Bagel Time Cafe

2478 N SR 7, Margate, FL 33063 · Permanent Food Service · License 1617184

High-priority violations on 3+ inspections Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · not yet fixed · 28 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
13 high priority (8 fixed on the spot, 4 repeats), 4 intermediate (1 repeat), 9 basic (2 repeats); all violations together cost 70 at most
-70
Violations at the Oct 20 routine inspection
3 basic; 2 also cited at the Oct 19 routine inspection and counted there; basic violations cost 12 at most; all violations together cost 70 at most
Emergency closure on Oct 20, reopened Oct 21
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score10

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

Inspection history

3 inspections · 7 visits

Latest inspection

Oct202026

Routine inspection

5 violations found · Inspector came back 2 times

2nd follow-up visitOct 21, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitOct 21, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
2 violations still not corrected:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed approximately 1 live roach in kitchen near 3 compartment sink. Operator exterminated roach and cleaned and sanitized area.
  Administrative complaint
Basic1
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed approximately 4 dead roaches under dishwasher in kitchen. Observed approximately 1 dead roach near 3 compartment sink in kitchen. Observed approximately 1 dead roaches near rear exterior door. Observed approximately 2 dead roaches at front bar area.
  Administrative complaint
Official report, on the Florida DBPR website
First visitOct 20, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
5 violations found:
- 1 High priority
- 4 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed approximately 5 live roaches in kitchen between dish machine and wall. Observed 1 live roach in kitchen under flat top grill. Operator immediately exterminated and removed Roaches. Operator began cleaning/sanitizing the area
Basic4
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Reach in Freezer - observed turkey bacon stored uncovered. Operator covered
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Approximately 10 dead roaches between fryers on Cookline stuck to oil on floor. Operator immediately began to clean the area.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  1 ceiling tile peeling in hallway.
  Ac vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  AC vents and returns visibly soiled.
Official report, on the Florida DBPR website

Earlier inspections 2

Oct192026F10Routine inspection26 violations, 13 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitOct 20, 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.
3 violations still not corrected:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed approximately 5 live roaches in kitchen between dish machine and wall. Observed 1 live roach in kitchen under flat top grill. Operator immediately exterminated and removed Roaches. Operator began cleaning/sanitizing the area.
  Administrative complaint
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed same.
  More time given
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Approximately 10 dead roaches between fryers on Cookline stuck to oil on floor. Operator immediately began to clean the area.
  Administrative complaint
Official report, on the Florida DBPR website
First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
- 13 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority13
- 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. 1) Cook line 2 door reach in - vegetable cream cheese (50°F - Cold Holding); milk (50°F - Cold Holding); vegetable cream cheese (48°F - Cold Holding); butter (49°F - Cold Holding); raw pork bacon (47°F - Cold Holding); American cheese (49°F - Cold Holding); corn beef (49°F - Cold Holding); roast beef (51°F - Cold Holding); Cream cheese (51°F - Cold Holding) per operator items in unit over night no items prepared or portioned today . See stop sale. 2) Desert display Case// Flan ( 47°F - Cold Holding); tiramisu (48°F - Cold Holding). Per operator items inside unit over night. No items prepared or portioned today See stop sale. Shell eggs not stored at an ambient air temperature of 45°F or less. Cook Line double door reach in cooler in kitchen. Raw Shell Eggs (56°F - Ambient Air) Per operator item in unit over night. Item not prepared or portioned today See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. 1) Grits (127°F - cooling for 1 hour at 9:40am) to 96°F at 10:45am. Observed item cooling on grill top without temperature control. Per operator item cooked today. See Stop sale. 2) Cooked Potatoes cooling for approximately 1 hour at 9:45am (121 - 127°F - Cooling) to 101°F at 10:50am see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1) vegetable cream cheese (50°F - Cold Holding); milk (50°F - Cold Holding); vegetable cream cheese (48°F - Cold Holding); butter (49°F - Cold Holding); bacon (47°F - Cold Holding); American cheese (49°F - Cold Holding); corn beef (49°F - Cold Holding); roast beef (51°F - Cold Holding); Cream cheese (51°F - Cold Holding) per operator items in unit over night. See stop sale. 2) Desert display Case// Flan ( 47°F - Cold Holding); tiramisu (48°F - Cold Holding). Per operator items inside unit over night. See stop sale.
  Repeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Raw Shell Eggs (56°F - Ambient Air) inside double door reach in cooler in kitchen. Per operator item in unit over over night . See stop sale.
  Repeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  1) Grits (127°F - cooling for 1 hour at 9:40am) to 96°F at 10:45am. Observed item cooling on grill top without temperature control. Per operator item cooked today. See Stop sale. 2) Cooked Potatoes cooling for approximately 1 hour at 9:45am (121 - 127°F - Cooling) to 101°F at 10:50am see stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Inside reach in cooler in kitchen, observed Raw chicken feet stored above Beef. Operator reorganized unit stored chicken at the bottom.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Inside reach in cooler in kitchen oberved Raw Salmon stored on top of ready to eat croissants. Operator reorganized unit stored chicken Raw Salmon on bottom.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed cook handling ready to eat toasted bagel with bare hand. Reviewed proper procedures operator put on gloves.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes and then picked up plated food, without washing hands.
  Reviewed proper handwashing and employee washed hands.
  Fixed on the spot
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed cook wash hands for approximately 5 seconds. Reviewed proper handwashing and employee washed hands properly.
  Fixed on the spot
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Cook line flip top - non food grade paper towels inside container of cut tomatoes and spinach. Reviewed proper procedures operator removed.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 2 live roaches in kitchen under 3 compartment sink. Operator killed Roaches and cleaned and sanitized area.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed 2 medicine containers stored on top of meat slicer on prep table in kitchen. Operator removed items.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Avantco Reach in Cooler on cook line - flan - per operator item prepared three days ago. Operator date marked
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Avantco Reach in Cooler on cook line - heavy whipping cream - per operator item opened three days ago. Operator date marked
- 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
  1 employee, over 60 days, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
  Repeat violation
- 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.
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed two plastic containers of oil stored in the floor inside kitchen.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water at 74°F. Operator discarded water and cleaned and sanitized utensils.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Dry storage shelf - bowl in containers of bulk flour and container bulk sugar. Operator removed
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Inside reach in freezer in kitchen.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line - Double door stainless reach in cooler Observed torn gasket and missing metal piece on mullion.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Approximately 4 dead roaches on ground in corner at 3 compartment sink. Operator removed roaches then cleaned and sanitized area.
  Administrative complaint
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Between triple sink and cold holding unit.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone on cook line flip top cutting board. Employee removed
  Fixed on the spot
Official report, on the Florida DBPR website

