Brooklyn Water Bagel

2151 N Federal Hwy, Fort Lauderdale, FL 33305 · Permanent Food Service · License 1624295

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 7 basic
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

11 violations found

First visitOct 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.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed butter on service line at 64°F approximately 3.5 hrs. Suggested time as public health control to operator.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate2
- Code 12, Handwashing and hygienic practices: Employee applied hand antiseptic in place of washing hands as required.
  Observed employee in service touched glasses than proceeded on making sand which with hand washing and glove change
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed on main cook line shelf blocking hand sink as well scrubber inside sink
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Cake mix.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed soup thawing in standing water . Operator removed and put in running water
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed boxes of bagel on floor in walk in freezer
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.Observed food debris on floors throughout establishment
- Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
  Observed employee sweater on top of single serve items
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.