Bagel Express

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live fly flying inside of bagel display case landing on bagels.
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at coffee station.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked on top of cream cheese inside walk in cooler.
• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer soiled.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled. Observed reach in cooler gaskets soiled at front counter.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. At front counter.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. At back prep area and front counter.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 1 live fly flying inside of bagel display case landing on bagels. Observed 50+ live flies flying and landing on shelf and clean equipment in dish area. Observed 1 live fly landing on orange juice machine at front counter. Observed 15+ live flies landing on to go bags inside dry storage room. Observed 2 live flies on wall near flat top grill at front counter. Observed 15+ live flies flying and landing on dough mixer and wall in back area.
  • High priority: Presence of insects, rodents, or other pests. Observed one insect on top of box of strawberry jam in dry storage room.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. At back door.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back prep area.
  • Basic: Cove molding at floor/wall juncture broken/missing. Alongside wall leading to bathroom and kitchen area.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile severely damaged in back kitchen area.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
  • Basic: Ceiling tile missing. In dry storage room.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen and dish areas.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed cans of paint stored on top of walk in cooler.
• Fire extinguishing equipment
  • Reporting only: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed flat top grill at front counter not fully covered by hood system.
• Current license displayed
  • High priority: Establishment removed/defaced closure sign posted by the division. Observed closure sign completely removed from front door of establishment.
  • Basic: Current Hotel and Restaurant license not displayed.
  • High priority: Establishment operating after issuance of an Emergency Order of Suspension of license. EOS given on 8/31. Observed establishment open and operating, serving about 3 customers without approval for reopening.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification. Observed no proof of certified food manager.
  • Intermediate: 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. Observed no proof of training for all employees, hired over 60 days.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • Basic: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
• Fire extinguishing equipment
  • Reporting only: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 10 live flies flying and landing on top of dough mixer, single service rack inside dry storage room, and inside bathroom.
  • High priority: Presence of insects, rodents, or other pests. Observed 2 dead roaches in dry storage room. Observed 3 dead flies inside orange juice machine at front counter.
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Floor area(s) covered with standing water.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Ceiling tile missing.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • Basic: Floor soiled/has accumulation of debris.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored.
• Fire extinguishing equipment
  • Reporting only: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification.
  • Intermediate: No proof of required state approved employee training provided for any employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live fly flying inside of bagel display case landing on bagels.
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 1 live fly flying inside of bagel display case landing on bagels. Observed 50+ live flies flying and landing on shelf and clean equipment in dish area. Observed 1 live fly landing on orange juice machine at front counter. Observed 15+ live flies landing on to go bags inside dry storage room. Observed 2 live flies on wall near flat top grill at front counter. Observed 3 live flies on wall near dough mixer in back area.
  • High priority: Presence of insects, rodents, or other pests.
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Floor area(s) covered with standing water.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Ceiling tile missing.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • Basic: Floor soiled/has accumulation of debris.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored.
• Fire extinguishing equipment
  • Reporting only: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification.
  • Intermediate: No proof of required state approved employee training provided for any employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed 30+ live flies flying and landing inside and on top of bucket of molasses and on top of crate where bucket is stored.
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at coffee station.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ham and turkey on shelf inside walk in cooler. Observed raw smoked salmon on top of cream cheese inside walk in cooler.
  • Basic: Food stored on floor. Observed box of bagel base and case of water stored on floor in dry storage room.
• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and grab bagel to prepare customer order without first washing hands.
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen and begin handling food without first washing hands.
  • High priority: Employee washed hands with no soap. Observed employee take off gloves and wash hands with no soap.
  • High priority: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs, rinse hands without soap, then continue to prepare customer order without properly washing hands.
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee kill fly with hand and continued to prepare customer order without changing gloves and washing hands.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer heavily soiled with old food debris next to walk in cooler.
  • Basic: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled in both walk in coolers.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled. Observed reach in cooler gaskets soiled at front counter.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting on shelf at front counter.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb no vacuum breaker at oven.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed container and spatula stored inside hand sink in dish area.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. At front counter and in back kitchen area.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 30+ live flies flying and landing inside and on top of bucket of molasses and on top of crate where bucket is stored. Observed 10 live flies flying and landing on top of oven in back kitchen area. Observed 40+ live flies flying and landing on shelf with clean bowls and containers in dish area above oven and triple sink. Observed 3 live flies flying near walk in cooler door, landing on prep table near soiled deli slicer. Observed 5 live flies flying and landing on to go paper bags in dry storage room near mop sink. Observed 2 live flies flying next to flat top grill and landing on shelf with clean containers at front counter. Observed 1 live fly flying and landing on counter in front of orange juice machine at front counter.
  • Basic: Dead roaches/flies on premises. Observed one dead fly on top of oven in kitchen area. Observed one dead fly inside container of wax paper in dry storage area.
  • High priority: Presence of insects, rodents, or other pests. Observed one insect on top of box of strawberry jam in dry storage room.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. At back door.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back kitchen area.
  • Basic: Cove molding at floor/wall juncture broken/missing. Alongside wall leading to bathroom and kitchen.
  • Basic: Floor area(s) covered with standing water. In back kitchen area.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen area severely damaged.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.
  • Basic: Ceiling tile missing. In dry storage room.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in back prep area.
  • Basic: Floor soiled/has accumulation of debris. Observed floor near oven soiled with molasses. Observed floor heavily soiled by bagel boiler with old food debris.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed cans of paint stored on top of walk in cooler.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket.
  • Basic: Improper storage of maintenance equipment that interferes with cleaning. Observed ladder stored in front of mop sink.
• Fire extinguishing equipment
  • Reporting only: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed flat top grill at front counter not fully covered by hood system.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification. Observed no proof of certified food manager at time of inspection.
  • Intermediate: 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. Observed no proof of employee training for all employees at time of inspection.