Deerfield-News.com-Deerfield Beach, Fl-The following were local bagel shops that either were closed or had terrible inspections in the past year. Those who read Deerfield-News know that we do review “Pizza and Bagels” and some other foodie items from time to time. I have patronized two of the establishments in this case, Bagel City and Bagel Works for decades. I do not post these reports without understanding they may affect the shop. Sorry, but that is on them. I would not be reporting anything if they kept their restaurants or shops clean. All I can say is I will never eat in those establishments again. Ruth Chris Steakhouse in Mizner Park is another place where I posted a temporary closure for rodents several years ago, but can never go back as their inspection was that disgusting.
Licensee
Name: BROOKLYN WATER BAGEL License Number: SEA6021307
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 2250 N FEDERAL HWY
BOCA RATON, FL 33431
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 09/11/2024 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
1 3 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
36-34-5 Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tiles throughout establishment.
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed catering upright and exposed on top shelf above prep line. **Corrected On-Site**
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Observed wet nesting at air drying rack at triple sink.
36-22-4 Basic – Floor area(s) covered with standing water. Observed standing water at bagel prep area. Operator cleaned and sanitized area and removed standing water. **Corrected On-Site**
21-10-4 Basic – Soiled dry wiping cloth in use. Observed soiled wiping cloth on prep cutting board at prep line. Operator removed item. **Corrected On-Site**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored over ready to eat pickles. Operator properly stored items. **Corrected On-Site**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Observed flour at prep table in kitchen out of original commercial packaging not properly labeled. Operator properly labeled item. **Corrected On-Site**
35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live flying insects at bagel prep area. Additionally, observed approximately 2 live flying insects at food storage bins used for bagels at front counter. Operator killed approximately 7 flying insects and sanitized both areas. **Corrected On-Site**
02C-03-5 Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy whipping cream opened September 8, 2024 and not date marked. Operator properly dated marked item. **Corrected On-Site**
53B-14-5 Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple employees without food handling certificates.
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer not properly labeled. Operator properly labeled item. **Corrected On-Site**
Licensee
Name: BOCA BAGEL BAR License Number: SEA6020489
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 4251 N FEDERAL HWY
BOCA RATON, FL 33431
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 09/09/2024 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 4 6
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-01-5 Basic – Bowl or other container with no handle used to dispense food. Observed a food storage container in sugar without handle. Operator removed item. **Corrected On-Site** **Warning**
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Observed wet nesting at air drying rack at triple sink. **Warning**
08B-38-4 Basic – Food stored on floor. Observed oatmeal on floor at the storage area in back. Operator removed item and properly stored item. **Corrected On-Site** **Warning**
14-69-4 Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer. **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados at reach in cooler near grill with cut avocado at food storage container. Operator removed item. **Corrected On-Site**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Observed salt out of commercial packing not properly labeled. Operator labeled item. **Corrected On-Site** **Warning**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler by grill raw salmon over cooked hash browns. Operator removed item and stored properly. **Corrected On-Site** **Warning**
01B-14-4 High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed approximately 10 raw shelled eggs at reach in cooler by grill cracked. Operator discarded items. **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler 3 at prep area half and half (52F – Cold Holding); cream cheese scallions (54F – Cold Holding); hash brown (54F – Cold Holding) as per operator items not prepped or portioned today. Operator discarded items. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler 3 at prep area half and half (52F – Cold Holding); cream cheese scallions (54F – Cold Holding); hash brown (54F – Cold Holding) as per operator items not prepped or portioned today. Operator discarded items. **Warning**
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill or near grill cooked hash browns cooked approximately 1 hour ago (103F – Hot Holding-9:00); cooked pork sausage cooked approximately 20 minutes ago 9:30(114F – Hot Holding). **Warning**
02C-03-5 Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened Sunday morning at 7:00am not properly date marked. Operator properly labeled item. **Corrected On-Site** **Warning**
16-37-1 Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit. **Warning**
02C-02-5 Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cream cheese with scallions as per operator made Sunday morning at 7:00am. Item was discarded. **Corrected On-Site** **Warning**
53B-14-5 Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees not certified. **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Co
Licensee
Name: PALM BEACH BAGEL License Number: SEA6019446
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 1200 YAMATO RD C1
BOCA RATON, FL 33431
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 09/18/2024 Met Inspection Standards
During This Visit
More information about inspections.
6 0 9
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
36-34-5 Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles at grill soiled.
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored upright at rack above triple sink, operator properly stored items. **Corrected On-Site**
14-09-4 Basic – Cutting board has cut marks and is no longer cleanable. Observed soiled cutting boarded at front counter unable to remove stains. **Repeat Violation**
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Observed wet nesting at air drying rack in kitchen. Operator separated food storage containers to properly air dry. **Corrective Action Taken**
08B-38-4 Basic – Food stored on floor. Observed bagel chips stored on floor at entrance to kitchen. Operator properly stored item. **Corrected On-Site**
21-10-4 Basic – Soiled dry wiping cloth in use. Observed soiled wiping cloth on cutting board. Operated properly stored item. **Corrected On-Site**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce at walking cooler stored over reach to eat sandwiches. Operator properly stored. **Corrected On-Site**
36-27-5 Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dish washing machine.
