Capital Bagel
4911 N Andrews Ave, Oakland Park, FL 33309 · Permanent Food Service · License 1609217
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. butter (49°F-67°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection1 high priority (fixed on the spot), 2 intermediate, 1 basic-10
- Safety score90
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 visitJul 9, 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.
4 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. butter (49°F-67°F - Cold Holding).
Per operator butter has been out for 1.25 hours. Provided time as a public health control written plan to operator. Operator completed at time of inspection and time marked butter to be discarded at the end of 4 hours
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Operator unable to provide at time of inspection
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Quaternary test kit provided for chlorine sanitizer. Operator unable to provide chlorine test kit at time of inspection Verified ownership
Basic1
Code 25, Single-service items: Single-service articles stored next to handwash sink exposed to splash.
Operator relocated single service items
Fixed on the spot
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.