Broil
21611 Old SR 4A, Cudjoe Key, FL 33042 · Permanent Food Service · License 5428278
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 basic-13
- Safety score87
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 visitSep 11, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Butter @ 52°F in lift lid unit
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter 52°F
Code 08, Food protection and cross-contamination: Raw shell eggs stored over/not properly separated from ready-to-eat food, dressing
Fixed on the spot
Raw beef over raw fish in holding unit based upon minimum required cooking temperature.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
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.
- Stop sale
- An order that the food can’t be sold or served.