Pomperdale Deli

3055 E Commercial Blvd, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1601236

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 6 basic (2 repeats)
-24
Administrative complaint on Sep 30
Counts in full until a follow-up finds the problems fixed
-20
Safety score56

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

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

11 violations found

First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cookline - flip top - raw beef burger (48-50°F). Per operator item placed in this unit yesterday and held in unit overnight. Item not prepped or portioned today. Operator immediately placed items on grill to fully cook.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Outside walk in freezer - raw smoked salmon stored over ready to eat dessert pastries. Operator stored items properly.
  Fixed on the spot
  Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
  Cookline - flip top - Raw shell eggs in upper section over ready to eat cooked bacon in lower cabinet. Operator stored all items properly.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cookline - flip top - pooled raw shell eggs - ambient cooling 2 hours at 9:30am (49-50°F - Cooling) at 10:30am 50°F. Operator moved item to another reach in to quick chill.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Grab and go - Pickled tomatoes missing date packaged. Operator date marked.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Case of celery in back walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Cookline Cutting board has cut marks and is no longer cleanable.
  Repeat violation
  Indoor Walk-in cooler shelves with rust that has pitted the surface
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  1. Floor under shelving in main walk in cooler 2. Floor under shelving in outside walk in cooler
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.