PALM DINER

Name: PALM DINER
Address: 9860 S MILITARY TRL STE J1, BOYNTON BEACH, FL, 33436, US
Rating: 0

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

License #6010059

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 17 findings · 8 critical

Routine - Food

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Minor

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Quick take

PALM DINER in BOYNTON BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 93 total violations — 44 critical, 11 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 16, 2025

The latest inspection on September 24, 2026 shows 17 observation rows: 8 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

Coverage note

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DBPR

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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: Administrative complaint recommended
[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. Observed in Atosa Unit, 3 packs raw grouper fully thawed in package. Operator discarded products. See stop sale.
[10-04-5] In-use utensil for temperature control for safety food not stored in a clean, protected location. In use tongs stored directly on trash can. Operator removed.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed in wait area clean tongs stored on rim of trash canister. Operator removed then clean and sanitized tongs.
[31B-02-4] In kitchen near salad dispenser No paper towels or mechanical hand drying device provided at handwash sink
[36-17-5] Floor tiles missing and/or in disrepair in Prep Kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open lid beverage sitting on clean dish rack. Employee discarded.
[14-31-5] In walk-in freezer Nonfood-grade bags used in direct contact with raw snapper fish. Operator removed and placed in proper container.
[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. Observed in Atosa Unit, 3 packs raw grouper fully thawed in package. Operator discarded products.
[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 at 2 door glass unit, butter (52F - Cold Holding); heavy cream (57F - Cold Holding) not prepped or portioned today. Per operator, items have been stored overnight.
[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. Observed on kitchen flip top no time marking for ham and cooked sausage held on TPHC. Per employee items held for less than 3 hours. Employee applied correct times.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 2 door glass unit, butter (52F - Cold Holding); heavy cream (57F - Cold Holding) not prepped or portioned today. Per operator, items have been stored overnight. See stop sale.
[41-10-4] On prep table next to spices and bread crumbs a can of WD40 and surface cleaner improperly stored. Operator reorganized spices.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to sanitizer compartment/ retesting at 100ppm.
[08B-38-4] Inside walk-in freezer a pan of ready to eat mixed meat stored the on floor. Operator reorganized.
[41-07-4] Container of medicine improperly stored. Liquid bandage and cough medicine stored on shelf above food prep table in wait station. Operator reorganized.
[25-06-4] In wait station Single-service coffee filters not stored inverted or protected from contamination. Operator reorganized.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed ceiling tile missing at cook line area.
[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.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
[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.
[25-05-4] Single-service articles improperly stored. Observed to go plates stored on top of shelf that are exposed to dust.
[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.
[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.
[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.

Disposition: Warning Issued
[08B-12-5] Stored food not covered. observed at tall reach in freezer at cook line multiple items not uncovered
[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.
[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.
[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.
[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.
[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.
[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

Disposition: Warning Issued
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. For 3 towels at cook line.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 tomato can in storage room.
[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.
[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 .
[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.
[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.
[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.
[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
[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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket 200 plus ppm - operator remade to 100ppm.

Disposition: Warning Issued
[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. Raw Mahi fully thawed in rop labeled packaging to be removed see stop sale.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler soiled
[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. Dish machine tested at 0ppm. Sanitizer empty. Operator replaced and primed. Retested at 100ppm
[01B-32-4] 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.
[08A-05-6] 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.
[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. Raw Mahi fully thawed in rop labeled packaging to be removed.
[03A-02-5] 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
[03B-01-6] 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

Disposition: Emergency order recommended
[35A-03-4] 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
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08A-05-6] 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
[35A-05-4] 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
[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. 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
[03A-02-5] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand wash sink. Operator provided
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to cook line hand wash sink