Einstein Bros Bagels #3457
1210 9 Street N, Naples, FL 34102 · Permanent Food Service · License 2102981
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (no follow-up needed), 3 intermediate, 5 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 visitRoutine inspection
- First visitSep 17, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 the reach in cooler at front counter located next to microwave observed turkey sausage (58°F - Cold Holding); cut tomatoes (56°F - Cold Holding); raw shelled egg (56°F - ambient temperature); sliced ham (50°F - Cold Holding); sliced cheese (54°F - Cold Holding); raw smoked salmon (53°F - Cold Holding); cream cheese (56°F - Cold Holding). Food is stored overnight in reach in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler at front counter located next to microwave observed turkey sausage (58°F - Cold Holding); cut tomatoes (56°F - Cold Holding); raw shelled egg (56°F - ambient temperature ); sliced ham (50°F - Cold Holding); sliced cheese (54°F - Cold Holding); raw smoked salmon (53°F - Cold Holding); cream cheese (56°F - Cold Holding). Food is stored overnight in reach in cooler.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed food handler touch money and use gloves without a hand wash. Disused proper hand washing with person in charge.
Intermediate3
Code 31, Handwash sinks and supplies: Observed Hand wash sink located at front counter used for purposes other than handwashing.
Observed hand sink used as dump sink. Discussed with operator hand sinks are for hand washing only to prevent and reduce cross contamination.
No paper towels or mechanical hand drying device provided at handwash sink located at the hand sink at the front counter food prep area.
Operator provided paper towels.
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Operator unable to provided original certificate for food handler trainings.
Basic5
Code 16, Dishwashing facilities and test kits: Observed accumulation of debris on drainboards outside the walk in freezer and at the three compartment sink.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink mold-like substance in the interior of the ice machine/bin located by the mop sink.
Code 29, Plumbing and backflow prevention: Water leaking from pipe outside of the walk in freezer.
Code 36, Floors, walls, ceilings and ventilation: Observed Floor tiles in disrepair across from the walk in freezer.
Observed Floor soiled by the dish washing area, prep area, and front counter.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.