Lester's Diner
1924 E Atlantic Blvd, Pompano Beach, FL 33060 · Permanent Food Service · License 1617797
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 Oct 19 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 repeat), 4 basic (1 repeat)-18
- Complaint after follow-up on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score62
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 visitOct 20, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at callback inspection , sliced cheese in flip top on cook line at 60°F, cheese double panned. In flip top cooler on Expo line, sliced cheese at 50°F. Per employee, foods not prepared or portioned today, foods stored in coolers for approximately 3 hours. Ice was placed on foods. Butter Packs at 42°F
Administrative complaint
Intermediate1
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.
Observed same at callback inspection .
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed same at callback inspection .
More time given
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed same at callback inspection , choking poster not posted.
More time given
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
1). In flip top on cook line, Sliced Cheese (61°F - Cold Holding). 2).In flip top cooler at expo line, Sliced Cheese (53°F - Cold Holding), Butter Packs - 50°F - Cold Holding. Per operator , all foods not prepared or portioned today. Foods held in walk in cooler and moved to coolers in kitchen and held for approximately 1 hour. All foods were moved back to walk in cooler and placed on ice .
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table on cook line, Roasted Potatoes (100°F - Hot Holding); Mushroom Gravy (125°F - Hot Holding); Cooked Sausage Patties (116°F - Hot Holding). Per operator, foods prepared approximately 1 hour ago and held in steam table. Educated employee on proper hot holding temperatures. Some foods double panned in steam table. Second pan was removed from under food. Some foods were taken out of steam table to be reheated.
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.
Lox Benedict and Egg Benedict listed on menu , not marked with asterisks, identifying raw items.
Repeat violation
Code 11, Employee health: 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 to operator.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Package of raw beef thawing in bucket of standing water next to prep sink in kitchen. Per operator, beef started thawing for approximately 1 hour. Beef was placed in prep sink to thaw in cold running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Gallon of cooking oil stored on floor on cook line. Oil was removed from floor.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup on shelves in walk in freezer.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed poster to operator.
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.