Bagel Palace
11282 Pines Blvd, Pembroke Pines, FL 33026 · Permanent Food Service · License 1616502
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 2 basic-20
- Safety score80
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 27, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed American Cheese; (58°F - Cold Holding)Feta Cheese; (47°F - Cold Holding); Provolone Cheese (47°F - Cold Holding); Swiss Cheese (48°F - Cold Holding) in Hobart Cooler Hummus Salad (45°F - Cold Holding); Pasta salad (46°F - Cold Holding) in Frigidaire Cooler. Operator moved cheese to other cooler
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw eggs stored on top of cut tomatoes in Reach In cooler Employee removed eggs to bottom of cooler
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 server touched bread with bare hands . Employee washed hands and put gloves on
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at handwash sink at front counter Operator replaced paper towels
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during the inspection
Fixed on the spot
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee preparing food while eating
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.