LESTER'S DINER

Name: LESTER'S DINER
Address: 1393 NW 136 AVE, SUNRISE, FL, 33323, US
Rating: 86.7

1393 NW 136 AVE, SUNRISE, FL 33323

License #1619476

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

LESTER'S DINER in SUNRISE currently holds an InspectFL Health Score of 86.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 22 total violations — 8 critical, 3 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 17, 2025

The latest inspection on January 21, 2026 included 4 critical violations, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Inspection Completed - No Further Action
[22-08-4] Interior of oven at entrance of kitchen has accumulation of black substance/grease/food debris.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Container of raw Chicken stored above containers of raw fish in Atosa Reach in cooler. Chef inverted.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 used same hand to add sliced tomatoes to an order without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Chef discarded sliced tomatoes
[12A-27-4] 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 used same hand to add sliced tomatoes to an order without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Chef discarded sliced tomatoes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Flip Top- ; Sliced Cheese (61F - Cold Holding). Per chef food items in unit less than 4 hours. Item not prepared or portioned today. Observed item stored at room temperature. Cook moved to walk in cooler to quick chill.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen, in the reach in cooler corn beef (51F - Cold Holding). As per operator not prepared or portioned today. As per operator placed in reach in cooler at 7:30. As per operator not in cooler for more than 4 hours. Operator placed on walk in cooler to cool down.
[14-01-5] Bowl or other container with no handle used to dispense food. In the prep area bowl without handle stored in brown sugar. Employee removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the kitchen near the cook line counters soiled with food debris around equipment.
[36-73-4] Floor soiled/has accumulation of debris. At the cook station areas floor.
[41-17-4] At the front counter spray bottle containing toxic substance not labeled. As per operator sanitizer was in chemical bottle but not labeled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Stainless steel containers wet nesting across from triple sink.
[35A-02-7] Live, small flying insects found. Approximately 2 flying insects seen flying in dry storage across from beverage containers. Approximately 1 at the expo line facing cook line. Approximately 2 fly in the dining room. Flies not landing.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the kitchens cook line dirty knives in between microwave and wall. Operator moved.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven near cook line soiled with food debris.
[53B-14-5] 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. One of the employees had a food handler certification that expired 9/2025.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At the cook line employee cracked raw shell eggs and handled clean dishes without washing hands ready to eat food.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At the expo line sanitizer bucket at quaternary 0ppm. Operator corrected to 200 ppm.
[24-14-4] Clean utensils stored between equipment and wall. At the triple sink equipment stored between wall and triple sink. Operator moved.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse