DirtyFLRestaurant Inspection Data

NEWPORT DINER

NEWPORT DINER maintains a 1.6/5 food safety rating based on 6 health department inspections in WEST PALM BEACH. Recent inspections show improving food safety practices.

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

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/7/2025

Inspection #: Visit ID: 13484411

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-08-07: **Time Extended**

Inspection Date: 8/6/2025

Inspection #: Visit ID: 10878683

  • 41-07-4:High Priority - Container of medicine (pain reliever) improperly stored on shelf over flip top cooler. Operator removed medicine. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone/visibly soiled wiping cloths and then handled clean equipment and utensils used to prepare food for customers without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning
  • 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. Employee touched washed/cut lettuce with bare hands inside flip top cooler, lettuce served cold. Employee discarded lettuce, washed hands, put on gloves. Corrected On-Site Repeat Violation Admin Complaint
  • 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. At walk-in freezer; trash bag containing goat legs. Operator unable to provide invoice. See Stop Sale. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over cut tomatoes. Operator moved raw bacon to lower shelf. Corrected On-Site Warning
  • 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; raw chicken stored over portioned raw pork. At reach in freezer; opened bag of raw chicken stored over opened bag of raw comminuted beef. Advised Operator of proper storage. Repeat Violation Admin Complaint
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. At walk-in freezer; trash bag containing goat legs. Operator unable to provide invoice. See Stop Sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front line low boy; butter (45F - Cold Holding); cream cheese (45F - Cold Holding); milk (45F - Cold Holding). Operator stated items not prepared or portioned, held in cooler overnight. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; ham (49F - Cold Holding); sausage (48F - Cold Holding); pancake batter (48F - Cold Holding); coleslaw (50F - Cold Holding); cooked mushrooms (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, moved to walk-in cooler. At front line low boy; butter (45F - Cold Holding); cream cheese (45F - Cold Holding); milk (45F - Cold Holding). Operator stated items not prepared or portioned, held in cooler overnight. See Stop Sale. **Corrective Action Taken** Warning
  • 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. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site Warning
  • 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. At front line; milk no date mark. Operator stated milk opened 2 days prior. Advised Operator of proper date marking. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cut cabbage (72F - Ambient Cooling 9:05/74F 9:35am). Operator stated cabbage cut at 8:45am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-07-4:Intermediate - Hand wash sink missing in ware-washing or food preparation area. At front line; food prepared/packaged no hand washing sink. Operator converted triple sink into hand washing sink. At service station; coffee brewed and poured, no hand washing sink. Advised Operator to brew coffee behind front line. **Corrective Action Taken** Warning
  • 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/ 4 employees present and engaged in food preparation/handling no certified food manager present. Advised Operator certified food manager required. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance (degreaser) not labeled. Advised Operator to label chemical spray bottles. Repeat Violation Admin Complaint

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