Lester's Diner
1393 NW 136 Ave, Sunrise, FL 33323 · Permanent Food Service · License 1619476
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection5 high priority (fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot), 3 basic-26
- Administrative complaint on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 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 priority5
Code 03, Food out of temperature: 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 .
Raw Shell Eggs no time marking. Time marked 8AM- 12PM.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Tray of raw chicken stored above tray of sliced cheese on rack at entrance of secondary Walk in Cooker. Manager inverted during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Container of raw chicken stored above containers of raw Fish and raw Beef in Atosa reach in cooler. Inverted during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs and proceeded to grab a clean plate to stored cooked food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spotRepeat violationAdministrative complaint
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee moved trash can and proceeded to reached out for clean buckets from clean storage racks without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked Pasta prepared over 24 hours not date marked. Chef date marked 08-14-26.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Manager labeled degreaser and glass cleaner spray bottles during inspection.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Case of waffles stored on floor in walk in freezer.
Elevated during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cup with no handle used to dispense sugar.
Removed during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease.
Primary kitchen oven soiled.
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.