NELSON'S DINER

Name: NELSON'S DINER
Address: 438 S CYPRESS RD, POMPANO BEACH, FL, 33060, US
Rating: 85.3

438 S CYPRESS RD, POMPANO BEACH, FL 33060

License #1614789

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

85.3 Grade B / 100

Solid Health Score

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Quick take

NELSON'S DINER in POMPANO BEACH currently holds an InspectFL Health Score of 85.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 19 total violations — 4 critical, 7 major, 8 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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 14, 2026 included 2 critical violations, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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

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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
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk opened 2 days ago without date. Employee dated buttermilk.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl stored in container of cottage cheese in cooler drawer. Employee removed bowl from food.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet towel stored under cutting board on prep table. Advised employee to remove towel from under cutting board.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan stored in handwashing sink in kitchen, and trash can stored in front of handwashing sink. Employee removed pan and trash can from handwashing sink area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line in kitchen soiled with dust.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels stuck on containers on shelf near to dishwasher. Educated employee on removing old labels from containers.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for items held on Time as a Public Heath Control, sausage gravy, grits, Hollandaise, oatmeal, green beans, brown gravy, whipped butter, butter packs. Per operator, foods held for approximately 1 hour. Manager time marked.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen, and went outside and returned, without washing hands, and started preparing food. Educated employee on proper handwashing procedures, and employee washed hands.
[53A-05-6] 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/ No certified food manager present with 5 employees.

Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between equipment
[14-11-5] Equipment in poor repair. In kitchen, reach in cooler by dishwasher; gaskets torn of right door.
[16-43-4] Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturers instructions or employee unaware of proper use Employee used chlorine test strip incorrectly, tested chlorine in well. Discussed wi5 manager to test on a dish surface to get a correct reading of the sanitizer.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for items on Time as a public health control.. Operator put time mark for items on white board.
[35A-02-7] Live, small flying insects found In kitchen, two flies. observed by prep area and dishwasher. Operator disposed of fly. Discussed with operator about fly presence in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, employee bags stored above cooler next to single serve items.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on cutting board. Operator moved cloth to sanitizer bucket.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled with food debris and rust.
[53A-05-6] 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/ Manager arrived during inspection.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee, hired less than one month not informed of their reporting agreement. Emailed operator handout for employee to fill out.

Community reaction

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Community pulse