BROADWALK RESTAURANT & GRILLE
1400 N SURF RD, Hollywood FL 33019 · 954.922.0322
Last inspected Jul 27, 2026 · 7 visits since July 2023
JUL 24
APR 25
DEC 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 44 points better than where it started.
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
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024045720 | Jul 10, 2024 | Sep 4, 2024 | $400 |
| 2--2023043541 | Jul 25, 2023 | Sep 5, 2023 | $200 |
| 2--2021054836 | Oct 15, 2021 | Jan 4, 2022 | $400 |
| 2--2021035721 | Jun 23, 2021 | Oct 6, 2021 | $200 |
Inspection history
7 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over flour in bucket. Employee moved bucket away from raw chy Priority: High Priority
Observed: 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/ Manager Denis can not locate his certificate Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, cooked pasta prepared more than 24 hours not date marked. Priority: Intermediate
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams Tags not kept in order.
Clam/mussel/oyster tags not marked with last date served. Some tags not date marked.
Handwash sink not accessible for employee use at all times. In kitchen, metal container stored in handwashing sink. Employee removed container from sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kit, open cup of coffee stored on prep table with food preparation occurring. Employee removed cup,
Food stored on floor. In walk in cooler boxes of frozen waffles stored on floor.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen cracked raw shell eggs and changed gloves without first washing hands. Reviewed proper hand washing procedures with employee. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat vegetables in two door low boy kitchen cooler. Operator properly stored food
Clam/mussel/oyster tags not marked with last date served.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator moved drink to designated area away from food equipment
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep area. Operator removed phone
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2024, manager renewed on line during inspection, new expiration date, December 1, 2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Lower cooler-cook line-; chicken breast (48F - Cold Holding); sausages (46F - Cold Holding), per employee food held less than 4 hours, operator moved food back to walk in cooler for a quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to faucet, next to large ice machine
Handwash sink not accessible for employee use at all times. Cook line- garbage can and chemical container in front of sink, employee removed
Spray bottle containing toxic substance not labeled. Coffee station- bottle containing winder, employee labeled
Cleaned and sanitized equipment or utensils not properly stored. Drink glasses stacked wet. Employee removed from piles.
Employee personal food not properly identified and segregated from food to be served to the public. Lower cooler in coffee station, orange, two yogurts and drink employee placed on separate container and labeled container. -employees-
Employee with no beard guard/restraint while engaging in food preparation. One employee in cook line.
Equipment in poor repair. -Under shelf prep table, in pizza station- build up of rust -Two doors lower cooler in cook line, equipment is not maintaining time temperature control food to temperatures of 41F or below. Observed Loose gaskets. Advised operator no to store food until gets repaired
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar, employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side hood filter- build up of grease and soil in cook line.
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen drawer cooler, container of raw egg whites over container of cooked carrots. Employee inverted
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed mahi and fully thawed salmon in cookline drawer coolers still in unopened reduced oxygen packaging. Per employee pulled from freezer night before to thaw. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk in bar two door glass cooler held at 48F. Per operator milk was opened the previous day. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in bar two door glass cooler held at 48F. Per operator milk was opened the previous day. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 9:45am box of commercial hash browns in kitchen prep area 50F (rehydrated cooling since 7:15am) to 65F at 10:20am. Per employee statement, hash browns not put in container and put in cooler after rehydrated as per manufacturer's instructions dictate. Reviewed proper instruction with employee. Employee moved to container and moved to cooler to quick chill.
Handwash sink not accessible for employee use at all times. Bottle of bleach in employee sink n kitchen. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit provided at inspection
Spray bottle containing toxic substance not labeled. Unknown substance in unlabeled spray bottle by dish.
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. Fully thawed mahi and fully thawed salmon in cookline drawer coolers still in unopened reduced oxygen packaging. Per employee pulled from freezer night before to thaw. See stop sale
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar sanitizer bucket chlorine 0 ppm. Operator added solution to 100 ppm
Mar 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority1 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler marinara 46F cooling more than 6hrs. Per date mark, prepared on 03/20/24.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on soiled apron. Reviewed with employee proper hand washing procedures and employee washed hands and changed gloves.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. In freezer Raw frozen shrimp above drink mixtures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open case of raw eggs over open containers of raw clams and shrimp in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked multiple raw eggs, did not change gloves when prepping other food items. Reviewed with employee proper glove changing and handwashing. Viewed employee changing gloves properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler marinara 46F cooling more than 6hrs. Per date mark, prepared on 03/20/24. See stop sale.
Clam/mussel/oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. In both pizza bar and kitchen, bulk containers containing sugar, salt, and flour, cups without handles used to dispense food. Employee removed no handle cups from bulk containers.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee stored drink in a container with lid and removed it to a safe area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee JBL speaker on top edge of open flip top unit inside kitchen. Employee removed speaker.
Food stored on floor. In walk in cooler case of tomatoes on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles in bulk container with sugar and salt not above food
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket 0ppm at front counter. Manager remade to proper 100ppm
Jul 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and changed gloves without washing hands first.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat and half raw shell eggs on prep table beside cook line at ambient temperature 76F. Per employee out of walk in since 8:00am. Employee moved eggs back to walk in to chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading 200ppm chlorine. Employee remade to proper 100ppm chlorine.
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/ PIC kathleen wright
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in service area. Employee replaced paper towels.
No soap provided at handwash sink. At service area hand sink. Employee replaced soap.
Spray bottle containing toxic substance not labeled. Unknown substance in two bottles at dish drop off window.
Bowl or other container with no handle used to dispense food. Foam cup in bulk container of sugar in kitchen. Employee removed cup.
Old labels stuck to food containers after cleaning. Several bulk foods containers in walk in cooler have partial old day labels still stuck to them.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher on wall in service area by espresso machine in red undercharged zone.
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.