BROKE N BOARD

Name: BROKE N BOARD
Address: 35 182 AVE W, REDINGTON SHORES, FL, 33708, US
Rating: 67.8

35 182 AVE W, REDINGTON SHORES, FL 33708

License #6209395

67.8 Grade F / 100

Failing Health Score

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Quick take

BROKE N BOARD in REDINGTON SHORES currently holds an InspectFL Health Score of 67.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 44 total violations — 5 critical, 13 major, 26 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease and food debris on sides of fryers
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Mussel tags not properly dated
[53B-13-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[08A-05-6] Raw mahi over shredded lettuce in walk in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dry storage room
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. No tag available for current batch of raw mussels in deli cooler on cook line
[31B-03-4] No soap provided at handwash sink. Hand sink in dry storage room
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink in dry storage room

Warning Issued
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease and food debris on sides of fryers
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outdoors next to storage shed
[53B-13-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dry storage room
[25-06-4] Single-service articles not stored inverted or protected from contamination. Uncovered coffee filters on shelf in dry storage room
[06-09-1] 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. Raw grouper and raw tuna in prep cooler on cook line completely thawed, not removed from vacuum packaging
[08B-31-4] Food stored in undrained ice. Raw squid held in in drained melted ice and raw mussels in undrained ice in deli cooler on cook line
[14-11-5] Equipment in poor repair. Torn cooler gaskets on cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging pork and lamb on site, items held over 48 hours, with no approved HACCP plan
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.

Administrative complaint recommended
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
[29-17-4] Waste line missing at soda gun holster. Bar soda gun
[36-73-4] Floor soiled/has accumulation of debris. Under cook line
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08B-38-4] Food stored on floor. Bin of tortilla chips on floor next to cook line
[41-17-4] Spray bottle containing toxic substance not labeled. Window. Leaner spray bottle on patio, manager labeled
[16-46-4] Old labels stuck to food containers after cleaning.
[35B-02-4] Insect control device installed over food preparation area. Insect glue strips hanging from ceiling over prep tables kitchen, removed
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. On site ROP of beef packaged earlier today with no time mark, label updated
[08B-12-5] Stored food not covered. Flour bin in storage room
[06-09-1] 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. Raw mahi in commercially processed vacuum packaging not removed prior to thawing. All portions completely thawed and stored in freezer, per packaging, fish is not to be refrozen
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags not in chronological order
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to clean plates
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped forehead with arm and proceeded to prep pasta without washing hands, discussed proper procedures
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outside next to storage bin
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Sides of fryers soiled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over bread in prep cooler on cook line, bread removed
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in coleslaw
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw proteins, then changed gloves with no hand wash

Community reaction

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Community pulse