Bagels R US #6
440 W Adams St Unit B, Jacksonville, FL 32202 · Permanent Food Service · License 2616443
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection5 high priority (4 fixed on the spot), 5 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-40
- Administrative complaint on Aug 11, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score40
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 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.
At callback no change, license expired 6/1/2026.
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
At callback, no change. Employee tried to reach manager.
Fixed on the spot
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes, sliced Swiss cheese (45°F-48°F - Cold Holding) in flip top reach-in cooler at sandwich make station. Observed items stored above chill line of pan. Person in charge stated she's had the lid open when making a few orders and placed items in bottom of cooler to chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw beef stored above ready to eat cooked sausage in reach in glass door freezer-not all foods commercially packaged-boxes opened. Person in charge rearranged to properly store.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee changing task from using phone and placing gloves on without washing hands and then getting a bagel for customer. Discussed with employee. Employee washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle containing toxic substance stored next to multiple boxes of deli paper on shelf across from triple sink. Person in charge removed spray bottle of sanitizer to properly stored next.
Fixed on the spot
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. License expired 6-1-26.
Administrative complaint
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Person in charge unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection for employee on duty to read and sign.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board on flip top reach-in cooler soiled/ stained.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink near kitchen entry door.
Repeat violation
No soap provided at handwash sink.
Observed no soap at hand wash sink near kitchen entry door.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to provide proof of any employee training. Person in charge started in May and does not have proof of training.
Basic6
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Observed gap in hood area above grill/ Filter missing
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on reach-in cooler at sandwich make station soiled.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed plasticware in grab and go condiment station at front counter not protected/ inverted. Employee rearranged plastic forks to protect from contamination.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed handle for cold water at hand wash sink near kitchen entry door in disrepair. Faucet handles spins fully around without turning water on.
Standing water in bottom of reach-in-cooler.
Observed standing water in reach-in cooler below cream cheese station.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete on cook line/ prep area/ kitchen area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.