BROAD ST DINER
125 BROAD ST, Titusville FL 32796 · 321-225-8063
Last inspected Jul 30, 2026 · 12 visits since July 2023
APR 25
APR 25
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Rodent activity present as evidenced by rodent droppings found. In back dry storage room, 3 droppings on paint bucket lids next to dry storage shelving
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020040285 | Jul 31, 2020 | Sep 30, 2020 | $200 |
Inspection history
12 visits, newest first
Jul 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 2 high priority.
2 High priority9 Intermediate14 Basic
What the inspector wrote — 25 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat mayonnaise and potato salad in reach in cooler on cook line. Raw salmon stored over ready to eat coleslaw on make table cooler. Operator removed all
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced turkey and meat loaf date marked 7/10 stored in walk in cooler. Chili stored in walk in cooler date marked 7/7
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Can opener
Handwash sink used for purposes other than handwashing. Empty sanitizer bucket stored inside hand sink by kitchen entrance. Also plastic container stored inside hand sink by walk on cooler door. Employee removed
Show the remaining 21 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test strips available for chlorine dish machine
No probe thermometer provided to measure temperature of food products.
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. No proof of any training available
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided the form. All employees on shift signed
No soap provided at handwash sink. Hand sink by kitchen entrance and on hand sink by walk in cooler door. And in one of the public restrooms
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On both hand sinks by walk in cooler door and dish machine area in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes, house made chicken salad and house made Cole slaw stored in make table prepped two days prior not date marked. Operator date marked during inspection. COS All desserts made on site stored in glass reach in cooler on front counter prepped 6 days prior not date marked
Bowl or other container with no handle used to dispense food. In flour container. Operator removed
Carbon dioxide/helium tanks not adequately secured. 2 helium tanks on back area by freezers not secured
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and containers on dry rack not stored protected
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eyeglasses stored on shelf by make table. Employee soda drink and cookies stored in walk in cooler. Operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets and handling food
Floor area(s) covered with standing water. In walk in cooler
Floor soiled/has accumulation of debris. Behind kitchen equipment
Food stored on floor. Pickle containers stored on walk in cooler floor. Oil container stored on floor by back door. Operator removed. COS.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between kitchen equipment Hood filters soiled
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored above ready to eat biscuits in walk in cooler. Operator removed
Water leaking from pipe and/or faucet/handle. Under hand sink on front counter
Working containers of food removed from original container not identified by common name. Flour container by back area not labeled. Operator labeled
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority9 Intermediate8 Basic
Show 19 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and then touched bread. Inspector coached employee on handwashing procedures and changing gloves. Cook washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread in reach in cooler. Philly steaks stored over biscuits in grey freezer in back area. Operator removed
Handwash sink used for purposes other than handwashing. Food debris inside hand sink by dish machine, and dish machine tray stored on top of hand sink.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat sanitizer test strips available instead of chlorine ones for dish machine
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/ 4 employees on shift, no certified manager present.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine And at hand sink on front counter
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with the form. Employees on shift signed.
No soap provided at handwash sink. Hand sink by dish machine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggs on cook line without written time plan form. Inspector provided operator with a form to complete.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mac and cheese stored in walk in cooler and prepared in house 3 days prior not date marked. Operator date marked it. Milk container opened previous day, is stored in front counter reach in cooler for more than 24 hours not date marked. Operator date marked milk. COS
Spray bottle containing toxic substance not labeled. Spray bottles with blue liquid unlabeled. One stored by dish machine area and the other on front counter area. Operator labeled both bottles "sanitizer"
Carbon dioxide/helium tanks not adequately secured. Helium tanks in back area not secured. Operator secured them during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dry rack in back area not inverted. Utensils stored to dry by dish machine area not inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverages stored on prep table in back area and front counter area. And employee phone stored on cutting board in front counter area.
Employee with no beard guard/restraint while engaging in food preparation. Cook in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soiled with dust
Old labels stuck to food containers after cleaning. Old label on crab meat inside stored in walk in cooler
Single-service articles not stored inverted or protected from contamination. To go containers stored above microwave in kitchen not inverted. Operator flipped.
Working containers of food removed from original container not identified by common name. Liquid container on cook line not labeled. Operator labeled "water" and "margarine".
Jul 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary needs chlorine.
Soap dispenser at handwash sink not working/unable to dispense soap. Front counter area and 1 restroom Operator fixed dispensers
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Operator working on it during inspection
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on dish rack
Cove molding at floor/wall juncture broken/missing. In dining room. There is a slight hole.
Apr 22, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. 4/1/2025
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 4/1/2025
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked hard boiled and cooked greens dated 4/4 and 4/6. Manager discarded the items
Handwash sink used for purposes other than handwashing. Observed cooking items store in hand wash sink next to dish washer machine. Operator removed the items
Equipment in poor repair. Observed door gaskets at sandwich station and ice machine lid door is in poor repair
Standing water in bottom of reach-in-cooler. In sandwich station and front counter cooler water in bottom of reach in cooler
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Ice machine flip top in disrepair. Gasket in reach in cooler behind cook line damaged.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusting.
