Nick's 50'S Diner
1900 Okeechobee Blvd, West Palm Beach, FL 33409 · Permanent Food Service · License 6007678
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection5 high priority (4 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 1 basic-25
- Administrative complaint on Nov 3, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score55
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 visitNov 4, 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.
1 violation 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.
At drawers under cook tops; cheese (51°F - Cold Holding); raw mahi (50°F - Cold Holding). Operator stated items not prepared or portioned today, held in unit less than 1 hour. Observed drawer not being closed entirely for several minutes on more than 1 occurrence during callback inspection. Advised Operator to discontinue storage of temperature control for safety food in drawer until unit repaired and able to maintain product temperature at 41°F or below. Operator moved items to reach in cooler.
Fixed on the spot
- First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish (raw mahi ((45°F - Cold Holding)) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At drawers under cook tops; cheese (46°F - Cold Holding); cooked chicken (47°F - Cold Holding); commercially reduced oxygen packaged raw mahi (45°F - Cold Holding (see stop sale). Operator stated items not prepared or portioned today, held in unit less than 4 hours, moved to walk-in cooler/ raw mahi discarded.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee drinking from unenclosed beverage cup then put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and donned new pair of single use gloves.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee taking order via call handling phone, order entry point of sale system then handled clean equipment, clean utensils, plates of food and individual packages of butter without washing hands. Operator discussed with employee(s) who then washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm). Operator replaced chlorine dispensing bucket, primed machine, retested at chlorine 100ppm.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food (opened almond milk) opened and held more than 24 hours (26-28 hours) not properly date marked after opening.
Operator applied appropriate date mark.
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink at front counter used for purposes other than handwashing (used to store/hang chemical spray bottle.
Operator removed from handwashing sink.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish (raw mahi ((45°F - Cold Holding)) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
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.