Broad Street Cheesesteaks
990 Broadway Unit 115, Dunedin, FL 34698 · Permanent Food Service · License 6218581
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection5 high priority (4 fixed by the Aug 27 follow-up), 7 intermediate, 6 basic; intermediate violations cost 18 at most-42
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
More time given
Intermediate5
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
No paper towels or mechanical hand drying device provided at handwash sink.
More time given
No soap provided at handwash sink.
More time given
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
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 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
45oz Crab cakes at 49°F, 2.5lbs hamburger, 30oz of meatballs, 25lbs of cheese, 135 ounces can crab. All items held overnight with no prior temperature monitoring.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. 1lb of spicy crab. .5lb tuna
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
1lb of spicy crab marked for 7/26/26 . .5lb tuna marked for 8\16\26
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
crab cakes (49°F - Cold Holding); sliders (45°F - Cold Holding); whole block of cheese (46°F - Cold Holding); hamburger (45°F - Cold Holding); spicy crab (47°F - Cold Holding)
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No vacuum breaker on mop sink.
Intermediate7
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Ambient thermometer on reach in cooler reads 40.9. Ambient temperature of cooler 49°F
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Employees have not signed health reporting agreement.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of soda guns soiled with debris.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Blocked handwash sink in ware washing room.
Handwash sink used for purposes other than handwashing.
Handwash sinks in bar used for draining and storage of bottles of alcohol.
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand sink in bar.
No soap provided at handwash sink.
No soap at hand sink in bar.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Lemon juice mixture unlabeled on cook line. Operator labels mixture.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Multiple grooved cutting boards in kitchen.
Equipment in poor repair.
Reach in cooler at prep station in disrepair Ambient temperature 49.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven soiled with debris.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
No waste lines at soda guns in bar.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign at handwash sink in bar
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.