Bagel Snack

1237 S Powerline Rd, Pompano Beach, FL 33062 · Permanent Food Service · License 1609624

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 3 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Oct292026

Routine inspection

10 violations found

First visitOct 29, 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.
10 violations found:
- 4 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority4
- 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. In walk in cooler, Fish Dip (49°F - Cold Holding); per operator, food not prepared or portioned today. Food held in cooler for 2 days. Food was discarded. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler, Potato Pancakes (49°F - Heated Cooling); per operator, food prepared yesterday and held in cooler. Food was discarded. See Stop Sale. In front display case, Potato Pancakes (49°F - Heated Cooling ), per operator, food prepared yesterday and held in unit. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk in cooler, Fish Dip (49°F - Cold Holding); per operator, food not prepared or portioned today. Food held in cooler for 2 days. Food was discarded. See Stop Sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In pan on griddle in kitchen, Cooked Sausage (110°F - Hot Holding). Per employee, food prepared approximately 30 minutes ago and held in pan in griddle. Discussed hot holding temperatures with staff. Food was taken out of pan to reheat on griddle.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In walk in cooler, Potato Pancakes (49°F - Heated Cooling); per operator, food prepared yesterday and held in cooler. Food was discarded. See Stop Sale. In front display case, Potato Pancakes (49°F - Heated Cooling ), per operator, food prepared yesterday and held in unit. Food was discarded. See Stop Sale.
Intermediate3
- 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.
  1).Lox and Nova ( Raw Salmon) not identified as raw food on paper menu and on menu board at front counter. 2). Eggs Benedict not identified as raw food on paper menu.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand graters stored in handwashing sink in prep room, near to ice machine. Items were removed from handwashing sink.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels provided at handwashing sink near to cook line in kitchen. Paper towels were provided at handwashing sink.
  Fixed on the spot
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  One employee preparing sandwiches for customers not wearing hair restraint. Employee put in hair restraint.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave at cook line soiled with food debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior left side of ice machine soiled with black mold like substance.
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.
Stop sale: An order that the food can’t be sold or served.