Parkland Bagels
7111 W St Rd 7, Parkland, FL 33076 · Permanent Food Service · License 1623404
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate, 8 basic-29
- Safety score71
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 visitOct 1, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in Atosa reach in cooler smoked salmon stored over a container of tuna salad. Operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed employee turn on and off cold water faucet to wash hands.
Intermediate5
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.
Observed matzoh balls in Atosa reach in cooler. Per operator prepared 09/29
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand washing sink at front counter next to microwave blocked by a fan and garbage can.
Handwash sink used for purposes other than handwashing.
Observed wiping cloth stored in handwashing sink by three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Next to three compartment sink.
No soap provided at handwash sink.
Next to three compartment sink.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food Sugar removed from original container not identified by common name on shelf underneath prep table
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed buffet ham 33°F defrosting on a cart . Operator placed in walk-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Raw shell eggs stored on floor underneath walk-in cooler shelves. Box of cream cheese stored on walk-in cooler floor. Case of plastic water bottles stored on the floor hallway outside men's restroom.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed open water bottle stored in Atosa reach in cooler next to container of tuna salad.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Two employees
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes of single serve containers stored on the floor outside women's restroom.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Next to three compartment sink
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Back kitchen by convection oven.
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.