Commercial Point Cafe
3601 W Commercial Blvd, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1612195
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. liquid eggs on ice (52°F - Cold Holding) operator states eggs have been out for approximately 1 hour.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. liquid eggs on ice (52°F - Cold Holding) operator states eggs have been out for approximately 1 hour.
Ice mostly melted. Operator added ice, retook temperature at 42°F
Fixed on the spot
Code 08, Food protection and cross-contamination: 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
Fixed on the spot
Basic3
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled
Code 40, Employee personal belongings: 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
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.