Einstein Bros Bagel Cafe #1218
2465 University Dr, Coral Springs, FL 33065 · Permanent Food Service · License 1619743
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection6 high priority (1 no follow-up needed, 5 fixed on the spot), 2 intermediate (fixed on the spot), 6 basic-28
- Safety score72
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 visitOct 5, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front Counter Flip Top Right// Chives cream cheese spread (52°F - Cold Holding); cream cheese spread (49°F - Cold Holding); strawberry cream cheese (51°F - Cold Holding). Item's placed inside unit approximately 2 hours ago, no items prepped or portioned today. Observed items in double pans, Operator removed cream cheese from double pans and properly stored.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Front counter hot holding trays- Sausage (124°F - Hot Holding ) item reheated and placed in unit approximately 1 hour ago. Operator immediately reheated item second to temperature 168°F for hot holding.
Fixed on the spot
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
Observed butter, bagels, milk, and half and half with incorrect time marking. Items marked 10am - 2pm. Per operator items placed out at 8:30am. Reviewed proper Time marking procedures with operator, operator properly time marked items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Inside walk in cooler raw salmon lox stored above ready to eat turkey deli meat. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Observed employee handle soiled surface - trash can with gloves on . Employee removed gloves, put on another pair and continued to handle ready to eat food for customer order. Reviewed proper handwashing procedures with operator. Employee washed hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs then handle, then handled ready to eat cream cheese without first washing hands. Reviewed proper hand washing procedures with operator, employee washed hands.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Front Counter - Operator placed soap out.
Fixed on the spot
No soap provided at handwash sink.
Front Counter - Operator placed soap out
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Inside walk in cooler on top shelf employees personal yogurt stored above food to be served to customers.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed clean dishes in ware-wash station with old labels on the sides.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution Sanitizer Bucket 200ppm
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Front Counter - Provided sign to operator.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floors by ice machine with accumulated dirt and food debris.
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.