Bagels and a Whole Lot More
10281 W Sample Rd, Coral Springs, FL 33065 · Permanent Food Service · License 1623053
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection2 intermediate (1 fixed on the spot, 1 repeat), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 14, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds cooked cheddar bagels using shredded cheddar cheese on time as a public health control. Item time marked. Operator unable to provide written plan. Provided to operator. Operator completed at time of inspection
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee rinse wiping cloth at hand wash sink. Discussed with operator
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Container of matzo ball mix stored in dry storage uncovered. Operator covered
Fixed on the spot
Code 25, Single-service items: Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
Cases of single serve utensils stored on shelves inside employee bathroom. Operator moved items to dry storage.
Fixed on the spot
Single-service articles stored next to handwash/food preparation sink exposed to splash.
Single service lids stored directly next front counter hand wash sink exposed to splash
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.