Toasted Bagel Midtown

178 NE 29 St, Miami, FL 33137 · Permanent Food Service · License 2337085

Official report

out of 100

Grade F

Safety score 24 of 100

Latest visit: Oct 29, 2026 (10 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
5 high priority, 7 intermediate (1 fixed on the spot), 8 basic; intermediate violations cost 18 at most
-56
Complaint after follow-up on Oct 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score24

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

Inspection history

1 inspection · 2 visits

Oct282026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitOct 29, 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.
6 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed smoked salmon (51°F - Cold Holding); cream cheese scallion (46°F - Cold Holding); cream cheese (48°F - Cold Holding); cream cheese veggie (48°F - Cold Holding) at reach in cooler front counter table.
  Administrative complaint
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  More time given
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 5 High priority
- 7 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed smoked salmon (48°F - Cold Holding); cream cheese scallion (48°F - Cold Holding); cream cheese (45°F - Cold Holding); cream cheese veggie (45°F - Cold Holding) at reach in cooler front counter table.
  Shell eggs received in a unit not maintaining an ambient air temperature of 45°F or less.
  Observed raw shell eggs stored on racks at room temperature. As per employee received product less than 30 minutes.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw salmon cream cheese stored above a container with cream cheese veggie at reach in cooler by mixer.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee put new gloves without wash hands first.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate7
- Code 11, Employee health: 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.
  Observed new employee Amanda hired less than 60 days.
  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.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee wash hands at three compartment sink.
- 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: Non-pitting surface rust on food-contact equipment.
  Observed under shelve prep table back kitchen rusted.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a container stored inside hand sink front counter. Employee removed.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed no certificate for manager Andre Salgado.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed sugar container stored on floor under oven across three compartment sink.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets torn at front counter.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Above three compartment sink.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed by prep area near mixer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled front counter and back kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed back prep area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee jacket stored on top of slicer at prep table.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.