Broadway Subs
Last inspected: Feb 26, 2026
61
Score
Public records show nine inspections at Broadway Subs stretching back to 2022. The newest entry in the record is dated Feb 26, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Restaurants in Homestead average 70, so Broadway Subs trails the local norm. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shaved steak (46F - Cold Holding)at cook line, as per openness than 3 hours, operator add ice cubes during inspection. Also observed sliced tomatoes (46F - Cold Holding) at reach in cooler at sandwich assembly area, as per operator less than 30 minutes. **Corrective Action Taken**
03A-02-5
High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed hamburger (112F - Cooking); employee placed hamburger on flat grill to reach minimum cooking temperature. hamburger (160F - Cooking); **Corrected On-Site**
03C-06-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink next to 3 compartment sink.
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed running hot water 76° f, for more than 5 minutes. Operator turned on hot water during inspection, running hot water 98° f. **Corrected On-Site**
27-16-4
61
Oct 7, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard next to fryer.
36-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the prep cooler.
40-06-5
90
Feb 19, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Proper Sanitizer Contact Time and Concentration
FL-33
82
Oct 21, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (49F - Cold Holding) on reach in cooler at cook line. As per employee less than 2 hours. Employee moved half of the steak to reach in cooler interior. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Corrected On-Site**
22-02-4
Basic - Floor soiled/has accumulation of debris. Observed under flat grill at kitchen area.
36-73-4
Basic - Bowl or other container with no handle used to dispense food. Observed on seasoning container at kitchen area. **Corrected On-Site**
14-01-5
70
May 13, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles at kitchen area.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at front counter.
23-03-4
86
Mar 19, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
70
Oct 19, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lentil soup (98F - Hot Holding); meat balls (120F - Hot Holding) chicken soup (110 hot Holding) as per employee less than 1 hour. Employee moved all food and start to,reheated during inspection.; lentil soup (169F - Reheating); meat balls (171F - Reheating); chicken soup (186F - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi stored over cut carrot container inside reach in cooler next to warmer at kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Inspector instructed employee on properly hand washing.
12A-17-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands at 3 compartment sink. Inspector instructed on hand washing procedures.
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed no running water at hand wash sink next to 3 compartment sink, employee turned on at the time of the inspection. **Corrected On-Site**
27-19-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Obit unisex bathroom.
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair above3 compartment sink.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
36-34-5
Basic - Food stored on floor. Observed cooking oil container stored on floor at storage area. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed oil bottle not identified with common name at grill.
02D-01-5
29
Apr 4, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary < 100 ppm). Manager added two more tables to get 200 ppm. **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over precooked food at reach in freezer. Operator relocated the products. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink does not have enough water pressure to properly wash hands.
27-19-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from hand wash sink faucet and three compartment sink faucet.
29-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
58
Aug 1, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef patties with portioned precooked pork,located in the reach in freezer by the back door. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler,cookline, precooked burgers,as per operator from yesterday (50F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler,cookline, precooked burgers,as per operator from yesterday (50F - Cold Holding)
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen utensil stored in kitchen unit. **Corrected On-Site**
31A-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed unit in the kitchen side. **Corrected On-Site** **Repeat Violation**
35B-01-4
55
Frequently Asked Questions
When was Broadway Subs last inspected?
The most recent health inspection at Broadway Subs on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Broadway Subs?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Broadway Subs.
How does Broadway Subs compare to other restaurants in Homestead?
Broadway Subs most recently scored 61 out of 100, which is lower than the Homestead average of 70.
Has Broadway Subs' inspection record improved over time?
Results have been roughly steady. Inspections at Broadway Subs have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Broadway Subs means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Broadway Subs inspected?
Based on the inspection history on file, Broadway Subs is inspected around three times per year on average.
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