LESTERS DINER
250 SW 24 ST, Fort Lauderdale FL 33315 · 954.525.5641
Last inspected May 13, 2026 · 11 visits since October 2023
OCT 24
JAN 25
SEP 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two doors cooler-; cooked spinach and feta cheese (50F - Cooling overnight ) see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) lower cooler in cook line
Equipment in poor repair. Loose gasket in door of walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -6 cooling drawers on cook line, substantial build up of grease and soil. -Right side of hood filter in cook line.
May 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 8 high priority.
8 High priority2 Intermediate16 Basic
Show 26 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two doors cooler-; cooked spinach and feta cheese (50F - Cooling overnight ) see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Roast beef; (110F - Cooling since 9:00 am, second temperature at 10:15 am- 107F ); turkey (126F - Cooling since 9:15 am )second temperature at 10:15 am -(107-120F). Third temperature at 11:00, - Roast beef (92F). Turkey at 11:15 am (101F-110F). Operator removed both items and start the cooling process by reheating both trays on the oven.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two doors cooler-; cooked spinach and feta cheese (50F - Cooling overnight ) employee discarded.
Dented/rusted cans present. See stop sale.1 can of sliced beets, 104 OZ.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee wearing gloves cracked raw shell eggs and stir ready to eat gravy, and touched sliced yellow cheese using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched nose while wearing gloves, then touched clean spatula to serve cooked potatoes, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs; (80F- Cold Holding ); raw pool eggs (60F - Cold Holding), per employee food held less than 4 hours, Ice added for a quick chill. Operator was advised to place eggs on time procedures. Form provided and explained.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1) lower cooler-; sliced yellow cheese (56F - Cold Holding); mozzarella cheese (51F - Cold Holding); raw steak (60F - Cold Holding); raw chicken breast (59F - Cold Holding). Per employee food held less than four hours. Ice added for a quick chill.
Handwash sink used for purposes other than handwashing. Observed food on drainer- cook line. Employee removed food and clean sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink In cook line. Water temperature reading 82-84F.
Food stored on floor. - Walk in cooler- two sauce containers Two boxes of can food Employee placed all on shelves
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Two large machines in rear kitchen next to dishwasher room. Build up of black like substance. Employee cleaned and sanitized both machines.
Bowl or other container with no handle used to dispense food. Flip top in cook line-Plastic cup inside coleslaw, employee removed.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) lower cooler in cook line
Current Hotel and Restaurant license not displayed. Manager provided during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Loose gasket in door of walk in cooler.
Floor soiled/has accumulation of debris. Along the cook line- old food residues under cooking and cold holding equipment.
Hole in or other damage to wall. Under prep sink in rear kitchen.
Ice scoop handle in contact with ice. First large ice machine, employee removed.
No Heimlich maneuver/choking sign posted. Poster provided.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -6 cooling drawers on cook line, substantial build up of grease and soil. -Right side of hood filter in cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Cooling drawers along the cook line
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several wiping cloths on prep table in cook line, employee removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine 50 ppm.
Wiping cloth sanitizing solution stored on the floor. Employee placed on under shelf
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.Gloved employee cracked unpasteurized raw shell eggs, then grabbed a clean plate to serve a different customer order. After manager educated, employee discarded gloves and washed hands.
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 stepped out of kitchen, drank coffee, came back to kitchen, using same gloves. After instructed, employee discarded gloves and washed hands.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment offers eggs Benedict.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dishwasher area- build up of dust and grease.
Current Hotel and Restaurant license not displayed. Not available on site. Not available on site.
Cutting board has cut marks and is no longer cleanable. First two cutting boards in cook line- stained with black like substance.
Employee eating in a food preparation or other restricted area. Employee drinking coffee from an open cup in cook line. After manager instructed, employee stepped out of kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public. Two glass doors Pepsi cooler- bags with employee food. Manager removed.
In-use tongs stored on equipment door handle between uses. Two pairs of tongs on flat grill handle, employee removed.
Sep 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). COLD WELL SERVICE AREA // Sour Cream (51F - Cold Holding). Per operator, food not prepped or portioned today; item has been out of temperature for two hours. Manager placed in walk in cooler for quick chill. 2). LOW BOY // Sliced Cheese (51F - Cold Holding). Per operator, food not prepped or portioned today; item has been in unit for 2.5 hours. Manager placed in walk in cooler for quick chill. 3). Continental Reach In // Raw Shrimp (47F - Cold Holding). Per operator food has not been prepped or portioned today; operator does not know how long food has been stored in cooler. See Stop Sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control form to operator.
Sep 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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 degrees Fahrenheit. Observed Continental Reach In // Raw Shrimp (47F - Cold Holding). Per operator food has not been prepped or portioned today; operator does not know how long food has been stored in cooler. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). COLD WELL SERVICE AREA // Sour Cream (51F - Cold Holding). Per operator, food not prepped or portioned today; item has been out of temperature for two hours. Manager placed in walk in cooler for quick chill. 2). LOW BOY // Sliced Cheese (51F - Cold Holding). Per operator, food not prepped or portioned today; item has been in unit for 2.5 hours. Manager placed in walk in cooler for quick chill. 3). Continental Reach In // Raw Shrimp (47F - Cold Holding). Per operator food has not been prepped or portioned today; operator does not know how long food has been stored in cooler. See Stop Sale.
