Palm Diner
9860 S Military Trl Ste J1, Boynton Beach, FL 33436 · Permanent Food Service · License 6010059
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 24 routine inspection8 high priority (5 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 7 basic-47
- Administrative complaint on Sep 24Counts in full until a follow-up finds the problems fixed-20
- Safety score33
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 visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
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. Observed at 2 door glass unit, butter (52°F - Cold Holding); heavy cream (57°F - Cold Holding) not prepped or portioned today. Per operator, items have been stored overnight.
Stop Sale issued due to food not being in a wholesome, sound condition.
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. Observed in Atosa Unit, 3 packs raw grouper fully thawed in package. Operator discarded products.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at 2 door glass unit, butter (52°F - Cold Holding); heavy cream (57°F - Cold Holding) not prepped or portioned today. Per operator, items have been stored overnight. See stop sale.
Repeat violationAdministrative complaint
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.
Observed on kitchen flip top no time marking for ham and cooked sausage held on TPHC. Per employee items held for less than 3 hours. Employee applied correct times.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: In walk-in freezer Nonfood-grade bags used in direct contact with raw snapper fish.
Operator removed and placed in proper container.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to sanitizer compartment/ retesting at 100ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Liquid bandage and cough medicine stored on shelf above food prep table in wait station. Operator reorganized.
Fixed on the spot
On prep table next to spices and bread crumbs a can of WD40 and surface cleaner improperly stored.
Operator reorganized spices.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: In kitchen near salad dispenser No paper towels or mechanical hand drying device provided at handwash sink
Fixed on the spot
Basic7
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.
Observed in Atosa Unit, 3 packs raw grouper fully thawed in package. Operator discarded products. See stop sale.
Fixed on the spot
Code 08, Food protection and cross-contamination: Inside walk-in freezer a pan of ready to eat mixed meat stored the on floor.
Operator reorganized.
Code 10, In-use utensils properly stored: In-use utensil for temperature control for safety food not stored in a clean, protected location.
In use tongs stored directly on trash can. Operator removed.
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 open lid beverage sitting on clean dish rack. Employee discarded.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed in wait area clean tongs stored on rim of trash canister. Operator removed then clean and sanitized tongs.
Fixed on the spot
Code 25, Single-service items: In wait station Single-service coffee filters not stored inverted or protected from contamination.
Operator reorganized.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in Prep Kitchen.
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.