NEWPORT DINER
2677 FOREST HILL BLVD STE 123, West Palm Beach FL 33406 · 7748368342
Last inspected Jul 17, 2026 · 10 visits since October 2023
JUL 24
FEB 25
AUG 25
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025065337 | Aug 6, 2025 | Nov 21, 2025 | $800 |
| 2--2024016851 | Feb 26, 2024 | Apr 3, 2024 | $160 |
Inspection history
10 visits, newest first
Jul 17, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracking raw shell eggs, touched clean utensils, changed gloves without washing hands first; Manager educated; employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked potatoes in glass door cooler at cook line; food stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mac and cheese (101-107F - Cooling)at 12:58 to 107 F at 1:20 since 12:15;on the prep table at cook line; at this rate food will not reach 70 F or below within 2 hours; food moved to walk-in freezer to speed up cooling process
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- in the kitchen Advised to clean; aperitif started to clean;
Show the remaining 1 finding ▾
Food stored on floor- ground beef on a tray on the floor in walk-in freezer; stored properly
Jul 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hand wash sink missing in warewashing or food preparation area. At front counter; triple sink no hand washing sink, drinks prepared/package, food prepared/portioned/packaged, plated food picked up/delivered to customers. Advised Operator hand washing sink required for area.
Jun 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority3 Intermediate1 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment, walked into kitchen and handled clean equipment and clean utensils used to prepare/serve/store food for customers without washing hands. Operator discussed with employee who then washed hands.
Non-food grade paper towel used as liner for food container in direct contact with raw shell eggs. Operator removed paper towel. Non-food grade cloth towel used to line pan in direct contact with cheese.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored overcooked potatoes. Operator moved raw bacon below cooked potatoes.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food (individually packaged butter) re-served to customers. Operator stated unopened/unused individually package butter reused from guest leaving to guest arriving. See Stop Sale.
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. At Flip top cooler; reduced oxygen packaged raw salmon (52F - Cold Holding); coleslaw (50F - Cold Holding); ham (52F - Cold Holding); sausage (52F - Cold Holding); cut tomatoes (50F - Cold Holding); sliced cheese (56F - Cold Holding); pancake batter with milk (52F - Cold Holding); pooled raw shell (52F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food (individually packaged butter) re-served to customers. Operator stated unopened/unused individually package butter reused from guest leaving to guest arriving. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; reduced oxygen packaged raw salmon (52F - Cold Holding); coleslaw (50F - Cold Holding); ham (52F - Cold Holding); sausage (52F - Cold Holding); cut tomatoes (50F - Cold Holding); sliced cheese (56F - Cold Holding); pancake batter with milk (52F - Cold Holding); pooled raw shell (52F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked sausage (89F - Hot Holding). Operator stated sausage cooked prior to being held for 1 hour, moved to be reheated to 165F and held at 135F or above.
Commercially processed ready-to-eat, time/temperature control for safety food (milk)opened and held more than 24 hours (72 hours) not properly date marked after opening. Advised Operator of date marking requirements.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen; cooked potatoes (86F - Cooling 9am/86F 9:45am)30 minutes; cooked onions (115F - Cooling 9:00am 10 minutes/109F 9:45). Operator stated cooked potatoes cooling for 30 minutes, cooked onions, cooling for 10 minutes, at this rate will not reach 70 F within two hours, moved to walk-in cooler to facilitate faster cooling.
Hand wash sink missing in warewashing or food preparation area. At front counter; triple sink no hand washing sink, drinks prepared/package, food prepared/portioned/packaged, plated food picked up/delivered to customers. Advised Operator hand washing sink required for area.
Commercially processed reduced oxygen packaged fish (raw salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised Operator to follow instructions on label/remove entirely from packaging before thawing.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 10 high priority.
10 High priority6 Intermediate0 Basic
Show 16 findings ▾
Container of medicine (pain reliever) improperly stored on shelf over flip top cooler. Operator removed medicine.
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 handled cellphone/visibly soiled wiping cloths and then handled clean equipment and utensils used to prepare food for customers without washing hands. Discussed with employee who then washed hands.
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 touched washed/cut lettuce with bare hands inside flip top cooler, lettuce served cold. Employee discarded lettuce, washed hands, put on gloves.
