BAGEL BREAK DELI

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Tony no manager training . Warning - From follow-up inspection 2026-02-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2026-02-25: Time Extended

High Priority - Dented/rusted cans present. See stop sale. At dry storage shelf- one dented can of gravy - see stop sale. Warning

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. Dishwasher (Chlorine 0ppm) Warning

High Priority - 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. At front counter- employee handled soiled mug in handwashing sink- then engaged in handling single service utensils without washing their hands. - educated operator- employee washed their hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline area - employee touched their face than washed their hands for approximately 2 seconds before putting on gloves and preparing food for order. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At cookline reach in cooler - two cracked shell eggs- see stop sale. Warning

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. At front counter reach in cooler - milk 55F- cold holding, creamer 55F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- sliced cheese 56-60F- cold holding- food not prepared or portioned today- food stacked above fill lined food out of temperature for 1.5 hours- operator placed to quick chill in freezer. At front counter reach in cooler - milk 55F- cold holding, creamer 55F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At front counter handwashing sink - soiled coffee mug inside sink- operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Manager or person in charge lacking proof of food manager certification. Tony no manager training . Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Nova lox omelet with no indication that product is served raw or undercooked. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep counter and wall - operator removed. Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled retrieved sliced cheese from pan of cheese touching multiple slices of cheese; no hand wash. See stop sale for cheese slices. Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch clothes then handled clean utensil at flat top grill; no hand wash. Chef washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched glasses on face then prepared eggs on flat top grill; no hand wash. Chef washed hands. Corrected On-Site Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled retrieved sliced cheese from pan of cheese touching multiple slices of cheese; no hand wash. See stop sale for cheese slices. Warning

High Priority - Live, small flying insects found. 1 fly flying around in kitchen landing on pouring lid of ketchup squeeze bottle. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler near cook line: Observed bowl with raw shelled eggs stored on top of pan with precooked sausage. Chef stored properly. Corrected On-Site Warning

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. At flip top cooler: sliced tomatoes (52F - Cold Holding); diced tomatoes (49F - Cold Holding); chicken salad (51F - Cold Holding); tuna salad (50F - Cold Holding); cut lettuce (52F - Cold Holding); pasta salad (49F - Cold Holding); salad with diced tomatoes (48F - Cold Holding) As per operator, all items stored over night in unit. Not prepped or portioned today. See stop sale. At flip top cooler at cook line: sliced ham (52F - Cold Holding) As per chef, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the flip top cooler at front counter: sliced tomatoes (52F - Cold Holding); diced tomatoes (49F - Cold Holding); chicken salad (51F - Cold Holding); tuna salad (50F - Cold Holding); cut lettuce (52F - Cold Holding); pasta salad (49F - Cold Holding); salad with diced tomatoes (48F - Cold Holding) As per operator, all items stored over night in unit. Not prepped or portioned today. See stop sale. At flip top cooler at cook line: sliced ham (52F - Cold Holding) As per chef, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. At front counter: butter packets with milk (72F - Cold Holding) As per operator, stored since 2.75 hours. Not prepped or portioned today. Operator placed in cooler to quick chill. At flip top cooler at the front counter: Cut water melon in fruit cups (47F - Cold Holding); Potato salad (46F - Cold Holding); Coleslaw (48F - Cold Holding); Green Olive cream cheese (47F - Cold Holding); Plain cream cheese (46F - Cold Holding); Jalapeño cream cheese (48F - Cold Holding); Walnut raisin cream cheese; (46F - Cold Holding); Strawberry cream cheese (45F - Cold Holding); Veggie cream cheese (46F - Cold Holding); Green onion cream cheese (47F - Cold Holding) As per operator, stored in unit 3.75 hours. Not prepped or portioned today. Operator placed in cooler to quick chill. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked eggs (95F - Hot Holding); cooked potatoes (119F - Hot Holding) As per operator, items stored approximately 1 hour. Advised operator to reheat to 165F. Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to change to Sanitizer Bucket (Chlorine 100ppm). Warning

High Priority - Dented/rusted cans present. See stop sale. At kitchen, Dented can of olives. See stop sale. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher is not working properly. Advised operator to set up 3 compartment sink to wash, rinse, and sanitize all dishes. Operator set up 3 compartment sink. Corrective Action Taken Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then plated eggs without hand washing. Educated operator on proper hand washing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled raw shell eggs over cooked ham flip top cooler at cook line. Observed Smoked salmon over cream cheese flip top cooler front customer area. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Cooked potatoes dated 7/17/23 at reach in cooler at cook line. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (76F - Cold Holding) Observed butter pats on counter in plastic container near front customer line. Operator states out of temperature for 30 minutes. Operator decided to use time as public health control. Operator placed time stamp for remaining 3.5 hours. Sent time control document to operator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (123F - Hot Holding) Observed cooked eggs being held on flat top grill in a pan of water at 123F. Employee states out of temperature for approximately 1 hour. Employee put back on flat top grill and brought eggs to 165F+ for immediate service. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed lack of chemical test kit for dish machine chlorine sanitizer.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dish machine chlorine sanitizer not functioning properly, 0 ppm. Operator set up three compartment sink for sanitizing, chlorine sanitizer. Corrective Action Taken