Olympic Diner
2951 SW High Meadows Ave, Palm City, FL 34990 · Permanent Food Service · License 5301729
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection8 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 3 basic-34
- Administrative complaint on Jul 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score54
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 visitJul 23, 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 visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler by cookline - Ham 47°F- cold holding - food not prepared or portioned today- food out of temperature for 45 minutes food stored above fill line-operator placed inside reach in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cookline area- shaved gyro meat 114°F-hot holding- food out temperature for 30 minutes- operator placed under time as a public health control.
Fixed on the spot
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 and the time removed from temperature control cannot be determined.
See stop sale. No time mark for cut ham, diced tomatoes and Cooked peppers- operator time marked for remaining 2.5 hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
At walk in cooler raw gyros meat stored over beer cans - operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands - educated operator employee wash end their 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.
At cookline area- employee handled dirty touched their face then engaged in food preparation without washing their hands- educated operators - employee washed their hands properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
At cookline area- bag of biscuits and English muffins stored in non food grade shopping/ to-go bags - operator removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At kitchen area- chemical spray bottle store over bag of oregano- operator removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
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.
At reach in cooler near cookline - cooked chicken prepared two days ago not date marked- operator date marked.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
At cookline plastic container of raw chicken stored on floor - operator moved off the floor.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored in between pre sink and handwash sink- operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board- operator removed.
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.
- 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.