DirtyFLRestaurant Inspection Data

PETER PAN DINER

Food safety records indicate PETER PAN DINER in OAKLAND PARK has 10 inspections with a 3.0/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 10 reports on file

1216 East Oakland Park Boulevard
Florida, 33334
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 10 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13635682

Met Inspection Standards
  • N/A:No Violations Were Observed

2/19/2026· 3w ago

Visit ID: 13633754

Follow-up Inspection Required

5 high, 2 int, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 08B-52-4:Basic - Food stored under dripping water line. Walk in cooler - packages of raw beef stored under dripping condensing line. Warning
  • 12A-27-4:High Priority - 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. Corrected On-Site Warning
  • 01B-28-5:High Priority - 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. Warning
  • 22-41-4:High Priority - 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. Warning
  • 12A-28-4:High Priority - 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. Corrected On-Site Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
  • 02B-01-5:Intermediate - 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. Warning
  • 03F-10-5:Intermediate - 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. Corrected On-Site Warning

9/17/2025· 5mo ago

Visit ID: 13521588

Met Inspection Standards

2 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used to dispense cooked rice
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to Dishwasher used to store plastic keg. Employee remove plastic keg Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to Dishwasher Employee replaced paper towels Corrected On-Site

8/11/2025· 7mo ago

Visit ID: 10938254

Met Inspection Standards

3 high

  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then removed clean dishes from dishwasher, Employee washed hands and put gloves on Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burgers 47F Cheese 47F Operator moved items to Walk In Cooler Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatloaf 125F. Cook reheat to 178F

3/3/2025· 1y ago

2 basic

  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Broken pipe under handwashing sink across from produce cooler
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

11/22/2024· 1y 3mo ago

1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizer bucket Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to dump ice. Employee removed ice Corrected On-Site

8/27/2024· 1y 6mo ago

1 high, 2 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef next to RTE ham Operator removed ham and placed on top shelf Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter cooled while being covered Employee removed cover Pancake batter 50F at 9:30am. 2nd temp 43F at 10:30 am **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contained red liquid identified as degreaser Employee labeled spray bottle Corrected On-Site

2/16/2024· 2y ago

Visit ID: 8607676

Met Inspection Standards

1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean and sanitized ice machine Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.
  • 33-16-4:Basic - Open dumpster lid. Manager closed dumpster lid Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink next to ice machine. Manager fixed leak Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men employee rest room Manager replaced paper towel Corrected On-Site

10/25/2023· 2y 4mo ago

Visit ID: 8457118

Met Inspection Standards

1 high, 2 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Below dishwasher
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

7/27/2023· 2y 7mo ago

Visit ID: 8382459

Met Inspection Standards

2 high, 2 int, 2 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour. Operator removed scoop clean and sanitized scoop. Corrected On-Site
  • 08B-38-4:Basic - Plastic Water bottles stored on floor at bar. Operator elevated. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked potatoes 48F-51F in walk-in cooler. Per operator cooked previous night cooling overnight. Potatoes stored in over stacked pans. Not prep or prepared today. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes 48F-51F in walk-in cooler. Per operator cooked previous night cooling overnight. Potatoes stored in over stacked pans. Per operator not portioned or prepared today.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator procedures. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes 48F-51F in walk-in cooler over stacked in pans,