Broadway Pizza & Subs

4013 Broadway Ste B, West Palm Beach, FL 33407 · Permanent Food Service · License 6021785

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed before it reopened Oct 23 · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
6 high priority (fixed before it reopened Oct 23, 1 repeat), 1 intermediate (fixed before it reopened Oct 23, 1 repeat)
-23
Emergency closure on Oct 22, reopened Oct 23
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score57

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

Inspection history

1 inspection · 2 visits

Oct222026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitOct 23, 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 22, 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.
7 violations found:
- 6 High priority
- 1 Intermediate
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At walk-in cooler; cooked beans (44°F - Cold Holding); milk (45°F - Cold Holding); heavy cream (45°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At walk-in cooler; cooked beans (44°F - Cold Holding); milk (45°F - Cold Holding); heavy cream (45°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  At triple door upright stainless reach in; raw chicken stored over raw beef. Advised Operator to move/store raw chicken below raw beef.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Operator exited and re-entered establishment then handled clean equipment, clean utensils and containers/packages of food without washing hands. Advised Operator of hand washing requirements.
  Repeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade "thank you" take out bags with red painted lettering used in direct contact with corn tamale wraps.
  Advised Operator to only use food-grade materials for food storage.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Approximately 5 live roaches in kitchen crawling on/behind paneling and shelf over/behind triple sink and shelves of clean dishes and utensils. Advised Operator to eliminate live roaches, clean and sanitize areas.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food (milk and heavy cream) opened and held more than 24 hours (48 hours) not date marked after opening.
  Advised Operator to date mark items with date opened.
  Repeat violationAdministrative complaint
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.
Stop sale: An order that the food can’t be sold or served.