Goldbergs Deli and Bagel of Fort Lauderdale LLC

2701 E Oakland Park Blvd, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1622067

Official report

out of 100

Grade F

Safety score 14 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 25 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
9 high priority (6 fixed on the spot, 1 repeat), 9 intermediate (2 fixed on the spot), 8 basic (2 repeats); intermediate violations cost 18 at most
-66
Administrative complaint on Oct 29, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score14

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

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

26 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
- 1 High priority
- 6 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk-in cooler raw smoked salmon stored over ready to eat gravy and tuna salad. Operator corrected storage.
  Administrative complaintFixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed same.
  More time given
- 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.
  Observed same.
  More time given
- Code 31, Handwash sinks and supplies: Hand sink to left of cook line ovens no paper towels or mechanical hand drying device provided at handwash sink.
  Observed same.
  More time given
  Hand sink to left of cook line ovens no soap provided at handwash sink.
  Observed same
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Observed same
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  Observed same.
  More time given
Basic4
- Code 02, Labeling, date marking and consumer advisory: 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.
  Observed same.
  More time given
- Code 14, Food-contact surfaces designed and maintained: At cook line and front line cutting boards have cut marks and are no longer cleanable.
  Observed same
  More time given
- Code 31, Handwash sinks and supplies: Hand sink to left of cook line ovens no handwashing sign provided at a hand sink used by food employees.
  Observed same
  More time given
- Code 36, Floors, walls, ceilings and ventilation: At cool line ceiling tiles above stove area accumulated food debris, grease, dust, or mold-like substance.
  Observed same
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
- 9 High priority
- 9 Intermediate
- 8 Basic
What the inspector cited
High priority9
- 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 cold held at greater than 41°F. At cook line same flip top, lower cabinet - Corn beef hash (44-50°F - Cold Holding); Cheese Squares (50°F - Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale. At front line, low boy by window: ; Cream cheese cups (47-48°F - Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  Two door cooler by cook line - white fish salad date marked 10/20/2026 and salsa date marked 10/19/2026. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line - flip top - Ham (57°F - Cold Holding); Turkey Sausage (54°F - Cold Holding) per operator not prepared or portioned today, observed them both filled above the line. Operator removed the excess and moved items to reach in cooler to quick chill. -Corrective Action Taken- At cook line same flip top, lower cabinet - Corn beef hash (44-50°F - Cold Holding); Cheese Squares (50°F - Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale. At front line, low boy by window: ; Cream cheese cups (47-48°F - Cold Holding), per operator not prepared or portioned today and held in unit overnight. See stop sale.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line stove area cooked sausage (109°F - Hot Holding) being held on a shelf. Discussed with operator proper hot holding. Operator placed on stove to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk-in cooler raw smoked salmon stored over ready to eat cooked brisket. Operator corrected storage.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Cook washed hands in handwashing sink next to cook line with no soap.
  Reviewed proper handwashing and cook washed his hand with soap.
  Fixed on the spot
  Cooked cracked raw shell eggs and then handled clean plate for another order without washing hands.
  Reviewed proper handwashing, cooked washed hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Prep area on shelf above prep table, various medication being stored. Operator removed items.
  Fixed on the spot
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer Bucket (Chlorine over 200ppm). Operator diluted solution.
  Fixed on the spot
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Raw smoked salmon and poached eggs on digital menu. Poached eggs on hard copy menu. Discussed menu updating with operator.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At cook line flip top - Pooled raw shell eggs ambient cooling approximately 3 hours at 9:30am (47-48°F - Cooling) at 9:50am 48-52°F. Operator placed item in the freezer for quick chill.
  Fixed on the spot
- 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.
  Several employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  At cook line prep area magnetic knife rack visibly soiled.
- Code 31, Handwash sinks and supplies: Hand sink to left of cook line ovens no paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink to left of cook line ovens no soap provided at handwash sink.
- Code 41, Chemicals and toxic substances: At dishwashing area spray bottle containing toxic substance not labeled.
  Operator voluntarily discarded.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Floor Plan does not match plans on OnBase. One approved cookline hand sink being used as prep sink. Hand sink by triple sink removed. Triple sink by walk in cooler removed.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
- Code 02, Labeling, date marking and consumer advisory: 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.
  At front line grab and go area, multiple grab and go items (cinnamon roll, cream cheese, cookies) missing identification and date packaged.
- Code 10, In-use utensils properly stored: At cook line - in-use utensil in bulk dry beef base stored with handle in product.
  Operator corrected storage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  At cook line, salsa with soufflé cup with no handle being used to dispense. Operator removed the cup.
  Fixed on the spot
  At cook line and front line cutting boards have cut marks and are no longer cleanable.
  Repeat violation
- Code 25, Single-service items: At cook line single-service clam shell containers store on cook line shelf visibly soiled with dust and debris.
  Operator discarded.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Hand sink to left of cook line ovens no handwashing sign provided at a hand sink used by food employees.
- Code 36, Floors, walls, ceilings and ventilation: At cool line ceiling tiles above stove area accumulated food debris, grease, dust, or mold-like substance.
  Repeat violation
- Code 40, Employee personal belongings: At cook line employee phone and keys stored above a food preparation area.
  Operator corrected storage.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.