Jersey Bagel 1 LLC
2111 Cortez Rd W, Bradenton, FL 34207 · Permanent Food Service · License 5106175
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 Jul 23 routine inspection3 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 6 basic-25
- Safety score75
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 visitJul 23, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on front Food prep table, butter (71°F - Cold Holding). Person in charge stated it had been out for approximately 2 hours. Person in charge placed in reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in walk-in cooler raw bacon over lemons. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw bacon.
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 cracked raw shell eggs with gloves on and touched clean utensil .
Educated Person in charge on glove use and hand washing. Employee placed utensil in dishwasher area,removed soiled gloves,washed hands and put on clean gloves.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Gave a printed copy to Person in charge.Person in charge posted.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed in front kitchen area slicer soiled with dried food particles.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.observed in main kitchen area a bottle of chemical no label. person in charge stated that it was bleach and water and labeled accordingly..
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed bagel topping not covered in back kitchen area. Person in charge covered.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.observed no handle cup to scoop ground coffee.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed in back kitchen area microwave soiled with dried food particles
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.observed on top of coffee maker , coffee filters not covered.Person in charge placed in a container.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.