Diner by the Sea
215 Commercial Blvd, Lauderdale-By-The-Se, FL 33308 · Permanent Food Service · License 1600091
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 5 basic-21
- Administrative complaint on Sep 3, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 live roach in spoon near wash ware area. Operator exterminated, removed,cleaned and sanitized the item.
Administrative complaintFixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed same
More time given
- First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed potatoes stored under front counter near grill temperature (67°F) 1) Observed butter chips (67°F) stored on prep table at no temperature control on unit under 4 hours Operator put butter in glass expo. 2) Walk in Cooler- sliced cheese (45°F); butter (45°F); diced potatoes (46°F) per operator less than 4 hours. No preparation done today .Moved products to freezer.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially pack.
Frozen Raw chicken over ready to eat meatballs inside stand alone freezer.
Fixed on the spot
Intermediate3
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Review Big 6
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed blue chemical at the triple sink not labeled. Operator labeled dish soap
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 server
Basic5
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife between flip top and freezer at cook line. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on flip top near glass expo
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cook line plates not stored properly. Operator inverted plates.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead on shelf in ware wash area. Operator removed and sanitized.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Hallway next to bathroom 2 panels stained.
Fixed on the spot
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.