2nd Street Bagels Bites Brews

5800 N Federal Hwy #1, Boca Raton, FL 33487 · Permanent Food Service · License 6023404

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 28, 2026 (11 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse....High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 complaint inspection
6 high priority (1 no follow-up needed, 5 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic
-21
Safety score79

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

Oct282026

Complaint inspection

8 violations found

First visitOct 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.
8 violations found:
- 6 High priority
- 1 Intermediate
- 1 Basic
What 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....
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours....observed at 117pm cut tomatoes 45°F, diced ham 46°F, per Cook food was prepped today at 9 am .
- 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....ham with date marked 10/12 , operator stated that it was old label, food was open yesterday .
  Properly date marked
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Chicken soup 117°F , pasta 125°F in steam table at kitchen.
  Food being held less than 2 hours , employee reheated soup at 175 , pasta 171°F at time of inspection .
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours....observed at 117pm cut tomatoes 45°F, diced ham 46°F, per Cook food was prepped today at 9 am .
  Stop sale issued . Operator discarded food .
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee handled dishwashing machine and then handled ready to eat food , cheese , French fries without changed gloves and washing hands .
  Employee washed hands after discussion
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours...ready to eat meat slicer moist with food over four hours , operator stated that they wash slicer end of the day .
  Employee sanitizer slicer during inspection.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...multiple food with day marked not date marked.
  Operator properly date marked.
  Fixed on the spot
Basic1
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice in ice machine at front line .
  Employee properly stored.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep82026Licensing inspectionNo violations No follow-up needed

First visitSep 8, 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.
No violations found.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.