Bagel Break
3187 NW Federal Hwy, Jensen Beach, FL 34957 · Permanent Food Service · License 5301656
What drove the grade
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection3 high priority (2 fixed on the spot), 2 basic-14
- Complaint after follow-up on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score66
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 visitAug 18, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed potatoes sitting at 90°F inside metal container at Cook line per operator out of temperature for approximately 1 hour Operator not using time as a public health control for potatoes at time of inspection
Administrative complaint
Basic1
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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, other than whole meat roast, hot held at less than 135°F.
Observed sausage patties (90°F - Hot Holding); cooked potatoes (100°F - Hot Holding) Sitting off heat at stove top on cook line Per chef potatoes out of temperature for approximately 1 hour Operator placed food on time stamp for remaining
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with quaternary sanitizer to 300 ppm
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Operator made fresh solution to 300 ppm
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.