BROKE N BOARD
35 182 AVE W
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
6
Intermediate
6
Basic
21
Total
33
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 3/11/2025 revealed 33 total violations (6 high priority, 6 intermediate, 21 basic).
Inspection on 9/5/2024
High Priority
3
Intermediate
8
Basic
14
Total
25
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 9/5/2024 revealed 25 total violations (3 high priority, 8 intermediate, 14 basic).