COMMERCIAL POINT CAFE
3601 W COMMERCIAL BLVD, Fort Lauderdale FL 33309 · 954.731.2233
Last inspected Jul 22, 2026 · 7 visits since October 2023
SEP 24
DEC 24
JUL 25
OCT 25
JUL 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021033373 | Jul 14, 2021 | Aug 11, 2021 | $400 |
Inspection history
7 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bowl of raw chicken stored on top of cases of raw bacon catering area walk in cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs on ice (52F - Cold Holding) operator states eggs have been out for approximately 1 hour. Ice mostly melted. Operator added ice, retook temperature at 42F
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on food prep flip top in catering area. Employees removed
Interior of oven has accumulation of black substance/grease/food debris.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white gravy (45F - Cooling); cooked lasagna (47F - Cooling) in covered containers. Per operator held in walk-in 24 hours. See stop sale
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. 10 Ppm chlorine. Operator primed rechecked 50 Ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white gravy (45F - Cooling); cooked lasagna (47F - Cooling) in covered containers. Per operator held in walk-in 24 hours.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with sugar and bread crumbs. Operator removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed styrofoam coffee cup in walk-in cooler. Operator voluntarily discarded.
Raw fruits/vegetables not washed prior to preparation. Observed avocado cut with label still applied in drawer on flip top cooler.
Single-service articles not stored inverted or protected from contamination. Observed single serve coffee filters stored on top of coffee machine not stored inverted or protected from contamination.
Working containers of food(flour)removed from original container not identified by common name. Operator removed
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara Date marked 07/10 on shelf in walk-in cooler.. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed marinara Date marked 07/10 on shelf in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding) held in deep per operator held out of temperature less than 2 hours. Employee split eggs in two containers and placed more ice in ice bath. Observed slice American (50F - Cold Holding) stored in over stack container per operator held out of temperature less than 3 hours not portion. Employee removed excess cheese.
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 ricotta cheese per operator opened Friday July 25. Operator date marked.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on clean dish shelf. Operator separated.
Time/temperature control for safety food thawed in an improper manner. Observed chicken breast 33F-39F defrosting on speed rack out at room temperature. Operator placed in walk-in cooler.
Working containers of food (flour and sugar)removed from original container not identified by common name. Operator label
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. observed employee cracked raw shell eggs change cloves then handled to go box without washing hands.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024
Handwash sink not accessible for employee use at all times. Observed and truck and fan in front of hand washing sink located back storage area. Chef removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for three component sink
Exterior door has a gap at the threshold that opens to the outside. Located in dry storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with sugar. Chef removed
Plumbing system in disrepair. Observed cold water handle missing from hand washing sink in prep area
Unwashed fruits/vegetables stored with ready-to-eat food. Observed box of cucumbers over RTE cooked penne in walk in cooler. Chef relocated.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket. Chef stored correctly.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw spicy chicken breast (51F - Cold Holding) on speed rack in walk-in cooler per chef held in cooler more than 24 hours not portion or prepared today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw spicy chicken breast (51F - Cold Holding) on speed rack in walk-in cooler per chef held in cooler more than 24 hours not portion or prepared today. See stop sale
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys on shelf with spices. Chef removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch on left wrist while preparing food. Employee removed.
Food stored on floor. Observed boxes of cookie dough on walk-in freezer floor. Chef elevated.
In-use ice scoop stored on soiled surface between uses. Observed ice scoops stored on top surface of ice machine. Chef placed in clean hotel pan.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container the scoop handle in contact with flour. Chef removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris in back kitchen. Employee cleaned and sanitized.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
Working containers of food removed from original container not identified by common name. Working containers of seasoned flour removed from original container not identified by common name. Chef labeled.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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/ observed Food Manger Certificate expired 12-5-2018.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips on premises.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not in use at front service counter not in sanitizer solution. Operator placed in solution.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Dented/rusted cans present. Observed three dented cans. Two cheese sauce and one can of ketchup. See stop sale.
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. Observed employee touch sandwich with bare hand. Operator educated employee. Employee washed hands and put on new gloves.
Nonfood-grade bags used in direct contact with food. Observed herbs stored in shopping bag in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cold held at 57F in make shift table. Per operator, butter placed in unit 1.5 hours prior to the inspection. Operator transferred butter to reach in freezer for quick chill.
Handwash sink not accessible for employee use at all times. Observed hand washing sink in prep area blocked with large fan. Operator relocated fan.
Handwash sink used for purposes other than handwashing. Observed ice dumped in hand washing sink at front line area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at 9:30, cooked pasta stored in walk-in cooler not date marked. Per operator pasta was made at 8:00 AM the previous day. Cooked pasta has been held for over 25 hours without date marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold-like substance inside ice machine. Operator cleaned and sanitized.
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 several packages of fish thawing in its original vacuum packaging, in the walk-in cooler. Packages state that fish must be removed prior to thawing. See stop sale.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at the bottom of exit door in prep area.
Food stored on floor. Observed boxes of food stored on the floor of walk-in freezer. Operator removed and stored properly.
Stored food not covered. Observed container of cheese sauce stored in walk-in cooler not covered. Cheese sauce was not in the cooling process. Operator covered cheese sauce.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed two burned out bulbs in dry storage area.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed cases with unwashed produce stored over container with cut fruits. Operator relocated cut fruits to safe area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in use wet wiping cloth at front line and cook-line soiled and not being stored in sanitizer bucket between uses. Operator placed cloths in sanitizer solution.
Working containers of food removed from original container not identified by common name. Observed container with spicy flour not labeled. Operator correctly labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.