Broad ST Diner

125 Broad St, Titusville, FL 32796 · Permanent Food Service · License 1506922

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 39 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · fixed before it reopened Oct 15 · 25 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
2 high priority (1 fixed by the Sep 30 follow-up, 1 fixed on the spot, 1 repeat), 9 intermediate (2 fixed on the spot, 6 repeats), 14 basic (5 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-38
Violations at the Oct 14 complaint check
1 high priority (fixed before it reopened Oct 15)
-3
Emergency closure on Oct 14, reopened Oct 15
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score39

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 4 visits

Latest inspection

Oct142026

Complaint check

1 violation found · Inspector came back once

Follow-up visitOct 15, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 14, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
1 violation found:
- 1 High priority
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  10 rodent droppings under dish machine 10 rodent droppings under oven in kitchen 15 rodent droppings on floor in corner under shelves in dry storage area by back door 10 rodent droppings on floor where to go cups are stored under shelves in dry storage area
  Administrative complaint
Official report, on the Florida DBPR website

Earlier inspections 1

Jul302026D62Routine inspection25 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
11 earlier violations still noted, but not enough to need another visit:
- 4 Intermediate
- 7 Basic
What was still cited
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 11, Employee health: 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.
  More time given
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  More time given
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  More time given
Basic7
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
Official report, on the Florida DBPR website
First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 2 High priority
- 9 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: 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
- Code 08, Food protection and cross-contamination: 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
  Fixed on the spotRepeat violation
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: 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
  Repeat violation
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: 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
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: 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
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards Can opener
- Code 31, Handwash sinks and supplies: 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
  Fixed on the spotRepeat violation
  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
  Repeat violation
  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
  Repeat violation
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. No proof of any training available
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour container by back area not labeled. Operator labeled
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed tomatoes stored above ready to eat biscuits in walk in cooler. Operator removed
  Fixed on the spot
  Food stored on floor.
  Pickle containers stored on walk in cooler floor. Oil container stored on floor by back door. Operator removed. COS.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee wearing bracelets and handling food
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In flour container. Operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave on cook line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Between kitchen equipment Hood filters soiled
  Repeat violation
- Code 24, Clean equipment storage and air drying: 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
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Under hand sink on front counter
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In walk in cooler
  Floor soiled/has accumulation of debris.
  Behind kitchen equipment
- Code 40, Employee personal belongings: 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.
  Fixed on the spotRepeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  2 helium tanks on back area by freezers not secured
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.