NICK'S 50'S DINER
1900 OKEECHOBEE BLVD, West Palm Beach FL 33409
Last inspected Jan 15, 2026 · 7 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
JUL 24
JAN 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Tenderized meat stored over raw bacon at walk in cooler Operator stored properly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Tenderized meat stored over raw bacon at walk in cooler Operator stored properly
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority2 Intermediate1 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 3 dented cans of sausage gravy
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, changed gloves then grabbed clean spatula and Pan; no handwash Employee washed their hands
Nonfood-grade bags used in direct contact with food. At low boy below grill: Thank you to go bag with ice in direct contact with raw mahi Operator removed bag
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Tenderized meat stored over raw bacon at walk in cooler Operator stored properly
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 low boy below grill: shredded cheese (45F - Cold Holding) as per chef stored overnight Not prepped or portioned today See stop sale low boy at server station: sliced cheese (52F - Cold Holding); shredded cheese (58F - Cold Holding); chocolate milk (50F - Cold Holding); milk (50F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top grill by steam table: sliced turkey (55F at 9:30am/ 55F at 10:10am - Cooling) since 6:00 am; The product did not cooled down to 41F within a total of 4 hours See stop sale flip top grill across stove: tuna salad (60F at 9:03am / 55F at 10:00 - ambient Cooling); chicken salad (55F at 9:03 55F at 10:03 - Cooling); chopped sausage (55F at 9:03 55F at 10:03 - Cooling) as per chef since 6 am; The products did not cooled down to 41F within a total of 4 hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy below grill: shredded cheese (45F - Cold Holding) as per chef stored overnight Not prepped or portioned today See stop sale low boy at server station: sliced cheese (52F - Cold Holding); shredded cheese (58F - Cold Holding); chocolate milk (50F - Cold Holding); milk (50F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale sitting above stove: rehydrated hash browns (70F - Cold Holding) as per chef stored above stove 20 minutes ago Not prepped or portioned today Operator placed into oven cooler to quick chill
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top grill by steam table: sliced turkey (55F at 9:30am/ 55F at 10:10am - Cooling) since 6:00 am; The product did not cooled down to 41F within a total of 4 hours See stop sale flip top grill across stove: tuna salad (60F at 9:03am / 55F at 10:00 - ambient Cooling); chicken salad (55F at 9:03 55F at 10:03 - Cooling); chopped sausage (55F at 9:03 55F at 10:03 - Cooling) as per chef since 6 am; The products did not cooled down to 41F within a total of 4 hours See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sitting in a deep pan off the grill: sausages (93F - Hot Holding) stored since 7:30am Operator placed into oven to reheat to 165F Steam table: turkey gravy (120F - Hot Holding); brown gravy (120F - Hot Holding) as per chef stored 20 mins ago; Operator placed onto stove to reheat to 165F
Toxic substance/chemical improperly stored. At flip top cooler by stove: Sanitizer bucket with chlorine stored right above flip top cooler Operator removed and stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack: rehydrated hash browns (106F at 8:53 - 89F at 10:16 Ambient Cooling) as per Chef since 8 am At the current rate of cooling the products will not cool to 41F within a total of 4 hours Hot water poured into carton of hash browns to rehydrate them; placed on cooling rack closed, and with a metal pan above it Advised operator to open the products, remove the metal pan above, or poured them out of the carton into 2inch pans in ice bath: French toast batter (69F at 8:30am / 67 at 9:10am - ambient Cooling) as per operator since 7:00 am Advised operator to add more ice to the product canned corn beef (50F at 9:32 / 60F at 10:11am - Ambient Cooling) as per chef since 8am At the current rate of cooling the products will not reach 41F within a total of 4 hours Operator placed into oven cooler to quick chill
Spray bottle containing toxic substance not labeled. Bottle of bleach not labeled Operator labeled bottle
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from taking orders at customers table with pen and pad, handled menus and then handled clean utensils and bowls to scoop grits and serve to customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line low boy; milk (48F - Cold Holding). Operator stated held out of temperature control for less than 30 minutes prior/returned to cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator removed to be washed rinsed and sanitized.
Hand wash sink used for purposes other than handwashing. At front line; hand washing sink used to store sanitizer bucket. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator added chlorine to 100ppm.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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 soiled wiping cloth while cleaning tables and then handled clean cup and clean ice scoop to scoop ice and make drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; sausage gravy (125F - Hot Holding). Operator stated sausage gravy reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled food debris, mold-like substance or slime. Operator washed, rinsed and sanitized can opener blade.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw comminuted beef stored over opened bag of cooked turkey sausage. Operator moved turkey sausage to top shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Double door low boy stainless reach in cooler; butter (46F - Cold Holding); cream cheese (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, moved to walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter dipper well; in-use ice cream scoop stored in standing water 110F. Operator turned on dipper well faucet.
Soiled dry wiping cloth in use. At cook line; visibly soiled dry wiping cloth in-use on cutting board. Operator removed.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 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. At cook line; employee cracked raw shell eggs and then handled clean plates without changing gloves or washing hands. Discussed with Operator. Operator discussed with employee. Employee washed hands and changed gloves.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line drawers under grill; raw steak stored in top drawer over cooked chicken in bottom drawer, no complete physical barrier between top and bottom drawers. Operator moved raw steak to bottom drawer.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw ground pork stored over boiled eggs. Operator moved raw pork to lower shelf.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
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. Dishwasher handled soiled dishes then handled clean dishes. Explained and he washed hands in three compartment sink. Explained again. He washed hands in hand sink.
Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in three compartment sink. Explained
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yellow rice 122 cooling as per manager less than 1 hour, second temperature after 20 minutes 112 f. At this rate of cooling it will not reach 70 within 2 hours. Manager moved yellow rice on sheet pan to cool quickly
Original container of toxic substance or chemical does not bear the manufacturer's label. Blue color soap container and squeeze bottle not labeled. Explained
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. Food expediter drinking from a glass without lid at server station. Employee put glass in dishwasher area to be washed.
Employee personal food not properly identified and segregated from food to be served to the public. Water bottles ( in up right cooler ) and protein drink ( in walk in cooler )stored with and above food. Moanger moved both to bottom shelf.
Food stored on floor.box of oil stored on floor under prep sink. Manager moved box to shelf.
Raw fruits/vegetables not washed prior to preparation. Employee cutting celery prior to washing, explained and she washed the celery sticks.
Unwashed fruits/vegetables stored with ready-to-eat food. Bags of yellow and red onions stored over salads in salad bowls in walk in cooler. Explained and emploremoved both bags.
Walk-in cooler shelves with rust that has pitted the surface.
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.