Food/ice received from unapproved source/no invoice provided to verify source. At walk-in freezer; trash bag containing goat legs. Operator unable to provide invoice. See Stop Sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over cut tomatoes. Operator moved raw bacon to lower shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; raw chicken stored over portioned raw pork. At reach in freezer; opened bag of raw chicken stored over opened bag of raw comminuted beef. Advised Operator of proper storage.
Stop Sale issued due to food originating from an unapproved source. At walk-in freezer; trash bag containing goat legs. Operator unable to provide invoice. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front line low boy; butter (45F - Cold Holding); cream cheese (45F - Cold Holding); milk (45F - Cold Holding). Operator stated items not prepared or portioned, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; ham (49F - Cold Holding); sausage (48F - Cold Holding); pancake batter (48F - Cold Holding); coleslaw (50F - Cold Holding); cooked mushrooms (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, moved to walk-in cooler. At front line low boy; butter (45F - Cold Holding); cream cheese (45F - Cold Holding); milk (45F - Cold Holding). Operator stated items not prepared or portioned, held in cooler overnight. See Stop Sale.
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. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front line; milk no date mark. Operator stated milk opened 2 days prior. Advised Operator of proper date marking.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cut cabbage (72F - Ambient Cooling 9:05/74F 9:35am). Operator stated cabbage cut at 8:45am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
Hand wash sink missing in ware-washing or food preparation area. At front line; food prepared/packaged no hand washing sink. Operator converted triple sink into hand washing sink. At service station; coffee brewed and poured, no hand washing sink. Advised Operator to brew coffee behind front line.
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/ 4 employees present and engaged in food preparation/handling no certified food manager present. Advised Operator certified food manager required.
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.
Spray bottle containing toxic substance (degreaser) not labeled. Advised Operator to label chemical spray bottles.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 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 and then handled clean plate to serve fully cooked eggs without washing hands. Operator discussed with employee who then washed hands.
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 (AOP). Employee touched sliced banana pieces while placing on top of yogurt to be served cold to customer with bare hands, employee properly washed and dried hands immediately prior, establishment has no approved AOP. Operator put on gloves to continue touching ready to eat food.
Employee washed hands with no soap. Employee cracked raw shell eggs and then washed hands with no soap and then handled ready to eat cheese while placing on top of cooked eggs. Operator discussed with employee who then washed hands properly with soap, discarded eggs with cheese.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned plastic bag of raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep table next to cook line; raw shell eggs (69F - Ambient Air Temperature Cold Holding). Operator stated held at room temperature less than 1 hour, moved to reach in cooler ambient air temperature 38F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; cut tomatoes and lettuce (50F - Ambient Cooling 8:50am/54F 9:20am). Operator stated items cut at 7:00am, stored overfilled/in shallow pan, at this rate will not reach 41F within 4 hours, removed overfilled portion, replaced shallow pan with deeper pan.
Spray bottle containing toxic substance (degreaser) not labeled. Advised Operator to label chemicals.
Ice buildup in walk-in freezer.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front counter; Employee handle dirty dishes, then proceeded to hold clean dishes with food and served to customer. Operator educated employee Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; sliced tomatoes (48F - Cold Holding); Not prepared or portioned today, Per operator item was placed in cooler less than four hours. Operator removed to walk-in cooler
Toxic substance/chemical improperly stored. At Cookline; Cleaning chemical on shelf above prep area. Advised operator to store properly. Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler; Cooked vegetable soup, cooked pasta prepared onsite and held for two days, not date marked. Advised operator to date mark food prepared and held for more than 24 hours.
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw sausage stored over plastic wrapped/portioned cooked roast beef. Operator moved raw sausage to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line glass door reach in cooler; raw bacon stored over cooked potatoes. Operator moved raw bacon to different cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Fritz Jean-Louis 7/21/18 (Expired 7/21/23).
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; mashed potatoes, no date mark. Operator stated mashed potatoes were prepared 2 days prior, applied appropriate date mark.
Spray bottle containing toxic substance not labeled. At cook line; spray bottle containing degreaser, not labeled. Operator labeled.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Display cooler; key lime pie (50°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 2 hours, moved to low boy reach in cooler.
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 cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Fritz Jean-Louis 7/21/18 (Expired 7/31/23).
No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. Operator provided paper towels.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cellphone and keys sitting on shelf over cook line next to clean plates. Operator removed.
Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on cutting board. Operator removed.
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.