POMPERDALE DELI

Name: POMPERDALE DELI
Address: 3055 E COMMERCIAL BLVD, FORT LAUDERDALE, FL, 33308, US
Rating: 44.9

3055 E COMMERCIAL BLVD, FORT LAUDERDALE, FL 33308

License #1601236

🥪 Deli/Sandwich ℹ️

44.9 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

POMPERDALE DELI in FORT LAUDERDALE currently holds an InspectFL Health Score of 44.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 58 total violations — 12 critical, 12 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 15, 2025

The latest inspection on September 30, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

POMPERDALE DELI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-13-5] 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.
[14-17-4] Indoor Walk-in cooler shelves with rust that has pitted the surface
[36-73-4] Floor soiled/has accumulation of debris. 1. Floor under shelving in main walk in cooler 2. Floor under shelving in outside walk in cooler
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03D-15-4] 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 (49-50F - Cooling) at 10:30am 50F. Operator moved item to another reach in to quick chill.
[14-09-4] Cookline Cutting board has cut marks and is no longer cleanable.
[50-09-4] Current Hotel and Restaurant license not displayed.
[02D-03-4] 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.
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of celery in back walk in cooler.
[08A-02-6] 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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - raw beef burger (48-50F). 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Small bowl in cream sauce - front counter display glass display. Operator removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Front counter cutting board.
[36-73-4] Floor soiled/has accumulation of debris. Under shelving in all walk in coolers.
[08B-38-4] Food stored on floor. Bags of bread stored on floor in walk in freezer.
[22-08-4] Interior of cook line and front counter microwaves has accumulation of black substance/grease/food debris.
[02D-03-4] 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 cream cheese and frozen soups missing the date packaged.
[08B-12-5] Stored food not covered. Cook line freezer - container of plantains and container of sausage not covered. Operator covered.
[08A-05-6] Cook line glass unit - Raw fish stored over/not properly separated from ready-to-eat cheese. Front counter display case - Raw fish stored over/not properly separated from ready-to-eat cream sauce. Operator stored all items properly.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and handled clean knives without first washing hands. Reviewed proper hand washing and employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee while wearing gloves dropped another glove on the floor - picked up glove and discarded - then engaged in food preparation without first removing gloves and washing hands. Reviewed proper hand washing and employee washed hands/put on new gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - liquid egg whites (52-54F); raw beef burgers (52-54F). Liquid egg whites and raw beef burgers were held in unit overnight. These items not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - cooked sausage (50F); liquid egg whites (52-54F); raw beef burgers (52-54F). Per operator the cooked sausage was placed in unit from freezer approximately 4 hours ago. Operator moved item to reach in to quick chill. Liquid egg whites and raw beef burgers were held in unit overnight. These items not prepped or portioned today. See stop sale.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cook line - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A