Bagel Nook
250 W Tyler St Suite 210, Tampa, FL 33602 · Permanent Food Service · License 3919474
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection5 high priority (4 fixed by the Sep 22 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-26
- Administrative complaint on Jul 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
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 visitSep 22, 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 visitJul 24, 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 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
- First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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. Cooked bagels 72°F-76°F front service window over 4 hours see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked bagels 72°F-76°F front service window over 4 hours see stop sale.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched broom to sweep and put gloves on to engage in food prep
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
16 live flies by oven back kitchen landing on wood pieces. 15 live flies landing on flour bags by walk in cooler. 6 live flies mop sink area. 8 live flies landing on single service container boxes. Owner had pest control onsite yesterday and is coming back as soon as possible observed invoice receipt.
Administrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Over 200-400ppm remade to 400ppm red bucket on line.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Lox's bagel not identified.
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Raw fish bagel and sunny side up eggs over easy. Printed consumer advisory manager posted
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.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of bacon bits on the floor walk in cooler
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Front counter area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.microwave door interior on cooks line.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.