El Bagel

3015 Grand Ave Ste 122, Miami, FL 33133 · Permanent Food Service · License 2328755

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)
-22
Violations at the Oct 23 complaint check
1 intermediate; 2 also cited at the Oct 19 routine inspection and counted there
-3
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct232026

Complaint check

3 violations found

First visitOct 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.
3 violations found:
- 1 Intermediate
- 2 Basic
What the inspector cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed at wire storage rack at front counter where bagels are directly stored on.
Basic2
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed in use knives stored between prep coolers at kitchen prep line between uses.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed at kitchen prep area. Operator began to clean.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Oct192026C79Routine inspection10 violations, 4 high priority No follow-up needed

First visitOct 19, 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.
10 violations found:
- 4 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at kitchen standing reach in cooler unit 3 containers of Scallion cream cheese date marked 10/8/26.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed at kitchen standing reach in cooler unit 3 containers of Scallion cream cheese date marked 10/8/26. Operator discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Observed no time mark for sliced cheese and butter at prep line. As per operator for less than 2 hours. Employee placed time mark.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employees open enter establishment and kitchen, placed apron then proceeded to grab gloves to begin work without washing hands. Coached employee on proper hand washing procedures. Employee washed hands.
Intermediate2
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees present with no certified manager. Manager arrived during inspection.
  Fixed on the spot
  Records/documents for required employee training do not contain all of the required information.
  Observed employees training lacking correct expiration and completion dates on certificates.
Basic4
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employees open cup of iced coffee stored at standing reach in cooler unit in kitchen.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed in use knives stored between prep coolers at kitchen prep line between uses.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at standing reach in cooler unit in kitchen, soiled with spilled iced coffee.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed at Kuching prep area.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.