Broke N Board Bar & Grill
15015 Madeira Way Ste 100, Madeira Beach, FL 33708 · Permanent Food Service · License 6218572
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 12 basic (1 repeat); basic violations cost 12 at most-28
- Safety score72
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 17, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
20 portions in walk-in-cooler cooler completely thawed and not removed from reduced oxygen packaging.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw frozen chicken over ready to frozen deserts and over cooked sausage topping. In walk-in-freezer. Chef removed raw chicken from walk-in-freezer.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of bleach on table next to clean equipment in back kitchen area next to two compartment sink. Chef removed bleach from counter.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade in back prep area soiled with food debris. Chef removed can opener for cleaning. Cutting boards on cooler cook line soiled with mold like substance.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink south end of bar. Employee replaced paper towels.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner John Ljuijdjuraj CFM expired 3/29/26
Basic12
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
20 portions in walk-in-cooler cooler completely thawed and not removed from reduced oxygen packaging.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Chicken wings on floor in walk-in-cooler. Chef moved chicken wings to shelf. Fry oil on floor in back storage area. Chef moved fry oil to shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Knives on cook line stored sanitizer water. Water temped at 91°F. Chef removed knives from container.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Ice scoop stored on rack next to ice machine. Chef removed ice scoop and placed in a clean food grade container.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink in juice cooler at south end of bar. Employee removed drink and discarded drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
On red cutting board and white cutting boards on cooked line line.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wiping cloth under red cutting board on cooked line. Chef removed wiping cloth.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Convection ovens on cooked line and back prep area interior soiled with food debris. Ovens on cooked line interior soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Back wall of ice machine soiled with black mold like substance. Chef burned ice machine and cleaned ice machine before end of inspection.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Soup spoons in rack on server line above deli cooler stored with food contact surface upward.
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.
Employee back pack on rack in back dry storage area next single service items and breading. Chef removed back pack.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License from 2026 still displayed on wall behind hostess station
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
- 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.