PETER PAN DINER

Name: PETER PAN DINER
Address: 1216 E OAKLAND PARK BLVD, OAKLAND PARK, FL, 33334-4427, US
Rating: 68.7

1216 E OAKLAND PARK BLVD, OAKLAND PARK, FL 33334-4427

License #1607590

☕ Café/Breakfast ℹ️

68.7 Grade F / 100

Failing Health Score

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Latest inspection

May 1, 2026 · 8 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PETER PAN DINER in OAKLAND PARK currently holds an InspectFL Health Score of 68.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 40 total violations — 13 critical, 8 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 20, 2026

The latest inspection on May 1, 2026 shows 8 observation rows: 3 critical, 0 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

PETER PAN DINER has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-69-4] Ice buildup in walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - scoop in water 83F. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over expo flip top - visibly soiled under stored conveyer toaster and other small appliances.
[29-17-4] Waste line missing at soda gun holster. 1 bar soda gun.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken, then handled clean plate without first washing hands. Cook washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw smoked salmon stored over ready to eat cooked broccoli. Operator stored all items properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Back stovetop - soup (119-126F - Hot Holding); soup (145F - Hot Holding). Per operator items holding approximately 1/2 hour. Operator turned on heat. 15 minutes later both soups 165-180F.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08B-52-4] Food stored under dripping water line. Walk in cooler - packages of raw beef stored under dripping condensing line.
[12A-27-4] Cookline Employee cracked raw shell eggs and then handled clean utensils and a clean plate for a different order without washing hands. Reviewed proper hand washing and employee washed hands.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Cookline drawers - 1/2 rack cooked ribs date marked 2-11. See stop sale.
[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 less than 10ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
[12A-28-4] Employee touched soiled apron and then put on gloves and engaged in food preparation, without washing hands. Reviewed proper hand washing and employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right grill drawer unit - raw chicken (45-48F); raw beef (45-48F); raw beef burgers (48-50F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs items, lox items. Reviewed menu updating with operator.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator - operator filled out during inspection.