Bagels & CO
3440 SW 76 Ter Retail 1, Davie, FL 33328 · Permanent Food Service · License 1626432
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 Aug 5 complaint inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 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 visitComplaint inspection
- First visitAug 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On counter, near to cook line, Whipped Butter (78°F - Cold Holding); Cream Cheese (61°F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in reach in cooler and moved to counter and held for approximately 3 hours. Food was moved back to reach in cooler to quick chill. Emailed Time as a Public Health Control Form to manager.
Fixed on the spot
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed poster to operator.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing scented air freshener, unlabeled on rack next to dishwasher machine. Manager discarded bottle.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of cream cheese stored on floor at cook line. Operator removed food from floor.
Fixed on the spot
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.