Einstein Bros Bagels
13725 SW 152 St, Miami, FL 33177 · Permanent Food Service · License 2334923
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate, 11 basic-29
- Safety score71
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 28, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed food employee put on gloves without first washing hands and proceeded to remove bagels out of toaster. Manager coach employee.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed food employee touched face with gloves on and proceeded to engage in food preparation with same gloves. Manager coach employee to remove gloves and wash hands.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracked raw shell eggs and then touching clean spachella, moving cooked eggs to clean containers. No handwash. Coach operator and operator coach employee.
Intermediate3
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Provided operator with form via email.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Coach manager on checking sanitizer buckets before placing them on the line.
Basic11
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee open water bottle stored on prep table near puffer oven. Manager discarded water bottle.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Observed employee with hair over shoulder, hair over face. Manager coach employees. Employee fixed hair properly.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 100ppm). Manager reset Sanitizer Bucket (Quaternary 200ppm).
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on prep table across walk in freezer.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Observed clean drinking water faucet at kitchen entrance under paper towel dispenser exposing faucet to drips from people's hands.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water at front counter reach in cooler for milk and juices.
Code 32, Restrooms: Bathroom facility not clean.
Observed toilet in the bathroom on the right side soiled.
Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
Observed employee personal phone, cup of coffee stored above single service items located on shelves across the walk in freezer. Also observed employee speaker hang on green shelves rack above the prep sink.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.