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. Observed no time marking on individual butter cups stored inside Pepsi cooler. Per operator, foods put on time approximate 1 hour prior to inspection. Operator time marking on food.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks in dry storage room and at cook line. Manager provided paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control form to operator.
Single-service articles improperly stored. Observed single service containers stored on floor in back storage area. Employee placed on shelf.
Single-service articles not stored inverted or protected from contamination. Observed box of single use containers not inverted on shelf in dry storage. Manager inverted.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution bucket stored on the floor next to cook line Single serve. Manager removed and placed on shelf.
Jan 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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 degrees Fahrenheit. 1) Observed drawer cooler 2// eggplant lasagna (50F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale. 2) Observed walk in cooler//brisket (46F - Cold Holding); meatballs (45F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed drawer cooler 2// eggplant lasagna (50F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale. 2) Observed walk in cooler//brisket (46F - Cold Holding); meatballs (45F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. 3) Observed walk in cooler// roasted turkey breast (46F - Cold Holding). Per operator, food not prepped or portioned today; Food was out of temperature for approximately 1 hour. Operator put roasted turkey breast in walk in freezer to quick chill. Corrective Action Taken. 4) Observed raw shell eggs (80F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food held out of temperature for approximately 30 mins. Suggested using time as a public health control. Provided operator with procedures and operator put food on time for remaining 3.5 hours. Corrected on Site.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above marinara sauce, inside main walk in cooler. Operator properly stored.
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 degrees Fahrenheit. 1) Observed drawer cooler 2// eggplant lasagna (50F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale. 2) Observed walk in cooler//brisket (46F - Cold Holding); meatballs (45F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed drawer cooler 2// eggplant lasagna (50F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale. 2) Observed walk in cooler//brisket (46F - Cold Holding); meatballs (45F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. 3) Observed walk in cooler// roasted turkey breast (46F - Cold Holding). Per operator, food not prepped or portioned today; Food was out of temperature for approximately 1 hour. Operator put roasted turkey breast in walk in freezer to quick chill. Corrective Action Taken. 4) Observed raw shell eggs (80F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food held out of temperature for approximately 30 mins. Suggested using time as a public health control. Provided operator with procedures and operator put food on time for remaining 3.5 hours. Corrected on Site.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash browns (110F - Hot Holding) at cook line. Per operator, food not prepped or portioned today; food held out of temperature for approximately 30 mins. Suggested using time as a public health control. Provided operator with procedures and operator put food on time for remaining 3.5 hours.
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. Observed Sanitizer Bucket (Chlorine 200ppm) at prep station, in kitchen. Operator remade and corrected sanitizer to 100ppm.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used as dump sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside front counter ice bin.
Carbon dioxide/helium tanks not adequately secured. Observed co2 tank, next to ice machine in back kitchen area, not secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee cup stored on flip top cooler cutting board, at cook line. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee sweaters and bag stored on top of soup cans, stored on soup rack in dry storage area. Operator removed. 2) Observed employee cell phone stored on top of wax paper box at cook line. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at cook line hand wash sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of food debris inside coolers and on cooler shelves, throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket, stored in front of ice machines in back kitchen area. Operator properly stored.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on speed rack in kitchen - baked chicken (96F - Cooling at 11:13am, cooling since 10:50am - 88F at 12:29am) operator place item in walk in freezer for quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler - hotdogs (50F - Cold Holding); raw shell eggs (86F - Cold Holding) as per operator items held out of temperature for approximately 3 hours - operator placed items in walk in freezer for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on prepping table container of burger patties (116F - Hot Holding) as per employee item held out of temp for approximately 30 minutes, items held at room temperature until next order. Operator placed items on stove top to raise temperature.
Carbon dioxide/helium tanks not adequately secured. Observed next to ice machine at rear of building.
Ceiling tile missing. Observed in kitchen right above the employee lockers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed at cook line - employee wearing bracelet while engaged in food preparation. Employee removed bracelet
Food stored on floor. Observed in walk in cooler - bucket of pickles stored directly on the floor. Operator stored correctly.
In-use wet wiping cloth/towel used under cutting board. Observed on prepping table in kitchen. Operator removed.
Stored food not covered. Observed in walk in cooler - trays of spinach pie not covered. operator covered
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket next to ice machine. Operator stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen.
Mar 5, 2024Inspection 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 ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at server station hand wash sink. Operator provided.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored inside lid of flip top cooler next to kitchen entrance. Operator removed.
Stored food not covered. Observed tubs of ice cream stored uncovered inside reach in freezer at server station. Operator covered.
Oct 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of cut yams stored on dry storage rack in back storage area. Operator discarded. Stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and liquid eggs stored over feta cheese inside walk in cooler. Operator properly stored.
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 butter pats stored at server station without time mark. Per operator, butter pats stored at station for approximately 2 hrs. Operator put time mark on butter pats.
Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink at cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top cooler lid at salad/pasta station in kitchen. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of salad station flip top cooler soiled with food debris.
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.