Peter Pan Diner
Last inspected: Feb 20, 2026
100
Score
Peter Pan Diner has been inspected 13 times since 2022. The newest entry in the record is dated Feb 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
Peter Pan Diner's latest score of 100 sits above the Oakland Park average of 85. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Complaint Full
No violations found.
100
Feb 19, 2026
Complaint Full
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right grill drawer unit - raw chicken (45-48F); raw beef (45-48F); raw beef burgers (48-50F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched soiled apron and then put on gloves and engaged in food preparation, without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-28-4
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. Dishwasher (Chlorine less than 10ppm). Operator set up triple sink sanitizing. Chlorine 100ppm. **Warning**
22-41-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Cookline drawers - 1/2 rack cooked ribs date marked 2-11. See stop sale. **Warning**
01B-28-5
High Priority - Cookline Employee cracked raw shell eggs and then handled clean utensils and a clean plate for a different order without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs items, lox items. Reviewed menu updating with operator. **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator - operator filled out during inspection. **Corrected On-Site** **Warning**
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Food stored under dripping water line. Walk in cooler - packages of raw beef stored under dripping condensing line. **Warning**
08B-52-4
35
Sep 17, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to Dishwasher used to store plastic keg. Employee remove plastic keg **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to Dishwasher Employee replaced paper towels **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Used to dispense cooked rice
14-01-5
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.
16-13-5
74
Aug 11, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then removed clean dishes from dishwasher, Employee washed hands and put gloves on **Corrected On-Site**
12A-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatloaf 125F. Cook reheat to 178F
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burgers 47F Cheese 47F Operator moved items to Walk In Cooler **Corrected On-Site**
03A-02-5
64
Mar 3, 2025
Complaint Full
2 minor violations.
View 2 violations
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
90
Nov 22, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
82
Aug 27, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef next to RTE ham Operator removed ham and placed on top shelf **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter cooled while being covered Employee removed cover Pancake batter 50F at 9:30am. 2nd temp 43F at 10:30 am **Corrective Action Taken**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contained red liquid identified as degreaser Employee labeled spray bottle **Corrected On-Site**
41-17-4
70
Feb 16, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men employee rest room Manager replaced paper towel **Corrected On-Site**
31B-02-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink next to ice machine. Manager fixed leak **Corrected On-Site**
29-11-4
Basic - Open dumpster lid. Manager closed dumpster lid **Corrected On-Site**
33-16-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean and sanitized ice machine **Corrected On-Site**
22-20-5
74
Oct 25, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Below dishwasher
36-27-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
78
Jul 27, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked potatoes 48F-51F in walk-in cooler. Per operator cooked previous night cooling overnight. Potatoes stored in over stacked pans. Not prep or prepared today. See stop sale.
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes 48F-51F in walk-in cooler. Per operator cooked previous night cooling overnight. Potatoes stored in over stacked pans. Per operator not portioned or prepared today.
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator procedures. **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes 48F-51F in walk-in cooler over stacked in pans,
03D-15-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour. Operator removed scoop clean and sanitized scoop. **Corrected On-Site**
10-01-5
Basic - Plastic Water bottles stored on floor at bar. Operator elevated. **Corrected On-Site**
08B-38-4
55
Mar 29, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket with sanitizer solution and towels inside hand washing sink at front counter. Operator relocated to bottom shelf. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Observed cases of orange juice stored on the walk-in cooler floor. Operator placed in crates. **Corrected On-Site**
08B-38-4
86
Mar 16, 2023
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and hair than engaged in prep work without washing hands. Explained proper hand washing procedure to operator. Cook washed hands.
12A-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cook corned beef 54F. Per operator cooked the previous night.
01B-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket chlorine 200PPM . Operator discarded made new solution rechecked 100 PPM. **Corrected On-Site**
41-15-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked corn beef 54F in walk-in cooler. Per operator cooked previous night and has been cooling overnight. Food stored in deep plastic containers. See stop sale.
03D-02-5
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. Observed dish machine PPM 0. Operator primed dish machine rechecked 100 PPM. **Corrected On-Site**
22-41-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf on cook line. Operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
45
Sep 9, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Dishwasher
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water on Blaine Marie
12B-07-4
86
Frequently Asked Questions
When was Peter Pan Diner last inspected?
The most recent health inspection at Peter Pan Diner on file is from Feb 20, 2026. The public record contains 13 inspections in total.
What is the most common violation at Peter Pan Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Peter Pan Diner.
How does Peter Pan Diner compare to other restaurants in Oakland Park?
Peter Pan Diner most recently scored 100 out of 100, which is higher than the Oakland Park average of 85.
Has Peter Pan Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Peter Pan Diner have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Peter Pan 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 Peter Pan Diner inspected?
Based on the inspection history on file, Peter Pan Diner is inspected around four times per year on average.
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