21-07-4 Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket less than 50ppm. Operator prepared sanitizer bucket at 50ppm. **Corrected On-Site**
01B-01-4 High Priority – Dented/rusted cans present. See stop sale. Observed dented can of mandarin oranges. Operator discarded item.
22-41-4 High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing machine chlorine at less than 50ppm. Operator setup triple sink at least 100ppm. **Corrective Action Taken**
12A-07-5 High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee grab trash can, then grabbed bowl used for raw eggs, then grabbed clean plate to place omelette on plate for customer, did not change gloves or wash hands.
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon in cream cheese spread stored over ready to eat milk and yogurt. Operator properly stored item. **Corrected On-Site** **Repeat Violation**
03D-07-5 High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed butter prepped 7:00 (10:00-60F – Cooling-50F at 10:50). Improper cooler method will not make 41F within 4hours operator placed in freezer. Operator discarded item before 4 hours of cooling. **Corrected On-Site**
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (110F – Hot Holding) at food warming rack at grill item cooked approximately 1 hour and 30 mins. Operator placed on grill (Reheating -197F). **Corrected On-Site**
Licensee
Name: BOCA BAGELWORKS License Number: SEA6009826
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 8177 W GLADES RD BAYS 1 & 2
BOCA RATON, FL 33434
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/29/2024 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
4 2 4
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Observed wet nesting at storage food container rack by triple sink.
08B-38-4 Basic – Food stored on floor. Observed home fries stored on floor at walk in cooler. Operator properly stored items. **Corrected On-Site**
10-08-5 Basic – Ice scoop handle in contact with sugar.
08B-12-5 Basic – Stored food not covered. Observed cooked onions without cover at walk in cooler. As per operator cooked last night.
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. Observed one live roach on prep shelf in kitchen, one live roach on the floor by fryer in kitchen. Operator killed one live roach that was on the ground by the fryer. Additionally, observed approximately 20 live roaches crawling inside reach in cooler at cook line in kitchen, no food stored inside cooler.
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler yellow cheese (44F – Cold Holding); hotdogs (44F – Cold Holding); Swiss cheese (44F – Cold Holding); cooked onions (44F – Cold Holding); butter (45F). As per operator left overnight and not prepped or portioned today.
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler yellow cheese (44F – Cold Holding); hotdogs (44F – Cold Holding); Swiss cheese (44F – Cold Holding); cooked onions (44F – Cold Holding); butter (45F). As per operator left overnight and not prepped or portioned today.
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front line in steamer cooked chicken (122F – Hot Holding). Cooked approximately an hour ago at 11:30am.
16-37-1 Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
53B-14-5 Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple employees certificate expired.
Licensee
Name: BAGEL CITY SOUTH License Number: SEA6010779
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 6006 SW 18 ST
BOCA RATON, FL 33433-7188
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/13/2023 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
4 0 6
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
36-36-4 Basic – Observed: Ceiling tile missing. Main kitchen above mop sink- observed ceiling tiles missing. Priority: Basic
35A-03-4 Basic – Observed: Dead roaches on premises. Main kitchen mop sink- observed 1 dead roach in between mop sink and walk in cooler door. Operator discarded dead roach. Operator picked up dead roach with bare hands. Inspector immediately stopped operator and explained proper way to discard rodent droppings and wash rinse hands and sanitize area. Priority: Basic
12A-27-4 High Priority – Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook line- observed employee cracked raw eggs, grab clean plate and spatula without washing hands or changing gloves. Priority: High Priority
12A-13-4 High Priority – Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen at dish machine- observed employee washing dirty service utensils and pealing ready to eat potatoes in between uses without washing hands and changing gloves. Priority: High Priority
36-01-4 Basic – Observed: Floor not cleaned when the least amount of food is exposed. Main kitchen storage shelf at walk in cooler- observed floors heavy soiled with food debris underneath food storage shelf.Front counter waitress area- observed floors heavily soiled with food debris. Main kitchen storage shelf at exit door-observed floors heavily soiled underneath storage shelf. Cook line behind stove- observed floors heavily soiled with food debris. Priority: Basic
14-69-4 Basic – Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer on floor and ceiling. Priority: Basic
10-20-4 Basic – Observed: In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on gas pipe at cook line between uses. Priority: Basic
35A-02-6 High Priority – Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen prep table across from dishwasher- observed 2 live flying insects flying over prep table. Priority: High Priority
29-08-04 Observed: Plumbing system in disrepair. Main kitchen at mop sink- observed hand washing sink with no drainage pipe. Water from hand washing sink splash into mop sink on the floor underneath hand washing sink. Priority: Basic
35A-04-4 High Priority – Observed: Rodent activity present as evidenced by rodent droppings found. Main kitchen at mop sink- observed 3 rodent droppings in between mop sink and walk in cooler door. Operator attempted to pick up rodent droppings with bare hands. Inspector immediately stopped operator and explained proper way to discard rodent droppings and wash rinse hands and sanitize area.Main kitchen mop sink- observed 1 rodent dropping on water heater. Operator attempted to pick up rodent droppings with bare hands. Inspector immediately stopped operator and explained proper way to discard rodent droppings and wash rinse hands and sanitize area. Dining area men’s restroom- observed 2 rodent droppings in light shield. **Corrective Action Taken** Priority: High Priority
08B-17-4 Basic – Observed: Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler- observed unwashed tomatoes being stored over ready to eat cheese. Priority: Basic
