Broadwalk Restaurant & Grille
1400 N Surf Rd, Hollywood, FL 33019 · Permanent Food Service · License 1620176
What drove the grade
Observed: Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection1 high priority (fixed on the spot), 2 intermediate-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: 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
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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
Code 53, Manager certification and employee training: 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
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.