DirtyFLRestaurant Inspection Data

CITY DINER

3400 South Dixie Highway
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8481390

  • 08B-38-4:Basic - Food stored on floor. Several covered pans with raw meat stored on floor under the shelves in walk in cooler. Explained. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water in a container by steam table. Water temperature 119 f. Explained and manager dumped the water. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting board. Explained.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracked raw shell eggs then put on new gloves to handle clean plate . He didn't wash hands prior to putting on gloves. Explained and he properly put on new gloves. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked raw shell eggs then handling clean plate with new gloves without washing hands. Explained and he washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced cooked sausage 47 f, sliced Swiss cheese 49 f in flip top cooler on cook line. as per manager less than 1 hour in this cooler. Operator moved both to bottom section to cook quickly, milk 40 f, butter 41 f
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm Corrected On-Site
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu Smoked Norwegian Salmon . Smoked salmon package from Pierre's Specialty foods doesn't mention Norwegian salmon. Operator purchases smoked salmon from Pierre's specialty foods. Sysco invoice for other salmon - Salmon fil faroe island. Operator couldn't provide any proof that smoked salmon is Norwegian salmon. Admin Complaint
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates from Safe Staff expired on 02/19/2024.

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8351689

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup stored on prep table at cook line; Operator removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and cell phone next to food at cook line Operator stored properly Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Bucket of chicken on the floor in walk-in cooler; operator stored properly Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in water at 98 F at cook line; Operator discarded water; Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed inside second bucket Corrected On-Site Repeat Violation
  • 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 cook line, touched three compartment sink where dirty dishes were stored; touched hair and returned to cook line where proceeded to touch clean utensils and plate; Operator educated employee; emailed handwash facts poster and had employee wash hands ; Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored above cooked ribs on the speed rack in walk-in cooler; Raw turkey burgers stored on top of hot dogs container in make table at cook line; operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (56F - Cold Holding) at cook line; as per operator food on TPHC for four hours; food not listed in the form; operator listed food and time marked 9:00-1:00 ; chili (45F - Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; as per operator food received earlier and door left open to properly store it; food out of temperature for approximately 1 hour; operator instructed employees to keep door closed; **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (88F - Hot Holding) in frying basket at cook line; as per operator foods out of temperature for approximately 30 minutes; operator placed food in oil to reheat to 165 F **Corrective Action Taken** Repeat Violation Admin Complaint