Nov 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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. Dishmachine sanitizer 0ppm.
Equipment in poor repair. Ice machine flip top in disrepair. Gasket in reach in cooler behind cook line damaged.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler behind cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusting.
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
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. Dishmachine sanitizer 0ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in walk in cooler. Operator moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On left side of reach in cooler food items held more than 4 hours sliced cheese (48F - Cold Holding); sliced tomatoes (47F - Cold Holding); diced tomatoes (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On left side of flip top reach in cooler sliced cheese (48F - Cold Holding); sliced tomatoes (47F - Cold Holding); diced tomatoes (50F - Cold Holding)
Equipment in poor repair. Ice machine flip top in disrepair. Gasket in reach in cooler behind cook line damaged.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket stored on floor. Operator removed.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler behind cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusting.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate9 Basic
Show 18 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed grill cook crack raw whole shells eggs and move to next task without removing gloves and hand washing. Re-educated and corrected
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Who,e raw shell eggs pulled from walk in cooler at approx 830am not time marked, corrected
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. from 730am today, grits prepared on site; (120F - Hot Holding); sausage gravy prepared on site from raw ground sausagev (128F - Hot Holding) retemped after 25 mins. Grits 130°: sausage gravy 136°
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. For counter reach in cooler unit with window thermo reading 28°. Replaced with food cold holding thermo by operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Make table white cutting boards stained/soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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/ Currently 4 employees on site without manager on site.
Original container of toxic substance or chemical does not bear the manufacturer's label. 2 bottles clear liquid spray bottles not labeled at the dishwashing station.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. New menu for dinner items now in place, items offered to consumer cooked to order, burgers and steak without a consumer advisory posted or on menu, poster consumer advisory emailed to operator, printed and posted.
Cardboard used to line food-contact shelves. Soiled cardboard lining metal wire shelves in back room
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus tub of clean utensils not stored with handles in one direction to avoid touching food surface of utensils.
Cleaned and sanitized equipment or utensils not properly stored. Portable cutting board stored on floor, corrected
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal item stored on bulk rice container, jacket/coat in dry stock room.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups stack while still wet.
Floors, walls, ceiling and baseboards not constructed to be easily cleanable. Threshold at mop sink area. Multiple areas of flooring were unsealed cement exposed. Multiple areas were no baseboards in place.
In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine between uses.and at cooks line tongs stored on food cart handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets make table soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket incorrectly stored directly on the floor, corrected.
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor soiled/has accumulation of debris. Grease, along cookline wall
Glass walk in cooler door broken, repaired with peeling duck tape.
No conspicuously located ambient air temperature thermometer in holding unit. Glass door dessert cooler
Aug 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cookline cooler for less than 3.5 hours: butter 44F, provolone 52F, American 50F, cut tomatoes 53F, hash 45F, ham 44-49F. Employee discarded tomatoes and returned other items to walk in cooler. - at front counter, lb of butter sitting on top of another container in bain Marie 48F. Advised to store directly in container
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. Grease, along cookline wall
Food stored on floor. In dry storage room under shelving, plastic juice bottles and bag in the box soda on the floor
Glass walk in cooler door broken, repaired with peeling duck tape.
No conspicuously located ambient air temperature thermometer in holding unit. Glass door dessert cooler
Jul 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
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. 0 ppm cl
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cakes, fries, and fruit cups in cookline double freezer
Rodent activity present as evidenced by rodent droppings found. In back dry storage room, 3 droppings on paint bucket lids next to dry storage shelving
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cookline cooler for less than 3.5 hours: butter 44F, provolone 52F, American 50F, cut tomatoes 53F, hash 45F, ham 44-49F. Employee discarded tomatoes and returned other items to walk in cooler. - at front counter, lb of butter sitting on top of another container in bain Marie 48F. Advised to store directly in container
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Batter, eggs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage Pattie's 104-115F on the stove
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open 5 lb container of corkage cheese in front counter cooler. Operator discarded.
No paper towels or mechanical hand drying device provided at handwash sink. - Next to dish machine - across from ice machine
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to countertop fryer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board, front counter
Floor soiled/has accumulation of debris. Grease, along cookline wall
Food stored on floor. In dry storage room under shelving, plastic juice bottles and bag in the box soda on the floor
Glass walk in cooler door broken, repaired with peeling duck tape.
No conspicuously located ambient air temperature thermometer in holding unit. Glass door dessert cooler
No handwashing sign provided at a hand sink used by food employees. Across from ice machine
Ripped/worn tin foil used as shelf cover. Over grill/fryer
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.