60F - Cold Holding) in top reach in cooler on cook line. Operator states food not prepped or portioned today. Food items taken from another cooler at 5 am and placed directly in unit. Food out of temperature for more than 4 hours. **Warning**
03A-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
05-06-4
Basic - Equipment in poor repair. Gasket to two door true refrigerated unit in disrepair. **Warning**
14-11-5
64
Frequently Asked Questions
When was Nelson's Diner last inspected?
The most recent health inspection at Nelson's Diner on file is from Jan 14, 2026. The public record contains 13 inspections in total.
What is the most common violation at Nelson's Diner?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Nelson's Diner.
How does Nelson's Diner compare to other restaurants in Pompano Beach?
Nelson's Diner most recently scored 35 out of 100, which is lower than the Pompano Beach average of 78.
Has Nelson's Diner's inspection record improved over time?
No. Recent inspections at Nelson's Diner have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Nelson'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 Nelson's Diner inspected?
Based on the inspection history on file, Nelson's Diner is inspected around four times per year on average.
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