DirtyFLRestaurant Inspection Data

NEWPORT DINER

2677 FOREST HILL BLVD, SUITE 123, WEST PALM BEACH 33406

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/10/2025

Inspection #: Visit ID: 8843022

  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 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. Employee cracked raw shell eggs and then handled clean plate to serve fully cooked eggs without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure (AOP). Employee touched sliced banana pieces while placing on top of yogurt to be served cold to customer with bare hands, employee properly washed and dried hands immediately prior, establishment has no approved AOP. Operator put on gloves to continue touching ready to eat food. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee cracked raw shell eggs and then washed hands with no soap and then handled ready to eat cheese while placing on top of cooked eggs. Operator discussed with employee who then washed hands properly with soap, discarded eggs with cheese. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned plastic bag of raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep table next to cook line; raw shell eggs (69F - Ambient Air Temperature Cold Holding). Operator stated held at room temperature less than 1 hour, moved to reach in cooler ambient air temperature 38F. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; cut tomatoes and lettuce (50F - Ambient Cooling 8:50am/54F 9:20am). Operator stated items cut at 7:00am, stored overfilled/in shallow pan, at this rate will not reach 41F within 4 hours, removed overfilled portion, replaced shallow pan with deeper pan. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance (degreaser) not labeled. Advised Operator to label chemicals.

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8726281

  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front counter; Employee handle dirty dishes, then proceeded to hold clean dishes with food and served to customer. Operator educated employee Employee washed hands Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; sliced tomatoes (48F - Cold Holding); Not prepared or portioned today, Per operator item was placed in cooler less than four hours. Operator removed to walk-in cooler **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At Cookline; Cleaning chemical on shelf above prep area. Advised operator to store properly. Operator removed Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler; Cooked vegetable soup, cooked pasta prepared onsite and held for two days, not date marked. Advised operator to date mark food prepared and held for more than 24 hours. Repeat Violation

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8514768

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw sausage stored over plastic wrapped/portioned cooked roast beef. Operator moved raw sausage to lower shelf. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line glass door reach in cooler; raw bacon stored over cooked potatoes. Operator moved raw bacon to different cooler. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Fritz Jean-Louis 7/21/18 (Expired 7/21/23). Repeat Violation Admin Complaint
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; mashed potatoes, no date mark. Operator stated mashed potatoes were prepared 2 days prior, applied appropriate date mark. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At cook line; spray bottle containing degreaser, not labeled. Operator labeled. Corrected On-Site

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8347912

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cellphone and keys sitting on shelf over cook line next to clean plates. Operator removed. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on cutting board. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Display cooler; key lime pie (50°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 2 hours, moved to low boy reach in cooler. **Corrective Action Taken**
  • 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. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Fritz Jean-Louis 7/21/18 (Expired 7/31/23).
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site