Broadway Ristorante and Pizzeria

1003 N SR 434, Altamonte Springs, FL 32714 · Permanent Food Service · License 6905434

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 28, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
2 high priority (1 fixed on the spot), 4 intermediate, 9 basic (2 repeats)
-32
Safety score68

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

Inspection history

1 inspection · 2 visits

Aug272026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
14 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 4 Intermediate
- 9 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  More time given
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  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
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  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 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
  Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  raw chicken (46°F - Cold Holding); chicken wings (46°F-50 - Cold Holding); cooked chicken (46°F-50 - Cold Holding) in walk in cooler overnight per operator. Items close to door.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  raw chicken (46°F - Cold Holding); chicken wings (46°F-50 - Cold Holding); cooked chicken (46°F-50 - Cold Holding) in walk in cooler overnight per operator. Items close to door. ham ( per operator 20 mins) (46°F - Cooling); cut tomatoes ( per operator 20 mins) (46°F); pizza sauce (46-50°F); (46-50°F) by cooks line ambient thermometer 49-50 operator placed items back in walk in cooler.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Mixer by prep table and knife's on magnet by entrance to back out the house
  Non-pitting surface rust on food-contact equipment.
  Walk in cooler shelves
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Glass cup in hand sink at bar area.
  No paper towels or mechanical hand drying device provided at handwash sink.
  At bar hand sink
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  5 cases of oil stored on the floor by walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave at entrance to back of the house
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters, sides of all cooking equipment on cooks line, underneath microwave, monitors.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Reach in cooler at entrance to back of the house.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In walk in cooler.
  Hole in or other damage to wall.
  Wall across from can goods
  Wall soiled with accumulated grease, food debris, and/or dust.
  By reach in Coca Cola cooler above all reach in coolers by cooks line By drying rack next to 3 compartment sink. Throughout front line reach ins and hand sink.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout back of the house
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.