PALM DINER
9860 S MILITARY TRL STE J1, Boynton Beach FL 33436 · 561-740-7777
Last inspected Jan 5, 2026 · 15 visits since August 2023
JUL 25
JUL 25
AUG 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 30+ live roaches inside of back compressor area of cook line flip top cooler in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $3,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015379 | Jan 5, 2026 | Mar 30, 2026 | $600 |
| 2--2025066682 | Aug 15, 2025 | Oct 6, 2025 | $800 |
| 2--2025016581 | Jan 24, 2025 | Mar 25, 2025 | $600 |
| 2--2024056898 | Aug 21, 2024 | Oct 16, 2024 | $400 |
| 2--2024036548 | Jun 17, 2024 | Jul 8, 2024 | $800 |
| 2--2022030691 | May 20, 2022 | Jul 7, 2022 | $400 |
| 2--2021001417 | Nov 17, 2020 | Feb 5, 2021 | $200 |
Inspection history
15 visits, newest first
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority0 Intermediate9 Basic
What the inspector wrote — 11 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. Observed employee crack raw shell eggs and then touch clean handle without washing hands. Discussed with manager employee washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler at cook line; diced ham (45F), sausage 45f. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added ice to foods.
Ceiling tile missing. Observed ceiling tile missing at cook line area.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards at cook line with cut marks and is no longer cleanable at cook line.
Show the remaining 7 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed employees with no hair restraints at cook line engaging in food preparation. Advised employees to wear hairnets.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris at cook line.
Single-service articles improperly stored. Observed to go plates stored on top of shelf that are exposed to dust.
Stored food not covered. Observed stored chicken fingers and fries not covered in one door glass freezer at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk in cooler with rust that has pitted the surface.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed soap and chlorine mixed together in sanitizer bucket. Operator remade sanitizer bucket.
Aug 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair and then proceeded to handle clean plate. Discussed with operator. Employee washed hands. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed in one door refrigeration at cook line raw calories over pancake batter. Operator stored raw calamari properly. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in one door refrigeration at cook line. Pancake batter 69F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed into walk in cooler to quick chill. Priority: High Priority
Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then proceeded to touch clean plate without washing hands and changing gloves. Discussed with operator. Employee washed hands. Priority: High Priority
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta not date marked. Operator labeled 08/23/25. Priority: Intermediate
Aug 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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. Observed Employee touched shirt and then proceeded to touch clean plate without washing hands. Advised with employee to wash 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. Observed Employee touch soiled cloth and then touched utensil to flip eggs on stove without washing hands and changing gloves. Advised employee to wash hands.
Raw animal food stored over or with unwashed produce. Observed in Atosv refrigeration Raw scallops stored over cheese. Operated reorganized. Observed in walk in cooler raw chicken stored over English muffins. Operator reorganized.
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 in walk in cooler cooked rice 59F, cooked chicken 59F cooked noodles 58F. Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler cooked rice 59F, cooked chicken 59F cooked noodles 58F. Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. Observed at condiment station sour cream 41F-45F. Per operator not prepared or portioned today. Food held in unit less than four hours. Operator placed sour cream below reach in cooler to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in walk in cooler soup not date marked. Per operator food was prepared yesterday morning. 28 hours has passed. Operator date marked 08/14/25
Stored food not covered. observed at tall reach in freezer at cook line multiple items not uncovered
Jul 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority0 Intermediate3 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 1 tomato can in storage room.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked eggs for an order and proceeded to grabbed a clean plate without removing gloves and washing hands first. Chef washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling personal cel phone with gloves on, employee proceeded to prepare a customer's order without changing gloves or washing hands first. Employee washed hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 2nd kitchen at 84 F. Operator removed water and sanitized utensils.
Raw animal food stored over/not properly separated from ready-to-eat food. Ready to eat cold smoked salmon stored above ready to eat cooked chicken. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cook line: liquid egg 63F at counter next to grill. Under 4 hours. Observed at no temperature control. Chef stopped sale. 2) Flip top across grill : egg salad 43-52, potato salad 53. In unit under 4 hours. Observed stored above the rim line. Operator added ice 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. Cook line: Cooked artichoke 71 at 9:30 ambient cooling 30' - to 89 at 10am - observed cooling at no temperature control. Operator added ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove: broccoli soup 73 HH. Observed hot holding at no temperature control - on stove under 4 hours. Operator to reheat to 165.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket 200 plus ppm - operator remade to 100ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag stored on shelf at dishwashing area.
Stored food not covered. Cooler at ware washing: unprotected block of cheese and butter.
Wet wiping cloth not stored in sanitizing solution between uses. For 3 towels at cook line.
Jul 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2025Administrative 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Atosv reach in cooler;; cooked noodles (49F); raw salmon (48F); raw chicken (47F); raw fish (48F). Per operator food not prepared or portioned today. Per operator Food held in unit less thanks four hours. Observed door left open. Operator placed all foods in ice bath. Observed in atosv reach in cooler #2; cooked green beans (68F); soup (67F). Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Observed cooler not plugged in. Operator decided to discard food with time still remaining.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line bacon (98F); sausage (101F). Per operator food held in unit less than four hours. Observed food stored under no temperature control. Operator placed foods back onto stove to reheat to 165F or higher.
