Nick's 50's Diner
Last inspected: Jan 15, 2026
82
Score
The health department has logged nine inspections at Nick's 50's Diner, the earliest from 2022. Nick's 50's Diner was last inspected on Jan 15, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
The pattern that stands out is “time/temperature control for safety food”, which has been cited two times.
Nick's 50's Diner's latest score is in line with the West Palm Beach average of 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
82
Jan 14, 2026
Routine - Food
9 critical violations. 2 major violations. 1 minor violation.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. 3 dented cans of sausage gravy **Warning**
01B-01-4
High Priority - Toxic substance/chemical improperly stored. At flip top cooler by stove: Sanitizer bucket with chlorine stored right above flip top cooler Operator removed and stored properly **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sitting in a deep pan off the grill: sausages (93F - Hot Holding) stored since 7:30am Operator placed into oven to reheat to 165F Steam table: turkey gravy (120F - Hot Holding); brown gravy (120F - Hot Holding) as per chef stored 20 mins ago; Operator placed onto stove to reheat to 165F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top grill by steam table: sliced turkey (55F at 9:30am/ 55F at 10:10am - Cooling) since 6:00 am; The product did not cooled down to 41F within a total of 4 hours See stop sale flip top grill across stove: tuna salad (60F at 9:03am / 55F at 10:00 - ambient Cooling); chicken salad (55F at 9:03 55F at 10:03 - Cooling); chopped sausage (55F at 9:03 55F at 10:03 - Cooling) as per chef since 6 am; The products did not cooled down to 41F within a total of 4 hours See stop sale **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy below grill: shredded cheese (45F - Cold Holding) as per chef stored overnight Not prepped or portioned today See stop sale low boy at server station: sliced cheese (52F - Cold Holding); shredded cheese (58F - Cold Holding); chocolate milk (50F - Cold Holding); milk (50F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale sitting above stove: rehydrated hash browns (70F - Cold Holding) as per chef stored above stove 20 minutes ago Not prepped or portioned today Operator placed into oven cooler to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 low boy below grill: shredded cheese (45F - Cold Holding) as per chef stored overnight Not prepped or portioned today See stop sale low boy at server station: sliced cheese (52F - Cold Holding); shredded cheese (58F - Cold Holding); chocolate milk (50F - Cold Holding); milk (50F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top grill by steam table: sliced turkey (55F at 9:30am/ 55F at 10:10am - Cooling) since 6:00 am; The product did not cooled down to 41F within a total of 4 hours See stop sale flip top grill across stove: tuna salad (60F at 9:03am / 55F at 10:00 - ambient Cooling); chicken salad (55F at 9:03 55F at 10:03 - Cooling); chopped sausage (55F at 9:03 55F at 10:03 - Cooling) as per chef since 6 am; The products did not cooled down to 41F within a total of 4 hours See stop sale **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Tenderized meat stored over raw bacon at walk in cooler Operator stored properly **Corrected On-Site** **Warning**
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. At low boy below grill: Thank you to go bag with ice in direct contact with raw mahi Operator removed bag **Corrected On-Site** **Warning**
14-31-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, changed gloves then grabbed clean spatula and Pan; no handwash Employee washed their hands **Corrected On-Site** **Warning**
12A-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach not labeled Operator labeled bottle **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack: rehydrated hash browns (106F at 8:53 - 89F at 10:16 Ambient Cooling) as per Chef since 8 am At the current rate of cooling the products will not cool to 41F within a total of 4 hours Hot water poured into carton of hash browns to rehydrate them; placed on cooling rack closed, and with a metal pan above it Advised operator to open the products, remove the metal pan above, or poured them out of the carton into 2inch pans in ice bath: French toast batter (69F at 8:30am / 67 at 9:10am - ambient Cooling) as per operator since 7:00 am Advised operator to add more ice to the product canned corn beef (50F at 9:32 / 60F at 10:11am - Ambient Cooling) as per chef since 8am At the current rate of cooling the products will not reach 41F within a total of 4 hours Operator placed into oven cooler to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
21-07-4
20
Jul 10, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
