Bageland and More

1420 Coral Ridge Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1617701

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 20, 2026

What drove the grade

Dented/rusted cans present.High priority, repeat · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate, 8 basic (1 repeat)
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Jul202026

Routine inspection

13 violations found

First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. -Observed 1 badly dented can with apple sauce at storage rack, operator informed and a stop sale issued.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed corn beef cold held at 44°F in front line cooler. Per operator, item received 1.5 hours prior to the inspection. Operator placed cornbeef to walk in freezer for quick chill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish not vertical separated from cut vegetables in reach in cooler. Operator removed fish approved location.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of old food residues buildup on can opener blade.
- Code 43, Separation from living quarters: Unnecessary item in the food preparation, food storage, or warewashing area.
  Observed a bicycle store in dishwashing area.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed various bagel toppings removed from their original containers not labeled.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed accumulation of black mold like substances buildup inside ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed accumulation of brown like substances buildup on can opener holster.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed accumulation of food residue on walk in cooler floor.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed accumulation of dust buildup on wall behind dish washing machine.
  Ceiling tile missing in kitchen area.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed c02 tanks in kitchen not secured.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.