BROADWAY SUBS INC
2022 NE 8 ST, Homestead FL 33033 · 3052457266
Last inspected Jul 14, 2026 · 8 visits since October 2023
OCT 24
FEB 25
OCT 25
FEB 26
JUL 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed fish dip inside reach in cooler at storage area without date mark. As per operator for approximately 2 days.
Cardboard used to line food-contact shelves. Observed under prep table at prep area.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100ppm) at triple sink.
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed hamburger (112F - Cooking); employee placed hamburger on flat grill to reach minimum cooking temperature. hamburger (160F - Cooking);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shaved steak (46F - Cold Holding)at cook line, as per openness than 3 hours, operator add ice cubes during inspection. Also observed sliced tomatoes (46F - Cold Holding) at reach in cooler at sandwich assembly area, as per operator less than 30 minutes.
Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink next to 3 compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed running hot water 76° f, for more than 5 minutes. Operator turned on hot water during inspection, running hot water 98° f.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard next to fryer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the prep cooler.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at 3:18 pm :tuna salad (52F - Cold Holding) on reach in cooler by dry storage area, as per operator less than 3 hours, operator moved tuna salad to reach in freezer to cool down temperature rapidly. at 3:52pm tuna salad (45F - Cold Holding).
Open dumpster lid.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (49F - Cold Holding) on reach in cooler at cook line. As per employee less than 2 hours. Employee moved half of the steak to reach in cooler interior.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Bowl or other container with no handle used to dispense food. Observed on seasoning container at kitchen area.
Floor soiled/has accumulation of debris. Observed under flat grill at kitchen area.
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at front counter.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (49F - Cold Holding) in reach in cooler at cook line, as per Manager less than 1 hour, cheese was moved to reach in cooler interior.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Bowl or other container with no handle used to dispense food. Observed on fries container at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Inspector instructed employee on properly hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi stored over cut carrot container inside reach in cooler next to warmer at kitchen area. Employee rearranged properly during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lentil soup (98F - Hot Holding); meat balls (120F - Hot Holding) chicken soup (110 hot Holding) as per employee less than 1 hour. Employee moved all food and start to,reheated during inspection.; lentil soup (169F - Reheating); meat balls (171F - Reheating); chicken soup (186F - Reheating)
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands at 3 compartment sink. Inspector instructed on hand washing procedures.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Handwash sink does not have enough water pressure to properly wash hands. Observed no running water at hand wash sink next to 3 compartment sink, employee turned on at the time of the inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Obit unisex bathroom.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair above3 compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
Food stored on floor. Observed cooking oil container stored on floor at storage area. Employee rearranged properly during inspection.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed oil bottle not identified with common name at grill.
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.