Bronx Bagel & Deli
230 S Powerline Rd, Deerfield Beach, FL 33442 · Permanent Food Service · License 1624752
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 13 routine inspection1 high priority (no follow-up needed), 2 intermediate, 9 basic-18
- Safety score82
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 13, 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.
12 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.
Flip top at front counter at Cut tomatoes ; (45°F - Cold Holding); cut lettuce (45°F - Cold Holding), manager removed items, stated they were just cut
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
One of the paper towels disappears on the cook line is not dispensing paper towels.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour containers not labeled .
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Food packaged onsite in self service reach in cooler by front counter have no labeling, for example soups have no product identification or when packaged, or where it's from
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
O ambient thermometer in reaching cooler by front counter.
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of eggs on the floor in walk in cooler. Chef picked up box
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open bottle of water on prep table on cook line. Chef discarded
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Using plastic bowls instead of scoops. Manager discarded
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Cutting boards at cook line and front counter prep have many deep groove cut which is no longer cleanable.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing sign in unisex restroom
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tanks not secured
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.