Palm Diner
Last inspected: Jan 5, 2026
47
Score
Public records show 16 inspections at Palm Diner stretching back to 2022. The most recent report on file is from Jan 5, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up two times.
The city-wide average sits at 79, which Palm Diner's 47 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
16
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
47
Aug 25, 2025
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
52
Aug 16, 2025
Complaint Full
No violations found.
100
Aug 15, 2025
Complaint Full
4 critical violations. 1 major violation.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
41
Jul 26, 2025
Complaint Full
No violations found.
100
Jul 25, 2025
Complaint Full
6 critical violations. 2 minor violations.
View 8 violations
Proper Hot and Cold Holding Temperatures
FL-21
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
22
Jul 8, 2025
Routine - Food
No violations found.
100
Jul 7, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
70
Jan 24, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed bagels stored in non food grade bags. Operator stored bagels in proper food grade bags. **Corrected On-Site**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler Raw chicken stored next to raw beef and raw pork. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table at cook line sausage and gravy (108F - Hot Holding). Food held in unit less than 2 hours. Observed not enough water in steam table. Operator reheated in microwave to 165F or more. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed at cook line above the pancake grill butane fuel and grill glass cleaner stored. Operator stored properly. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. #1 Observed in walk in cooler stuffed bell peppers not date marked. Operator labeled 1/20/25. #2 Observed in walk in cooler cooked ribs not date marked. Operator labeled 1/20/25 **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. #1 Observed at dishwashing area spray bottle unlabeled. Operator labeled degreaser. #2 Observed at dishwashing area spray bottle unlabeled. Operator labeled bleach. **Corrected On-Site**
41-17-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed next to stove standing water next to floor drain.
29-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer ice build up on ceiling and vent system.
14-69-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at reach in cooler grooved cutting board.
14-09-4
39
Aug 21, 2024
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (98F - Hot Holding) being held at room temperature for less than 1 hour, operator reheated to 165F+ and put in steam table **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (65F-70F). Being held on tray on top of pans above fill line in cook line flip top. Operator states item has been out for approximately 1.5 hours. Operator moved cheese to reach in cooler. Retook temperature 1 hour later at 53F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw Mahi fully thawed in rop labeled packaging to be removed.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over cooked turkey in 2 drawer cooler at cook-line., Raw shrimp stored over corned beef and ham at 2 drawer cooler on cook line. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Food stored in a container that previously held a toxic substance. Ready to eat carrots stored in chemical buckets in walk in cooler. See stop sale.
01B-32-4
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 tested at 0ppm. Sanitizer empty. Operator replaced and primed. Retested at 100ppm **Corrected On-Site**
22-41-4
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. Raw Mahi fully thawed in rop labeled packaging to be removed see stop sale.
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler soiled
23-03-4
37
Jun 18, 2024
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 30+ live roaches inside of back compressor area of cook line flip top cooler in kitchen **Warning** - From follow-up inspection 2024-06-18: Observed approximately 8 live roaches on/ in between wooden 2x4 supporting shelf above cook line flip top **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead roaches on ground under cook line flip top cooler in kitchen. Observed 6 dead roaches on ground in expo/prep area next to 1 door glass reach in cooler in kitchen **Warning** - From follow-up inspection 2024-06-18: Observed 3 dead roaches in kitchen area of establishment **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-06-18: **Time Extended**
14-17-4
78
Jun 17, 2024
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
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. cooked potatoes (50F); cooked sweet potatoes (51F); cooked rice (51F); cooked pasta (49F); cooked matzo balls (50F); tsazki sauce (50F); tuna salad (50F); butter packets (50F-52F); cooked stuffed peppers (50F); cooked moussaka (49F); liquid egg (50F-51F); cooked vegetable mix (51F); raw gyro cone (49F); raw beef (48F); raw pork (48F); corned beef (47F); Raw Shell Egg ambient (49F) being held in walk in cooler overnight. Monitored unit for approximately 1 hour with no changes in temperature. Foods not prepared or portioned today **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (50F); cooked sweet potatoes (51F); cooked rice (51F); cooked pasta (49F); cooked matzo balls (50F); tsazki sauce (50F); tuna salad (50F); butter packets (50F-52F); cooked stuffed peppers (50F); cooked moussaka (49F); liquid egg (50F-51F); cooked vegetable mix (51F); raw gyro cone (49F); raw beef (48F); raw pork (48F); corned beef (47F); Raw Shell Egg ambient (49F) being held in walk in cooler overnight. Monitored unit for approximately 1 hour with no changes in temperature. Foods not prepared or portioned today. See Stop Sale **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored on top of sauerkraut in cook line flip top cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 30+ live roaches inside of back compressor area of cook line flip top cooler in kitchen **Warning**
35A-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand wash sink. Operator provided **Corrected On-Site** **Warning**
31B-02-4
Basic - Dead roaches on premises. Observed 2 dead roaches on ground under cook line flip top cooler in kitchen. Observed 6 dead roaches on ground in expo/prep area next to 1 door glass reach in cooler in kitchen **Warning**
35A-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
45
Jan 22, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used to dump ice. Discussed with operator **Corrected On-Site**
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.
53B-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on cook line
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout
23-24-4
61
Aug 21, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
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
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jan 30, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Reach In Cooler
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/ Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
16-53-4
Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit.
16-52-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
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.
16-13-5
Basic - Stored food not covered. Potatoes. Walk In Cooler
08B-12-5
58
Aug 24, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dump ice
31A-11-4
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.
16-13-5
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
16-04-4
Basic - Stored food not covered. Chicken, Potatoes, Walk In Cooler
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around Dish washing area
36-27-5
58
Frequently Asked Questions
When was Palm Diner last inspected?
The most recent health inspection at Palm Diner on file is from Jan 5, 2026. The public record contains 16 inspections in total.
What is the most common violation at Palm Diner?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Palm Diner.
How does Palm Diner compare to other restaurants in Boynton Beach?
Palm Diner most recently scored 47 out of 100, which is lower than the Boynton Beach average of 79.
Has Palm Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Palm Diner have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Palm 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 Palm Diner inspected?
Based on the inspection history on file, Palm Diner is inspected around five times per year on average.
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