#1 BROADWAY SANDWICH SHOP LLC
4216 E 7 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
3
Intermediate
5
Basic
10
Total
18
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink set up with no rinse.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Repeat Violation
- 27-10-4:Basic - No hot running water at mop sink.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
- 08B-12-5:Basic - Stored food not covered. Cheddar cheese and cut lettuce in reach in cooler.
- 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- 38-10-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
- 38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- 38-08-4:Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- 51-03-4:High Priority - Establishment operating with no power without notifying the division. Per operator Connected to another location who pays power. Neighbor didn't pay power 930am power was cut off. Operator states they paid and waiting for them to turn on
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cheddar cheese 49 F, raw bacon 47 F, raw chicken 45 F
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: chicken 126 F, beans 122 F, beef 116 F
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation
- 27-06-4:Intermediate - No hot running water at three-compartment sink.
- 04-02-4:Intermediate - No power for reach in coolers and hot holding units. Unable to maintain time/temperature control for safety food at proper temperatures.
- 16-52-4:Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Food safety inspection conducted on 2/17/2025 revealed 18 total violations (3 high priority, 5 intermediate, 10 basic).
Inspection on 2/17/2025
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizing bay not set up. - From follow-up inspection 2025-02-17: **Time Extended**
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Kitchen. - From follow-up inspection 2025-02-17: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Repeat Violation - From follow-up inspection 2025-02-17: **Time Extended**
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open soda can in reach in cooler. - From follow-up inspection 2025-02-17: **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and raw beef over green peppers, cucumber and multiple vegetables in reach in cooler . - From follow-up inspection 2025-02-17: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation - From follow-up inspection 2025-02-17: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Metal pan in handwash sink near kitchen door. - From follow-up inspection 2025-02-17: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and multiple items in reach in cooler. Repeat Violation - From follow-up inspection 2025-02-17: **Time Extended**
Food safety inspection conducted on 2/17/2025 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 2/17/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2025-02-17: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Repeat Violation - From follow-up inspection 2025-02-17: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen. - From follow-up inspection 2025-02-17: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Cheddar cheese and cut lettuce in reach in cooler. - From follow-up inspection 2025-02-17: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cheddar cheese 49 F, raw bacon 47 F, raw chicken 45 F - From follow-up inspection 2025-02-17: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: chicken 126 F, beans 122 F, beef 116 F - From follow-up inspection 2025-02-17: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation - From follow-up inspection 2025-02-17: **Time Extended**
Food safety inspection conducted on 2/17/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 12/16/2024
High Priority
3
Intermediate
5
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizing bay not set up.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open soda can in reach in cooler.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washing dishes without sanitizing.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and raw beef over green peppers, cucumber and multiple vegetables in reach in cooler .
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee cracked raw shell eggs and washed hands in 3 compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal pan in handwash sink near kitchen door.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and multiple items in reach in cooler. Repeat Violation
Food safety inspection conducted on 12/16/2024 revealed 12 total violations (3 high priority, 5 intermediate, 4 basic).
Inspection on 3/6/2024
High Priority
3
Intermediate
6
Basic
13
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cake in reach in cooler. Repeat Violation
- 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 phone on shelf over hot bar.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up with only one bay filled with water and soap.
- 36-22-4:Basic - Floor area(s) covered with standing water near talk metal cooler. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bulk oil on floor in outside shed. Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in ice.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink near three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in out side storage shed.
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer near bathroom in hallway. Repeat Violation
- 21-01-4:Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Wet wiping cloths on prep table in kitchen.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator had only one bay set up for dish washing with water and soap. Operator was not sanitizing dishes.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over almond milk in the reach in cooler. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen, Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Planted and forks in handwash sink near stove. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near three compartment sink.
- 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/. Establishment has a storage trailer behind restaurant. Inside storage trailer is 2 reach in freezers, dry goods and single use service items. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled with yellow liquid. Per operator it is oil.
Food safety inspection conducted on 3/6/2024 revealed 22 total violations (3 high priority, 6 intermediate, 13 basic).
Inspection on 9/22/2023
High Priority
2
Intermediate
5
Basic
16
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at Sandwich reach in cooler. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table next to food for establishment. Repeat Violation
- 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 wipes on slicer in kitchen. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on at time of inspection. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water at tall metal reach in cooler. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bulk oil on floor. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed at time of inspection. Corrected On-Site
- 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. Handle of scoop in bulk flour. Operator removed at time of inspection.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Repeat Violation
- 22-16-4:Basic - Reach-in cooler and reach in freezers interior/shelves have accumulation of soil residues throughout kitchen. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler near kitchen door. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Butter in reach in cooler .
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer next to back door. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls near handwash sink next to three compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour and bread crumbs in outside storage. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Omeprazole tablets on top of microwave in kitchen. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork in same container as raw beef. Operator relocated at time of inspection to avoid cross contamination.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting boards in kitchen. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon in handwash sink next to stove. Operator removed at time of inspection. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
- 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/. Operator has a small trailer outside back door of restaurant with dry storage goods. Repeat Violation Admin Complaint
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut ham and cheese in reach in cooler.
Food safety inspection conducted on 9/22/2023 revealed 23 total violations (2 high priority, 5 intermediate, 16 basic).