#1 BROADWAY SANDWICH SHOP LLC
4216 E 7 AVE, Tampa FL 33605 · 813-248-1404
Last inspected May 19, 2026 · 8 visits since September 2023
MAR 24
DEC 24
FEB 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025013680 | Feb 17, 2025 | Jun 26, 2025 | $400 |
Inspection history
8 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Medicine not labeled properly. Suntan tan oil stored inside double door refrigerator next to buffet. Manager removed and properly stored suntan oil.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork held longer then 24 hours has no date marking inside double door refrigerator next to buffet.
Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Employee washed onions.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut lettuce and multiple items in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Employee rinsing towel in handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut ham in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on cutting boards in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks and yogurt next to margarine and over multiple items in reach in cooler.
Stored food not covered. Cut lettuce in reach in cooler.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in hallway.
Feb 17, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Cutting board has cut marks and is no longer cleanable.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
Stored food not covered. Cheddar cheese and cut lettuce in reach in cooler.
Feb 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
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
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No hot running water at three-compartment sink.
No power for reach in coolers and hot holding units. Unable to maintain time/temperature control for safety food at proper temperatures.
Wash solution in three-compartment sink less than 110 degrees Fahrenheit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Cutting board has cut marks and is no longer cleanable.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
No hot running water at mop sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
Stored food not covered. Cheddar cheese and cut lettuce in reach in cooler.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
Twenty (20) foot-candles of light not provided inside equipment where food is stored.
Feb 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal pan in handwash sink near kitchen door.
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.
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.
Floor not cleaned when the least amount of food is exposed. Kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open soda can in reach in cooler.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washing dishes without sanitizing.
Operating with an expired Division of Hotels and Restaurants license.
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.
Employee washed hands in a sink other than an approved handwash sink. Employee cracked raw shell eggs and washed hands in 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal pan in handwash sink near kitchen door.
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.
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.
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.
Floor not cleaned when the least amount of food is exposed. Kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open soda can in reach in cooler.
Mar 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate13 Basic
Show 22 findings ▾
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.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over almond milk in the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen,
Handwash sink used for purposes other than handwashing. Planted and forks in handwash sink near stove.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near three compartment sink.
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.
Spray bottle containing toxic substance not labeled with yellow liquid. Per operator it is oil.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee cake in reach in cooler.
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.
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.
Floor area(s) covered with standing water near talk metal cooler.
Food stored on floor. Bulk oil on floor in outside shed.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
No handwashing sign provided at a hand sink used by food employees. Handwash sink near three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in out side storage shed.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer near bathroom in hallway.
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.
Sep 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 2 high priority.
2 High priority5 Intermediate16 Basic
Show 23 findings ▾
Container of medicine improperly stored. Omeprazole tablets on top of microwave in kitchen.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Spoon in handwash sink next to stove. Operator removed at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
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.
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.
Cutting board has cut marks and is no longer cleanable at Sandwich reach in cooler.
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.
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.
Employee with no hair restraint while engaging in food preparation. Employee put on at time of inspection.
Floor area(s) covered with standing water at tall metal reach in cooler.
Food stored on floor. Bulk oil on floor.
Ice scoop handle in contact with ice. Operator removed at time of inspection.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Reach-in cooler and reach in freezers interior/shelves have accumulation of soil residues throughout kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler near kitchen door.
Stored food not covered. Butter in reach in cooler.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer next to back door.
Wall soiled with accumulated grease, food debris, and/or dust. Walls near handwash sink next to three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
Working containers of food removed from original container not identified by common name. Bulk flour and bread crumbs in outside storage.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.