LESTERS DINER II
4701 COCONUT CREEK PKWY, Margate FL 33063 · 954.979.4722
Last inspected Aug 5, 2026 · 12 visits since September 2023
JUL 24
NOV 24
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented can of beets stored with other non dented cans in dry storage room. Operator stored with other dented cans
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,340
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025004106 | Nov 12, 2024 | Feb 19, 2025 | $400 |
| 2--2024013672 | Feb 15, 2024 | Mar 27, 2024 | $600 |
| 2--2021011210 | Feb 16, 2021 | Apr 21, 2021 | $440 |
| 2--2020042847 | Aug 3, 2020 | Apr 7, 2021 | $800 |
| 2--2018054687 | Oct 16, 2018 | Dec 12, 2018 | $400 |
| 2--2017046119 | Aug 29, 2017 | Dec 7, 2017 | $800 |
| 2--2016014393 | Mar 9, 2016 | Jun 9, 2016 | $900 |
Inspection history
12 visits, newest first
Aug 5, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 1. Speed rack; Whole chicken 85F at 2:30 cooling since 1pm to 83F at 3:15pm, operator placed to be reheated to 165F and restart the cooling process.
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. Cookline; cooked mushrooms (49F - Cold Holding); diced tomatoes (51F - Cold Holding); portion lasagna (51F - Cold Holding); hot dogs (51F - Cold Holding) 2. Flip top/ reach in cooler; quinoa (51F - Cold Holding); smoked salmon (53F - Cold Holding); tuna salad (52F - Cold Holding) items not prepared or portioned today held in unit more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline; cooked mushrooms (49F - Cold Holding); diced tomatoes (51F - Cold Holding); portion lasagna (51F - Cold Holding); hot dogs (51F - Cold Holding) 2. Flip top/ reach in cooler; quinoa (51F - Cold Holding); smoked salmon (53F - Cold Holding); tuna salad (52F - Cold Holding) items not prepared or portioned today held in unit more than 4 hours. See stop sale.
Accumulation of mold-like substance in the interior of the ice bin.
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. 1. Left side cookline reach in cooler raw snapper thawing in vacuum sealed packaging. Reviewed new food code requirements with operator and instructed to remove from packaging.
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented can of beets stored with other non dented cans in dry storage room. Operator stored with other dented cans
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator at cook line prepare food with white, visibly soiled gloves. With same gloves operator used visibly soiled rag on counter, and immediately after used same gloved hand to touch a cut of ham in lowboy cooler
Bowl or other container with no handle used to dispense food. Bowl used as scoop in crouton container
Damaged/spoiled/recalled food not properly segregated. Dented can of beats stored with other non dented cans in dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up, inside walk in freezer
In-use wet wiping cloth/towel used under cutting board. Rags under cutting boards. Operator removed
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
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. Observed operator wipe hands and face with paper towel and put on new gloves without washing hands. Educated manager on proper hand washing procedures. Manager instructed operator to wash hands. Operator properly washed hands and put on new gloves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At ware-washing area, 3 compartment sink quaternary sanitizer at 50 ppm. Operator remade solution to 200 ppm quaternary solution during inspection.
