CAFE DEL MAR

Name: CAFE DEL MAR
Address: 101 S FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL, 33316, US
Rating: 76.1

101 S FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL 33316

License #1621890

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CAFE DEL MAR in FORT LAUDERDALE currently holds an InspectFL Health Score of 76.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 20 total violations — 6 critical, 4 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 7, 2026 included 2 critical violations, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Pizza station- broken flip top.
[29-08-4] Plumbing system in disrepair. Coffee station- hand wash sink- hot water faucet, not working.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - -Coffee station- -Cook line- employee provided.
[32-07-5] Bathroom facility not clean. Soiled floor in women bathrooms
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Gloved employee cracked raw shell eggs, washed and dried gloves, then grabbed a clean plate to prepare a different customer order. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
[08B-38-4] Food stored on floor. Walk in freezer-Two boxes of mozzarella fresh cheese, employee moved to shelf.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dishwasher area, above storage of clean glasses. Build up of black like substance.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside paprika seasoning, employee removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork sausages (90F - Hot Holding); cheese sauce (100F - Hot Holding); gravy (110F), per employee food hot held less than two hours. Employee reheated al containers inn microwave to 167F.

Disposition: Administrative complaint recommended
[10-01-5] 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 stored inside flour bin, handle in contact with flour. Employee removed scoop.
[31B-03-4] No soap provided at handwash sink. Observed no soap at bar hand wash sink. Operator provided.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line. Employee remade and corrected to 100ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed pizza box shelf soiled with accumulation of dust, at cook line. Employee cleaned during inspection.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed clam tags removed from bag of clams, stored inside walk in cooler, before bag was emptied. Operator put tag with batch of clams.
[06-09-1] 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 raw tuna, thawed, stored inside packaging indicating removal upon thawing, insid flip top cooler at cook line. Per operator, fish stored thawed in cooler overnight. Stop sale.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish inside flip top cooler 2 at cook line. Employee properly stored.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice bin at server station. Employee cleaned and sanitized during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler 3// cooked mussels (44-45F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale. 2) Observed flip top cooler 2// sliced ham (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 1 hour. Food stored above cool one inside cooler. Operator put food inside reach in freezer to quick chill.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna, thawed, stored inside packaging indicating removal upon thawing, insid flip top cooler at cook line. Per operator, fish stored thawed in cooler overnight. Stop sale.

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