DirtyFLRestaurant Inspection Data

NELSON'S DINER

Food safety records indicate NELSON'S DINER in POMPANO BEACH has 7 inspections with a 2.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

438 South Cypress Road
Pompano Beach, Florida, 33060
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13504841

Met Inspection Standards

3 high, 3 int, 6 basic

  • 14-01-5:Basic - 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. Corrected On-Site
  • 36-34-5:Basic - 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.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's water bottle stored on prep table in kitchen. Bottle was removed from prep table. Corrected On-Site
  • 21-04-4:Basic - 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. **Corrective Action Taken**
  • 16-46-4:Basic - 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.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees' cup and water bottle stored on shelf in reach in cooler near to dishwasher. Advised manager to place employee items in separate area.
  • 12A-16-4:High Priority - 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. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dirty dishes and then touched clean dishes without first washing hands. Educated employee on proper handwashing procedures and employee washed hands. Corrected On-Site
  • 03F-02-5:High Priority - 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. Corrected On-Site Repeat Violation
  • 02C-03-5:Intermediate - 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. Corrected On-Site
  • 31A-09-4:Intermediate - 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. Corrected On-Site
  • 53A-05-6:Intermediate - 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. Repeat Violation

8/26/2025· 6mo ago

Visit ID: 10940424

Met Inspection Standards

3 high, 5 int, 4 basic

  • 40-06-5:Basic - 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.
  • 14-11-5:Basic - Equipment in poor repair. In kitchen, reach in cooler by dishwasher; gaskets torn of right door.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between equipment
  • 21-12-4:Basic - 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.
  • 35A-02-7:High Priority - 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. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, Butter 79°F. Operator stated held out of temperature for 2 hours. Not prepared or portioned todayOperator discarded and changed butter and put on Time as a public health control list. **Corrective Action Taken**
  • 03F-02-5:High Priority - 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. Corrected On-Site
  • 22-02-4:Intermediate - 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:Intermediate - 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:Intermediate - 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.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Food handler training records incomplete. Trainer number not filled out on certifications for all employees.
  • 16-43-4:Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's 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.

6/11/2025· 9mo ago

Visit ID: 10851801

Met Inspection Standards

2 basic

  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag pack on top of food container lids. Chef removed bag and lids were placed to be wash and sanitized. Corrected On-Site Warning - From follow-up inspection 2025-06-11: Observed same-purse next to food containers lids. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. End of cook line , left side frame, substantial build up of grease and soil. Warning - From follow-up inspection 2025-06-11: Observed same **Time Extended**

6/3/2025· 9mo ago

Visit ID: 10851176

Follow-up Inspection Required

2 high, 5 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents, and next to ceiling tiles, build up of dust and soil, in rear kitchen Warning
  • 06-09-1:Basic - 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. Reach in cooler- several bags of portioned mahi mahi, being defrost , chef removed all packages. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag pack on top of food container lids. Chef removed bag and lids were placed to be wash and sanitized. Corrected On-Site Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between flip top and wall, employee removed to be wash and sanitize. Corrected On-Site Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed avocados stored on cook line flip top. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. End of cook line , left side frame, substantial build up of grease and soil. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Two employees in cook line- cracked raw shell eggs, then changed gloves without and continue to grab clean plates to set up different customer orders. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausages gravy (112F - Hot Holding, per employee food hot held less than two hours, gravy placed on stove and reheated to 173F). Corrected On-Site Warning
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher employee does not know how to check sanitizer when cleaning dishes. Chef instructed employee. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, build up of grease, employee cleaned and sanitized Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Employee certificates missing the issue date, per owner training was done 6 months ago. Owner start filling up the dates. **Corrective Action Taken** Warning

11/20/2024· 1y 3mo ago

1 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. In walk in cooler, onions stored on floor. Operator moved onions to shelf Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored over ready to eat cook chicken.
  • 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 to operator

8/19/2024· 1y 6mo ago

  • N/A:No Violations Were Observed

8/12/2024· 1y 7mo ago

1 high, 2 int, 2 basic

  • 33-16-4:Basic - Open dumpster lid. Warning
  • 08B-12-5:Basic - Stored food not covered. In reach in freezer, steak not covered 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. Chlorine 0ppm, operator set up three compartment sink. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at expo line soiled with food debris Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator cannot locate chlorine test strips Warning