Coral Springs Diner

10410 W Sample Rd, Coral Springs, FL 33065 · Permanent Food Service · License 1608667

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Aug 26, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
7 high priority (1 no follow-up needed, 6 fixed on the spot), 2 intermediate (fixed on the spot), 5 basic (1 repeat)
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug262026

Routine inspection

14 violations found

First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 7 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: 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. See stop sale. In walk in cooler, single piece of raw salmon fully thawed still in vacuum packaging. Per manager thawed more than 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On prep tables by cookline, eggs (80°F - Ambient); cooked potatoes (76°F - Cold Holding). Neither under time/temperature control and out of cooler approximately 2.5 hours per employee. Both items returned to reach in cooler to rechill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In cookline steamwell, marinara (119°F - Hot Holding); sausage gravy (122°F - Hot Holding); chili (120°F - Hot Holding); commercial hollandaise (136°F - Hot Holding). Per employee, all reheated and placed in line 3 hours. All removed and reheated on stove to above 165°F.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler, raw nova salmon over container of matza ball soup. Manager moved salmon to bottom of cooler for proper separation.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee entered kitchen, clocked in, put on gloves and began working without ever washing hands. Discussed with manager proper hand wash procedures to translate and discuss with staff.
  Fixed on the spot
  Employee dried hands on clothes/apron/soiled towel after washing.
  Employees on cookline wiping hands on their aprons and continued working without washing hands and changing gloves. Discussed proper procedures with employee and they washed hands.
  Fixed on the spot
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee at cookline scratched face with gloved hand and continued working without washing hands and changing gloves. Discussed proper procedures with employee and employee washed hands.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Poached eggs and nova on menu not marked to indicate as raw item. Manager had employee begin marking menus.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unknown substance in spray bottle under dish machine. Manager labeled as glass cleaner.
  Fixed on the spot
Basic5
- Code 06, Food properly thawed: 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.
  See stop sale. In walk in cooler, single piece of raw salmon fully thawed still in vacuum packaging. Per manager thawed more than 4 hours.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on clean pans above triple sink and on multiple containers in cookline.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Expo station sanitizer at 0ppm quaternary. Manager remade to proper 200ppm.
  Fixed on the spotRepeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket on top of machine not inverted. Manager inverted.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.