Lesters Diner II
4701 Coconut Creek Pkwy, Margate, FL 33063 · Permanent Food Service · License 1601025
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 4 complaint inspection3 high priority (2 fixed by the Aug 5 follow-up, 1 fixed on the spot), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F. 1. Cookline; cooked mushrooms (49°F - Cold Holding); diced tomatoes (51°F - Cold Holding); portion lasagna (51°F - Cold Holding); hot dogs (51°F - Cold Holding) 2. Flip top/ reach in cooler; quinoa (51°F - Cold Holding); smoked salmon (53°F - Cold Holding); tuna salad (52°F - Cold Holding) items not prepared or portioned today held in unit more than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Cookline; cooked mushrooms (49°F - Cold Holding); diced tomatoes (51°F - Cold Holding); portion lasagna (51°F - Cold Holding); hot dogs (51°F - Cold Holding) 2. Flip top/ reach in cooler; quinoa (51°F - Cold Holding); smoked salmon (53°F - Cold Holding); tuna salad (52°F - Cold Holding) items not prepared or portioned today held in unit more than 4 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
1. Speed rack; Whole chicken 85°F at 2:30 cooling since 1pm to 83°F at 3:15pm, operator placed to be reheated to 165°F and restart the cooling process.
Fixed on the spot
Basic2
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.
1. Left side cookline reach in cooler raw snapper thawing in vacuum sealed packaging. Reviewed new food code requirements with operator and instructed to remove from packaging.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of mold-like substance in the interior of the ice bin.
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.
- Stop sale
- An order that the food can’t be sold or served.