Homesick Bagels & Coffee
1528 W North B St, Tampa, FL 33606 · Permanent Food Service · License 3919510
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 high priority (1 fixed by the Oct 28 follow-up, 1 fixed on the spot), 2 intermediate, 6 basic-18
- Safety score82
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 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
- First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pooled eggs in kitchen reach in cooler temped at 48°F. Manager states they were left on prep table for about 30 minutes. Butter in Front-Line reach in cooler temped at 64°F. Manager states butter was left on prep table for about 30 minutes. Discussed with manager switching to time as public health for pooled egg and butter..
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired on 2/1/26. Restaurant is open and serving customers at time of inspection. operator renewed license at time of inspection.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee filling container with water for food prep in hand wash sink. Discussed with manager to use hand wash sink only for handwashing.
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. Manager states they have training but not onsite. He could not access it at time of inspection.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Various employee drinks on front counter and on shelf with food prep. Discussed with manager and he had them moved.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Two employees at front bagel prep station without hair restraints. Discussed with manager.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Large spice containers near warewashing area. Various seasonings incl salt, sugar etc. had bowls in containers with no handles. Manager removed.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Unisex bathroom has no covered receptacle. Discussed with manager.
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Grease trap located on grass area beside building.
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.
Various phones and keys on front counter and on shelves stored with food. Discussed with manager he had all items moved.
Fixed on the spot
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.