The_Diner
Last inspected: Jan 14, 2026
58
Score
Going back to 2022, The_Diner has nine inspections in the public record. Inspectors last stopped by on Jan 14, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
By comparison, the average Boynton Beach facility scores 79, putting The_Diner on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: pooled egg whites (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 10 minutes. Operator added more ice. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hose connections left of dish machine. One with splitter attached. No vacuum breaker present.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over diced peppers at small flip top cooler on cook line. Operator stored eggs properly. **Corrected On-Site**
08A-05-6
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
58
Aug 13, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for sugar storage - direct contact with food, in kitchen.
14-15-4
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 was 30minutes ago, potatoes and French toast batter on cook line. Cook time marked. **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing bleach not labeled in dish area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table next to slicer. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Turkey stored on floor in walk in cooler. French fries stored on the floor in kitchen. Operator moved everything on a shelf. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed cloth in bucket. **Corrected On-Site**
21-12-4
58
Jan 30, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Cook cracked raw shell eggs, then changed gloves and handled clean equipment or utensils without washing hands. Cook went to wash his hands and put a fresh pair of gloves on. **Corrected On-Site**
12A-27-4
High Priority - Oven cleaner improperly stored in dish area next to dish machine. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Employee personal drinks in cooler not properly identified and segregated from food to be served to the public. Chef removed. **Corrected On-Site**
08B-49-4
Basic - Interior of oven has accumulation grease/food debris on cook line.
22-08-4
Basic - 2 boxes of Lemon stored on floor in walk in cooler.
08B-38-4
55
Sep 5, 2024
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - 1 Shell egg in use or stored with cracks or broken shells on cook line.See stop sale.
01B-14-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer entered kitchen and started unloading sanitized dishes without washing her hands first. Dish washer went to wash her hands. **Corrected On-Site**
12A-16-4
High Priority - Server handled soiled dishes and placed them into a bus bin, then picked up plated food, without washing hands.
12A-02-4
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. Mahi Mahi removed from freezer yesterday on cook line inside vacuum package.
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
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. Mahi Mahi removed from freezer yesterday on cook line inside vacuum package.
06-09-1
Basic - Ice buildup in chest freezer in kitchen.
14-69-4
Basic - In-use knife/knives stored under slicer in prep area. Cook removed. **Corrected On-Site**
10-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine.
36-27-5
43
Feb 8, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 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 **Corrected On-Site**
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. Milk in walk in cooler opened two days ago
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table over reach in freezer. Removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. French fries in kitchen Meat and bacon in walk in cooler **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Bottom reach in cooler on cook line
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing in standing water in triple sink Turned on running water **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen **Corrected On-Site**
21-38-4
52
Oct 19, 2023
Routine - Food
No violations found.
100
Oct 18, 2023
Routine - Food
7 critical violations. 2 major violations. 2 minor violations.
View 11 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 deep covered containers inside walk in cooler with rice soup at 9:10am (67°F cooling) overnight, minestrone Soup at 9:10am(67°F cooling) overnight Per operator both products cooling since last night. Products did not cool to 41°F within 6 hours. See stop sale
03D-02-5
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. Observed dishwasher handling dirty dishes followed by handling clean cups Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Observed raw pooled eggs over cheese Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Observed raw tenderized beef stored above raw fish Raw pooled eggs over raw bacon and corn beef Reach in freezer Raw chicken over raw beef Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers inside walk in cooler with rice soup at 9:10am (67°F cooling) overnight, minestrone Soup at 9:10am(67°F cooling) overnight Per operator both products cooling since last night. Products did not cool to 41°F within 6 hours. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line seating out of cooler. Cut lettuce 64F( cold holding), raw bacon (50F - Cold holding) raw shell eggs (70F - Cold Holding); pancake mix with dairy(70F - Cold Holding). Per operator items stored for approximately 1 hour. Per operator items not prepared or portioned today. Operator moved items to time control for the remaining time of 3 hours. Emailed form to operator **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on cook line Partially cook bacon (104F - Hot Holding). Per operator stored for approximately 1 hour. Operator added to time control for the remaining time of 3 hours. Emailed time as a public health control form to operator **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked sausage, blanched potatoes, French toast batter on time with not procedure Emailed form to operator **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy chicken more than 24 hours , since Sunday. Operator labeled. **Corrected On-Site**
02C-02-5
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. Mahi Operator removed from package **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
26
Feb 27, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mahi 47°F, chicken 49°F, potatoes 49°F, cheese 48°F, soup 50°F, roast beef 49°F turkey 50°F, in walk in cooler over night. See stop sale **Warning**
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. Mahi 47°F, chicken 49°F, potatoes 49°F, cheese 48°F, soup 50°F, roast beef 49°F turkey 50°F, in walk in cooler over night. **Warning**
01B-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit in walk in cooler. **Warning**
05-05-4
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 poster. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line and wait station. Manager provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at cook line. **Warning**
22-20-5
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. Mahi 47°F in walk in cooler, removed from freezer yesterday. See stop sale 3a. **Warning**
06-09-1
Basic - In-use tongs stored in sanitizer between uses at cook line. Cook removed. **Corrected On-Site** **Warning**
10-18-5
47
Aug 5, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Ice buildup in chest freezer next to walk in cooler.
14-69-4
Basic - Employee water bottle next to clean equipment/utensils, in dish area. Dish washer removed. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Walk in cooler, one fan not working. Ambient temperature in walk in cooler 43°F.
14-11-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety blue cheese and rim of the container, at cook line. Cook removed. **Corrected On-Site**
10-06-5
74
Frequently Asked Questions
When was The_Diner last inspected?
The most recent health inspection at The_Diner on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at The_Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The_Diner.
How does The_Diner compare to other restaurants in Boynton Beach?
The_Diner most recently scored 58 out of 100, which is lower than the Boynton Beach average of 79.
Has The_Diner's inspection record improved over time?
Results have been roughly steady. Inspections at The_Diner have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The_Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The_Diner inspected?
Based on the inspection history on file, The_Diner is inspected around three times per year on average.
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