BROADWALK RESTAURANT & GRILLE
1400 N SURF RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Drink glasses stacked wet. Employee removed from piles. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lower cooler in coffee station, orange, two yogurts and drink employee placed on separate container and labeled container. -employees- Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee in cook line.
- 14-11-5:Basic - Equipment in poor repair. -Under shelf prep table, in pizza station- build up of rust -Two doors lower cooler in cook line, equipment is not maintaining time temperature control food to temperatures of 41F or below. Observed Loose gaskets . Advised operator no to store food until gets repaired
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar, employee removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side hood filter- build up of grease and soil in cook line. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2024, manager renewed on line during inspection , new expiration date, December 1, 2025. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Lower cooler-cook line-; chicken breast (48F - Cold Holding); sausages (46F - Cold Holding), per employee food held less than 4 hours, operator moved food back to walk in cooler for a quick chill. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to faucet, next to large ice machine
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cook line- garbage can and chemical container in front of sink, employee removed Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Coffee station- bottle containing winder, employee labeled Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 7/10/2024
High Priority
4
Intermediate
4
Basic
2
Total
10
Inspection Details:
- 06-09-1:Basic - 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. Fully thawed mahi and fully thawed salmon in cookline drawer coolers still in unopened reduced oxygen packaging . Per employee pulled from freezer night before to thaw. See stop sale
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar sanitizer bucket chlorine 0 ppm. Operator added solution to 100 ppm Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen drawer cooler, container of raw egg whites over container of cooked carrots. Employee inverted Corrected On-Site Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed mahi and fully thawed salmon in cookline drawer coolers still in unopened reduced oxygen packaging . Per employee pulled from freezer night before to thaw. See stop sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk in bar two door glass cooler held at 48F. Per operator milk was opened the previous day. See stop sale. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in bar two door glass cooler held at 48F. Per operator milk was opened the previous day. See stop sale.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 9:45am box of commercial hash browns in kitchen prep area 50F (rehydrated cooling since 7:15am) to 65F at 10:20am. Per employee statement, hash browns not put in container and put in cooler after rehydrated as per manufacturer's instructions dictate. Reviewed proper instruction with employee. Employee moved to container and moved to cooler to quick chill. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bottle of bleach in employee sink n kitchen. Operator removed Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit provided at inspection
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in unlabeled spray bottle by dish.
Food safety inspection conducted on 7/10/2024 revealed 10 total violations (4 high priority, 4 intermediate, 2 basic).
Inspection on 3/21/2024
High Priority
7
Intermediate
1
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In both pizza bar and kitchen, bulk containers containing sugar, salt, and flour, cups without handles used to dispense food. Employee removed no handle cups from bulk containers. Corrected On-Site Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee stored drink in a container with lid and removed it to a safe area. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee JBL speaker on top edge of open flip top unit inside kitchen. Employee removed speaker. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. In walk in cooler case of tomatoes on floor.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles in bulk container with sugar and salt not above food **Corrective Action Taken**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket 0ppm at front counter. Manager remade to proper 100ppm Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler marinara 46F cooling more than 6hrs. Per date mark, prepared on 03/20/24.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on soiled apron. Reviewed with employee proper hand washing procedures and employee washed hands and changed gloves. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In freezer Raw frozen shrimp above drink mixtures.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open case of raw eggs over open containers of raw clams and shrimp in walk in cooler.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked multiple raw eggs, did not change gloves when prepping other food items. Reviewed with employee proper glove changing and handwashing. Viewed employee changing gloves properly. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler marinara 46F cooling more than 6hrs. Per date mark, prepared on 03/20/24. See stop sale.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
Food safety inspection conducted on 3/21/2024 revealed 14 total violations (7 high priority, 1 intermediate, 6 basic).
Inspection on 7/25/2023
High Priority
3
Intermediate
4
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Foam cup in bulk container of sugar in kitchen. Employee removed cup. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several bulk foods containers in walk in cooler have partial old day labels still stuck to them.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and changed gloves without washing hands first. Repeat Violation Admin Complaint
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat and half raw shell eggs on prep table beside cook line at ambient temperature 76F. Per employee out of walk in since 8:00am. Employee moved eggs back to walk in to chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading 200ppm chlorine. Employee remade to proper 100ppm chlorine. Repeat Violation Admin Complaint
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC kathleen wright
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in service area. Employee replaced paper towels. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At service area hand sink. Employee replaced soap. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in two bottles at dish drop off window. Repeat Violation
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher on wall in service area by espresso machine in red undercharged zone.
Food safety inspection conducted on 7/25/2023 revealed 10 total violations (3 high priority, 4 intermediate, 2 basic).