BAGEL BROS CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cold smoked salmon cream cheese behind veggie cream cheese in make table on front line. Operator moved smoked salmon cream cheese to the front. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -Jen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -beverage on shelf next to bakery pan liners and pancake mix. Operator removed. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. -employee on front line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed carrots open bulk deli meat in walk in cooler. Operator moved unwashed below prepped food. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee on cook line cracked eggs then touched ready to eat bagels without changing gloves. Educated operator and employee, employee washed hands and put on clean gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ready to eat smoked salmon over sliced tomatoes in reach in cooler on front line. Operator corrected. Corrected On-Site

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. -gallon of milk in reach in cooler in kitchen

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing a watch on cook line

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -license is for 0 seats, operator has 14, operator has submitted form 1/6/25 Repeat Violation** Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -knives on front line

Basic - Wiping cloth sanitizing solution stored on the floor. -front line, operator corrected Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. -grill scraper on wiping cloth at cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook line

Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -license is for 0 seats, establishment has 16

Basic - Interior of microwave on cook line has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler on cook line. -exterior sides of fryer and grill Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs next to liquid pasteurized eggs in upright reach in cooler. -raw ready to eat smoked salmon next to raw chicken in upright reach in cooler. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -fly tape next to potatoes by oven in kitchen. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer in kitchen Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -over storage rack beside oven in kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone over prep table on cook line Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Walk in cooler and walk in freezer floor -floor under storage rack beside oven in kitchen -under all cooking equipment on cook line Repeat Violation

Basic - Food stored on floor. -pickles in walk in cooler Corrected On-Site Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -reach in cooler runners on front line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored over deli meats in upright reach in freezer. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -fly paper stored next to potatoes by double oven. Operator removed. -chemicals stored next to pans under prep table in kitchen. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryer vats -white cutting boards on cooks line and front sandwich station. -interior of bagel toaster on front line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -one employee

Intermediate - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sliced roast beef and sliced tomatoes prepared up to two days prior, no datemarks. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Ceiling/ceiling tile shows damage or is in disrepair throughout the kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen area.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -straws and To-go containers stored on the floor by double oven. Operator moved them. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -yellow cutting board on dish storage rack. Repeat Violation

Basic - Equipment in poor repair. -gaskets in upright reach in coolers in kitchen -gaskets in reach in cooler on the cooks line.

Basic - Floor soiled/has accumulation of debris. -underneath the cooking equipment on the cooks line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -throughout the kitchen area.

Basic - Food stored on floor. -potatoes stored on floor next to double oven. Corrected On-Site

Basic - Hole in or other damage to wall. -in kitchen area near triple sink.

Basic - Interior of microwave on cooks line has accumulation of black substance/grease/food debris in kitchen.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in walk in cooler -exterior of oven by fryers in the kitchen -exterior of grill by fryers -exterior of latte maker on the front line. -speed racks in kitchen area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -employee bottle of juice stored next to bread in upright reach in cooler. Operator removed. Corrected On-Site

Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to liquid butter on cooks line. Operator moved. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -coffee filters in cabinet in the front lobby area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and carrots stored over deli meats and cheeses in upright reach in cooler. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking by triple sink

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. -Open gallon of milk.

Basic - Cutting board has cut marks and is no longer cleanable. Front line cutting board. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee drinks stored over bread.

Basic - Equipment or utensils not designed or constructed in a durable manner. Triple door freezer gasket torn. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor drain under three compartment sink.

Basic - Food stored on floor. -Cooking oil in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler cutting board. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gasket torn.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On table top by front prep cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated cook on grill station. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. HWS near back hall at 85F. Two other hand wash stations making 100F+.

Basic - Covered waste receptacle not provided in unisex employee bathroom.

Basic - Cutting board has cut marks and is no longer cleanable on cooks line and front make table, and portable board on prep table.

Basic - In-use wet wiping cloth/towel used under cutting board at prep area in rear of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - interior of oven on cook line corrected on site - interior of make table on cooks line soiled - wall behind deli slicer on front counter soiled - table/wall behind flat top on cooks line soiled

Basic - Serving scoops at spread table not stored inverted or in a protected manner.

Basic - Single-service articles improperly stored. Opened bOx of cups on floor near desk.

Basic - Working containers of food removed from original container not identified by common name. Salt bin on bagel prep table in kitchen, and unlabeled squirt bottle of water also at bagel prep area. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went to restroom, came back to line and put on gloves without washing hands.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs 60f ambient, on make table less than 4 hours. Moved to cooler. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked shell eggs, then handled bagels without changing gloves and washing hands.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by triple sink.

Basic - Employee with no hair restraint while engaging in food preparation. Employee at grill with no hair restraint.

Basic - Food stored on floor. In walk in cooler.