DirtyFLRestaurant Inspection Data

BROKE N BOARD

35 182 AVE W

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/11/2025

Inspection #: Visit ID: 8881609

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice and flour bins
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Outdoors next to storage shed
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on top shelf over prep coolers in kitchen
  • 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. Raw tuna on cook line not removed from vacuum packaging prior to thaw as indicated on packaging
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Lid of ice machine repaired with duct tape
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at bar
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
  • 08B-38-4:Basic - Food stored on floor. Bags of sugar on floor in dry storage room
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. On top of outdoor ice machine
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers in kitchen
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handles
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease and food debris on sides of fryers Cooler gaskets soiled
  • 08B-12-5:Basic - Stored food not covered. Pork, rice and pasta uncovered in walk in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water, moved Nader cold running water Corrected On-Site
  • 29-17-4:Basic - Waste line missing at soda gun holster. Behind bar
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitress observed handling lettuce, tomato, onion and pickles with bare hands for customer sandwich, instructed staff to ware gloves with all ready to eat foods
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid spray next to hand sink behind bar
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over produce in walk in cooler
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Waitress observed handling lettuce, tomato, onion and pickles with bare hands for customer sandwich, instructed staff to ware gloves with all ready to eat foods Raw tuna on cook line not removed from vacuum packaging prior to thaw as indicated on packaging
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pesto (74F - Cold Holding), held less than 4 hours, moved to cooler **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Manager had test kit in personal car
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Accumulation of grease inside broiler and on stove surface
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Box of coffee filters on hand sink in storage room, removed Scrub brush and plastic bin in hand sink behind bar Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8763779

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin Repeat Violation
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Outdoors behind kitchen Repeat Violation
  • 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. Raw tuna on cook line received vacuum sealed not removed from packaging prior to thaw as indicated on packaging Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Wood cutting board beginning to split, no longer smooth
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Behind bar
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop stored on top of outdoor ice machine Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers in kitchen
  • 14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of food debris and grease on sides of fryers Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage racks
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw ribeye steaks vacuum sealed on site in walk in cooler with no labels. Per manager, steaks held in ROP less than 48 hours. All steaks removed from vacuum packing during inspection. Corrected On-Site Repeat Violation
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked ribs vacuum sealed on site, held in freezer, not removed from packaging within 48 hours.
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler located in dining room not secured when not in use
  • 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs behind bar not internally lined with stainless steel
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, chlorine bucket empty, staff replaced chemical 50ppm Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw beef in walk in cooler
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags not in chronological order. Shell stock guidance form emailed to operator Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not dated. Shell stock guidance form emailed to operator Repeat Violation
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cooked ribs, vacuum sealed on site, stored in reach in freezer with no date mark. Staff advised ribs cooked on smoker and vacuum packaged on 9/2/24.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Equipment in hand sink in dry storage room
  • 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/
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Above triple sink, labeled Corrected On-Site Repeat Violation

Inspection Date: 6/11/2024

Inspection #: Visit ID: 8669298

  • N/A:No Violations Were Observed

Inspection Date: 5/7/2024

Inspection #: Visit ID: 8624186

  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Exterior of ice machine Warning - From follow-up inspection 2024-05-07: **Time Extended**
  • 50-08-7:High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Business has changed ownership, remodel plans needed and not yet submitted, unable to issue license at licensing inspection Warning - From follow-up inspection 2024-05-07: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk-in cooler and freezer added on east end of building. Restroom in kitchen was removed and relocated next to existing restroom in dining room. Ice machine at bar has been moved outside on north side of building. Triple sink and dish machine moved to northwest corner of kitchen where restroom was originally located. Hand sink in kitchen was moved to north wall of kitchen next to exit door. Coolers on south end of kitchen were replaced with storage racks and prep table, Additional 3-door/clam shell cooler and reach in freezer added to center of kitchen. 3 tables added to east side of building across from new walk-in cooler/freezer. 13 tables added to outdoor patio on west side of building. Drink ice well and soda gun added outside on patio accessible to customers (staff advised not used). Prep/Storage room containing hand sink and utility sink across from restrooms Warning - From follow-up inspection 2024-05-07: Inspector contacted plan review who stated remodel plans have been but not yet approved. The reviewer assigned is currently in contact with the operator **Time Extended**

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8651122

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Deli cup in flour bin
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Behind bar and outside
  • 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. Mahi on cook line not removed from packaging before thaw, staff pierced packaging **Corrective Action Taken**
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-38-4:Basic - Food stored on floor. Multiple boxes of seafood on floor in walk in freezer
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop and ice buckets store outside next to the exterior ice machine
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handle, removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoons on cook line in 77F water
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
  • 33-16-4:Basic - Open dumpster lid.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked ribs and raw beef steaks not properly labeled, per operator items not held more than 48 hours
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made ranch (54F - Cold Holding) in ice bath on prep line, chef added ice **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels tags not dated
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw mussels tag removed from batch in walk-in cooler, chef returned tag Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Chef admitted to inspector some mussel tags were discarded before 90days
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Paper towels stored on top of hand sink in dry storage
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk-in cooler and freezer added on east end of building. Restroom in kitchen was removed and relocated next to existing restroom in dining room. Ice machine at bar has been moved outside on north side of building. Triple sink and dish machine moved to northwest corner of kitchen where restroom was originally located. Hand sink in kitchen was moved to north wall of kitchen next to exit door. Coolers on south end of kitchen were replaced with storage racks and prep table, Additional 3-door/clam shell cooler and reach in freezer added to center of kitchen. 3 tables added to east side of building across from new walk-in cooler/freezer. 13 tables added to outdoor patio on west side of building. Drink ice well and soda gun added outside on patio accessible to customers (staff advised not used). Prep/Storage room containing hand sink and utility sink across from restrooms Per Cindy at plan review, no remodel plans received. Inspector advised operator to resubmit to: [email protected].
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle behind bar, labeled Corrected On-Site
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine not properly dispensing sanitizer, operator scheduled repairs for following day. Triple sink Quat 200ppm **Corrective Action Taken**

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8609605

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line Warning
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Exterior of ice machine Warning
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Business has changed ownership, remodel plans needed and not yet submitted, unable to issue license at licensing inspection Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk-in cooler and freezer added on east end of building. Restroom in kitchen was removed and relocated next to existing restroom in dining room. Ice machine at bar has been moved outside on north side of building. Triple sink and dish machine moved to northwest corner of kitchen where restroom was originally located. Hand sink in kitchen was moved to north wall of kitchen next to exit door. Coolers on south end of kitchen were replaced with storage racks and prep table, Additional 3-door/clam shell cooler and reach in freezer added to center of kitchen. 3 tables added to east side of building across from new walk-in cooler/freezer. 13 tables added to outdoor patio on west side of building. Drink ice well and soda gun added outside on patio accessible to customers (staff advised not used). Prep/Storage room containing hand sink and utility sink across from restrooms Warning