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. At cook line,ikon cooler - cooked sausage (49F - Cold Holding); cooked broccoli (49F Cold holding ). Per operator items were not prepared or portioned today. Items were stored in unit over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. At cook line,ikon cooler - cooked sausage (49F - Cold Holding); cooked broccoli (49F). Per operator items were not prepared or portioned today. Items were stored in unit over night exceeding 6 hours.See stop Sale. 2. Oppostie flat top at cook line, two drawer cooler - raw shrimp (46F - Cold Holding); raw cod fish (42F); raw steak (46F - Cold Holding); seafood stuffing (47F - Cold Holding). Per operator items were placed in unit less than four hours ago. Operator placed items in walk in cooler for quick chill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, lower left flip top employee beverage stored among food for customers. Operator removed and stored away from food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils in standing water at 81F. Operator discarded water during inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. At cook line, lower left flip top - unwashed avocados as evidenced by sticker on item stored amongst deli meats for customers. Operator removed sticker, washed rinsed and sanitized avocado during the inspection
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Employee washed hands with no soap. Employee at kitchen washed hands with no soap. Instructed employee to use soap when washing hands. Reviewed proper hand washing procedures. Operator washed hands with soap
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in left walk in cooler. Operator properly inverted
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top cooler- sliced cheese (43-48F - Cold Holding). Per operator item on unit less than four hours. Observed items above fill line in container. Operator removed overflow layer and moved to freezer to rapid cool. Item not prospered or portioned today.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 illnesses with operator provided hand out.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Salad station-At 10:15am cut lettuce 50F (ambient cooling for two hours) to 49F at 10:45am. At this rate, proper cooling to 41F in 4 hours will not occur. Observed items covered cooling. Operator removed cover and moved item to freezer to quick chill. 2. At 9:25am, cut tomatoes 49F (ambient cooling for 1 half hours to 48F at 10:00am. At this rate proper cooling to 41F in 4 hours will not occur. Observed tomatoes over filled in unit. Operator moved tomatoes to freezer to quick chill
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at waffle station and salad station soiled with mold like substance
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and filled out with operator
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. Observed at kitchen prep table. Operator discarded.
Equipment in poor repair. Gasket torn on right walk in cooler door.
Floor not cleaned when the least amount of food is exposed. Observed at kitchen cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease
Old labels stuck to food containers after cleaning. Observed at dish area. Operator began removing lables
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cookline. Operator placed wiping cloth in sanitizer solution
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm). Operator remade solution. Quaternary tested 200ppm
Working containers of food removed from original container not identified by common name. Cooking oil Squeeze bottles not labeled at cookline. Operator labeled.
Jul 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom.
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 10 high priority.
10 High priority2 Intermediate8 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dishwasher did not wash hands after replacing paper towels by dish machine and proceeded to put on gloves to handle clean dishes. Reviewed with employee proper handwashing and employee washed hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees on cook line wiping hands on wiping clothes tucked into aprons and continuing to prepare food items.
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 picked up dirty towel from floor and continued food preparation without washing hands and changing gloves. Reviewed with manager to discuss with employee proper procedures when handling dirty items.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case of raw turkey sausage above open case prepared spinach. Manager rearranged for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. In 6 drawer cooler at cook line, container of raw breaded chicken above container of portioned cooked pork and container of sauerkraut. Manager rearranged for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At 4 drawer cooler on cookline, container of raw chicken above container of raw steaks. Manager rearranged items for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline KITCHEN FLIPTOP UPPER - shrimp salad (47F - Cold Holding); tuna salad (48F - Cold Holding); chicken salad (47F - Cold Holding); sliced Swiss cheese (49F - Cold Holding); sliced American cheese (48F - Cold Holding); LOWER - sliced turkey (46F - Cold Holding); smoked salmon (50F - Cold Holding); roast beef (48F - Cold Holding). Per employee all items pulled cold from walk-in and in unit just over 4 hrs. All items removed to walk in cooler to rapid rechill.
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. At far end of cook line, time mark missing on raw pooled shell eggs and pancake batter. Per manager brought to line less than 3 hrs. Time mark added.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attacked hose by back door missing vacuum breaker.
Handwash sink not accessible for employee use at all times. Strainers in hand sink in back prep kitchen. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. At dishwasher hand sink. Employee replaced.
Bowl or other container with no handle used to dispense food. Multiple plastic cups in bulk food items in prep kitchen. Employee removed all cups.
Clean equipment/dishware/utensils stored below/beside soap or paper towel dispenser exposing the items to drips from people's hands. At front counter, milkshake machine and scoop sitting directly beside handwash sink providing possible contamination from washing hands.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on clean dish drain board at dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, watch, and keys on shelf next to dry spices in back prep area.
Floor not cleaned when the least amount of food is exposed.Food debris buildup on floor around waffle station.
Single-service articles not stored inverted or protected from contamination. In back prep storage area foil to go pans not stored inverted. Manager inverted.
Soiled dry wiping cloth in use. Multiple employees with soiled wiping clothes tucked into aprons.
Feb 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 10 high priority.
10 High priority1 Intermediate3 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. One #10 can chili sauce on can rack with dented rim.
