Bagels R US #5
464073 State Rd 200 Unit 5, Yulee, FL 32097 · Permanent Food Service · License 5501251
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 complaint inspection6 high priority (3 fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic-38
- Complaint after follow-up on Sep 8Counts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitSep 8, 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
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At callback, one cutting board has been replaced but other three cutting boards still obscured with deep grooves/cut marks that are not able to be cleaned properly.
Fixed on the spot
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
At callback, license for establishment still expired as of June 1 2026/no copy of license in establishment.
- 1st follow-up visitJul 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At callback, no change.
More time given
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
At callback, no change.
More time given
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In top section of flip top cooler on cook line, one (1) portion raw salmon (46°F - Cold Holding). Manager stated item has been in top of cooler overnight.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In stand up reach in cooler, ziplock bag of sliced turkey date marked 6/27.
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.
In bottom of flip top reach in cooler, container of tuna salad and chicken salad dates marked 7/8-7/16 (9 days). Manager relabeled with correct dates.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In top of cooler near bagels, cream cheese (44°F - Cold Holding). Manager stated all items are stored in bottom of cooler overnight then stocked in morning. Also, in top section of flip top cooler on cook line, one (1) portion raw salmon (46°F - Cold Holding). Manager stated item has been in top of cooler overnight. See stop sale. Also, in top of flip top cooler, pastrami (44°F - Cold Holding). Manager stated was stored in cooler overnight night and put in top of cooler this morning.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In stand up reach in cooler, case of raw shelled egg stored over uncovered tin of raw bacon. Manager put raw eggs on bottom shelf.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Current license expired June 1 2026. Manager stated he has let owners know and they should be renewing soon.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Manager unable to find test strips for chlorine sanitizer. Inspector provided a couple test strips till strips can be delivered.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards have deep grooves/cut marks and unable to be properly cleaned.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In spray bottle under three compartment sink, blue liquid not labeled. Manager added glass cleaner label to bottle.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink cup on bottom shelf of prep table next to single service items. Manager removed drink.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Case of paper towels stored on floor by back door.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
No license displayed on property.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
In cabinet under drink machine in lobby, one (1) CO2 tank not secured. Manager wrapped chain around it.
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.
- 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.