Bagels R US #3
4146 South 3rd Street, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2614396
What drove the grade
Stop Sale issued due to food originating from an unapproved source.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection4 high priority (2 repeats), 1 intermediate-31
- Administrative complaint on Sep 2, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 6 visitsLatest inspection
Routine inspection
- Follow-up visitSep 8, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
At today's callback : no proof of food manager certification. ( Person In Charge provided a "CERTIFICATE OF COMPLETION" for Ana Pazmino for "Learn 2 serve food safety management principles. ( a prerequisite to the exam) 3/13/24. " only. Not any proof of food manager certification. ( Note exam has yet to be taken. )
- First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Food/ice received from unlicensed establishment.
See Stop Sale. Observed establishment receiving TCS foods from non refrigerated van. Food was prepared at non licensed establishment that was closed for vermin activity on 9-1-2026.See stop sale.
Administrative complaint
Stop Sale issued due to food originating from an unapproved source.
Observed delivery truck drop off Plain Cream cheese (48°F-56°F - Cold Holding); Lox cream cheese (56°F - Cold Holding); Jalapeño cream cheese (50°F-56°F - Cold Holding); Dill cream cheese (50°F-56°F - Cold Holding); Apple cream cheese (50°F-56°F - Cold Holding); Olive Pimento cream cheese (50°F-56°F - Cold Holding); Garlic Herb (50°F-56°F - Cold Holding) from non refrigerated van. Food was prepared in non licensed establishment that was closed for vermin activity on 9-1-2026.See stop sale. Multi House made Bagels see stop sale
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed delivery truck drop off Plain Cream cheese (48°F-56°F - Cold Holding); Lox cream cheese (56°F - Cold Holding); Jalapeño cream cheese (50°F-56°F - Cold Holding); Dill cream cheese (50°F-56°F - Cold Holding); Apple cream cheese (50°F-56°F - Cold Holding); Olive Pimento cream cheese (50°F-56°F - Cold Holding); Garlic Herb (50°F-56°F - Cold Holding) from non refrigerated van. Food was prepared in non licensed establishment that was closed for vermin activity on 9-1-2026.See stop sale.
Repeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without proof of Manager food training.
Earlier inspections 2
F48Routine inspection8 violations, 3 high priority · 2 follow-up visits Complaint after follow-up
- 2nd follow-up visitOct 20, 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.
No violations listed.
Official report, on the Florida DBPR website - 1st follow-up visitAug 20, 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 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Still the same at callback.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
Still the same at callback
More time given
- First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 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 due to food originating from an unapproved source.
Observed establishment receiving TCS foods from an unapproved source. House made bagels, Plain Cream cheese,Cinnamon Rolls,Bacon cheddar cream cheese, Scallion cream Jalapeño cream cheese,Dill cream cheese, Garlic herb cream cheese, lox cream cheese,Olive Pimento cheese,Veggie cream cheese,Apple Cream cheese,Raisin cream cheese. Observed establishment receiving TCS foods from an unapproved source. Plain Cream cheese,Cinnamon Rolls,Bacon cheddar cream cheese, Scallion cream Jalapeño cream cheese,Dill cream cheese, Garlic herb cream cheese, lox cream cheese,Olive Pimento cheese,Veggie cream cheese,Apple Cream cheese,Raisin cream cheese.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in front Display cooler Strawberry cream cheese (55°F-57°F - Cold Holding); Jalapeño cream cheese (55°F-57°F - Cold Holding); Scallion cream cheese (55°F-57°F - Cold Holding); Raisin walnut cream cheese (55°F-57°F - Cold Holding) Garlic herb cream cheese (56°F-59°F). Display cooler has an ambient temperature of 52°F.
Repeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed Establishment observed preparing, serving, or selling food to customers with an expired license.
Administrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed area around soda nozzle rusty, and mold like substance.
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without proof of certified food manager.
Repeat violation
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee without proof of employee training employed over 60 days.
Basic2
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed light shining from outside at bottom of exit door.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling air vents and tiles on cook line dusty.
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 19, 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.
Still the same at callback
At the first visitFixed on the spotRepeat violationAdministrative complaint
Observed in front reach in display cooler cut tomatoes (62°F - Cold Holding); Strawberry cream cheese (55°F-57°F - Cold Holding); Jalapeño cream cheese (55°F-57°F - Cold Holding); Scallion cream cheese (55°F-57°F - Cold Holding); Raisin walnut cream cheese (55°F-57°F - Cold Holding). Employee stated all product comes from stand alone cooler and placed in front display cooler in am around 7am. Cooler has an ambient temperature of 55°F. Employee removed all cream cheese from front display cooler and placed in a different cooler at 42°F and below. Observed in reach in cooler in kitchen area with Lox (52°F-55°F - Cold Holding). Lox in pan was filled to lip of pan. Employee removed excess lox from pan and placed in stand alone cooler. Observed Sliced cheese (62°F - Cold Holding) in pan on prep area near grill. Sliced cheese was over filled in pan. Employee removed excess cheese and placed in reach in cooler.
Follow-up, Jun 23, 2026Administrative complaintFixed on the spot
Still the same. Front line reach in cooler temperatures: 47°F veggie cream cheese 47°F scallion cream cheese 44°F apple cream cheese 46°F garlic cream cheese 47°F plain cream cheese Double door upright Reach in cooler in kitchen temperature: 49°F garlic cream cheese 45°F plain cream cheese 50°F jalapeño cream cheese 49°F pimento cream cheese 46°F raisin cream cheese All items as per employee in charge were delivered this morning around 6am from main kitchen catering location at University Blvd & Powers & was delivered in vehicle under no temperature controlled container during transport & no temperature was taken upon being received from delivery driver to ensure items were transported at safe cold holding temperatures. Employee will place some of these in single door upright reach in freezer to bring down temperatures. Person in charge has no ambient thermometer to take temperature Front line reach in cooler ambient temperature at 29°F Back kitchen reach in cooler ambient temperature at 36°F Employee will notify main catering kitchen of issues for correction During transportation & operation, TCS products must maintain proper hot and cold temperature.
Follow-up, Jun 25, 2026Administrative complaintFixed on the spot
Still the same. Front line reach in cooler temperatures: 47°F scallion cream cheese Double door upright Reach in cooler in kitchen temperature: 45°F plain cream cheese Both items were delivered from delivery driver as per employee from main satellite location at 2435 Rolac Rd & stored in coolers. Employee did not take any receiving temperatures upon delivery but place items in reach in freezer to upon delivery but temperature was still bit high. Employee place items again back in reach in cooler & removed film wrap for rapid cooling
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
Still the same at callback.
At the first visit
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without certified food manager.
Follow-up, Jun 23, 2026More time given
Still the same. On time extension from original routine inspection
Follow-up, Jun 25, 2026More time given
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.
- 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.