DirtyFLRestaurant Inspection Data

CAFE MARTORANO

CAFE MARTORANO has 7 health inspections on file for its FORT LAUDERDALE location, with an overall rating of 3.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

3343 E OAKLAND PARK BLVD

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13530971

Met Inspection Standards

2 high, 1 int

  • 08A-05-6:High Priority - Cookline grill drawers - Raw veal stored over/not properly separated from ready-to-eat butter and prepared cut lettuce. Operator stored all items properly Corrected On-Site
  • 12A-05-4:High Priority - Employee drank from water bottle, then engaged in food preparation, without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 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. Milk at bar - per operator opened 3 days ago. Operator date marked. Corrected On-Site

9/25/2025· 6mo ago

Visit ID: 10933365

Met Inspection Standards

1 high, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on cookline, operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw beef over washed ready to eat cucumbers. Operator stored properly. Corrected On-Site

5/13/2025· 11mo ago

Visit ID: 10767871

Met Inspection Standards

1 high, 1 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted at dish storage rack.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler on cook line.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over bread not in commercial packaging at low boy reach in freezer. Operator stored properly. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not stored in chronological order. Educated operator on proper shellfish tag procedures.

2/3/2025· 1y 2mo ago

  • N/A:No Violations Were Observed

1/28/2025· 1y 2mo ago

1 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

5/24/2024· 1y 10mo ago

Visit ID: 8518775

Met Inspection Standards

1 high, 2 int

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Verified 2024 license delinquent at time of inspection. Receipt number 236069583. Warning
  • 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. Observed blue cheese stuffed olives. Per operator more than 24 hours. Operator added date. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle at bar containing toxic substance not labeled. Operator labeled as window cleaner. Corrected On-Site

10/5/2023· 2y 6mo ago

Visit ID: 8358303

Met Inspection Standards

1 high, 1 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour, salt, bread crumbs. Operator labeled. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over mozzarella in cookline drawer unit. Operator stored all items properly. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.