Jan 10, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled wiping cloth while cleaning tables and then handled clean cup and clean ice scoop to scoop ice and make drinks for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; sausage gravy (125F - Hot Holding). Operator stated sausage gravy reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled food debris, mold-like substance or slime. Operator washed, rinsed and sanitized can opener blade. **Corrected On-Site**
22-02-4
67
Jul 22, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
67
Feb 5, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line; employee cracked raw shell eggs and then handled clean plates without changing gloves or washing hands. Discussed with Operator. Operator discussed with employee. Employee washed hands and changed gloves. **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw ground pork stored over boiled eggs. Operator moved raw pork to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line drawers under grill; raw steak stored in top drawer over cooked chicken in bottom drawer, no complete physical barrier between top and bottom drawers. Operator moved raw steak to bottom drawer. **Corrected On-Site**
08A-13-5
64
Jul 11, 2023
Routine - Food
1 critical violation. 3 major violations. 6 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. Dishwasher handled soiled dishes then handled clean dishes. Explained and he washed hands in three compartment sink. Explained again. He washed hands in hand sink. **Corrected On-Site**
12A-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in three compartment sink. Explained
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yellow rice 122 cooling as per manager less than 1 hour, second temperature after 20 minutes 112 f. At this rate of cooling it will not reach 70 within 2 hours. Manager moved yellow rice on sheet pan to cool quickly **Corrective Action Taken**
03D-15-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Blue color soap container and squeeze bottle not labeled . Explained
41-21-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of yellow and red onions stored over salads in salad bowls in walk in cooler. Explained and emploremoved both bags. **Corrected On-Site**
08B-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting celery prior to washing, explained and she washed the celery sticks. **Corrected On-Site**
08B-39-4
Basic - Food stored on floor.box of oil stored on floor under prep sink. Manager moved box to shelf. **Corrected On-Site**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Water bottles ( in up right cooler ) and protein drink ( in walk in cooler )stored with and above food . Moanger moved both to bottom shelf. **Corrected On-Site**
08B-49-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Food expediter drinking from a glass without lid at server station. Employee put glass in dishwasher area to be washed. **Corrected On-Site**
12B-12-5
47
Mar 31, 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 on 12/01/2022 operator renewed license online. Synced .license current. **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw steaks over seafood in upright freezer. Explained and manager rearranged to properly store. Emailed refrigerated food storage chart. **Corrected On-Site**
08A-17-6
Basic - Bowl or other container with no handle used to dispense food. Round stainless steel bowl in rice. Manager removed. **Corrected On-Site**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth towel on prep table. Explained and employee put in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Duct tape used to repair nonfood-contact surface. Dishwasher handle.
14-71-4
64
Jul 14, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw burger with gloved hands, then proceed to handle clean utensils/dishes. Discussed with operator
12A-09-4
High Priority - Non-food grade towel used as liner for food container. Observed at biscuits in wait station. Operator removed. Discussed with operator **Corrected On-Site**
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in ware washing/Prep area. Operator refilled **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets on cook line cooler.
23-03-4
64
Frequently Asked Questions
When was Nick's 50's Diner last inspected?
The most recent health inspection at Nick's 50's Diner on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Nick's 50's Diner?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Nick's 50's Diner.
How does Nick's 50's Diner compare to other restaurants in West Palm Beach?
Nick's 50's Diner most recently scored 82 out of 100, which is about the same as the West Palm Beach average of 79.
Has Nick's 50's Diner's inspection record improved over time?
No. Recent inspections at Nick's 50's Diner have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Nick's 50'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 Nick's 50's Diner inspected?
Based on the inspection history on file, Nick's 50's Diner is inspected around three times per year on average.
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