Marians Bagels

248 South University Dr, Plantation, FL 33324 · Permanent Food Service · License 1623135

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Aug 31, 2026

What drove the grade

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 complaint inspection
2 high priority (fixed on the spot), 5 basic
-11
Safety score89

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

Inspection history

2 inspections · 3 visits

Latest inspection

Aug312026

Complaint inspection

7 violations found

First visitAug 31, 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.
7 violations found:
- 2 High priority
- 5 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed dishwasher handle dirty dishes to place them in the dishwasher then without washing their hands removed clean dishes from the dishwashing machine. Operator made employee properly wash their hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed plastic to go bags in direct contact with raw chicken in the back reach in freezer. Operator removed chicken from the to go bag.
  Fixed on the spot
Basic5
- Code 10, In-use utensils properly stored: In-use knife stored in cracks between pieces of equipment in the kitchen.
  Operator removed knife and cleaned/sanitized it.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves in the kitchen.
  Operator removed cardboard.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Observed back handwashing sink slowly draining.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed accumulation of food residue under large pieces of equipment in the back storage area.
- 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.
  Observed employees phone stored over right flip top in the kitchen. Operator stored properly.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul202026A91Routine inspection5 violations, 1 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 1 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed egg salad (44-46°F - Cold Holding); chicken salad (44-46°F - Cold Holding); milk (45°F - Cold Holding). As per operator, items have been out of temperature for less than 2 hours. Operator moved to a different cooler to quick chill.
Intermediate1
- Code 53, Manager certification and employee training: 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.
Basic3
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Operator removed drink from cooler.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl used to scoop cooked potato's in the walk in cooler. Operator removed bowl.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled with accumulation of debris in the dry storage area under the shelves and under the freezers in the back storage area.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.