Broke N Board
35 182 Ave W, Redington Shores, FL 33708 · Permanent Food Service · License 6209395
What drove the grade
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection1 high priority (no follow-up needed), 6 intermediate (3 repeats), 6 basic (1 repeat); intermediate violations cost 18 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 visitNov 3, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee on cook line observed drinking from styrofoam cup with gloves on, then proceeded to handle produce without washing hands or changing gloves. Discussed proper hand washing procedures with staff
Intermediate6
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Mussel tags missing date marks
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Accumulation of grease inside broiler on cook line
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink in dry storage room
No soap provided at handwash sink.
Hand sink in dry storage room
Repeat violation
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Operator Tony L. does not have proof of CFM, other staff with valid proof of training
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violation
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw fish thawing in standing water in triple sink, staff moved to running cold water
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
Ice scoop and buckets stored outside next to ice machine
In-use tongs stored on equipment door handle between uses.
Oven door handle on cook line
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under steam table at end of cook line
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tanks stored outside not secured
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.