Boca Bagel Bar
4251 N Federal Hwy, Boca Raton, FL 33431 · Permanent Food Service · License 6020489
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection6 high priority (3 fixed by the Sep 10 follow-up, 3 fixed on the spot, 2 repeats), 1 basic-23
- Administrative complaint on Sep 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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.
Time/temperature control for safety food cold held at greater than 41°F. Front counter flip top; boiled egg (50°F - Cold Holding) operator states cooked previous day and stored in flip top cooler over night. Operator states out of temperature for more than 4 hours. Operator states not prepared or portioned today. Reach in next to mixer; cheese (62°F - Cold Holding); half and half (62°F - Cold Holding) Operator states out of temperature for more than 4 hours. operator states not prepared or portioned today. See stop sale
Shell eggs stored with cracks or broken shells.
In reach in cooler cook line, and left walk in cooler. Cracked and broken eggs stored next to many shell eggs. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter flip top; boiled egg (50°F - Cold Holding) operator states cooked previous day and stored in flip top cooler over night. Operator states out of temperature for more than 4 hours. Operator states not prepared or portioned today. Reach in next to mixer; cheese (62°F - Cold Holding); half and half (62°F - Cold Holding) Operator states out of temperature for more than 4 hours. operator states not prepared or portioned today. See stop sale Cook line right flip top; cream cheese (47°F - Cold Holding) operator states out of temperature for approximately 1 hour. Operator states not prepared or portioned today. Operator moved to reach in to quick chill.
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
right walk in; shell eggs (48-53°F - Cold Holding) operator states out of temperature for approximately 2 hours. Moved to other walk in to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over tortillas in reach in cooler on cookline. Operator moved and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs then grabbed handle of spatula to flip other eggs and break yolk. Informed operator of proper handwashing. Employee then washed hands.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil stored on storage floor. Egg whites and stock stored on cooler floor. Operator moved and stored properly.
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.
- 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.