FAMILY KITCHEN RESTAURANT AND CATERING

Name: FAMILY KITCHEN RESTAURANT AND CATERING
Address: 3134 W COMMERCIAL BLVD, FORT LAUDERDALE, FL, 33309, US
Rating: 80.9

3134 W COMMERCIAL BLVD, FORT LAUDERDALE, FL 33309

License #1623477

🚚 Catering/Food Truck ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FAMILY KITCHEN RESTAURANT AND CATERING in FORT LAUDERDALE currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 17, 2025. Across those visits, DBPR recorded 45 total findings; InspectFL has imported detailed violation rows for 36 of them so far.

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 October 17, 2025 included 1 critical violation, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where 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 inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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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: Call Back - Admin. complaint recommended
[50-09-4] Current Hotel and Restaurant license not displayed. License posted expired on December 1 2024
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at hand washing sink in kitchen.
[36-24-5] Hole in or other damage to wall. Wall tiles missing on cook line
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 85F in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler cooked pork (55F - Cold Holding); raw turkey (55F - Cold Holding); cooked turkey (55F - Cold Holding); gravy (55F - Cold Holding); rice and peas (59F - Cold Holding); cooked chicken wings (55F - Cold Holding) per operator items held in cooler more than 4 hours. Ambient temperature of cooler 51F. See stop sale. Observed at front counter Pikliz (70F - Cold Holding); ranch dressing pc (70F - Cold Holding) stored on shelf underneath front counter. Per operator held out of temperature less than 4 hours. Operator placed in cooler to quickly chill.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler cooked pork (55F - Cold Holding); raw turkey (55F - Cold Holding); cooked turkey (55F - Cold Holding); gravy (55F - Cold Holding); rice and peas (59F - Cold Holding); cooked chicken wings (55F - Cold Holding) per operator items held in cooler more than 4 hours. Ambient temperature of cooler 51F. See stop sale. Observed at front counter Pikliz (70F - Cold Holding); ranch dressing pc (70F - Cold Holding) stored on shelf underneath front counter. Per operator held out of temperature less than 4 hours. Operator placed in cooler to quickly chill.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 85F in kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle used to dispense salt. Operator removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Provided operator with test strips.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at hand washing sink in kitchen.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 15 rodent droppings on the floor and shelf support for shelving in separate dry storage room outside kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. License posted expired on December 1 2024
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of food debris on bottom of three door reach in cooler.
[02D-01-5] Working containers of food salt removed from original container not identified by common name.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pork (55F - Cold Holding); raw turkey (55F - Cold Holding); cooked turkey (55F - Cold Holding); gravy (55F - Cold Holding); rice and peas (59F - Cold Holding); cooked chicken wings (55F - Cold Holding) per operator items held in cooler more than 4 hours. Ambient temperature of cooler 51F.
[08B-12-5] Stored food not covered. Observed multiple containers not covered in single door glass reach in at storage area. Operator covered.
[14-11-5] Equipment in poor repair. Observed true refrigerator ambient temperature at 55F -Observed true refrigerator gaskets in disrepairs.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab (71F - Cold Holding) sitting out at room temperature. Per operator held out of temperature less than 1 hour. Operator placed in reach in cooler
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator had meat thermometer.
[08B-38-4] Food stored on floor. Observed cooking oil stored on floor in dry storage area.
[25-05-4] Single-service articles improperly stored. Observed box single server utensils stored on the floor in storage area.
[33-14-4] Dumpster overflowing garbage.
[51-13-4] No Heimlich maneuver/choking sign posted. Email operator
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed pigs feet stored in direct contact with at shirt to go bag in reach in freezer.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walls by hand washing sink and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 80F
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed crab 71F in a bucket of water at prep station. Operator discarded water and placed in cooler.
[02D-01-5] Working containers of food (salt),(flour) removed from original container not identified by common name.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Community reaction

What do locals think?

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Community pulse