Interior of microwaves has accumulation of food debris in kitchen.
Jan 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bagels stored in non food grade bags. Operator stored bagels in proper food grade bags.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler Raw chicken stored next to raw beef and raw pork. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table at cook line sausage and gravy (108F - Hot Holding). Food held in unit less than 2 hours. Observed not enough water in steam table. Operator reheated in microwave to 165F or more.
Toxic substance/chemical improperly stored. Observed at cook line above the pancake grill butane fuel and grill glass cleaner stored. Operator stored properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. #1 Observed in walk in cooler stuffed bell peppers not date marked. Operator labeled 1/20/25. #2 Observed in walk in cooler cooked ribs not date marked. Operator labeled 1/20/25
Spray bottle containing toxic substance not labeled. #1 Observed at dishwashing area spray bottle unlabeled. Operator labeled degreaser. #2 Observed at dishwashing area spray bottle unlabeled. Operator labeled bleach.
Cutting board has cut marks and is no longer cleanable. Observed at reach in cooler grooved cutting board.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer ice build up on ceiling and vent system.
Standing water in floor drain/floor drain draining very slowly. Observed next to stove standing water next to floor drain.
Aug 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 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. Dish machine tested at 0ppm. Sanitizer empty. Operator replaced and primed. Retested at 100ppm
Food stored in a container that previously held a toxic substance. Ready to eat carrots stored in chemical buckets in walk in cooler. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over cooked turkey in 2 drawer cooler at cook-line., Raw shrimp stored over corned beef and ham at 2 drawer cooler on cook line. Operator reorganized.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw Mahi fully thawed in rop labeled packaging to be removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (65F-70F). Being held on tray on top of pans above fill line in cook line flip top. Operator states item has been out for approximately 1.5 hours. Operator moved cheese to reach in cooler. Retook temperature 1 hour later at 53F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (98F - Hot Holding) being held at room temperature for less than 1 hour, operator reheated to 165F+ and put in steam table
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. Raw Mahi fully thawed in rop labeled packaging to be removed see stop sale.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler soiled
Jun 18, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 2 findings ▾
Walk-in cooler shelves with rust that has pitted the surface.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to cook line hand wash sink
Jun 18, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 30+ live roaches inside of back compressor area of cook line flip top cooler in kitchen
Dead roaches on premises. Observed 2 dead roaches on ground under cook line flip top cooler in kitchen. Observed 6 dead roaches on ground in expo/prep area next to 1 door glass reach in cooler in kitchen
Walk-in cooler shelves with rust that has pitted the surface.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to cook line hand wash sink
Jun 17, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 7 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored on top of sauerkraut in cook line flip top cooler. Operator reorganized
Roach activity present as evidenced by live roaches found. Observed approximately 30+ live roaches inside of back compressor area of cook line flip top cooler in kitchen
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. cooked potatoes (50F); cooked sweet potatoes (51F); cooked rice (51F); cooked pasta (49F); cooked matzo balls (50F); tsazki sauce (50F); tuna salad (50F); butter packets (50F-52F); cooked stuffed peppers (50F); cooked moussaka (49F); liquid egg (50F-51F); cooked vegetable mix (51F); raw gyro cone (49F); raw beef (48F); raw pork (48F); corned beef (47F); Raw Shell Egg ambient (49F) being held in walk in cooler overnight. Monitored unit for approximately 1 hour with no changes in temperature. Foods not prepared or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (50F); cooked sweet potatoes (51F); cooked rice (51F); cooked pasta (49F); cooked matzo balls (50F); tsazki sauce (50F); tuna salad (50F); butter packets (50F-52F); cooked stuffed peppers (50F); cooked moussaka (49F); liquid egg (50F-51F); cooked vegetable mix (51F); raw gyro cone (49F); raw beef (48F); raw pork (48F); corned beef (47F); Raw Shell Egg ambient (49F) being held in walk in cooler overnight. Monitored unit for approximately 1 hour with no changes in temperature. Foods not prepared or portioned today. See Stop Sale
No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand wash sink. Operator provided
Dead roaches on premises. Observed 2 dead roaches on ground under cook line flip top cooler in kitchen. Observed 6 dead roaches on ground in expo/prep area next to 1 door glass reach in cooler in kitchen
Walk-in cooler shelves with rust that has pitted the surface.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to cook line hand wash sink
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line
Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used to dump ice. Discussed with operator
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Observed throughout
In-use knife/knives stored in cracks between pieces of equipment. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on cook line
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 45, Ham 45 Walk In Cooler
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test strip used to test quat sanitizer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plate used to scoop pasta. Walk In Cooler
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server chewing gum while serving food.
Employee with no beard guard/restraint while engaging in food preparation.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
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.