CITY DINER
3400 S DIXIE HWY, West Palm Beach FL 33405 · 561.659.6776
Last inspected Jul 28, 2026 · 7 visits since August 2023
OCT 24
MAR 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitress observed plating ready to eat toast with barehands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $350
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023049320 | Aug 23, 2023 | Nov 17, 2023 | $250 |
| 2--2023017306 | Feb 14, 2023 | Jul 13, 2023 | $100 |
Inspection history
7 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm); Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door in kitchen.
Food stored on floor. Observed plastic container of chicken in plastic containers on floor in walkin freezer.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at expo hand sink.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. First aid grade alcohol and hydrogen peroxide stored on shelves above food prep area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw salmon stored above non commercially packaged ready to eat corn beef in walk in freezer. Operator reorganized.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding in reach in cooler not date marked. Per operator item was prepared 2 days ago. Operator date marked.
Accumulation of debris on top exterior of warewashing machine.
Multiple wet wiping cloth not stored in sanitizing solution between uses at front bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler fan cover soiled with dust/mold like substance.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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 then proceeded to grab clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw chicken stored over pizza dough, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, chlorine wiping cloth solution 200+ppm. Operator diluted chlorine solution to 100ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone on shelf over food prep table. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, in use ice cream scoop in standing water, 78F.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Writing pan and spatula in hand sink by walk in cooler. Manager removed both.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee in ceramic cup without lid on prep table. Manager dumped the coffee.
Ice scoop handle in contact with ice. At soda machine ice bin. Manager stored handle above ice.
Oct 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitress observed plating ready to eat toast with barehands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef cracked raw shell eggs with gloves and touched clean plates with the same gloves. Educated operator on site about glove use and handwashing after handling a raw food item.
Mar 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracked raw shell eggs then put on new gloves to handle clean plate. He didn't wash hands prior to putting on gloves. Explained and he properly put on new gloves.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked raw shell eggs then handling clean plate with new gloves without washing hands. Explained and he washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced cooked sausage 47 f, sliced Swiss cheese 49 f in flip top cooler on cook line. as per manager less than 1 hour in this cooler. Operator moved both to bottom section to cook quickly, milk 40 f, butter 41 f
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm
Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu Smoked Norwegian Salmon. Smoked salmon package from Pierre's Specialty foods doesn't mention Norwegian salmon. Operator purchases smoked salmon from Pierre's specialty foods. Sysco invoice for other salmon - Salmon fil faroe island. Operator couldn't provide any proof that smoked salmon is Norwegian salmon.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates from Safe Staff expired on 02/19/2024.
Food stored on floor. Several covered pans with raw meat stored on floor under the shelves in walk in cooler. Explained.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water in a container by steam table. Water temperature 119 f. Explained and manager dumped the water.
In-use wet wiping cloth/towel used under cutting board. Under white cutting board. Explained.
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left cook line, touched three compartment sink where dirty dishes were stored; touched hair and returned to cook line where proceeded to touch clean utensils and plate; Operator educated employee; emailed handwash facts poster and had employee wash hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored above cooked ribs on the speed rack in walk-in cooler; Raw turkey burgers stored on top of hot dogs container in make table at cook line; operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (56F - Cold Holding) at cook line; as per operator food on TPHC for four hours; food not listed in the form; operator listed food and time marked 9:00-1:00; chili (45F - Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; as per operator food received earlier and door left open to properly store it; food out of temperature for approximately 1 hour; operator instructed employees to keep door closed;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (88F - Hot Holding) in frying basket at cook line; as per operator foods out of temperature for approximately 30 minutes; operator placed food in oil to reheat to 165 F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup stored on prep table at cook line; Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and cell phone next to food at cook line Operator stored properly
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Bucket of chicken on the floor in walk-in cooler; operator stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in water at 98 F at cook line; Operator discarded water;
Wiping cloth sanitizing solution stored on the floor. Operator placed inside second bucket
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.