Bageland and More

8188 Wiles Rd, Coral Springs, FL 33067 · Permanent Food Service · License 1612922

Official report

out of 100

Grade F

Safety score 37 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
7 high priority (6 fixed on the spot, 3 repeats), 5 intermediate (4 fixed on the spot), 2 basic
-43
Administrative complaint on Sep 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score37

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

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

14 violations found

First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 7 High priority
- 5 Intermediate
- 2 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  Butter caramel sauce date marked 8/28 in walk in cooler. See stop sale.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Cooked noodle kugel not date marked in walk in cooler. Per operator item was date marked approximately 3 days ago. Operator date marked.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. sliced cheese (49°F - Cold Holding) held in overfilled container at kitchen flip top cooler.
  Per employee, item was moved from below reach in cooler less than 2 hours ago. Employee moved overfilled portion to below reach in cooler to chill.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. matzo ball (124°F - Hot Holding); cooked noodles (120°F - Hot Holding) held on top of coffee pot heating element in wait station area.
  Per employee, items have been held for approximately 2 hours. Employee placed on stove top and began to reheat to 165°F.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Cooked sausage held on time in kitchen not time marked. Per employee, items have been less than 2 hour. Employee applied time mark.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Open package of cooked ready to eat ham stored directly in bin of raw cold smoked salmon at kitchen reach in cooler. Employee removed. Operator discarded.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Triple Sink (Chlorine 200ppm). Operator drained solution.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Warewashing handwashing sink blocked by prep table. Employee moved.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Front hand washing sink used to store cooling hard boiled eggs. Employee removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at wait station hand sink. Employee provided.
  Fixed on the spot
  No soap provided at handwash sink.
  No soap at warewashing handwashing sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle containing degreaser at triple sink area not labeled. Employee labeled.
  Fixed on the spot
Basic2
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic basket with no handle stored directly in noodle container in walk in cooler. Plastic quart container stored directly in flour bin. Operator removed.
  Fixed on the spot
  Walk-in cooler shelves with rust that has pitted the surface.
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.
Stop sale: An order that the food can’t be sold or served.