Fresh Box Cafe

3230 W Commercial Blvd Ste 170, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1625869

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Aug 5, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed by the Aug 5 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
2 high priority (1 fixed by the Aug 5 follow-up, 1 fixed on the spot), 7 intermediate (2 fixed on the spot), 1 basic (1 repeat); intermediate violations cost 18 at most
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug32026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  Next unannounced
  More time given
Official report, on the Florida DBPR website
First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 7 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  Gallon of milk date marked 7/25. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. display: Dulce de leche (48°F - Cold Holding) being held in unit for approximately 2 hours.
  Operator moved to working unit
  Fixed on the spot
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Store bought cooked chicken held in establishment for 4 days not date marked. Operator date marked
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Cooked soups prepared in house and frozen not re dated when held at refrigeration. Operator re dated
- Code 27, Water source: No hot running water at three-compartment sink.
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Water of 75°F provided at three compartment sink. Total lack of hot water for entire establishment
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Water of 79°F provided at hand wash sinks. Total lack of hot water for entire establishment
  Hot water at mop sink does not reach 85°F.
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Water of 79°F provided at mop sink. Total lack of hot water for entire establishment
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle containing red substance at ware washing area not labeled. Operator labeled degreaser
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade at 100ppm chlorine
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.