CORAL SPRINGS DINER

Name: CORAL SPRINGS DINER
Address: 10410 W SAMPLE RD, CORAL SPRINGS, FL, 33065-3943, US
Rating: 31.2

10410 W SAMPLE RD, CORAL SPRINGS, FL 33065-3943

License #1608667

☕ Café/Breakfast ℹ️

31.2 Grade F / 100

Failing Health Score

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Latest inspection

August 26, 2026 · 14 findings · 7 critical

Routine - Food

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Minor

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Quick take

CORAL SPRINGS DINER in CORAL SPRINGS currently holds an InspectFL Health Score of 31.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on August 26, 2026. Across those visits, inspectors documented 40 total violations — 15 critical, 7 major, 18 minor.

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The latest inspection on August 26, 2026 shows 14 observation rows: 7 critical, 2 major, and 5 minor.

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Inspector notes

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CORAL SPRINGS DINER has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-13-4] 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. See stop sale. In walk in cooler, single piece of raw salmon fully thawed still in vacuum packaging. Per manager thawed more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep tables by cookline, eggs (80F - Ambient); cooked potatoes (76F - Cold Holding). Neither under time/temperature control and out of cooler approximately 2.5 hours per employee. Both items returned to reach in cooler to rechill.
[12A-25-4] 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 at cookline scratched face with gloved hand and continued working without washing hands and changing gloves. Discussed proper procedures with employee and employee washed hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cookline steamwell, marinara (119F - Hot Holding); sausage gravy (122F - Hot Holding); chili (120F - Hot Holding); commercial hollandaise (136F - Hot Holding). Per employee, all reheated and placed in line 3 hours. All removed and reheated on stove to above 165F.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employees on cookline wiping hands on their aprons and continued working without washing hands and changing gloves. Discussed proper procedures with employee and they washed hands.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under dish machine. Manager labeled as glass cleaner.
[06-09-2] 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. See stop sale. In walk in cooler, single piece of raw salmon fully thawed still in vacuum packaging. Per manager thawed more than 4 hours.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, clocked in, put on gloves and began working without ever washing hands. Discussed with manager proper hand wash procedures to translate and discuss with staff.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and nova on menu not marked to indicate as raw item. Manager had employee begin marking menus.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw nova salmon over container of matza ball soup. Manager moved salmon to bottom of cooler for proper separation.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Expo station sanitizer at 0ppm quaternary. Manager remade to proper 200ppm.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of machine not inverted. Manager inverted.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean pans above triple sink and on multiple containers in cookline.
[50-09-4] Current Hotel and Restaurant license not displayed.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed back ice bin contains mold like substance. Operator began cleaning ice bin
[06-09-1] 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. Observed salmon in left flip top cooling thawing in ROP environment. Per operator fish thawing less than four hours. Operator removed fish from ROP environment and placed fish in freezer
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee at kitchen working with food without hair restriction
[14-11-5] Equipment in poor repair. Kitchen two door reach in cooler gasket torn Walk in cooler gaskets torn
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for kitchen right flip top cooler
[22-41-4] 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)
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open Raw beef over RTE fries in two drawer freezer. Operator inverted
[01B-02-5] 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. Walk in cooler cooked chicken (46F - Cold Holding), cooked rice (46F - Cold Holding). Per operator food was in unit overnight. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked chicken (46F - Cold Holding), cooked rice (46F - Cold Holding). Per operator food was in unit overnight. See stop sale Wait station flip top cooler; butter (66F - Cold Holding). Per operator food was in unit Less than four hours. Observed butter double stacked in unit. Operator placed butter on ice to quick chill
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (121-135F - Hot Holding). Per operator food out of temperature less than four hours. Operator placed items back on oven to reheat to 165F
[11-07-5] 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 with operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen right flip top,cooler soiled with mold like substance