Bagels & CO
1162 N Federal Hwy, Pompano Beach, FL 33062 · Permanent Food Service · License 1626452
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitAug 31, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at callback inspection, sliced tomatoes at 54°F - Cold Holding, in pan of ice on prep table. Per operator, food not prepped or portioned today. Food held in walk in cooler overnight, and moved to ice pan on prep table and held for approximately 5 hours. Food was discarded. See Stop Sale.
Administrative complaint
At the first visitFixed on the spot
Sliced Tomatoes (51°F - Cold Holding); stored in ice pan on counter. Per operator, food not prepped or portioned today, food held in walk in cooler overnight and moved to ice pan and held for approximately 3 hours. Tomatoes held in deep pan, and top layer not held near to ice. Tomatoes were moved back to reach in cooler to chill.
Intermediate1
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed same at callback inspection, no vomit clean up poster on premises.
More time given
At the first visit
Emailed poster to operator.
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.