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. Dish machine chlorine reading 0ppm chlorine after multiple attempts and changing sanitizer bucket.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cook line cracked raw shell eggs and continued preparing other foods and handled multiple plates without washing hands and changing gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line quickly wiped hands on soiled wiping cloth tucked into his apron and continued to handle plates for orders.
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. Employee in prep area washed hands and began slicing tomatoes for service without putting on gloves. Stopped employee, discarded tomatoes already cut, explained hands wash and glove usage for ready to eat foods, and employee washed hands and put on gloves to continue working.
Employee washed hands with no soap. Dishwasher finished a cleaning task and washed hands without using soap before handling clean dishes to put up.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case of raw lamb shanks above open containers of ice cream.
Raw animal food stored over/not properly separated from ready-to-eat food. In 4 Drawer lowboy cooler at front end of cook line, container of raw breaded chicken above bags of french fries and container of raw chicken breast above container of portioned cooked pork. Employee rearranged all drawers for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, container of non commercially wrapped veal liver above case of pork shoulder.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Beside cook line, under no temperature or time control, pooled raw shell eggs 74F (Cold Holding); pooled egg whites (74F - Cold Holding). Per employee both items prepared at 6:30-7:00am. 2) In cook line FLIPTOP UPPER - house potato salad (47F - Cold Holding); cole slaw (46F); house chicken salad (45F); sliced cheeses (44-47F) LOWER - sliced pastrami (47F - Cold Holding); sliced corn beef (46F - Cold Holding). Per employee items not prepared this morning; all pulled directly from walk in unit to fliptop. Employee began to switch with new containers and adjusted temperature of unit.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for triple sink and sanitizer buckets.
Bowl or other container with no handle used to dispense food. Plastic cup,in bulk containers of salt and rice on dry goods shelf. Manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee uncovered glass of water on small prep table beside flattop at cook line. Employee covered glass and moved to lower shelf away from food items.
Soiled dry wiping cloth in use. Employee with soiled dry clothes tucked into apron. Employee removed towels.
Sep 25, 2023Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and then touch sandwich bread without changing gloves and wash. Advice operator to change his gloves and wash hands
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw burger patties stored over containers with homemade sauces in walk-in cooler. Operator relocate burger patties. -Observed raw chicken stored over cooked pork in refrigerator drawers. Operator removed chicken and stored properly.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside flip top cooler and gasket.
Sep 14, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority0 Intermediate10 Basic
Show 17 findings ▾
Container of medicine improperly stored. -Observed employee medication stored on shelf above food preparation table in prep station. Operator discarded at will.
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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and then touch sandwich bread without changing gloves and wash. Advice operator to change his gloves and wash hands
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. -Observed dishwasher handle dirty dishes and proceed to touch clean dishes without changing gloves and wash hands. Educate employee. Employee change gloves and wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw burger patties stored over containers with homemade sauces in walk-in cooler. Operator relocate burger patties. -Observed raw chicken stored over cooked pork in refrigerator drawers. Operator removed chicken and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 9:00 a.m., shrimp and chicken temps 44 °F in refrigerator drawers. Per operator, both items placed in unit at 8:10 a.m. at 10:01 shrimp temps at 39° and chicken at 40°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. -Observed chlorine sanitizer solution bucket exceeds 200 ppm. Operator Operator discarded and used quaternary ammonium sanitizer at 200 ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed box containing plastic wrap with old food residue inside.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee eyeglasses and keys stored on shelf above food preparation table. Operator removed and stored properly.
Employee with no hair restraint while engaging in food preparation. -Observed 1 employee in prep area engaging in food preparation with no hair restraint.
Floor tiles missing and/or in disrepair. -Observed Floor tiles missing in dishwashing area.
Food not stored at least 6 inches off of the floor. -Observed cases with beef not stored at least 6 inches off walk in cooler floor.
No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at sink in dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of dust buildup on Blodgett oven.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside flip top cooler and gasket.
Stored food not covered. Observed an open container with marinara sauce stored in walk-in cooler. Sauce were placed in unit from yesterday. Not in cooling process. Operator covered sauce.
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.