PALM DINER

Name: PALM DINER
Address: 9860 S MILITARY TRL STE J1, BOYNTON BEACH, FL, 33436, US
Rating: 78.2

9860 S MILITARY TRL STE J1, BOYNTON BEACH, FL 33436

License #6010059

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

78.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PALM DINER in BOYNTON BEACH currently holds an InspectFL Health Score of 78.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 38 total violations — 21 critical, 3 major, 14 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 16, 2025

The latest inspection on January 5, 2026 shows 11 observation rows: 2 critical, 0 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

63%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Administrative complaint recommended
[03A-02-5] 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.
[12A-27-4] 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.
[13-03-4] 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.
[25-05-4] Single-service articles improperly stored. Observed to go plates stored on top of shelf that are exposed to dust.
[36-36-4] Ceiling tile missing. Observed ceiling tile missing at cook line area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris at cook line.
[08B-12-5] Stored food not covered. Observed stored chicken fingers and fries not covered in one door glass freezer at cook line .
[14-17-4] 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.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed soap and chlorine mixed together in sanitizer bucket. Operator remade sanitizer bucket.
[14-09-4] 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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.

Disposition: Administrative complaint recommended
[12A-28-4] 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.
[03A-02-5] 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.
[08B-12-5] Stored food not covered. observed at tall reach in freezer at cook line multiple items not uncovered
[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. 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
[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. 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.
[08A-04-5] 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.
[12A-29-4] 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.

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. 1 tomato can in storage room.
[08A-05-6] 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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. For 3 towels at cook line.
[10-05-5] 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.
[40-06-5] 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.
[08B-12-5] Stored food not covered. Cooler at ware washing: unprotected block of cheese and butter.
[03D-06-5] 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
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket 200 plus ppm - operator remade to 100ppm.
[12A-07-5] 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 customers order without changing gloves or washing hands first. Employee washed hands .
[03A-02-5] 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.
[12A-27-4] 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.
[03B-01-6] 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.

Community reaction

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Community pulse