Bang'n Bagel CO
13423 Beach Blvd Unit 204, Jacksonville, FL 32246 · Permanent Food Service · License 2615403
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection3 high priority (1 fixed by the Oct 12 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 7 basic-24
- Extension granted on Aug 18, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 12, 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 - 1st follow-up visitAug 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Operator still have time
More time given
- First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Operator offer & serves smoke salmon on bagel & has no parasite destruction letter or invoice with freezing parameters. Operator will reach out to food representative for information needed. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Crack liquid eggs (59-60°F - Cold Holding); butter (50-69°F - Cold Holding), stored on front cook line about 1 hr ago to be kept cold. Discussed time paperwork & completed paperwork during inspection
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle with blue solution unlabeled stored near single service items on rack in kitchen. Employee stated it's sanitizer & label it & properly stored item away
Fixed on the spot
Intermediate3
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.
Operator has 10 employees hired with no proof of written agreement. Provided blank form
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with blue solution unlabeled stored near single service items on rack in kitchen. Employee stated it's sanitizer & label it & properly stored item away
Fixed on the spot
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. Operator has total of 10 food handler employees with 8 hired over 60 days with no proof of training
Basic7
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Operator has grab & go desserts on front counter top missing labeling requirements
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee with facial beard preparing food without a beard guard
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee in kitchen preparing food with bracelet on wrist
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portion cup bowl with no handle stored in yeast container
Cutting board has cut marks and is no longer cleanable.
White cutting board at make table with excessive cut marks
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label on clean storage pan at dry storage rack
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone & personal bag stored over single service items on shelf
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.