Einstein Brothers Bagel
200 Terminal Dr, Terminal 3, Fort Lauderdale, FL 33315 · Permanent Food Service · License 1623280
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate-12
- Safety score88
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 30, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. TPHC-4 hours coffee creamers and milk-butter . Butter on time 4.1/2 hours ago. Employee discarded.
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. TPHC-4 hours coffee creamers and milk-butter .Butter on time 4.1/2 hours ago. Employee discarded.
Code 22, Food-contact surfaces clean and sanitized: Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions.
Do not use equipment/utensils not properly sanitized. Triple Sink (1130-sink and surface), employee made new solution- sink and surface (700 ppm).
Fixed on the spot
Intermediate1
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.
Emailed plan to operator.
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.
- Stop sale
- An order that the food can’t be sold or served.