Westside Bagels
2310 Weston Rd Ste A, Weston, FL 33326 · Permanent Food Service · License 1621157
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 Sep 9 complaint inspection2 high priority (1 fixed by the Sep 10 follow-up, 1 fixed on the spot, 1 repeat), 4 basic-12
- Administrative complaint on Sep 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 10, 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 visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed front counter display case ; chicken salad (45°F - Cold Holding); diced cantaloupe and honeydew (45°F - Cold Holding); white fish salmon salad (45°F - Cold Holding); assorted cream cheese (45°F - Cold Holding); turkey breast (45°F - Cold Holding); buffet ham (45°F - Cold Holding); pastrami (45°F - Cold Holding); tuna salad (45°F - Cold Holding); chicken salad (45°F - Cold Holding) per operator items removed from walk-in cooler and placed in display case. Held out of temperature less than 3 hours. Not portion or prepared today. Operator placed items in ice bath and placed deli meats in walk-in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed two employee turn on and off cold water faucet only to wash hands
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed a container of bread crumbs on storage shelf not covered
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing a watch on left wrist
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
0 Ppm quaternary. Employee charged bucket rechecked 200 Ppm quaternary
Fixed on the spot
Earlier inspections 1
D62Routine inspection9 violations, 4 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
At time of callback inspection chlorine strips arriving later today.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cook line pooled eggs (51°F - Cold Holding); pooled egg whites (50°F - Cold Holding) per operator removed from low boy and placed on cook line less than 30 minutes not portion or prepared today. Observed in flip top cooler sliced Swiss,cheddar,provolone cheeses, (55-68°F - Cold Holding) on plates on top of the containers. Per operator held out of temperature less than 30 minutes. Operator placed cheese in lower portion of cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in front display case raw smoked salmon stored over ready to eat potato pancakes. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracked raw shell eggs replace gloves than handle clean plate without washing hands. Explained to operator proper hand washing. Employee washed hands
Fixed on the spotRepeat violationAdministrative complaint
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher handling dirty pans then removed clean containers from dishwasher without changing gloves and washing hands.
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips.
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 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed employee cut avocado with label still intact to skin
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Repeat violationAdministrative complaint
Employee with no beard guard/restraint while engaging in food preparation.
Observed 1 employee
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.