Luke's New York Bagel Shop

3885 NW 24 Blvd, Gainesville, FL 32605 · Permanent Food Service · License 1103846

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed by the Nov 5 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 complaint inspection
2 high priority (fixed by the Nov 5 follow-up), 3 intermediate (2 fixed on the spot), 4 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep22026

Complaint inspection

9 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed : sliced ham with an open date of 8-22-26, over 7 days.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed : shell eggs next to the flat top, Ambient air temperature 76°. These had been out for about 25 minutes, per the staff. These were placed in the reach-in freezer for quick chilling,
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed : the hand wash sink by the walk-in cooler was blocked by a rolling cart. The cart was moved.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Observed : multiple paper copies of Safe Staff certificates.
Basic4
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed multiple drinks in front and back stored over clean dishes or food. These were all moved to the bottom shelf.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed : a white cloth used under a cutting board in the kitchen.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed : lack of a sign for the hand wash sink by the walk-in cooler. The sign was made visible on the wall.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
  Observed : an objectionable odor is present by the restroom, dining and in the kitchen.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.