Coral Springs Diner
Last inspected: Dec 2, 2025
70
Score
Coral Springs Diner has been inspected 10 times since 2022. The latest inspection on file is from Dec 2, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited four times.
That's lower than the typical Coral Springs restaurant, which scores around 77. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans of chocolate pudding and 1 dented can of apple sauce. See stop sale
01B-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at right flip top,cooler container deep cut marks
14-09-4
Basic - Equipment in poor repair. Front glass cooler at bar gasket very torn **Repeat Violation**
14-11-5
Basic - Food stored on floor. Container of cooking oil stored on floor. Operator elevated **Corrected On-Site**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator changed solution
21-08-4
70
Jul 10, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen right flip top,cooler soiled with mold like substance **Repeat Violation** - From follow-up inspection 2025-07-10: Observed at callback same **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee at kitchen working with food without hair restriction - From follow-up inspection 2025-07-10: Observed at callback same **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen two door reach in cooler gasket torn Walk in cooler gaskets torn - From follow-up inspection 2025-07-10: Observed at callback same **Time Extended**
14-11-5
82
Jul 9, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
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 0ppm)
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open Raw beef over RTE fries in two drawer freezer. Operator inverted **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked chicken (46F - Cold Holding), cooked rice (46F - Cold Holding). Per operator food was in unit overnight. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked chicken (46F - Cold Holding), cooked rice (46F - Cold Holding). Per operator food was in unit overnight. See stop sale Wait station flip top cooler; butter (66F - Cold Holding). Per operator food was in unit Less than four hours. Observed butter double stacked in unit. Operator placed butter on ice to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (121-135F - Hot Holding). Per operator food out of temperature less than four hours. Operator placed items back on oven to reheat to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen right flip top,cooler soiled with mold like substance **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed back ice bin contains mold like substance. Operator began cleaning ice bin **Corrective Action Taken**
22-20-5
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. Observed salmon in left flip top cooling thawing in ROP environment. Per operator fish thawing less than four hours. Operator removed fish from ROP environment and placed fish in freezer **Corrected On-Site**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee at kitchen working with food without hair restriction
13-03-4
Basic - Equipment in poor repair. Kitchen two door reach in cooler gasket torn Walk in cooler gaskets torn
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for kitchen right flip top cooler
05-09-4
30
Jan 2, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar glass cooler; milk (52F - Cold Holding). Per operator item in unit less than four hours ago. Observed cooler holding warm ambient temperatures. Operator moved items to walk in freezer to quick chill. Items not prepared or portioned today **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Dented cans of tuna observed in dry storage
01B-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler, cut lettuce at 9:30am 49- 60F ambient cooling for 1 hour to 43-59F at 10:00am. Observed items over filled in unit. Operator removed overfilled layer to walk in cooler **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris at kitchen flip top cooler. Operator began cleaning **Corrective Action Taken**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at Right flip top cooler counter cutting board
14-09-4
Basic - Old labels stuck to food containers after cleaning. Observed at dish area. Operator removed label **Corrected On-Site**
16-46-4
55
Aug 30, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. True refrigerator- In house blue cheese marked expiration 8/22/2024 Rice pudding marked expiration 8/18/2024
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service station right flip top cooler. 1. blue cheese (38-46F - Cold Holding) 2. in house ranch (36-50F - Cold Holding). Per operator items were placed in unit less than four hours ago. Observed both items above fill line. Operator removed access containers and placed in walk in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep table next cookline- Cooked potatoes at 8:34am (112F ) (heated cooling for half an hour) to 100F 9:15am. Observed cooling in room temperature . Operator moved items in walk in cooler to cool **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cookline microwave soiled with debris
22-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Service station-Sanitizer Bucket (Quaternary 0ppm). Operator remade solution. Tested 200ppm **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Groves cutting board at kitchen flip top **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone observed in food prep station. Operator removed phone **Corrected On-Site**
40-06-5
50
Jun 10, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline reach in cooler raw beef over Raw beef in cook line reach in cooler over RTE pre battered French that uses pasteurized liquid egg. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked home fries (128-131F - Hot Holding) being held on cook line without temperature control. Operator states home fries were reheated appropriately 2 hours ago. Operator reheated to 165F and held on top of flat top **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice pudding (10:00) (135F - Cooling); rice pudding (111F-119F - Cooling). Being cooled at room temperature. Instructed to move to walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw turkey thawing at room temperature. Operator moved to walk in cooler **Corrected On-Site**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket by dish washer at 50PPM. Operator made new solution. Retested at 200PPM **Corrected On-Site**
21-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line flip top
14-09-4
58
Oct 5, 2023
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, bags of precooked shrimp below cases of raw fish. Employee moved shrimp to shelf with other prepared foods. **Corrected On-Site**
08A-02-6
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/ PIC Wanda Galvagni
53A-05-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee phone on shelf by dry spices. 2) Employee purse and backpack hanging on dry goods rack by ice machine. Employee removed. 3) Employee phone on top of gallon containers of dressing in dry storeroom by ice machine. Employee removed. **Corrective Action Taken**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops at front counter in standing water.
10-07-4
70
Jul 28, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at dishwashing area.
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored on top shelf in true refrigerator. Operator discarded at will. **Corrected On-Site**
08B-49-4
Basic - In-use tongs stored on oven door handle between uses at cookline.
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in salt container. Operator removed scoop and stored properly. **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed interior of Amana microwave soiled with old food residue.
22-08-4
Basic - Single-service articles improperly stored. -Observed coffee filters not properly stored. Exposed to dust and other foreign materials . Operator placed items in ziplock bag. **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. -Observed seasoning and salt removed from the original containers not identified by common names. **Repeat Violation**
02D-01-5
67
Jan 17, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
50
Jul 14, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm.
22-41-4
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. -Observed corn beef hash potion on 07/13/2022 not date marked. Operator correctly date marked **Corrected On-Site**
02C-03-5
Basic - Duct tape used to repair nonfood-contact surface. -Observed duct tape used to repair double door freezer handles.
14-71-4
Basic - Ice bucket/shovel stored on floor between uses. -Observed a ice bucket stored on floor next to ice machine.
10-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed interior of microwave soiled with old food residue. Operator clean and sanitizer **Corrected On-Site**
22-08-4
Basic - Old labels stuck to food containers after cleaning. At dishwashing area.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. -Observed sugar and bread crumbs removed from the original containers not identified by common names.
02D-01-5
61
Frequently Asked Questions
When was Coral Springs Diner last inspected?
The most recent health inspection at Coral Springs Diner on file is from Dec 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at Coral Springs Diner?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Coral Springs Diner.
How does Coral Springs Diner compare to other restaurants in Coral Springs?
Coral Springs Diner most recently scored 70 out of 100, which is lower than the Coral Springs average of 77.
Has Coral Springs Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Coral Springs Diner have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Coral Springs Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Coral Springs Diner inspected?
Based on the inspection history on file, Coral Springs Diner is inspected around three times per year on average.
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