#1 BROADWAY SANDWICH SHOP LLC
4216 E 7 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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).