NELSON'S DINER
438 S CYPRESS RD, Pompano Beach FL 33060 · 954-785-3646
Last inspected Jan 14, 2026 · 11 visits since August 2023
AUG 24
NOV 24
JUN 25
AUG 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Live, small flying insects found In kitchen, two flies. observed by prep area and dishwasher. Operator disposed of fly. Discussed with operator about fly presence in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023048147 | Aug 17, 2023 | Oct 12, 2023 | $400 |
| 2--2023010596 | Jan 31, 2023 | Mar 15, 2023 | $200 |
Inspection history
11 visits, newest first
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen, and went outside and returned, without washing hands, and started preparing food. Educated employee on proper handwashing procedures, and employee washed 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. Employee picked up dirty dishes and then touched clean dishes without first washing hands. Educated employee on proper handwashing procedures and employee washed hands.
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. No time mark for items held on Time as a Public Heath Control, sausage gravy, grits, Hollandaise, oatmeal, green beans, brown gravy, whipped butter, butter packs. Per operator, foods held for approximately 1 hour. Manager time marked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk opened 2 days ago without date. Employee dated buttermilk.
Show the remaining 8 findings ▾
Handwash sink not accessible for employee use at all times. Pan stored in handwashing sink in kitchen, and trash can stored in front of handwashing sink. Employee removed pan and trash can from handwashing sink area.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees.
Bowl or other container with no handle used to dispense food. Bowl stored in container of cottage cheese in cooler drawer. Employee removed bowl from food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line in kitchen soiled with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's water bottle stored on prep table in kitchen. Bottle was removed from prep table.
In-use wet wiping cloth/towel used under cutting board. Wet towel stored under cutting board on prep table. Advised employee to remove towel from under cutting board.
Old labels stuck to food containers after cleaning. Old labels stuck on containers on shelf near to dishwasher. Educated employee on removing old labels from containers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employees' cup and water bottle stored on shelf in reach in cooler near to dishwasher. Advised manager to place employee items in separate area.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Live, small flying insects found In kitchen, two flies. observed by prep area and dishwasher. Operator disposed of fly. Discussed with operator about fly presence in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, Butter 79°F. Operator stated held out of temperature for 2 hours. Not prepared or portioned todayOperator discarded and changed butter and put on Time as a public health control list.
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. No time mark for items on Time as a public health control.. Operator put time mark for items on white board.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled with food debris and rust.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee, hired less than one month not informed of their reporting agreement. Emailed operator handout for employee to fill out.
Records/documents for required employee training do not contain all of the required information. Food handler training records incomplete. Trainer number not filled out on certifications for all employees.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Employee used chlorine test strip incorrectly, tested chlorine in well. Discussed wi5 manager to test on a dish surface to get a correct reading of the sanitizer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, employee bags stored above cooler next to single serve items.
Equipment in poor repair. In kitchen, reach in cooler by dishwasher; gaskets torn of right door.
In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between equipment
Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on cutting board. Operator moved cloth to sanitizer bucket.
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag pack on top of food container lids. Chef removed bag and lids were placed to be wash and sanitized.
Wall soiled with accumulated grease, food debris, and/or dust. End of cook line, left side frame, substantial build up of grease and soil.
Jun 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Two employees in cook line- cracked raw shell eggs, then changed gloves without and continue to grab clean plates to set up different customer orders. After instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausages gravy (112F - Hot Holding, per employee food hot held less than two hours, gravy placed on stove and reheated to 173F).
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher employee does not know how to check sanitizer when cleaning dishes. Chef instructed employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, build up of grease, employee cleaned and sanitized
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips
Records/documents for required employee training do not contain all of the required information. Employee certificates missing the issue date, per owner training was done 6 months ago. Owner start filling up the dates.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents, and next to ceiling tiles, build up of dust and soil, in rear kitchen
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. Reach in cooler- several bags of portioned mahi mahi, being defrost, chef removed all packages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag pack on top of food container lids. Chef removed bag and lids were placed to be wash and sanitized.
In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between flip top and wall, employee removed to be wash and sanitize.
Raw fruits/vegetables not washed prior to preparation. Observed unwashed avocados stored on cook line flip top.
Wall soiled with accumulated grease, food debris, and/or dust. End of cook line, left side frame, substantial build up of grease and soil.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored over ready to eat cook chicken.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
Food stored on floor. In walk in cooler, onions stored on floor. Operator moved onions to shelf
Aug 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
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. Chlorine 0ppm, operator set up three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at expo line soiled with food debris
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator cannot locate chlorine test strips
Open dumpster lid.
Stored food not covered. In reach in freezer, steak not covered
Mar 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 0PPM chlorine Operator fixed chlorine line into machine. 100ppm
Oct 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler, Chili (51F - Cooling) over night.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put gum in his mouth with clean gloves on then made waffles without changing gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler, Chili (51F - Cooling) over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line cooler, cooked sausage (45 - Cold Holding); ham (46F - Cold Holding); coleslaw (47F - Cold Holding); tuna (42F - Cold Holding); chicken salad (46°F - Cold Holding); ham (50°F - Cold Holding); turkey (49°F - Cold Holding). Operator stated not prepped or portioned today. Over stacked items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler, Chili (51F - Cooling) over night. See stop sale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine, lid has accumulation of black/ green mold like substance.
Bowl or other container with no handle used to dispense food. Soufflé cup in mayo to dispense at waitress station. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep station.
Food stored on floor. At walk-in freezer, 3 bus tubs of chicken on floor. Operator removed
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet towel next to waffle iron. Operator removed.
Aug 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
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 0ppm). Operator stated dispensing tube was pulled out of chlorine bucket, replaced tube, primed machine. Retested at chlorine 100ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line; employee cracked raw shell eggs then handled ready to eat sliced cheese, no glove change, no hand wash. Employee changed gloves and washed hands.
Raw animal food stored in same container as ready-to-eat food. At cook line; raw shell egg stored in same container as sliced cheese. Operator removed raw shell egg and discarded sliced cheese.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless reach in cooler; raw salmon stored over cooked sausage. Operator moved salmon to lower shelf.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.