Bagels & CO
799 W Gaines St Ste 121, Tallahassee, FL 32304 · Permanent Food Service · License 4703973
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 10 routine inspection1 high priority (no follow-up needed), 1 intermediate, 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shelled Eggs 65°F on cook line shelf with no time temperature procedures on hand. Went through time/temperature form and procedures with manager.
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Shelled eggs 65°F 2 hours on counter on cooks line, manager sent time/temp procedures form.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk in cooler Liquid eggs stored on floor. In walk in freezer Hash browns, sausage stored on floor.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen ceiling tiles above cooks line has build up of grease.
Ceiling tile missing.
Ceiling tile above cooks missing.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.