COMMERCIAL POINT CAFE
West Commercial Boulevard
Fort Lauderdale, Florida, 33309
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/12/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Located in dry storage area.
- 10-01-5:Basic - 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 Corrected On-Site Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Observed cold water handle missing from hand washing sink in prep area
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed box of cucumbers over RTE cooked penne in walk in cooler. Chef relocated. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket. Chef stored correctly. Corrected On-Site Repeat Violation
- 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. observed employee cracked raw shell eggs change cloves then handled to go box without washing hands.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024
- 31A-09-4:Intermediate - 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. Corrected On-Site
- 16-37-1:Intermediate - 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
Food safety inspection conducted on 12/12/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 9/16/2024
High Priority
2
Intermediate
0
Basic
8
Total
10
Inspection Details:
- 40-06-5:Basic - 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 Corrected On-Site
- 13-07-4:Basic - 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. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed boxes of cookie dough on walk-in freezer floor. Chef elevated. Corrected On-Site
- 10-12-5:Basic - 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. Corrected On-Site
- 10-01-5:Basic - 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. Corrected On-Site
- 22-08-4:Basic - 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. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
- 02D-01-5:Basic - 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. Corrected On-Site
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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
Food safety inspection conducted on 9/16/2024 revealed 10 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 21-12-4:Basic - 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. Corrected On-Site Repeat Violation
- 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/ observed Food Manger Certificate expired 12-5-2018.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips on premises.
Food safety inspection conducted on 2/1/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 10/11/2023
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - 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. Corrected On-Site
- 06-09-1: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 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.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at the bottom of exit door in prep area.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of food stored on the floor of walk-in freezer. Operator removed and stored properly. Corrected On-Site
- 08B-12-5:Basic - 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. Corrected On-Site
- 38-05-4:Basic - 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.
- 08B-17-4:Basic - 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. Corrected On-Site
- 21-12-4:Basic - 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. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container with spicy flour not labeled. Operator correctly labeled. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. Observed three dented cans. Two cheese sauce and one can of ketchup. See stop sale.
- 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. Observed employee touch sandwich with bare hand. Operator educated employee. Employee washed hands and put on new gloves. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed herbs stored in shopping bag in walk-in cooler.
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in prep area blocked with large fan. Operator relocated fan. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand washing sink at front line area. 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. 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. Corrected On-Site
Food safety inspection conducted on 10/11/2023 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).