Aug112026F51Routine inspection14 violations, 9 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed at callback inspection same. Case of plastic water bottles on floor in kitchen.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at callback inspection same.
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 9 High priority
- 2 Intermediate
- 3 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. 1) In kitchen True reach in cooler, block cheddar cheese (48°F - Cold Holding); sliced mozzarella (49°F - Cold Holding); block mozzarella 51°F - Cold Holding); butter (51°F - Cold Holding); liquid egg whites (50°F - Cold Holding; grits (47°F - Cold Holding); raw shell eggs (50-52°F Ambient). Per manager, none prepared or portioned today and all in unit more than 4 hours. See stop sale. 2) In kitchen fliptop UPPER - sliced mozzarella (51°F - Cold Holding); sliced cheddar cheese (51°F - Cold Holding); cole slaw (50°F - Cold Holding) LOWER - grits (49°F - Cold Holding); cut romaine (48°F - Cold Holding); sauerkraut (49°F - Cold Holding). Per manager items not prepared or portioned today and in unit more than 4 hours. See stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  In kitchen Avantco reach in cooler, two containers of prepared whipped cream date marked 7-30. Manager discarded containers.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  In kitchen Avantco reach in cooler, two containers of prepared whipped cream date marked 7-30. Manager discarded containers.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1) In kitchen True reach in cooler, block cheddar cheese (48°F - Cold Holding); sliced mozzarella (49°F - Cold Holding); block mozzarella 51°F - Cold Holding); butter (51°F - Cold Holding); liquid egg whites (50°F - Cold Holding; grits (47°F - Cold Holding); raw shell eggs (50-52°F Ambient). Per manager, none prepared or portioned today and all in unit more than 4 hours. See stop sale. 2) In kitchen fliptop UPPER - sliced mozzarella (51°F - Cold Holding); sliced cheddar cheese (51°F - Cold Holding); cole slaw (50°F - Cold Holding) LOWER - grits (49°F - Cold Holding); cut romaine (48°F - Cold Holding); sauerkraut (49°F - Cold Holding). Per manager items not prepared or portioned today and in unit more than 4 hours. See stop sale. 3) On kitchen prep table, under no temperature or time control, butter (68°F - Cold Holding). Per employee removed from cooler around 8:00am. Employee moved butter back to reach in cooler to rechill.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  On prep table in kitchen, under no temperature or time control, raw shell eggs (77°F - Ambient). Per employee removed from cooler around 8:00am. Employee moved eggs back to reach in cooler to rechill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In kitchen Fagor reach in freezer, open box of raw burgers above portioned ham. Employee rearranged to properly separate.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee washed, rinsed, and loaded dishware into dish machine and returned to cookline to prepare food items without washing hands and putting on gloves. Reviewed proper handwashing with manager to translate to employee and employee washed hands.
  Fixed on the spot
  Employee dried hands on clothes/apron/soiled towel after washing.
  Employee wiped hands on towel when returning to cookline after washing, rinsing, and loading dishmachine with dirty dishware. Reviewed with manager to translate proper procedures for handwashing and using paper towels.
  Fixed on the spot
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked raw shell eggs for order and continued handling other utensils and plates without first washing hands and putting on gloves. Reviewed with manager to translate proper handwashing procedures to employee. Employee washed hands.
  Fixed on the spot
Intermediate2
- 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.
  Lox and nova items on menu not marked to indicate as raw product. Employees marked items during inspection.
  Fixed on the spotRepeat violationAdministrative complaint
- 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.
  New employee missing signed reporting agreement. Form printed, read, and signed during inspection.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of plastic bottled water on floor in kitchen.
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Evidenced by open top coffee cup on prep table to left of kitchen fliptop unit. Employee covered and removed cup.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Heavy ice buildup inside Fagor reach in freezer in kitchen.
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.
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.